Today’s visit was to conduct a Risk Factor Assessment inspection.
1) Please repair or replace the soap dispenser.
2) Please have pest control service include treatment for drain flies and reduce harborage conditions by repairing wall covings and cover/fill in holes by water heater area.
3) PIC has agreed not to use the true 2dr glass sliding cooler display and hobart 1dr preptop cooler to store potentially hazardous foods. If decision is changed then please repair, replace or remove the cooler.
EHS provided additional consultation, training, handouts, and/or written instructions on: glove usage
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food employee wore gloves to handle bread
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. FOod employee discarded gloves
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/19/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: lentils 112F, chicken 134F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Both items were discarded by CFM
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) raw chicken 47F, raw chicken 48F both in aritc air 1dr upright cooler, 2) yogurt 53F in true 2dr sliding glass cooler display
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All items were placed back into the walkin cooler
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: goat and yogurt prepped on 5/21 in the walkin cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled items with prep date
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Artic Air 1dr upright cooler 44F and True 2dr glass sliding cooler display 48F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/22/2015 | Routine | |
The purpose of this visit is to conduct a follow-up inspection. The certified food manager has corrected all previous critical violations and some good retail practice violations. The previous hot holding items are no longer set up in same manner. The manager will keep the items in the cooler until they are ordered so he will be reheating the items to order. The overall sanitization of the facility has improved since the last inspection.
Thank you.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: WALK IN COOLER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: REPAIR OR REPLACE CUTTING BOARDS. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Utensils in Good Repair / Discard (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: POTS AND PANS ARE FALLING APART, KNIVE HANDLE HAS MELTED.
Correction: DISCARD ITEMS. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (repeated violation)
Observation: Dead or trapped COCKROACHES were found on the premises IN THE LIGHT FIXTURES, ON THE WALLS AND ON CONTAINERS.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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11/05/2014 | Follow-up | |
The purpose of this visit is to conduct a routine inspection.
A FOLLOW UP INSPECTION WILL BE CONDUCTED TO ALLOW THE OPERATOR TO DEMONSTRATE THE CHANGES DISCUSSED IN THE INSPECTION AND ON THE REPORT.
INCREASE THE CLEANING FREQUENCY TO ELIMINATE PEST HARBORAGE AND PREVENT A PEST INFESTATION.
HOT HOLDING WILL CHECKED PROVIDE DETAILS OF THE NEW METHOD TO HOT HOLD LAMB AND CHICKEN.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation or after engaging in any activity that could contaminate the hands. MANAGER FAILED TO WASH HANDS PRIOR TO PUTTING NEW GLOVES ON AND BEFORE FOOD PREPARATION.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. MANAGER WASHED HANDS THEN PUT NEW GLOVES ON.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored ON THE TRASH CONTAINER.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. MANAGER REMOVED WIPING RAG, CREATED A BLEACH SANITIZING SOLUTION AND STORED WIPING CLOTH IN THE BUCKET.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: Observed raw beef thawing in a bucket on the floor by the freezer.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. MANAGER PUT BEEF IN THE WALK IN COOLER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
Observed food in pans on the stove without heat beneath the pan
1. Chicken 118F
2. Lamb 117F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. MANAGER REHEATED PRODUCTS TO 165F THEN PLACED AT THEN MAINTAINED AT THE STOVE WITH HEAT ON.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:
Observed in the walk in cooler:
Chicken biryani,
Chicken
Beef
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: WALK IN COOLER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: REPAIR OR REPLACE CUTTING BOARDS. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: POTS AND PANS ARE FALLING APART, KNIVE HANDLE HAS MELTED.
Correction: DISCARD ITEMS. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of MEAT, VEGETABLES, DOUGH.
Correction: DO NOT REUSE MANUFACTURER CONTAINERS, DISCARD THE CONTAINERS. Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the FRONT COUNTER HANDSINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: CLEAN ALL EQUIPMENT IN STORAGE AND CONTAINERS USED FOR DRY STORAGE.Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped COCKROACHES were found on the premises IN THE LIGHT FIXTURES, ON THE WALLS AND ON CONTAINERS.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the
1. FLOOR UNDERNEATH COOKING EQUIPMENT AND 3-COMPARTMENT/2-COMPARTMENT SINK
2. WALLS IN THE KITCHEN
3. LIGHT FIXTURES IN THE KITCHEN
ARE IN need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/20/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Display refrigerator was observed with slightly elevated temperature but with some ice built up as well. Manager emptied unit (3-4 bottles of drink, a tray of yogurt sauce containers) and then will unplug and defrost unit. Make sure refrigerator is turned on and the temperature is 41F or below before using to store food.
Proper thawing and cooling methods were discussed with CFM. CFM was also reminded that only a licensed pest control applicator can apply pesticides in food facilities.
Please contact me if you have any questions. Thank you.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: frozen tilapia defrosting at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: items such as cooked vegetables like spinach, chickpeas, lentils, curries.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM stated that all items last only 4 days, however, everything not used within 24 hours must be marked with the date.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/23/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection regarding roaches. Live pest activity was not observed today, CFM stated that pest control is received every 15 days. Pest control receipts are not on site, CFM has requested an additional treatment and will provide that to the Health Department within the next week.
It was stressed to the manager that he must concentrate on cleaning, especially on the floors, walls and on the shelves under the tables.
Complaint is not confirmed. Please contact me if you have any questions. Thank you.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: containers of spices and containers holding dry goods were dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: floors, walls in kitchen, especially around the refrigerators, 3-vat sink, shelves under prep tables.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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09/24/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection in conjunction with a complaint inspection. Please contact me if you have any questions. Thank you.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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09/24/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please make sure employees sanitize the prep sink area after you are done preparing the chicken.
Please contact me if you have any questions. Thank you.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink is missing caulking between sink and wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Replace caulking.
- Physical Facilities Good Repair
Observation: Observed that the floors and walls are not maintained in good repair. Floor needs repair and additional grouting. Walls, especially around 3-vat sink need cleaning.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/14/2013 | Routine | |
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