The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Equipment / Non-food Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: two door prep cooler (salad), dish washer machine, and near grease trap.
Correction: THE NON FOOD CONTACT AREAS WERE CLEAN BEFORE INSPECTION ENDED. BNonfood-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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that bottles of poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Degreaser and sanitizer bottle was stored above and beside food contact surfaces.
Correction: MANAGER MOVED POISONOUS BOTTLES AWAY FROM FOOD CONTACT SURFACES. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were hung in the facility.
Correction: MANAGER DISCARDED PESTICIDES. 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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03/24/2016 | Routine | |
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. (cleaned during the inspection)
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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09/28/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Different types of finely grounded breading
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (Breading containers were labeled during the inspection).
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Scoops to dispense potato salad and coleslaw were placed on te food items with the handles in contact with the food (potato salad and coleslaw)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Several refrigerated, ready-to-eat, potentially hazardous food that were prepared on site and were not used or discarded within 24 hours of preparation and were not observed to be date marked.
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. (Each food container was date marked during the inspection, accordingly).
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in freezer is damaged causing excessive ice build-up on the door of this freezer.
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. Repair the door gaskets or seal of the freezer. In the mean time, remove the excess ice on the surfaces of the door.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the ware washing machine have debris accumulations.
Correction: Clean the surfaces of the ware washing machine more frequently to prevent the build-up of debris which may create unsanitary condition as well as negatively impacting the efficiency of the machine's operation.
- Light Bulbs / Locations where Shielding is Required
Observation: Ceiling light fixtures in the kitchen and in the ware washing machine are not covered by protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the wait area/pantry above reach-in coolers and ice machine. One bulb is missing under the hood above the grill and the other light bulbs are burned out.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Replace the burned out bulbs to provide proper light in these areas.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Unmarked spray bottles of poisonous and toxic cleaning solutions were not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.(Each unmarked spray bottle was properly labeled to identify content during the inspection).
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that bottles of poisonous and toxic chemical solutions were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Two large degreaser bottles were stored in-between a bag of onions and BBQ sauce containers in the dry storage area.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.(Bottles were relocated during the inspection)
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04/27/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed cooking temperatures and cleaning schedules.
- 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 that clean equipment is stored in and ceilings throughout the facility.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Inside of ice bins and enclosed components of equipment are not being cleaned as required. Ice machine observed with pink mold inside of unit
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Clean and sanitize ice machine at least monthly.
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10/17/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cleaning schedule, repair of walk-in flooring and replacement of gasket on walk-in cooler.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink located by the ice machine is being used to dump food in.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation in regards to a leak and standing water in the women's restroom.
EHS discussed complaint with manager and staff and the staff stated the leak was three weeks ago and has been repaired.
EHS did not observe a leak or standing water at time of inspection. Case not confirmed.
No violation noted during this evaluation. | 08/15/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
- 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, before and after putting on gloves or after engaging in any activity that could contaminate the hands.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: shelving that condiments are stored on by ovens, shelving that cambros are located on, inside and outside of cambros and knife holde located by the office.
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.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: handsink located by the warewashing area.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink located by the warewashing area was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Physical Facilities Good Repair
Observation: Observed that the 2vat and 3vat sink is leaking and floor inside of walk-in cooler is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/15/2013 | Routine | |
The purpose of this visit was to conduct a complaint investigation in regards to two customers that ate beef brisket, sausage and ribs and became ill.
EHS discussed handwashing procedures and employee health procedures. The manager stated that no employees had been sick in the past two weeks.
Manager discussed the procedure on how the beef brisket, ribs and sausage is prepared.
The beef brisket is received raw, a dry rub is applied and smoked overnight at 165 degrees. The beef brisket is then cooled down by using the freezer as a cooling method. The beef brisket is thawed then sliced and BBQ sauce is applied to the beef brisket. It it then wrapped in plastic and placed in the walk-in cooler.
The ribs are received raw, a dry rub is appliced and smoked overnight at 175 degrees. The ribs are then cooled down by using the freezer as a cooling method. The ribs are thawed and BBQ sauce is applied to the ribs. They are then wrapped in plastic and placed in the walk-in cooler.
The sausage is received frozen. When needed the sausage is thawed, put in plastic wrap with BBQ sauce and smoked to 175 degrees. The sausage is then placed on the steam table to be served.
Complaint could not confirmed at time of inspection.
No violation noted during this evaluation. | 06/17/2013 | Complaint | |
The purpose of this visit is to conduct a risk factor inspection.
EHS discussed with manager that datemarking system, repairing floor inside of walk-in cooler, keeping handsinks clean, cleaning of walls and getting rid of broken containers.
EHS will follow-up on 2dr prep unit that was not holding at proper temperature at time of inspection.
- 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: sliced lemons
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:potato salad and coleslaw inside of prep cooler located by drink machine
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the bar three vat sink with a concentration of 200 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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05/23/2013 | Risk Factor | |
Today's inspection was in response to a complaint received. Complainant observed two roaches in dining area on December 14, 2012. EHS did not observe any live roaches during this inspection. However, recent pest control performed on December 11, 2012 shows that pest activity is present. EHS also observed approximately 50 dead roaches in control devices as well as between cabinets at bar and under equipments.
**Please fax additional pest control by January 1, 2013.
**Please clean food debris under cabinets, floors, and at coves.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests: roaches.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped roaches found in the control devices. Observed about 30 dead roaches between cabinets at bar.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following are in need of cleaning: food debris on floor, under shelvings, between equipments, on shelves, and outside bulk containers and oil grimes on wall.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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: insect spray can - discarded.
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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12/18/2012 | Complaint | |
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