- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sour cream 48F, cinnamon butter 46F. Discussed and identified potentially hazardous food items and reviewed cold-holding requirements with person in charge.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Sour cream and cinnamon butter were placed in ice to cold-hold at 41F or below.
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03/15/2016 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Employee who was dish washing was observed handling sanitized dishware after handling clean dishware without washing hands in between.
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. DISCUSSED WITH MANAGER. Training concerning hand washing and proper handling of sanitized utensils was discussed and relayed to food employee.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Tomatoes and apple sauce cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. ITEMS WERE SEPARATED FROM SERVICE TO RETURN TO SUPPLIER.
- 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: handling lemons for drinks at bar.
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. DISCUSSED WITH MANAGER
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sausage (50'F), chili (53'F & 44'F), pork (47'F) in Walk-in Cooler.
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. PRODUCTS WERE DISCARDED
- 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.
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08/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a complaint inspection. Complainant alleged that they had observed raw sewage in restrooms and non-working restrooms. Additionally, complainant alleged that there was a presence of flies in the restaurant.
During today's visit, restrooms were observed functioning. Hand sinks were observed slow to drain.
Flies were observed in the kitchen. Manager indicated that pest control is done monthly
- Plumbing / Maintained in Good Repair
Observation: The sink basins in the men's restroom were observed slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Controlling Pests by Routine Inspection of Premises
Observation: Observed presence of flies in ktichen. The premises is not being routinely inspected for the presence of flies
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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08/20/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Reviewed employee health policy and grease trap. Good cooling methods were observed during today's visit as well as good hand washing practices. Thank you for your time. If you have any questions, please call (703) 246-2444.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: between coolers.
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.
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04/27/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
REMINDERS:
1) Monitor receiving temperatures for potentially hazardous foods.
2) Do not put portioned sour cream or portioned butter on top of the potato salad/cole slaw lid on prep top @service station refrigerator. It does not get any cold air there and will not be able to maintain temperatures at 41F or below.
3) Make sure that the walk-in door is not left open for long time except of deliveries.
4) Monitor cooling methods and cooling times. Provided cooling logs along with cooling handouts via email.
Facility Data:
Hood: Every 3 months and filters every 2 days.
Pest Control: Monthly
Dish Machine: Sanitizer Chlorine, same. Sanitizer at bar 3-vat sink quaternary ammonia.
(Time reflects inspection time only)
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. Observed one employee without any hats or hair net. Observed female employee at dish machine with hair tied but the bangs were not properly restrained.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Potato salad cooling for more than 15 hours in the walk-in refrigerator observed at 45°F and 48F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Potato salad discarded. Discussed in detail about using proper cooling methods with the chef and the manager.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed boiled potatoes cooling in deep plastic container. Note: Per the chef there is openings under the container which provides additional air flow, however the layer of the potatoes was too thick.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken wrapped in aluminum foil 44F and 45F--walk-in refrigertor. Note: Left it in walk-in refrigerator. Sour cream (portioned in small containers) 50F--Turbo Air 2DR prep (service area). Note: Put inside the refrigerator. Banana pudding dessert 47F--True 1DR upright dessert refg. Note: Discarded.
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: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: banana pudding dated 5/8/2014--True 1DR upright dessert refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Food Contact Surface/Durable/Nonabsorbent
Observation: Observed the brush used to spread barbeque sauce is cloth with a wooden handle.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant. Note: Replace the brush with plastic bristle, NSF approved and non absorbant.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 bucket near service station with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm after the manager added bleach to the wet wiping bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: EHS helped make new solution.
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05/16/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3.501.15(A)-(B)
Observation:-The following methods used for cooling were not adequate to facilitate proper cooling: Observed potato salad cooling in big plastic containers with lid on in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: chili 114F Note: Reheat
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sliced tomatoes 46F, diced tomatoes 46F,--2DR prep refg cookline. Note: Put inside the refrigerator.
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.
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12/19/2013 | Risk Factor | |
Purpose of today's visit was to conduct a routine inspection.
Monitor washing and sanitizing procedures for meat slicer and other food contact surfaces.
Facility Data:
Water Heater: AO Smith BTR 365 A118
Dishmachine: Auto Chlor A5 (50 ppm)
Hood: Every 3 months, filters every week.
Grease trap: Every 3 months. (outside)
Pest control: Every 2 weeks.
Note: Do not overfill containers on prep top. Pre-chill potentially hazardous foods to 41F or below before putting them on prep top.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed knives stored in between equipment at cookline.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Potato salad 67F--Turbo Air 2DR prep top. Butter 57F--Turbo Air 2DR prep refg. Server station. shredded cheese 47F--prep top cookline. Note: Put back in refrigerator.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed rusted shelves in the walk-in refrigerator.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dump sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the tile on the wall out side the walk-in refrigerator is missing and handle for True 1DR upright refrigerator is broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/26/2013 | Routine | |
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