A Follow up inspection was conducted to review documentation of HACCP plan guidelines. Manager provided data logger charts and information from October 2015. Facility is in compliance as required to conduct ROP of soups and sauces.
No violation noted during this evaluation. | 02/01/2016 | Follow-up | |
A ROUTINE INSPECTION was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess areas at your facility that may require further clarification.
NOTE: Data and graphs from the Data logger are to be retained for 180 days and available for Health Department review.This is a part of your HACCP Plan in support of your request to cook-chill sauces/soups in your establishment using the Reduced Oxygen Packaging (ROP) .Failure to maintain this and historical repeat violations may result in the Health Department revoking your ROP privileges. Compliance will be checked at follow up visit on or around February 1, 2016.
Along with this also retain cooling logs and continue to conduct any other prerequisite programs such as solid employee training to eliminate or reduce Food borne Illness risk factors.
QUESTIONS: Please call 703-246-2444
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. OBSERVED A CONTAINER OF ORANGE JUICE BEING COOLED BY PLACING IT INSIDE THE ICE BIN AT THE BAR.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. DISCUSSED WITH MANAGER AND BAR TENDER THAT BEVERAGE ICE IS NOT TO BE USED AS COOLANT.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: MONITOR AND RECORD TEMPERATURES IN THE WALK IN, TAKE NECESSARY CORRECTIVE ACTIONS AND MAINTAIN DATA FOR THE PRESCRIBED AMOUNT OF TIME (180 DAYS) ACCORDING TO THE HACCP PLAN. A FOLLOW UP WILL BE CONDUCTED TO ASSESS COMPLIANCE.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (repeated violation)
Observation: Records demonstrating the monitoring of the critical control points are not being retained.
Correction: RETAIN DATA LOGGER INFORMATION AND CHARTS AND NECESSARY CORRECTIVE ACTIONS AND SAVE IT FOR 180 DAYS. A OLLOW UP WILL BE CONDUCTED TO ASSESS COMPLIANCE.
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01/21/2016 | Routine | |
On site visit CFM /General Manager provided invoice of walk in refrigerator repair. Also provided invoice for tortilla refrigerator unit that was not holding temperatures from yesterday and was repaired today. Records are being maintained and temperatures of refrigeration units are being monitored. General manager has been asked to provide via email or fax data logger data between September 1-7, data / graphs for 3-4 days needs to be provided. Facility is now in compliance of requirements of the HACCP plan.
No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED WHITE RICE AT 50F AND CREAM SAUCE AT 45 F IN THE 1 DR FLAT TOP PREP REFRIGERATOR AND RANCHERO SAUCE AT 46F, BEEF SAUCE AT 45F, COOKED PORK AT 47F, COOKED RICE AT 47 F IN THE WALK IN REFRIGERATOR . AMBIENT OF WALK IN REFRIGERATOR WAS AT 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. WHITE RICE AND CREAM SAUCE WERE DISCARDED AND ICE ADDED TO COOK CHILL SAUCE CONTAINERS AND RAW CHICKEN. COOKED CARNE ASADAS MOVED TO WALK IN FREEZER. FACILITY HAS 24 HOURS TO REPAIR WALK IN , FOLLOW UP WILL BE CONDUCTED IN 48 HOURS, FAILURE TO COMPLY MAY RESULT IN TEMPORARY SUSPENSION OF COOK CHILL PROCESS/FACILITY CLOSURE UNTIL WALK IN IS REPAIRED AND FACILITY CAN DEMONSTARTE TO EHS ITS ABILITY TO MAINTAIN TCS FOOD ITEMS AT 41 F OR BELOW.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.FACILITY HAS FAILED TO REVIEW AND MAINTAIN DOCUMENTAITON FOR DATA LOGGER ACTIVITY AND FAILED TO IDENTIFY THE POINT WHERE THE WALK IN REFRIGERATOR FAILED TO MAINTAIN TEMPERATURES REQUIRED TO HOLD FOOD AT 41 F OR BELOW.
Correction: FACILITY HAS BEEN GIVEN 48 HOURS TO CORRECT VIOLATIONS , REPAIR WALK IN AND PROVIDE DOCUMENTATION FOR REVIEW BY THE HEALTH DEAPRTMENT.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (repeated violation)
Observation: Records of the procedures for monitoring critical control points are not being maintained. FACILITY HAS NOT DEMONSTRATED THAT IT IS REVIEWING AND MAINTAINING THE CRITICAL CONTROL POINTS AS PER VARIANCE.
Correction: DISCUSSED WITH MANAGER THAT THEY HAVE TO MAINTAIN RECORDS, REVIEW RECORDS DAILY AND TAKE CORRECTIVE ACTIONS AS PART OF THE AGREEMENT FOR VARIANCE. FOLLOW UP WILL BE MADE IN 48 HOURS TO ASSESS COMPLIANCE.
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08/12/2015 | Risk Factor | |
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.OBSERVED THAT THERE WAS NO TEST STRIP IN THE FACILITY TO MEASURE CONCNETRATION OF QUARTERNARY AMMONIUM SANITIZER.
Correction: Obtain a QUATERNARY AMMONIA test kit. EHS HAS PROVIDED MANAGER WITH SOME TEST STRIPS DURING THE INSPECTION.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: INSTALL A DATA LOGGER IN THE WALK IN AND MONITOR TEMPERATURES, TAKE THE NECESSARY CORRECTIVE ACTIONS AND MAINTAIN THE DATA FOR THE PRESCRIBED AMOUNTY OF TIME ACCORDING TO THE HACCP PLAN. CFM TO SEND VIA FAX/EMAIL INPUT FROM THE DATA LOGGER TO ME BY MARCH 27, 2015.
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03/19/2015 | Routine | |
The purpose of this visit was to respond to a complaint. The complainant ate fish tacos, chips and salsa.
No violation noted during this evaluation. | 12/18/2014 | Complaint | |
The purpose of this follow up was to assess the cold holding capability of the walk in, the cooling logs for the ROP foods, the dish machine sanitization capability. All items were corrected.
Please email me weekly for the next 30 days, the cooling logs for the ROP food, the temperature logs from the datalogger, and a training log for the use of the 3-vat sink/dishmachine.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the waiver.
Correction: Monitor and record temperatures in the walk in, take the necessary corrective actions and maintain the data for the prescribed amount according to the HACCP plan.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (repeated violation)
Observation: Records of the monitoring of the critical control points are not being maintained.
Correction:
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11/14/2014 | Follow-up | |
The purpose of this visit was to perform a risk factor assessment in response to an allegation of foodborne illness.
A follow up will be conducted on or about November 14, 2014 to assess the cold holding capability of the walk in, the cooling logs for the ROP foods, the dishmachine sanitization capability.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the walk in not holding the PHF/TCS food at 41F or below. Have the unit repaired/replaced immediately. Until it is repaired stored bagged ice on all PHF/TCS food so that it remains at 41F or below.
Due to technical difficulties violations cited at the inspection were unable to be documented in the observation and corrective action portion of the report. Following is a violation that was noted during the inspection:
2-103.11(I) Observed employee state the sanitizer in the sanitize basin of the 3-vat sink was not operating, however it was operating. However the amount of sanitizer dispensed for the amount of water was below 150ppm. The CFM did not have the correct test strips to monitor the sanitizer. The employee operating the dishmachine did not know the temperature displayed on the display panel was not sufficient to sanitize the food contact surfaces passing thru the dishmachine.
Correction: The person in charge shall ensure that employees are properly sanitizing cleaned equipment and utensils through routine monitoring of solution temperature and exposure time for hot water sanitization and chemical concentration and exposure time.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: Observed steak hot holding at 96F.
Correction: PHF/TCS food shall be hot held at a temperature of 135°F or above. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed salsa rancho at 47F, beef sauce at 45F, chicken stock at 42-43F, Mexican butter at 52F, cream base at 45F, raw beef at 43F in the walk in
Correction: PHF/TCS food shall be held cold at a temperature of 41F or below - ALL ITEMS EXCEPT RAW BEEF DISCARDED
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed plates not being sanitized after going through the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.- THE 3-VAT SINK SET UP TO SANITIZE
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical dishmachine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved (repeated violation)
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the waiver.
Correction: Monitor and record temperatures in the walk in, take the necessary corrective actions and maintain the data for the prescribed amount according to the HACCP plan.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (repeated violation)
Observation: Records of the monitoring of the critical control points are not being maintained.
Correction:
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11/12/2014 | Risk Factor | |
The purpose of this visit was to verify the walk in and the 3 drawer prep refrigerator were capable of holding PHF/TCS food at 41F or below. Additionally the temperature of the ROP products were assessed. Both items were corrected and the PHF/TCS food was holding at 41F or below.
A functioning datalogger has been installed into the walk in and is generating the temperature data of the walk in. Furthermore, the cooling logs are being completed as ROP product is being cooled.
No violation noted during this evaluation. | 07/25/2014 | Follow-up | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Observed the soda line was submerged in ice used for drinks.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. ICE DISCARDED, SODA LINE REMOVED
- 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:Observed red sauce at 44F, chipotle sauce at 47F, cooked onions at 47F, carnita sauce at 53F, rice at 45, 46F, raw beef at 45F in the walk in
Correction: cut tomatoes at 44F, queso fresco at 43F
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in, 3 drawer flat top prep refrigerator
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed a quaternary ammonia test kit from 0 to 1000ppm with 200ppm intervals.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit with the appropriate ppm levels.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that the sign that notifies food employees to wash their hands is covered by a fire extinguisher at the bar.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts in the kitchen along the cookline and prep areas are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: Install a datalogger in the walk in and monitor temperatures, take the necessary corrective actions and maintain the data for the prescribed amount of the according to the HACCP plan.
- Critical: Conformance with Approved Procedures, Variance / Record Retention
Observation: Records of the procedures for monitoring critical control points are not being maintained - cooling logs have not been maintained since 7.4.2014.
Correction: Monitor and record cooling temperatures of the products which are Reduced Oxygen Packaged.
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07/23/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A data logger has been installed in the walk in, it states 24.4C when the walk in is 34F. No data is generated and maintained from the data logger.
Please email me within 10 days the parasite destruction information on the shrimp and tilapia, and the picture CFM id card. Address of ORS provided.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction (repeated violation)
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:tilapia, shrimp
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Garlic in oil at 99F above the cookline - DISCARDED
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:Observed shredded cheddar cheese at 46F on the service line - DISCARDED, shredded cheese at 43F in the 2 drawer prep refrigerator - PUT IN THE WALK IN TO COOL TO 41F OR BELOW
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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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02/11/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Ice scoops handles in drinking ice at the bar
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: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:shrimp used in ceviche
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed rice at 123F at the service line - DISCARDED
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed beef sauce at 43F, rancho sauce at 44F in the walk in - DISCUSSED WITH PIC TO RELOCATE THE PHF AWAY FROM THE DOOR OF THE WALK IN, shredded cheddar cheese at 60F, cut tomatoes at 54F, shredded jack cheese at 49F on the service line - DISCARDED, cooked chicken at 48F, shredded jack cheese at 46F, cooked onions and peppers at 59F in the 2 drawer prep refrigerator - DISCARDED, raw shrimp at 47F, raw salmon at 48F, raw chicken at 46F in the 2 drawer prep refrigerator at the cookline - DISCUSSED WITH PIC TO PUT BAGGED ICE ON PRODUCT
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: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Observed an asterisk missing at the consumer advisory at the bottom of the menu
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- 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: 3 drawer prep refrigerator
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.
- 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 3-vat with a concentration of less than 150 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the 3 drawer prep refrigerator is 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.
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08/20/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on July 13, 2013. The complainant alleged the presence of roaches and mice and alleged the cooks did not wash their hands after using the restroom. Upon investigation of the prep area, cookline, dry storage area and dish washing area no roaches or mice noted. Discussed with the certified food manager the handwashing policy in place and reiterated hands must be washed after restroom use and before working with food.
The complaint is not confirmed.
No violation noted during this evaluation. | 07/17/2013 | Complaint | |
The purpose of this visit was to respond to a complaint received by the Health Department April 4, 2013. The complainant alleged receiving undercooked chicken fajitas. Upon investigation took temperatures of chicken already on the grill
No violation noted during this evaluation. | 04/08/2013 | Complaint | |
The purpose of today's visit was to conduct a standardization training exercise.
No violation noted during this evaluation. | 02/26/2013 | Training | |
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