The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine = 0. NOTE: PROVIDE SERVICE INVOICE FOR DISHMACHINE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw pork in WI cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Storage order corrected by PIC.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide service invoice for dishmachine to Health Dept. within 10 days.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. NOTE: Can of spray insecticide observed in the facility.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. NOTE: PIC will remove spray container from the facility.
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12/16/2015 | Risk Factor | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). NOTE: PIC could not provide a parasite destruction/ farm raised pellet fed letter for fish used in ceviche.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. NOTE: Provide parasite destruction/farm raised pellet fed letter for fish used in ceviche to Health Department within 10 days.
- 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 BLEACH test kit.
- 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). NOTE: Provide copy of CFM photo ID to Heatlh Department within 10 days.
- Refuse / Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. NOTE: Dumpster overfilled at the time of the inspection. 20+ bags containing trash and garbage piled next to dumpster.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. NOTE: Have all bags of trash/garbage properly secured in dumpster or removed from the premesis and disposed in an approved manner as soon as possible and no later than 48 hours after this inspection. Frequency of trash pickups must be increased, or addfitional trash/garbage stgorage provided to prevent further accumulation of unsecured garbage or overfilling of the dumpster.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests. NOTE: Evidence of rat infestation observed in rear storeroom areas.
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. NOTE: Last certified pest control operator (PCO) invoice that could be located at time of inspection was dated 1/22/15. Schedule an inspection/service with a licensed PCO and provide copy of service invoice to Health Department within 10 days.
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05/21/2015 | Follow-up | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). NOTE: PIC could not provide a parasite destruction/ farm raised pellet fed letter for fish used in ceviche.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. NOTE: Provide parasite destruction/farm raised pellet fed letter for fish used in ceviche to Health Department within 10 days.
- 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 BLEACH test kit.
- 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). NOTE: Provide copy of CFM photo ID to Heatlh Department within 10 days.
- Refuse / Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment. NOTE: Dumpster overfilled at the time of the inspection. 20+ bags containing trash and garbage piled next to dumpster.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. NOTE: Have all bags of trash/garbage properly secured in dumpster or removed from the premesis and disposed in an approved manner as soon as possible and no later than 48 hours after this inspection. Frequency of trash pickups must be increased, or addfitional trash/garbage stgorage provided to prevent further accumulation of unsecured garbage or overfilling of the dumpster.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests. NOTE: Evidence of rat infestation observed in rear storeroom areas.
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. NOTE: Last certified pest control operator (PCO) invoice that could be located at time of inspection was dated 1/22/15. Schedule an inspection/service with a licensed PCO and provide copy of service invoice to Health Department within 10 days.
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05/18/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: Please fix the floor drain in the kitchen underneath the hand washing sink that slowly draining.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Observe four cans of 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.---Discarded
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11/24/2014 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up to the risk factor assessment inspection yesterday on Monday, July 28, 2014. The facility has done a lot of work to correct the issue observed during the inspection yesterday. Facility received pest control treatment yesterday. EHS observed no roach activity and everything in the kitchen was clean. Facility receives monthly pest control treatments. The floor drain for the dish machine was in process of being repair by a service technician during the follow-up visit.
No violation noted during this evaluation. | 07/29/2014 | Follow-up | |
The person in charge has voluntarily closed the facility due to an imminent health hazard. Prior to reopening the facility to the public contact the Health Department to ensure imminent health hazard no longer exists.
- 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.
- Plumbing / Maintained in Good Repair (corrected on site) (repeated violation)
Observation: The floor drain connected to the dish machine is clogged.
Correction: A plumbing system shall be maintained in good repair.---3-compartment sink has been setup.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: 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.
- 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.---Discarded
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.----Roach infestation
Correction: Voluntary Closure
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07/28/2014 | Routine | |
The purpose of today visit is to conduct routine inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving in the walk-in cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink in the kitchen is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.---At the serving area
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.---Men's rest-room
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Falls Church City Code/CFM Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment.
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.
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02/11/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to the complaint inspection conducted on November 7, 2013. EHS observed almost all the holes and drains have been sealed and repaired. Just a few areas the EHS pointed out to the CFM that needed to be better sealed. Majority of the old rat droppings has been cleaned up, however the fireplace area and under the bar sink needs to be clean of the rat dropping observed from the last inspection in order to observed any future activity. Pest control was service on November 13, 2013. Overall, the facility has made significant improvement and if any future pest activity observed in the future
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (repeated violation)
Observation: An accumulation of rats droppings in fire place area, hallway to the restroom, under the bar cooliing units, and some in the storage rooms.
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.
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11/22/2013 | Follow-up | |
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.---Holes in the walls, unused drains or pipes
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of rats droppings in fire place area, hallway to the restroom, under the bar cooliing units, and some in the storage rooms.
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.
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11/08/2013 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
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: 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. 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 Cleanser, Available at Handwashing Facilities
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towel was provided.
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10/09/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBD71120NE
Dish machine: Mizer C-1
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- Wiping Cloths / Use Limitation / Soiled Cloths (corrected on site)
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.--Moved to the soiled bucket of wiping cloths.
- Ventilation Hood System / Drip Prevention
Observation: A can that used to hold chocolate candy is being used as a drip pan.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the 2dr prep cooler and prep table 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.
- 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.
- Plumbing / Maintained in Good Repair
Observation: The 3-vat sink faucet is leaking..
Correction: A plumbing system shall be maintained in good repair.
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04/16/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State SBD71120NE which uses 120,000 BTU located in dry storage room.
*Dish Machine: ADS AFC-ES, not in use.
Within 10 calendar days, please fax a letter from the supplier of your shrimp, tilapia and octopus included in the ceviche confirming that these items have been frozen for parasite destruction to 703-385-9568.
Within 30 calendar days please have the dishmachine repaired, replaced or removed. If the dishmachine is repaired, please fax a service report showing the dishmachine is working properly to 703-385-9658. If replaced, please fax the cut specification sheet for the dishmachine that the facility is considering purchasing BEFORE the dishmachine is purchased for Health Department approval. If removed, please take a picture of the area that included the dishmachine and fax or email to EHS.
No later than Wednesday, January 2, 2013, please fax a copy of a current CFM card for another manager. Within 30 calendar days, please fax proof that the manager on duty today has re-taken the CFM exam.
EHS provided manager with the following handouts: updated Employee Health policy in English and Spanish (red folder), CFM guidelines, parasite destruction letter requirements and sample letter, extra handwashing signs.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
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)
- 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 ice scoop laying partially under ice.
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 does not have written confirmation that it was frozen to ensure parasite destruction: tilapia, shrimp and octopus.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation
Observation: The ADS AFC ES chlorine sanitize dishmachine is currently not working properly and is not in use.
Correction: Repair the machine so that the dishmachine is able to properly wash, rinse and sanitize dishes. Continue to not use the machine and to use the three compartment sink.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of juice--Observed milk gallon jugs being reused for juice in walkin cooler and observed empty milk gallon jugs stored on shelf above three compartment sink along with clean utensils.
Correction: 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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an expired Certified Food Manager (CFM) card.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located kitchen is blocked, preventing access by employees for easy handwashing.-----Observed handwashing sink holding trash inside of sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGNS TO MANAGER.
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12/28/2012 | Routine | |
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