- 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: In the 4 drawer/1 door prep cooler on the left along the cookline pulled chicken was 52f, cut tomato was 50f, pico was 52f.
Correction: The manager relocated the above foods and others, to the walk in refrigerator as the foods were stocked from the walk in refrigerator less than 4 hours prior. The manager called for service on this unit. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: the 4 drawer/1 door prep cooler 47f-49f on the left along the cookline
Correction: Repair technicians arrived during inspection and began repair of this unit. The refrigerator temperature lowered to 40f during today's visit after repair.
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03/11/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. At this time, Active Managerial Control was assessed and both Certified Food Managers on duty were awarded the Active Managerial Control Award for the following proactive food safety management systems in place and followed at this facility:
* No critical violations (or non-critical violations) were observed during this inspection or at the last routine inspection on April 22, 2015
* Temperature line checks twice a day for hot & cold items.
* Cooling logs maintained for cooked and cooled items.
* Shallow metal pans and shallow metal trays utilized to rapidly cool items.
* Sanitizer buckets are checked every 3-4 hours.
* A critical control walk through check list is completed daily and corrective actions are taken care of right away
* Excellent date marking is maintained
* Single use gloves are kept near each handwashing sink to encourage proper employee handwashing
* Both managers responded correctly to questions and were able to demonstrate knowledge of food safety
* The closing managers takes photographs of the kitchen at the end of each shift to verify proper cleaning and sanitizing
Thank you for your attention to food safety and congratulations to both Managers on your award!
No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/22/2015 | Routine | |
This is a follow-up inspection. EHS observed correction of:
-hot water at hand sink and 3-vat
-correct quat dispenser concentration
Thank you.
No violation noted during this evaluation. | 09/12/2014 | Follow-up | |
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.
Additional violation observed:
-4-501.19 Manual wash temperature maintained minimum 110F: 3-vat hot water observed at 78F.
**EHS will perform a follow-up on or about September 12, 2014 to confirm:
-hot water at hand sink (minimum 100F) and 3-vat (minimum 110F).
-quaternary ammonium from dispenser at correction concentration.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating while handling food in the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. Employee washed hands and replaced gloves. Manager discussed no eating in the kitchen with the staff.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from two handwashing sinks in the kitchen was measured at a temperature less than 100°F. Observe 78F at hand sink but confirmed hot water to the dish machine was observed at 130F so there is hot water in the facility. Recently plumbing work may have turned off hot water to hand sink and 3-vat.
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. Maintenance called.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution was measured above 500ppm. 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 quaternary ammonium solution according to manufacturing direction of between 150-400ppm. Verify concentration using the appropriate test kit. Maintenance called. Manually diluted the solution 1:4 ration and observed final concentration at 250ppm.
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08/29/2014 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw hamburger and before handling ready to eat foods.
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. Employee was asked to wash his hands.
- 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: pasta salad (46F), shredded cheese (49F), cut ham (44F) in 2dr display cooler
Correction: cooked penne (46F) in 4drawers/1dr prep cooler - right - moved to walk-in cooler.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Plastic containers were found stacked while wet after cleaning and sanitizing.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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02/24/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pizza sauce (115F), mashed potato (117F) in hot well. Observed hot water in hot well at 118F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Both reheated to 165F and above and thermostate on hot well raised.
- 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: cooked pasta (48F) in 4drawers/1dr cooler - right. Cooked green beans on prep top (58F).
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. Maintenance was performed on 4drawers/1dr cooler - right today. EHS reviewed maintenance invoice. Confirmed temperature has dropped to 41F below below this inspection was over. Reminded manager to make sure temperature of the cooler is able to hold 41F and below before placing any potentially hazardous food in it. Cooked green beans were discarded.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately 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 chemically sanitize food-contact surfaces. At the beginning of inspection, hot water out of hand sink was running at 101F. Hot water supply might have been depleted due to use and dish machine was not able to turn thermolabel to black. Towards end of inspection, hot water from prep sink was 136F and dish machine was able to turn thermolabel to black. This may be hot water meeting peak demand issue.
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09/24/2013 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: raw beef and raw chicken on floor of walk-in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced cheese (53F), ground beef (52F) and raw chicken (61F) in 4drawers cooler under grill - emptied out. Sliced tomato (47F) on prep top - left - swapped out.
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.
- Ice Tea Dispensers & Consumer Self-Serve Utensils Cleaned Every 24 Hours
Observation: Surfaces of the ice tea dispensers and consumer self service utensils are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water hose and the flood rim level mop sink is not observed - hose disconnected.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks at the kitchen and bar being used to prep food, rinse bowls, wash wiping clothes and to hold sanitizing bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink: cookline
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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: women's bathroom, bar, cookline.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests: evidence of rodent activity observed - mouse droppings.
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: tables, shelves, under equipments, walls, floors, behind equipments, rodent droppings, vents.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/08/2013 | Routine | |
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