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.
Please fax/email a copy of the CFM card from ORS Interactive Inc. by March 31, 2016.
*Note: Time on report reflects inspection time only.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: two door prep cooler -- raw beef next to milk and tomato paste, raw eggs on top of yogurt
Correction: true two door upright cooler -- raw lamb liver over syrup, raw eggs over tomato sauce.
- Critical: Food Contact Surface / Safe Construction Materials (corrected on site)
Observation: Food contact surfaces of utensils are not safe -- brushes for butter not food grade.
Correction: ITEMS DISCARDED. 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 safe.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions -- chlorine sanitizer
Correction: Obtain a bleach test kit.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: walls along cookline, storage area in kitchen, back storage with large equipments.
Correction: FOOD EMPLOYEE BEGAN CLEANING PROCESS. 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.
- Certified Food Manager/Certificate Process (repeated violation)
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: MANAGER WILL FAX/EMAIL A COPY OF THE CFM CARD. 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present below back door in the kitchen.
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) (repeated violation)
Observation: Observed that hand soap was not provided at handsinks near mop sink and three compartment sink.
Correction: MANAGER PROVIDED HAND SOAP. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handsink near mop sink and three compartment sink.
Correction: MANAGER PROVIDED TOWELS. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: EHS TRAINED FOOD EMPLOYEE HOW TO MAKE CHLORINE SANITIZER AND TEST IT. Maintain the concentration of chlorine solution at 50-100ppm. Verify concentration using the appropriate test kit.
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03/22/2016 | Routine | |
Please remember that a Certified Food Manager must be present during all hours of operation. It is advised that additional Food Employees attain a Certified Food Manager's Card.
- 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. CFM ARRIVED DURING INSPECTION.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK DOOR. OBSERVED SPACE IN BETWEEN BACK DOORS WHEN FULLY CLOSED.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. PLEASE ATTAIN A DOOR LINER TO COMPLETELY SEAL OPEN SPACING BETWEEN DOORS.
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12/11/2015 | Routine | |
Conducted Followup to verify repair and Compliance with 4-501.11(A) Good Repair and Operation of 2DR Upright Cooler. Observed cooler at 40F. Now in compliance.
No violation noted during this evaluation. | 06/16/2015 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED BOX OF TOMATOES UNCOVERED BY HANDSINK SUBJECT TO SPLASH CONTAMINATION.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM REMOVED TOMATOES FROM AREA, COVER PLACED.
- 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: RAW LAMB 63F, GROUND BEEF 57F, COOKED BEEF 69F, YOGURT 67F, PASTEURIZED BUTTERMILK UNOPENED 56F - 2DR UPRIGHT REF
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. RAW LAMB MOVED TO FREEZER. UNOPENED PASTEURIZED BUTTERMILK MOVED TO CHEST COOLER. ALL TCS FOODS IN UNIT DISCARDED.
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06/15/2015 | Risk Factor | |
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees. NO EMPLOYEE HEALTH POLICY THAT QUALIFIES.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis. VERBAL & WRITTEN INFORMATION PROVIDED. RED FOLDER PACKAGE PROVIDED.WITH-IN 10 DAYS FAX PROOF OF A POLICY.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. FOOD SERVICE WORKER DID NOT WASH HANDS BEFORE CHANGING GLOVES.
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. VERBAL & WRITTEN INFORMATION PROVIDED.
- 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: 2 different containers of butter milk in unit #3, 47F & 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded milk & turned temp. down in unit.
- 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: UNIT #3.
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. AFTER REPAIR FAX OR EMAIL CONFIRMATION TO INSPECTOR.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was not maintained per the temperature specified on the cleaning agent manufacturer's label instructions. 106F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: NINJA BLENDERS.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. REPLACE.
- 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) 653-9448. PLEASE PUT INSPECTOR NAME ON FAX. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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 / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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12/04/2014 | Routine | |
This inspection took place after a change of ownership had already occurred. The seller is continuing to serve as the certified food manager until the buyer has received his certification. The seller must fax or email a copy of the new Certified Food Manager cards to the Health Department within 14 days.
It was stated the there would be additions made to the menu. Fax or email a copy of the modified menu to the Health Department if the changes are made within 30 days
- Miscellaneous Sources of Contamination / Other Sources
Observation: The soap dispenser in the kitchen is located approximately 4-6" above the surface of a prep table adjacent to the handsink. There is opportunity for contamination of the prep surface during handwashing.;MOVE the soap dispenser to an area on the wall immediately above the handsink. Patch any holes left in the wall above the prep table.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The hot water at the 3 vat sink was measured at 106F.
Correction: Hot water must be a minimum of 110F at the 3 vat sink. Adjust as necessary.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Ninja blender.
Correction: Remove blender. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF or ETL.
- Critical: Backflow Prevention, Device / When Required
Observation: There is not a backflow prevention device on the faucet at the mop sink. A hose is connected to the mop sink.
Correction: Install a backflow prevention device(vacuum breaker) on the mop sink faucet. Fax or email a copy of the receipt for the purchase of the backflow prevention device to the Health Department within 48 hours.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (corrected on site)
Observation: Observed unnecessary items - stereo radio - in food prep area.
Correction: Remove items which are not necessary for food preparation.
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06/18/2014 | Pre-Opening | |
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