As discussed, the following additional non-critical potential hazard/s were observed
- Critical: Handwashing / When to wash hands (corrected on site)
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. Most times putting on new gloves food service workers did not wash hands.
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. NOTE: The EHS discussed with the CFM the importance of proper handwashing and when handwashing is required.
- 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: TOMATOES (2) 46F, 46F & CHEESE 44F @ #3 -+- RICE PUDDING 43F & FLAN 46F @ #7
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED POTENTIALLY HAZARDOUS FOODS & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: PACKAGED FLAN & RICE PUDDING IN UNIT #7 HAS NO DATE CODE OR ANY OTHER INFORMATION REQUIRED FOR PACKAGED SALE.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ALL UNLABELED PRODUCTS WERE DISCARDED. AS DISCUSSED, PLEASE REFER TO THE PROVIDED LITERATURE AS TO PROPER DATE MARKING PROCEDURES. NOTE
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11/19/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: Beans & beans & cooked potatoes made ~ 14 hours ago
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. Discarded. CORRECTED BY MGR. ORAL & WRIITEN INFO. PROVIDED. MORE TRAINING and MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- 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: Beans 62F & 61F & Milk 49F @ #1 - prov. cheese 43F, guacamoli 43F, & tomatoes 52F @ #4 - butter 53F, cheese 51F, tomato paste 51F @ #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED & DISCARDED POTENTIALLY HAZARDOUS FOODS & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING.
- 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: Ref. units #1 - 44F, #4 - 43F & #5 - 43F.
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. Do not store any potentially hazardous food in the refrigeration unit #1, 4 & 5 until after it/they have been fixed. ONCE REPAIRED
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05/14/2015 | Routine | |
Sanitizer for 3-Vat Sink: Cl>50 ppm.
There are two pieces of equipment in the kitchen which are not functional: Ascend 1-Door Upright Freezer (unplugged, at room temperature) and the Ice Making Machine (front control panel cover has been removed, manager stated it is not working properly). These items should be repaired or removed.
COLD HOLDING, FRONT COUNTER: Four items are sold from cold holding on the front counter, in containers kept on ice: pico de gallo, potato salad, coleslaw, and garden salad (raw lettuce and tomato). Potato salad and coleslaw were above 41F. Containers are small. EHS suggested a 4 hour TPHC (Time as a Public Health Control) program and manager agreed. Procedure was established and documented. This agreement applies only to the 4 cold holding items.
- 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: OBSERVATION: In front service counter cold holding: potato salad at 47F and coleslaw at 45F. The containers were sitting on icel but not in an ice bath, so cold holding waws not effective.
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. CORRECTIVE ACTION: the items were taken to the walk-in cooler for cooling and water was added to the ice bath. The manager stated this is a problem because a spigot below the counter will drain the water, and employees do this. EHS suggested a 4 hour TPHC procedure as an alternative, and the manager agreed, but will still use the ice water for crispness. See note in Comments below.
- Handwashing Signage at Handwashing Facilities Required
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. OBSERVED: THERE IS NO "EMPLOYEES MUST WASH HANDS BEFORE RETURNING TO WORK" SIGN IN THE PUBLIC MEN'S RESTROOM, ALSO USED BY EMPLOYEES.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTION: REPLACE SIGN.
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10/03/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint inspection. Complainant alleged that they had observed food handlers engage in food preparation without washing their hands after sneezing. Complainant also alleged that they had observed an employee use the same gloves for food prep after sweeping. Incidents were said to have happened on 5/21/14 and and 5/26/14.
During today's visit, proper handwashing was observed. Handwashing procedures were discussed with person in charge as well as several food employees. Gloves are maintained in back kitchen and front food prep area for easy access by employees.
The complaint is not confirmed.
Note: Obtaining an additional certified food manager (CFM) license was recommended to the manager today. Facility may not operate without a CFM on the premises.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time.
No violation noted during this evaluation. | 05/30/2014 | Complaint | |
- 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: cooked yuca at 117F in serve line hot holding,
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. Yuca was 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: IN serve lien cold holding (on ice): potato salad at 43F
Correction: cut tomato in salad at 46F
- 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: Superior 1DR Upright Reach-In Cooler (ambient 59F).
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 2 Door Prep Cooler (kitchen).
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CORRECTIVE ACTION: REPLACE GASKETS.
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01/17/2014 | Routine | |
Complaint allegations were not confirmed.
No violation noted during this evaluation. | 09/16/2013 | Complaint | |
The purpose of today's visit was to perform a routine inspection and an inspection in response to a complaint. Thank you for your assistance in this matter.
Please FAX a receipt for repair of the True 2 Door Prep Cooler with Prep Top in the Kitchen to 703-385-9568 within two weeks, no later than September 30, 2013. FAX to ATTN: John Vander Voort
- 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 top of True 2DR prep cooler in kitchen: provolone cheese at 46F, guacamole in opened package at 44F
Correction: In serve line cold ho0lding on ice: potato salad at 49F and coleslaw at 49F.
- 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 (Chlorine) test kit.
- 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: True 2 Door Prep Cooler in Kitchen, ambient interior temperature 55F.
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. When repaired, send receipt by FAX to 703-385-9568
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: Vollrath Walk-In Cooler. The door latch and handle of the following unit are damaged: Vollrath Walk-In Freezer.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPLACE GASKETS. REPAIR OR REPLACE DOOR LATCH AND HANDLE.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed soiling on interior surface of ice machinhe in kitchen.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Soiled part was removed and washed.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the public ladies room or in the unisex employees' rest room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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09/16/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Dish Machine: None
HWH: AO Smith BT-80-300
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: raw beef thawing at room temperature on a counter, at 26F. CORRECTED DURING INSPECTION.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CORRETIVE ACTION: Placed in refrigerator.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: (CORRECTED DURING INSPECTION): In front service line prep top hot holding: Yucca (118F), Fried rice (128F), Plantain (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. CORRECTIVE ACTION: Yucca, Fried Rice, and Plaintain were removed for reheating.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. All PHFs in True 2D prep cooler in kitchen (Ambient 50F)
2. Prep top in kitchen above 2d prep cooler above: Sl. tomato (44F), mayonnaise (43F), Sl. provolone (44F
3. Service Line Prep Top: Pico de Gallo (61F), Cole Slaw (44F)
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. CORRECTIVE ACTIONS:
1. PHFs from 2D kitchen prep cooler discarded or moved to other refrigerator.
2. PHFs from kitchen prep top discarded or removed to other refrigeration.
3. Out-of-Temp. PHFs. from service line prep cooler moved to other refrigerator.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and/or are unable to maintain cold food at or below 41°F:
1. True 2 door prep cooler in kitchen: Ambient 50F
2. Vollrath Walk-In Cooler: Replace damaged door gasket: 34F
3. Vollrath Walk-In Cooler: Repair damaged door and latch: 6F
Correction: Repair/adjust the units so they are able to maintain foods at or below 41°F for coolers, below freezing for freezers, and are in good repair, with functional gaskets and latching doors. Do not use the True 2 door prep cooler to store potentially hazardous foods until it is repaired and can maintain an ambient temperature at or below 41F.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the fluorescent light on kitchen ceiling are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace burned out fluorescent bulbs.
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04/04/2013 | Routine | |
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