Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major contributors to foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the digital food thermometer at least once a week in the ice water bath to 32f to ensure accuracy.
3. Management should ensure all food deliveries are received at proper temperatures, document the temperatures and then store the food away inside the facility. Do not use the hallway for storage of food where it may be subject to possible contamination.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE HATS AGAIN FOR STAFF WORKING WITH, PREPARING AND COOKING FOOD.
- 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 and/or underneath cutting boards.
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. DISCUSSED WITH MANAGER. MANAGER SHOULD PROVIDE RUBBER MATS FOR STAFF TO USE UNDER THE CUTTING BOARDS TO PREVENT THEM FROM SLIDING. WET TOWELS ARE FOR ONLY WIPING UP FOOD SPILLS AND SHALL BE STORED IN THE SANITIZER WATER BETWEEN USES.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of equipment including refrigerators and freezers, 2. Door handles on refrigerators and freezers, 3. Interiors of refrigerators and freezers including door gaskets, floors, walls, shelving, 4. Exteriors of food containers for storage of foods like uncooked rice, vegetables, etc. 5. Shelving units in the kitchen for storage of food, beverages, equipment, utensils, single service items and/or chemicals, 5. Exteriors of equipment like ovens, ranges, deep fat fryers, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHOULD BE TRAINING STAFF ON CLEANING AND SANITIZING EVERYTHING THAT IS SEEN AND TOUCHED FREQUENTLY TO REMOVE DEBRIS.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the kitchen hand sink are in need of the following repairs: 1. Repair the kitchen hand sink hot water nozzle. The hot water valve is turned off since the water will not stop running from the faucet, 2. The kitchen hand sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. MANAGER SHALL CALL FOR REPAIR BY A LICENSED PLUMBER WITHIN 10 BUSINESS DAYS.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. DISCUSSED WITH MANAGER. MANAGER SHALL PROPERLY LABEL ALL SPRAY BOTTLES OF CHEMICALS.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed two spray bottles of toxic materials not properly stored to prevent the contamination of food, beverages, equipment, utensils, linens or single service items.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. DISCUSSED WITH MANAGER. MANAGER MOVED THE SPRAY BOTTLES AS REQUESTED.
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11/19/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: DICED CHICKEN 53F, COOKED PEAS 47F, COOKED PORK 47, CHADDAR CHEESE 45F, COOKED CHICKEN 45, CLE SLAW 45, DICED TOMATO 46
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Walk in cooler roof is leaking water dripping on food items
Correction: Repair walk in cooler to stop leakage within 48 hrs. leaking roof has the potential to contaminate food
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unitsare damaged):WALK IN COOLER, TRUE UPRIGHT 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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located IN THE KITCHEN is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS REMOVED
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06/11/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection to verify proper working order of the 2DR refrigerator. Unit was observed holding at 37F today and is approved for continued use. Thank you for your time today.
No violation noted during this evaluation. | 07/11/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. During today's visit, training in sanitizing processes was provided.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator
Corrective Action:
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.
A follow-up will be conducted as noted above. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: Sliced tomatoes, in 2DR prep refrigerator at 48F.
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. DISCARDED.
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07/09/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the
2DR prep refrigerator. During today's visit, the 2DR prep refrigerator was observed to be holding below 41F, (36F actual temperature). Unit is approved for continued use.
No violation noted during this evaluation. | 01/29/2014 | Other | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop was observed with handle in 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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: shrimp and lamb were observed thawing at room temperature.
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. ITEMS WHICH WERE THAWING WERE MOVED TO THE WALK-IN REFRIGERATOR.
- 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:sliced tomatoes (x2) in 2DR prep refrigerator at 51F and 51F. DISCARDED. Potato salad, pico de gallo in ice wells at 59F and 60F. DISCARDED.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wet towels are used under cutting boards to prevent sliding.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. CERTIFIED FOOD MANAGER REMOVED CUTTING BOARD AND TOWEL.
- 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: 2DR prep refrigerator was observed holding at 50F. Use of this unit was discontinued for TCS foods. Discussed use limitation with manager and employee.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the area over the ice machine are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. Discussed with certified food manager.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area by the walk-in refrigerator and three-compartment sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/27/2014 | 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.
Please send copies of the employee health policy (Form #2) for health department review.
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.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food: chicken.
- 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.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigerator. raw chicken, raw beef, and red snapper over cabbages and dessert.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. ITEMS IN WALK-IN REFRIGERATOR WERE REARRANGED TO PREVENT CROSS CONTAMINATION.
- 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: chicken at 49F (thawing at room temperature)
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. MOVED TO WALK-IN REFRIGERATOR.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the back kitchen is being used to hold utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM. ITEM REMOVED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was observed in excess of 200 ppm. 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 bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS DILUTED TO 50 PPM.
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08/29/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up to verify the ambient temperature of the walk-in refrigerator. Invoices for service on 2/8 were provided. Walk-in was observed cold-holding at an ambient temperature of 41F. Chicken in the walk-in was observed at 38F. Thank you for your time today.
- 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: walk-in refrigerator observed at 44F.
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.
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02/28/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. 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 follow-up will be conducted on or about February 12, 2013 to check the cold-holding capability of the walk-in.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith BT-80112
Dishmachine: N/A
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.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the wash, rinse, and sanitize procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. The 3-vat sink was set up to to wash, sanitize, rinse, with the sanitizer not in the sanitizing compartment. DISCUSSED PROPER ORDER OF PROCEDURES WITH CERTIFIED FOOD MANAGER.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding. Discussed with CFM. CFM removed all towels from underneath cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. REMOVED.
- 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: diced cooked chicken at 43F, raw chicken at 44F, in walk-in refrigerator. Note: Follow-up will be conducted for repair of unit.
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: walk-in refrigerator was holding at 43F and reading at 32F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding unit: 2DR prep refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of bleach sanitizer.
Correction: Obtain a bleach 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: walk-in refrigerator observed at 44F.
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 units are not suitable for sealing the unit properly: walk-in refrigerator.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to hold trays.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAYS WERE REMOVED.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution in a wet wiping cloth bucket was measured at 0ppm. This concentration does not meet the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. CFM DISSOLVED QUATERNARY AMMONIA TABLETS TO PROVIDE SANITIZER PPM AT 150.
Correction: Maintain the concentration of quaternary ammonia solution at least at 150 ppm. Verify concentration using the appropriate test kit.
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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sabrina's Pollo, 1961 Chain Bridge Rd #6878, Mclean, VA 22102 »