- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. FOOD SERVICE WORKER WASHED HANDS IN SPRAYED OF DISHWASHER SINK AND DRIED THEM ON A HANGING TOWEL.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. TRAINING PROVIDED AND THEN CFM INSTRUCTED WORKERS ON PROPER PROCEDURES AND HAD WORKERS FOLLOW- CORRECT PROCEDURES. WRITTEN INFORMATION PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. REAR HANDSINK HAD NO PAPER TOWLES.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED.
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11/02/2015 | Risk Factor | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. Orang juice container in ice bin.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Corrected by CFM. ORAL & WRIITEN INFO. PROVIDED, 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 48F & salsa 47F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED PHF & RECENTLY PUT IN ITEMS, THAT ARE COOLING, TO OTHER UNITS. MONITORING RECOMMENDED.
- 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: beans 48F & salsa 47F @ #3
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNESSESIARY PROBLEMS.
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05/04/2015 | Routine | |
Risk Factor 12 (above): Shellfish Tags. The establishment receives fresh shellfish. The tags are now being dated with the last date disposed, and the tags kept 90 days after this date
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chicken tamales wrapped in foil, date marked 9/22/2014 (18 days).
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: The low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm. OBSERVATION: sanitizer on freshly washed dishes was not detectable at start of inspection. After sanitizer feed was primed, sanitizer level of chlorine was above 50 ppm. Dish Machine: Wareforce JSP 3V.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.
CORRECTIVE ACTION: Concentration dispensed was corrected by priming the sanitizer feed. EHS discussed testing at least daily with manager and chef. Manager called service to verify there is no other problem
- 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. OBSERVATION: There was a small amount of mold on the interior plastic surfaces of the Manitowoc Ice Making Machine at the entrance to the 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. CORRECTIVE ACTION: Manager instructed employee to clean mold, and machine was cleaned.
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10/10/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CORRECTIVE ACTION: DISCUSSED WITH MANAGER AND EMPLOYEES AND EXPLAINED IMPORTANCE OF KEEPING COMPLETE RECORDS.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked tortillas which will not be further cooked or re-heated.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. CORRECTIVE ACTION: DISCUSSED WITH MANAGER AND EMPLOYEE AND EXPLAINED IMPORTANCE OF CORRECT PRACTICE. WILL USE GLOVES IN FUTURE.
- 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: horchata (dairy) drink in bar cooler, at 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 ACTION: REDUCE TEMPERATURE OF HORCHATA BELOW 41F BEFORE PLACING IN BAR COOLER AND MONITOR TEMPERATURE TO MAINTAIN BALOW 41F. HORCHATA WAS MOVED FOR COOLING.
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03/05/2014 | Routine | |
The purpose of today's visit was to perform a routine risk factor evaluation
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED TAGS BEING KEPT FOR 90 DAYS OR MORE AFTER LAST SERVICE, BUT NOT MARKED WITH LAST DATE OF SALE OR SERVICE.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. MARK LAST DATE OF SALE OR SERVICE ON SHELLFISH TAGS AND RETAIN FOR 90 DAYS. DISCUSSED WITH MANAGER AND COOK.
- 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: HORCHATA (DAIRY DRINK) IN 1 DR TOP DOOR BAR COOLER AT 46F
Correction: SLICED TOMATO AT 44F IN TOP OF BEVAIR 2DR PREP COOLER
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: CHICKEN TAMALES IN PENN WALK-IN COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. CORRECTIVE ACTION: TAMALES WERE MARKED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the DISH WASHING MACHINE with a concentration of ZERO ppm total chlorine (NOT DETECTABLE).
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTIVE ACTION: SERVICE TECHNICIAN RESTORED CHLORINE FEED DURING INSPECTION. TEST CHLORINE CONCENTRATION AT LEAST ONCE EVERY DAY. DISCUSSED WITH MANAGER AND COOK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. THERE WERE NO PAPER TOWELS WITHIN REACH OF THE BAR HAND WASHING SINK. PAPER TOWELS WERE LOCATED AT THE FAR END OF THE BAR.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTIVE ACTION: PAPER TOWELS MUST BE LOCATED WITHIN REACH OF THE HAND WASHING SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. THERE WAS NO HAND WASHING SIGNAGE AT TIME OF INSPECTION AT THE BAR HAND WASHING SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTIVE ACTION: EHS PROVIDED SIGNS AND MANAGER POSTED SIGNS.
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10/23/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AND EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS, BY MAY 16, 2013. DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED.L FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION.
REPEAT CRITICAL VIOLATIONS MAY LEAD TO FURTHER ENFORCEMENT ACTION.
Additional temperatures: Items being received (RF10 above): frozen tripe (frozen), packaged grated cheese 40F, carton heavy cream 40F
Dish Machine: Wareforce JSP 3V: chlorine sanitizer 50 ppm
Hot Water Heater: 75T80E3N
- 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." OBSERVATION: Materials provided at last inspection were present, but no action had been documented.
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: 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: horchata in 1-door bar cooler 46F
Correction: in BevAir 2-door prep cooler at cookline: raw flank steak 44F, marinated cabbage for pupusas 43F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: flan, corn tamales and chicken tamales in Penn 1-door Walk-In cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CORRECTIVE ACTION: items were date marked.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: Carroll Walk-In Cooler
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 door gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping towel bucket with a concentration of over 200 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTIVE ACTION: solution diluted to less than 100 ppm.
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05/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sarita's Restaurant, 2794 Graham Road, Falls Church, VA 22046 »