Today's visit is a follow-up to verify that both the True 3DR upright cooler and potentially hazardous food (PHF) inside are holding at 41F or below EHS observed both the cooler and the PHF inside holding well below 41F. Please continue to monitor the temperature of all refrigeration units to verify that the units maintain 41F or below. EHS provided CFM with a new hanging air thermometer to serve as a back-up inside of the True 3DR upright cooler and provided CFM with a new food thermometer to assist in monitoring food temperatures. Facility is in compliance.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS observed little to no active managerial control in the area of proper cold holding of potentially hazardous foods. EHS observed a refrigerator holding at 44-45F. EHS asked CFM what temperature the unit was holding when he arrived in the morning and CFM shared that the unit is usually holding at 45F first thing in the morning EHS explained that refrigerators need to be holding at 41F or below and that especially in the morning units should be holding well below 41F.
Please note that 3-501.16(A)(2)(a) Cold Holding of Potentially Hazardous Food at 41F or less was observed out of compliance today and at the last four routine/risk factor assessment inspections on: October 5, 2015, May 27, 2015, September 26, 2014 and June 3, 2014. Enforcement action and/or methods of long term compliance will be discussed with the Environmental Health management team and a follow-up inspection will be conducted unannounced within ten calendar days to verify that cold holding has remained corrected and to verify that the True 3DR upright cooler is maintaining 41F or below.
EHS provided CFM with an equipment monitoring log and food temperature log. A good example of active managerial control would be to maintain the equipment and food temperature log after the cooler has been repaired to verify that the cooler and potentially hazardous foods inside continues to maintain 41F or below.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety. Raw chicken observed sitting out at room temperature for 2.5 hours waiting for preparation.
Correction: The person in charge needs to monitor employees to verify proper temperature control on potentially hazardous foods.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands at the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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:
1) Raw chicken at 43-44F in the True 3DR upright cooler,
2) Raw turkey at 62F after sitting out at room temperature for 2.5 hours.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below, hot at a temperature of 135F or above or properly using time as public health control. ITEM # 1 MOVED TO COOLER HOLDING AT 41F OR BELOW AND ITEM # 2 DISCARDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/17/2016 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM that additional active managerial control is needed in the following areas: using rapid cooling methods, maintaining a supply of available sanitizer in facility (observed no sanitizer at the beginning of inspection), designating an employee drink area away from food preparation areas, proper glove usage and handwashing, verifying final cook temperatures and monitoring equipment temperatures to verify units are maintaining 41F or below. EHS provided CFM with information on time as a public health control and filled out an agreement for using time as a pubic health control for the hot items at the front service line. Please fax or email a third party service invoice showing that the True 3DR flat top cooler has been repaired to hold at 41F or below by next Monday, October 12, 2015. If a service invoice is not received by the requested deadline, a follow-up inspection will be conducted to verify that the unit has been repaired to hold 41F or below.
- 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:
1) Tahini salad with diced tomatoes at 50F in the True 3DR flat top cooler,
2) Raw chicken at 46-50F after 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. ITEM # 1 DISCARDED, ITEM # 2 RETURNED TO A COOLER HOLDING BELOW 41F.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s):------cooked eggplant and cook
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. AGREEMENT WAS FILLED OUT DURING TODAY'S INSPECTION AND HOT ITEMS AT THE FRONT SERVICE LINE WERE MARKED WITH DISCARD TIME.
- 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.
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10/05/2015 | Risk Factor | |
- 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 test kit.
- 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: ----------True 3DR prep cooler observed holding at 51F.
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.
- 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. EHS ASKED CFM TO PREPARE THE SANITIZE SOLUTION THE WAY THEY ARE CURRENTLY PREPARING WITHOUT USING A TEST KIT AND CONCENTRATION WAS OBSERVED BELOW THE REQUIRED 50 PPM CHLORINE SOLUTION.
- 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) Outside of cooler doors,
2) Inside of cooler doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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). 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.
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06/02/2015 | Follow-up | |
Today's visit is to verify if hot water has been restored to the three compartment sink and kitchen handsink. EHS observed that hot water has not been restored. Owner estimates that the final repair will occur by Monday, June 1, 2015. Enforcement action is now warranted, please obtain the final repair within 72 hours. Please note that only 5-103.11(B) and 5-202.12(A) were re-evaluated during today's visit. The other violations that show up on the report may or may not be repeat violations and were not assess during today's inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1)True 3DR prep cooler,
2) True 3DR flat top cooler (thermometer present was not able to read scale due to condensation and grime).
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.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- 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 test kit.
- 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: ----------True 3DR prep cooler observed holding at 51F.
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.
- 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. EHS ASKED CFM TO PREPARE THE SANITIZE SOLUTION THE WAY THEY ARE CURRENTLY PREPARING WITHOUT USING A TEST KIT AND CONCENTRATION WAS OBSERVED BELOW THE REQUIRED 50 PPM CHLORINE SOLUTION.
- 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) Outside of cooler doors,
2) Inside of cooler doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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). 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.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is not in good repair and currently unable to supply hot water to kitchen handsink and three compartment.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the kitchen handwashing sink was measured at 80F, a temperature less than 100°F.
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.
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05/29/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine. A follow-up inspection will be conducted within 48 hours to verify that hot water has been restored in the facility to supply at least 100F water at all handsinks and 110F water at the three compartment sink. EHS observed little active managerial control in the areas of cold and hot holding, equipment monitoring, rapid cooling of prepared salads and sanitizer solution levels. EHS discussed with CFM and provided the following handouts: cooling log/sign in English & Spanish, food safety and glove usage, CFM guidelines and active managerial control. The True 3DR prep cooler should not be used to store potentially hazardous foods until it is repaired to hold 41F or below. EHS recommended that all the raw whole vegetables be permanently stored in the True 3DR prep cooler if it is unable to be repaired, since the Victory 1DR upright cooler (currently holding whole raw vegetables) is able to hold 31F.. A third party service report needs to be faxed or emailed for the True 3DR prep cooler by Monday, June 1, 2015 or the owner needs to email the EHS stating the plan of action.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------falafel pounder observed stored in still/stagnant room temperature water (75F).
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. REPLACED WITH CLEAN POUNDER.
- 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:--------rice at 117F in warmer.
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. DISCARDED BY CFM
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the True 3DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Yogurt # 1 at 44F,
2) Yogurt # 2 at 49F,
3) Heavy cream at 50F.
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 UPRIGHT FREEZER TO RAPIDLY CHILL TO BELOW 41F AND THEN WILL BE STORED IN VICTORY 1DR UPRIGHT COOLER OBSERVED HOLDING AT 31F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:
1)True 3DR prep cooler,
2) True 3DR flat top cooler (thermometer present was not able to read scale due to condensation and grime).
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.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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: ----------True 3DR prep cooler observed holding at 51F.
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.
- 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. EHS ASKED CFM TO PREPARE THE SANITIZE SOLUTION THE WAY THEY ARE CURRENTLY PREPARING WITHOUT USING A TEST KIT AND CONCENTRATION WAS OBSERVED BELOW THE REQUIRED 50 PPM CHLORINE SOLUTION.
- 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) Outside of cooler doors,
2) Inside of cooler doors.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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). 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.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is not in good repair and currently unable to supply hot water to kitchen handsink and three compartment.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the kitchen handwashing sink was measured at 80F, a temperature less than 100°F.
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.
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05/27/2015 | Routine | |
| No violation noted during this evaluation. | 10/07/2014 | Follow-up | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: cookline 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.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: interior of the reach in freezer was observed to be soiled. The interior of the 3-door refrigerator was observed to be soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean the interior surfaces of refrigerators and freezers more frequently. Clean spills immediately after the spill occurs.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connection under the 3-compartment sink and the grease trap is leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leak.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor and wall under the 3-compartment sink and outer surfaces of the grease trap are soiled and are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. maintain the area under the 3-compartment sink clean at all times. maintain the surfaces of the grease trap in clean condition at all times to prevent attracting pest on premises.
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10/03/2014 | Follow-up | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: thawing at the 3-compartment sink was found subject to contamination due to soiled utensils stored at the sink during processing of the food.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. When using the 3-compartment sink to process food, remove all soiled/dirty pots, and pans and clean the entire 3-compartment sink before processing the food at the sink to prevent contamination.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Soaking raw frozen meat in water at the 3-compartment sink.
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.
- 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: hammus = 44-F, Arabic salad =44-F, coleslaw = 65-F.
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.( coleslaw removed and relocated for further cooling
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: cookline 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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: interior of the reach in freezer was observed to be soiled. The interior of the 3-door refrigerator was observed to be soiled.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean the interior surfaces of refrigerators and freezers more frequently. Clean spills immediately after the spill occurs.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection under the 3-compartment sink and the grease trap is leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leak.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor and wall under the 3-compartment sink and outer surfaces of the grease trap are soiled and are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. maintain the area under the 3-compartment sink clean at all times. maintain the surfaces of the grease trap in clean condition at all times to prevent attracting pest on premises.
- 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. an unmarked spray bottle containing toxic cleaning chemical was observed without a label.
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. Unmarked spray bottles containing toxic chemicals must be properly labeled to identify contents.
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09/26/2014 | Routine | |
| No violation noted during this evaluation. | 06/06/2014 | Follow-up | |
- 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.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Opened beverage cup placed next to food prep station
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (discarded cup)
- Critical: Raw Animal Foods Cooked to 165°F
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Sliced and layered chicken, and turkey placed on rotating metal grill rods for cooking and holding. Temperatures observed:111-F, 124-F, 135-F, 136-F, 145-F,154-F, 166-F,.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Reduced the amount of chicken and turkey/lamb layered on the grill rods for proper cooking to 165-F.
- 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:marinated chicken =45-F
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.(Placed marinated chicken in freezer)
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06/03/2014 | Risk Factor | |
- 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)
- Food Storage Containers, Identified with Common Name of Food
Observation: Improperly labeled food containers with a variety of spices that are not easily identified by appearance were noted.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. Write the name of the food as it appears on the original container.
- 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.
- 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:sauteed eggplant=87-F, sauteed cauliflower = 107-F, sauteed squash =104-F.
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. (discarded)
- 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 to monitor of check the concentration of the chlorine in the sanitizing solutions.
- 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 the men's room ll handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under equipment in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors under the refrigerators, freezers, 3-compartment sink, and under cooking equipment located under the hood system, more frequently to prevent build-up of debris and pest breeding.
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02/19/2014 | Routine | |
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Unmarked spray bottles containing cleaning chemical solution 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.
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11/13/2013 | Risk Factor | |
Fax or email a copy of the revised menu to the Health Department with seven business days.
There were no out of compliance items noted at the time of this inspection.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. A first routine inspection will be conducted in approximately 30 days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in August 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBS 7576NE
No violation noted during this evaluation. | 10/03/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
At the time of the next pre-opening inspection, the facility should be in condition to be opened for business. Unused equipment must be gone. Store room must be organized. Kitchen equipment must be clean. All items listed above must be corrected.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Provide a test kit to be used with the selected chemical sanitizer.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not three stoppers at the 3 vat sink.
Correction: Provide a stopper at each sink of the 3 vat sink.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: Hot water at the 3 vat sink was measured at 106F. Minimum hot water at the 3 vat sink must be 110F for proper warewashing.
Correction: Adjust the temperature of the hot water at the 3 vat sink.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: There was not a chemical sanitizer available for use at the 3 vat sink.
Correction: Provide a chemical sanitizer - chlorine (bleach) or quaternary ammonia - at the 3 vat sink.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There was not soap at all handsinks.
Correction: Provide soap at all handsinks.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There were not paper towels at all handsinks.
Correction: Provide paper towels at all handsinks.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: There are not handwashing signs at all handsinks - kitchen handsink.
Correction: Provide handwashing signs at all handsinks.
- Toilet Tissue, Availability
Observation: There is no toilet tissue in the restrooms.
Correction: Provide toilet tissue in both restrooms.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Flourescent light fixture above 2DR freezer is out.
Correction: Repair light fixture. Lights must work in the fixture.
- Physical Facilities Good Repair
Observation: Caulk at the 3 vat sink is mildewed.
Correction: Remove the old caulk and re-caulk along the back of the 3 vat sink. There should be a smooth transition from the wall to the sink. Do not leave a valley where water will collect.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There is unused equipment that will not be used and is waiting to be disposed of.
Correction: Remove unused equipment - stove, freezer, cabinet in restroom - from the facility.
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09/11/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Shawerma Express Inc., 11280 James Swart Circle, Fairfax, VA 22030 »