The purpose of today's visit was to conduct a RISK FACTOR assessment in conjunction with a CD/Epi investigation for complaint received. Upon discussion of Employee Health with manager, she confirmed that no employee has called in sick in the last 30 days . Employee Health is being reviewed on a regular basis with staff and also at New Employee Orientation. Employees were observed washing hands between tasks and wearing gloves during this visit.
EHS reviewed with manager correct cooling methods and advocated Active Managerial Control to maintain proper cooling temperatures and cooling methods.
QUESTIONS: Please call 703-246-2444
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:OBSERVED DELI CORN BEEF SLICED AND PACKAGED AT 48 F , 48F AND 47 F IN THE WALK IN REFRIGERATOR APPROXIMATELY 5.5 HOURS AFTER SLICING
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). CORN BEEF WAS DISCARDED. DISCUSSED WITH MANAGER THAT ITEMS BE MOVED TO WALK IN IMMEDIATELY AFTER SLICING AND CORN BEEF BE SLICED IN SMALLER BATCHES.
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03/08/2016 | Risk Factor | |
A RISK FACTOR INSPECTION of your facility was conducted today . Thank you for accompanying me during this inspection as your participation allows me to clarify areas at your facility that that may require further assessment.
NOTE: At this meeting further time was taken to discuss with manager the following topics 1) Employee Health Policy guidelines and their regular review with staff 2) Pest Control on a regular schedule 3) Increasing cleaning frequency inside ovens and refrigerators /refrigerator gaskets and overall cleaning at the grill areas.
Questions: Call 703-246-2444
- 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:OBSERVED SHRIMP AT 46F, COOKED PASTA AT 51 F, CHEESE AT 46F AND SAUSAGE PATTIES AT 46 F IN THE 2 DR SAUTEE COOLER. UNIT HOLDING AMBIENT AT 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS WERE MOVED TO CONTAINERS WITH ICE . TECHNICIAN HAD BEEN CALLED FOR REPAIR OF UNIT DURING INSPECTION. MANAGER HAS BEEN ASKED TO REPAIR UNIT AND FAX INVOICE IN 10 DAYS.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site) (repeated violation)
Observation: The (cavity, door seal) of the microwave oven is observed soiled. OBSERVED THAT THE BLODGETT OVEN INSIDES . ALONG THE SEAMS AND DOORS HAD ACCUMULATIONS OF DARK GREASY SUBSTANCE.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. DISCUSSED WITH MANAGER , STAFF WERE INSTRUCTED TO CLEAN THIS DURING THE INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT NEAR THE ICE BIN AND THE BACK NEAR THE GRILL ARE being used FOR OTHER PURPOSES. OBSERVED THAT THESE SINKS CONTAINED ICE CUBES AND WERE THUS BEING USED TO DUMP ICE CONTAINERS/LEFT OVER CONTENTS FROM GLASSES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH MANAGER THAT EMPLOYEES WERE TO USE HAND SINKS ONLY FOR HANDWASHING.
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10/26/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify areas at your facility that that may require further assessment.
NOTE: At this meeting further time was taken to discuss with manager the following topics 1) Employee Health Policy guidelines and their regular review with staff 2) Parasite destruction letter 3) Increasing cleaning frequency inside ovens and refrigerators /refrigerator gaskets.
Questions: Call 703-246-2444
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." MANAGER WAS UNABLE TO PROVIDE EVIDENCE OF REVIEW OF EMPLOYEE HEALTH POLICY WITH STAFF OR DOCUMENTATION OF SIGNED EMPLOYEE HEALTH REPORTING AGREEMENT.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED ADOBE SAUCE AT 48F, POTPIE SAUCE AT 46F AND DICED HAM AT 45 F IN THE 1 DR PREP TOP REFRIGERATOR NEAR THE GRILL. UNIT WAS AT 52F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER, ALL ITEMS MOVED TO WALK IN. THE 1DR PREP TOP IS TO BE REPAIRED IN 10 DAYS AND INVOICE FAXED TO 703-653-9448 ATTN A 2 INSPECTOR. UNIT IS NOT TO BE USED TO STORE PHF UNTIL REPAIRED.
- 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: AMBIENT TEMPERATURE WHEN MEASURED WITH A CALBRATED THERMOMETER WAS FOUND TO BE 52F.
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. DISCUSSED WITH MAANGER THAT UNIT CANNOT BE USED TO REPAIR PHF UNTIL REPAIRED. INVOICE THE REPAIR INVOICE TO 703-653-9448 ATTN A 2 INSPECTOR ON /AROUND JUNE 20TH.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled. OBSERVED INSIDE CAVITY AND DOORS OF THE TWO BLODGETT OVENS HAD DIRT, GRIME AND FOOD RESIDUE .
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. DISCUSSED WITH MANAGER TO CLEAN THE INSIDE OF THE BLODGETT OVENS ON A MORE REGULAR BASIS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED DIRT, GRIME AND SPILLED FOOD RESIDUES ON THE INSIDE OF THE REFRIGERATORS AND GASKETS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.MANAGER HAS BEEN ASKED TO CLEAN THE REFRIGERATORS ON A MORE REGULAR BASIS.
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06/02/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection after the issuance of a Notice of Alleged Violation (NOAV) dated September 19, 2014. Violations outlined in the NOAV specifically cold holding in the Traulsen 4 DR refrigerator near grill and the prep top refrigerator near range have been corrected at the time of this follow-up inspection. Random samples of food temperatures were also taken at three refrigerators in the front end and 2 drawer refrigerator under grill and have been noted above.
During the inspection, the CFM presented a log of temperatures. Managers/ assigned staff take temperatures of food items and ambient air of refrigeration equipment at all stations every two hours. Logs were checked and temperatures noted at all stations were found to be at or below 41F. Discussed with manager about corrective actions to be taken when log temperatures are observed to be above 41F. Also employees responsible for observing ambient air temperatures should be trained that any ambient air or food temperatures over 41F do not meet requirements and the unit temperature should be lowered or food should be removed from the unit.
The 1 DR prep top( bottom unit) is not being used at this time and will be used only when it is able to hold ambient temperatures at or below 41F. Food is placed on ice in bins held at top of the unit. Temperature of those food items were found to be within cold holding range and have been noted above.
Thank you for accompanying me during this inspection as it allows me to clarify information and identify areas where your processes may need further attention or assessment. At this inspection it was observed that you are in compliance with the violations noted in the NOAV letter. Please ensure that you maintain this at all times so that food is not in the temperature danger zone which can potentially cause food borne illness.
No violation noted during this evaluation. | 10/14/2014 | Follow-up | |
A site visit was made today following a complaint received on patron finding a cockroach in their food at this establishment. At the time of the inspection I could not observe obvious evidence of cockroach infestation but noticed that there was accumulation of water at the cookline and near the dish machine and food residues and debris on the floor below the grills and cookline areas. CFM informed me that professional pest control had been started at the establishment , had found cockroach activity and she was able to provide receipts for review.Last visit by professional pest control technician was on 9/4 and technician was due at facility next on 9/8 I spoke to manager about increasing the cleaning frequency at the establishment to eliminate food source for the cockroaches.
Apart from cleanup up of spills and food debris immediately, CFM has also been asked to inspect supplier shipments upon receipt for insects, especially foods in cardboard containers. Complainant has been notified.
No violation noted during this evaluation. | 09/08/2014 | Complaint | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED CONTAINERS OF COOKED ROAST VEGGIE MIX , COOKED RICE AND SAUSAGE LINKS IN THE TRAULSEN 4 DR REFRIGERATOR WITHOUT ANY COVER OR WRAP.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.ASKED CFM TO COVER FOOD ITEMS TO AVOID 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: OBSERVED SAUSAGE LINKS AT 45F, ROAST VEGGIE MIX AT 45F, COOKED BEEF AT 51F, COOKED RICE AT 46F, CRUMBLED CHEESE AT 46F IN THE TRAULSEN 4 DR REFRIGERATOR AND SLICED TOMATOES AT 61F AND TURKEY GRAVY AT 49F IN THE PREP TOP UNIT AT THE RANGE.
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. DISCUSSED WITH MANAGER THE PUBLIC HEALTH REASONS FOR ENSURING FOOD IS HELD FOR COLD HOLDING AT 41F OR BELOW , MANAGER TO MOVE ITEMS IN UNITS TO WALK IN REFRIGERATOR AND OTHER REFRIGERATION UNITS WERE TEMPERATURE OF FOOD CAN BE MAINTAINED AT 41F OR BELOW, ICE IS BEING ADDED TO PREP UNITS. FAX OF INVOICE FOR REPAIR OF UNITS WITHIN 10 DAYS TO 703-653-9448 ATTN: A 1.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK MOLD LIKE MATERIAL AND OTHER VISIBLE SEDMIENTS ON THE INSIDE OF THE ICE BINS.
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.MANAGER IS CLEANING THE INSIDES OF THE ICE BIN AND HAS BEEN ASKED TO INCREASE FREQUENCY OF CLEANING.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED THAT SOAP WAS AVAILABLE ONLY AT ONE OF THE HAND SINKS IN THE KITCHEN AREA AND THE OTHER TWO HANDSINKS WERE NOT SUPPLIED WITH HAND SOAP.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.EHS SPOKE WITH MANAGER AND ASKED THAT SOAP BE PROVIDED AT ALL 3 HAND SINKS IN THE KITCHEN. MANAGER IS PROVIDING THE HAND SOAPS.
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09/08/2014 | Risk Factor | |
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form:OBSERVED NO PARASITE DESTRUCTION LETTER FOR SALMON THAT IS OFFERED ON THE MENU AS GRILLED CAJUN SALMON CEASER SALAD, SEDONA SALMON AND GRILLED ATLANTIC SALMON AND IDENTIFIED ON THE MENU WITH AN ASTERIX AND A CONSUMER ADVISORY STATEMENT.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. FACILITY TO OBTAIN A PARASITE DESTRUCITON LETTER FROM THE SUPPLIER AND FAX IT TO ME WITHIN 3O BUSINESS DAYS AT 703-653-9448
- 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:OBSERVED PASTA x 2 AT 45F and 46F RAW SHRIMP AT 47F AND DICED CHICKEN AT 44F IN SAUTE PREP REFRIGERATOR (BOTTOM) AND SHRIMP SCAMPI SAUCE WAS OBSERVED AT 44F AND 45 F IN THE 1 DR PREP TOP REFRIGERATOR (BOTTOM)
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.ITEMS WERE MOVED TO THE WALK IN REFRIGERATOR. DOOR TO THE PREP REFRIGERATORS TO REMAIN CLOSED .SHRIMP SCAMPI SAUCE WAS DISCARDED.
- 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: 1DR AND 2 DR PREP TOP REFRIGERATORS
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.MANAGER HAS BEEN ASKED TO ARRANGE SERVICE/REPAIR OF UNITS AND FAX INVOICE OF REPAIRS TO ME AT 703-653-9448.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards stored under the prep table near the dish machine were heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. ASKED MANAGER TO RESURFACE OR REPLACE THE CUTTING BOARDS.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand wash sink near the pancake flat top refrigerator are leaking.
Correction: A plumbing system shall be maintained in good repair. MANAGER ASKED TO REPAIR LEAK IN THE PLUMBING.
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05/29/2014 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.OBSERVED CFM AND EMPLOYEES WERE NOT AWARE OF PROPER PROCESS OF SETTING UP SANITIZING COMPONENT OF 3 VAT SINK.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. CORRECTED: EHS WORKED WITH CFM AND EMPLOYEES AND 3 VAT SINK SANITIZING COMPONENT WAS SET UP.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNWRAPPED MANGOES, BERRIES IN THE SANDWICH STATION PREP REFRIGERATOR, UNWRAPPED TORTILLAS IN THE 2 DR TRAULSEN REFRIGERATOR AND UNWRAPPED CONTAINER OF COOKED SQUASH IN THE WALK IN REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED : DISCUSSED WITH CFM, ITEMS COVERED.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: OBSERVED THE FOLLOWING WITH ASTERIX ON THE MENU INDICATING ITEM OFFERED RAW/PARTIALLY COOKED
Correction: GRILLED SALMON, CAJUN SALMON, CAJUN SALMON ENTREE, CAJUN TILAPIA SANDWICH, PROVIDE PARASITE DESTRUCTION LETTER FOR SALMON.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). OBSERVED FRESH FARM RAISED TILAPIA ON THE MENU, CFM COULD NOT PROVIDE LETTER FROM SUPLIER.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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:OBSERVED COOKED DICED CHICKEN AT 52F , TUNA AT 51F, BLUE CHEESE AT 54F IN THE TRUE REFRIGFERATOR.
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. CORRECTED: ALL ITEMS WERE MOVED TO WALK IN REFRIGERATOR.
- 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: OBSERVED DATE MARKING REQUIRED FOR MARINARA SAUCE IN THE 4 DR TRAULSEN (BACK NEAR WAFFLE MACHINE) AND COOKED SQUASH IN WALK IN REFRIGERATOR.
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 CORRECTED: DISCUSSED IMPORTANCE OF DATE MARKING WITH CFM..
- 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 BLACK MOLD/MILDEW DEPOSIT ON THE INSIDE SHUTE OF THE ICE MACHINE.
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.CORRECTED: DISCUSSED WITH CFM TO CLEAN THE MACHINE MORE FREQUENTLY.
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07/09/2013 | Routine | |
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