Discussed active managerial control. Observed good sanitation and food temperature control. Note to manager: Please email a copy of your Certified Food Manager card to the Health Department within 10 days.
No violation noted during this evaluation. | 03/07/2016 | Routine | |
Discussed active managerial control. Equipment temperature log is maintained, sanitizer buckets are marked with time, and burger temperature is checked every 10 minutes. Sanitizer concentration is checked daily, but there is no sanitizer log. Recommend keeping a sanitizer log for the quaternary ammonia and dishmachine.
Note to Manager:
1) Email a copy of your Certified Food Manager card to the Health Department within 10 days.
2) Submit a service report for your dishmachine to the Health Department within 3 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SET-UP 3 VAT SINK TO WASH, RINSE AND SANITIZE EQUIPMENT UNTIL THE DISHMACHINE IS SERVICED. EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS. KEEP A SANITIZER LOG TO DOCUMENT SANITIZER LEVELS DAILY.
- Certified Food Manager/Certificate Process (repeated violation)
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. EMAIL A COPY OF YOUR CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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09/01/2015 | Risk Factor | |
Note to Manager:
1) Email a copy of your Certified Food Manager card to the Health Department.
2) Email a copy of the service report for the 4 Drawer Delfield Prep Cooler and the dishmachine to the Health Department within 10 days.
3) Melted butter will be hot holding on the cooktop and melted butter in the bun machine will be on time as a public health. Use active managerial control to monitor hot holding temperatures.
3) Observed good separation of labor between raw food handler and ready to eat food handler at the grill. Deli paper and gloves were used to handle raw meat in a manner that prevented cross contamination issues.
4) Observed good active managerial control during the inspection. Food temperatures are checked for food coming off the grill.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: MELTED BUTTER AT 114F ON COOKTOP AND AT ROOM TEMPERATURE IN BUN MACHINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. REHEATED THE BUTTER AND PLACED THE BUTTER CONTAINER IN A HOT WATER BATH. BUTTER AT THE BUN MACHINE WILL BE ON TIME AS A PUBLIC HEALTH CONTROL.
- 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: (1) DICED TOMATO AT 46F (2) SLICED TOMATO AT 56F (3) FETA CHEESE AT 44F (4) BLUE CHEESE AT 48F (5) SHREDDED CHEDDAR CHEESE AT 46F IN 4 DRAWER DELFIELD PREP COOLER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO ANOTHER COOLER AND WILL HAVE THE UNIT SERVICED.
- 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: 4 DRAWER DELFIELD PREP COOLER IS NOT HOLDING FOOD AT PROPER TEMPERATURES.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 2 SLICERS
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED SLICERS.
- 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. PLEASE EMAIL A COPY OF THE CFM CARD TO THE HEALTH DEPARTMENT.
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04/11/2015 | Routine | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1dr cooler milkshake
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. CFM places new thermometer in cooler
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no quaternary ammonia test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit. EHS gave some test strips
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) are 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
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09/19/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complainant had allegedly consumed capital burger, chocolate oreo milkshake, and fries. CFM was not aware of the complaint and there were no other complaints made to the facility. No food employees were sick the past 2 weeks and employee health policy was in place. All burgers are fully cooked through (company policy). No food recalls have been made. EHS observed the process of making capitol burger which is made to order (everything cooked at the same time). Based on today's observations and discussion, complaint is not confirmed.
No violation noted during this evaluation. | 04/21/2014 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: melted butter at 119F and 98F at room temperature
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. Food employee discarded butter
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04/21/2014 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food and food contact surfaces stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: raw beef 46F, raw chicken 47F both in delfield 4 drawer under grill
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. PIC turned down equipment air temperature
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all coolers
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: Delfield 4drawer under grill 46F
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. PIC turned down equipment and the air temperature dropped down to 41F and technician was called.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located by the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/23/2013 | Routine | |
| No violation noted during this evaluation. | 12/05/2013 | Pre-Opening | |
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