Observed employees well trained in food safety pertaining to their duties. Employee handwashing method and frequency, and glove use are commendable - thank you.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: Observed boiled yucca cooling for approximately three hours at 77 F. Yucca was cooled in walk-in refrigerator inside of deep, tightly-covered plastic bus tubs.
Correction: Potentially hazardous foods must be cooled from 135 F to 70 F in no more than two hours. EHS advised CFM to cool smaller portions of yucca in shallow, uncovered metal pans. Use of an ice bath and/or rinsing with cold water is also suggested. Improperly cooled yucca was re-boiled and re-cooled using suggested methods.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: boiled yucca on counter.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. EHS provided training on proper use of time as a public health control. Container was marked with time it was removed from temperture control.
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03/24/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor 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. Employee health policy in place. Chlorine in the three vat sink sanitize basin measured 100ppm using facility test kit.
EHS provided guidance on cooling Yucca. Once the yucca is boiled, and then reaches a temperature of 135f, place in shallow layers inside the bus tubs which you use to cool the yucca. Then, place the uncovered, cooling yucca inside the walk in refrigerator, taking care to store the boiled yucca above any raw meats or unwashed produce (to prevent cross contamination). Measure the temperature with your calibrated thermometer to ensure that the yucca reaches 135f to 70f within 2 hours of the initial temperature of 135f. Then for the remainder of the time (up to four more hours-for a total of 6 hours) monitor the yucca to ensure that it cools to 41f or below. Remember, you have a walk in freezer, so if you determine that you need to speed up cooling you may place in the freezer. Alternatively, you may also do an icewater rinse on the yucca to initially cool after boiling. This reduces the amount of energy used to cool yucca once you place in the walk in refrigertor. The important data to remember is that you must ensure that the yucca cools from 135f to 70f within the first two hours and then reaches 41f or below within any remaining time (up to 6 hours total time).
Thank you. If you have any questions, please contact the health department at 703-246-2444.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours cooling for cooked yucca in the walk in refrigerator observed at 80F.
Correction: Training provided on cooling yucca and alternative methods to use provided to manager. Discard yucca. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- First Aid Supplies / Location (corrected on site)
Observation: Observed over-the-counter first Aid Supplies are not being stored in a kit or container.
Correction: Relocated to employee storage. Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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11/25/2015 | Routine | |
Observed facility clean and organized during peak lunch business, and employees generally knowledgeable in their duties pertaining to food safety. Employees frequently and properly washed hands. Please ensure all Certified Food Managers have current CFM identification cards.
EHS provided suggestions to improve cooling methods. No cooling violations were observed during the inspection, however methods in use are unlikely to properly cool foods within acceptable time limits. Remember that cooked foods must be cooled from 135 F to 70 F within two hours, and cooled to 41 within a total of 6 hours. Place foods in shallow layers on uncovered metal pans to allow more rapid cooling. It is suggested that managers actively control food cooling by monitoring and recording food cooling times and temperatures. Remember to cover foods once they are cooled to 41 F, and date mark them if they are to be kept longer than 24 hours.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large quantities of cooked yucca cooling in deep plastic pans with tight fitting lids.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: hamburgers on electronic menu board. Consumer advisory was correct on printed menus.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. CFM agreed to update electronic menu boards.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: An employee was observed washing and rinsing cooking equipment and placing those items in storage with clean equipment without sanitizing.
Correction: ALL food contact surfaces must be sanitized after washing and rinsing, and before use. Employee properly sanitized cooking equipment.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container and grease bin were uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. CFM closed waste containers.
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06/19/2015 | Routine | |
This is a risk factor assessment.
**Please remove foods that are made from some other places and sold here (i.e tamales and empanadas) from your menu. You can not sell food items made at someone's home.
*Please label all chemical bottles, including cleaning spray bottles.
Thank you.
- Critical: Approved Food Source / No Home Prepared Food (corrected on site)
Observation: The following food item(s) is prepared in a private home, an unapproved food source, is distributed or offered for sale to the public: empanadas, tamales.
Correction: Food prepared in a private home may NOT be used or offered for human consumption in a food establishment. Foods were taken out so they can't be sold to public. Manager will remove these items from the menu.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
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. Labeled.
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12/15/2014 | Risk Factor | |
Today’s inspection 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.
Consumer advisory: applies to ceviche and cooked to serve steak and hamburger
Parasite destruction: applies to farm raised Tilapia used for ceviche.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: walk-in freezer and walk-in cooler.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: aluminum lining on shelves.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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: 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: cleaning spray bottlers.
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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04/22/2014 | Routine | |
The purpose of this visit was to conduct a risk factor 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.
Employee health policy in place. Chlorine in the three vat sink sanitize basin measured 50ppm using facility test kit. Thermometer calibrated during today's visit using ice bath method.
4-501.11A Equipment good repair/operation: CORRECTED DURING INSPECTION: The true 1 door prep cooler 47f and the walk in refrigerator 43f. Both units were adjusted using the thermostat and by the end of the inspection the true 1 door prep cooler measured 39f and the walk in refrigerator measured 40f.
Consumer advisory: applies to ceviche, steak and hamburger
Parasite Destruction: applies to Tilapia used in ceviche.
Water Heater: AO Smith FSG75 230. 75,000BTU. This is residential water heater. A notification letter was sent on December 18, 2012. If this water heater is replaced, please replace with commercial water heater.
Employee health policy in place. Chlorine in the three vat sink sanitize basin measured 50ppm using facility test kit. Thermometer calibrated during today's visit using ice bath method.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed an employee wash hands but did not lather using soap and only used approximately 10 seconds total time and then turned off faucet with bare hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw steak over green peppers and sauce in the True 1 door prep cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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: Chicken with rice soup 45f, yucca prepared yesterday 50f, raw seasoned whole chicken 45f in the walk in refrigerator
Correction: raw beef 44f-45f, raw steak 45f
- 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: Observed that bulk containers of prepared on site sauces, mayo sauce and jalapeno sauces were not dated for discard of up to 7 days. Per manager the bulk sauces were prepared on Tuesday for Thursday's use.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. EHS observed two cans of Raid on a shelf in the chemical storage area.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded during inspection.
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10/23/2013 | Risk Factor | |
Complainant ate last week and experienced diarrhea. Complainant requested for confirmation on presence of certified food manager on duty during operations and also to check employees wash hands since they handle raw chicken.
EHS completed complaint investigation. CFM was on duty during this inspection. There are three CFMs that rotate through schedule at this facility. EHS reminded manager that there needs to CFM at all hours of operations.
EHS observed all employees handling foods were wearing gloves and that there was no bare hand contact of ready to eat food. EHS also observed two employees washing hands during this inspection. Manager explained that employees are trained on when to wash hands.
No violation noted during this evaluation. | 06/07/2013 | Complaint | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after taking out trash and before engaging in food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over vinegar in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: lettuce, store made drink in walk-in cooler.
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: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours yucca cooling for 2 hours in the counter observed at 74°F - discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- 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: cut tomato (44F), cheese (47F) on prep top - replaced.
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 / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: aluminum foil lining shelves.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed both hand sink used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container and oil barrel were uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: residential pesticide - discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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05/20/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection associated with a foodborne illness investigation.
Customer stated that they ate at the facility and within seven hours experienced symptoms and vomiting occurred for over 24 hours. Coworkers also exhibited symptoms of diarrhea.
EHS discussed with manager about sick employees and employee health policy. Facility has a employee health policy and no sick employees have been reported in the past two weeks.
EHS discussed the process of the preparation of the chicken and salad with ranch dressing.
The chicken is received raw and located in the walk-in cooler inside of clean containers. The dressing is then put on the chicken which includes pepper,garlic,vinegar, salt, soy sauce, worcester sauce,cinnamon and a green beans sauce. The chicken is then covered with plastic and the legs are tied together until ready to be put in the oven. The chicken is then put in the oven and cooked to 165 degrees for 1 hour and 20 minutes. The chicken is then located in the warmer to hot hold for 135 degrees or above. The chicken is cut when ordered.
The salad includes lettuce, and carrots. Manager stated that all vegetables are washed with water, drained and then put in individual to-go containers or put in a plastic container for salads that are served in house.
The ranch dressing is prepared in house and includes pepper, vinegar, mayo, mustard. All ingredients are mixed together and located inside of the walk-in cooler until needed.
EHS discussed proper handwashing, storage of food while in cold holding units and air drying procedures. A new thermometer is needed inside of the True 1dr prep unit.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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12/18/2012 | Risk Factor | |
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