The purpose of today's visit was to conduct a routine inspection. There was no Certified Food Manager (CFM) present when the inspection began. The CFM arrived 15 minutes after the inspection started. A CFM must be present at all times. Observed good hand washing by food employees. Facility was clean and organized.
- 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: Steak 48-50F on service line
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. STEAK WAS DISCARDED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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. CFM ARRIVED 15 MINUTES AFTER INSPECTION BEGAN.
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10/19/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Ensure employees have certified food manager cards on site.
Provided handout on active managerial control.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Roast Beef 50F in the service line.
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. MANAGER DISCARDED PRODUCT.
- 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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02/25/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided employee health in Spanish for future use.
- 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:-------------Meatballs in marinara sauce at steam table at 94-128F
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. REHEATED TO ABOVE 165F.
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02/18/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint investigation.
The manager on duty states that there are policies in place regarding employee health.
Provided employee health folder.
Water Heater: Bradford White x3,
Dishmachine: N/A, Quat at 3-vat sink, 200 ppm, test kit available
- 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)
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02/04/2013 | Routine | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint investigation. The certified food manager is aware of the complaint and states that the employees have undergone personal hygiene training and food borne illness training, however he does not have the documentation to prove that each employee has undergone training. When the employees were asked if there was a policy in place for employee health they were able to state symptoms, and illnesses that would cause them to not work. EHS provided an employee health policy folder and stated that they may incorporate this into the hiring process to confirm they have reviewed the health policy with the employees. During the routine inspection, the employees used gloves and washed hands prior to donning gloves. The complaint is not confirmed at this time.
- 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)
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02/04/2013 | Complaint | |
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