- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and raw corned beef stored in the same container
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CFM put raw chicken in a different container
- 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: cooked potato 84F cooling for 2.5 hours
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Potatoes were reheated to restart cooling process and placed in freezer to speed up cooling
- 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: breakfast platter, pancake platter, bagel lox
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. EHS went over consumer advisory with CFM
- 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: artic air 1dr cooler, hobart 2dr cooler, pepsi 1dr glass cooler
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Test kit is observed damaged
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- 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: knives, cutting board
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Food employee and CFM sanitized knives and cutting board
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03/17/2016 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on the Hobart 2dr cooler. Cooler was observed at 41F and is able to keep potentially hazardous foods cold.
No violation noted during this evaluation. | 09/18/2015 | Follow-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 / 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 lettuce in artic air 1dr 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. CFM placed raw chicken on the lowest shelf
- 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) turkey 47F, egg salad 46F at 3dr preptop cooler, 2) provolone cheese 45F, american cheese 47F in hobart 2dr cooler, 3) cut watermelon in fruit salad 45F in pepsi 1dr glass cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Itmes were placed in freezers and other coolers to cool down
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: 1) cut watermelon and cantaloupe in artic air 1dr cooler, 2) cooked potatoes in hobart 2dr cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled items with prep date (9/14 and 9/15)
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit. CFM reset solution to 50ppm
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09/15/2015 | Risk Factor | |
THIS WAS A FOLLOW UP PREOPENING INSPECTION. FACILITY HIRED COMMERCIAL CLEANERS AND PEST CONTROL COMPANY IN ORDER TO CORRECT VIOLATIONS CITED DURING THE PAST INSPECTION. COPY OF RECEIPT WORK ORDERS IN FILE.**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. 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.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
No violation noted during this evaluation. | 08/15/2015 | Pre-Opening | |
The established has a roach infestation. Current owner has agreed to voluntarily close for business at 3:00pm today, clean up facility to eliminate food sources and call pest control company.
Approval for a Health Department Permit Operate is denied at this time. Clean up entire restaurant, and eliminate roaches using approved methods. Call 703-246-8485 to schedule another inspection. Restaurant to remain closed after 3:00pm today till reinspected by a Health Inspector.
- 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: 3DR superior cooler in the kitchen 48F
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the Hobart refrigerator have accumulation of dirt. Microwave has accumulation of food residue
Correction: Clean the gaskets and microwave. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed numerous roaches in kitchen, around beverage coolers.
Correction: Eliminate roaches using approved methods. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches
Correction: grease accumulation on the floor in the kitchen, around beverage machines.
- Cleaning Frequency for Physical Facilities
Observation: Observed accumulation of grease and dirt on the floors
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/14/2015 | Pre-Opening | |
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