The purpose of today's visit was to investigate a norovirus complaint. None of the food employees are ill or were ill during the past month. Manager monitors handwashing and sanitizing. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 03/01/2016 | Risk Factor | |
2DR Prep Cooler was repaired. Foods in the unit were holding at 41F or below. Discussed filling the bins with less food for better temperature control.
Low temperature dishmachines were functioning properly on Friday, August 14, 2015. Cycle was not complete when the sanitizer level was tested. Sanitizer level was at 75 ppm for both machines today.
Note to manager: Provide regular trainings on food safety topics such as cooling, cold holding, and handwashing.
No violation noted during this evaluation. | 08/17/2015 | Follow-up | |
Discussed Active Managerial Control. Modify the sanitizer log to track sanitizer levels and maintain equipment and food temperature log to monitor food temperatures. Train staff on food safety practices and ensure that certifications are maintained.
- 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:Potato Salad 46F, Shredded Cheddar 45F in 2 DR Prep Cooler
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. DISCARDED FOOD AND CONTACTED TECHNICIAN FOR SERVICE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in BOTH SERVERIES with a concentration <50 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. STOP USING DISH MACHINES IN SERVERIES AND USE DISH MACHINE IN THE KITCHEN. CONTACTED TECHNICIAN FOR SERVICE. DISCUSSED MODIFYING THE SANTIZER LOG TO TRACK SANITIZER LEVEL.
- 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 OBTAIN A CFM CARD AND EMAIL A COPY TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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08/14/2015 | Follow-up | |
Discussed active managerial control. Keep an equipment temperature and food temperature log to monitor food temperatures for long term compliance. A dishmachine temperature log is maintained in the kitchen. Recommend using thermolabels to monitor dishmachine. Recommend implementing sanitizer logs for the serveries and the quaternary ammonia dispenser. Please obtain a Certified Food Manager card prior to the next inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED MULTIPLE OPEN DRINKING CONTAINERS IN THE KITCHEN AROUND THE JUICE DISPENSER AREA.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. REMOVED OPEN CONTAINERS.
- 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: 2DR PREP COOLER- SHREDDED CHEDDAR AT 50F, SLICED TOMATO AT 52F
Correction: REMINESCENCE GE COOLER- CREAM CHEESE AT 44F.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. BOTH DISHMACHINES IN THE SERVERIES HAS A CHLORINE CONCENTRATION <50PPM.
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. EQUIPMENT WILL BE WASHED AND SANITIZED IN THE 3 VAT SINK DOWNSTAIRS. PLEASE SERVICE THE DISHMACHINES IN BOTH SERVERIES PRIOR TO REINSPECTION ON AUGUST 12, 2015.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. 3 VAT SINK USED. PLEASE SERVICE THE MACHINE PRIOR TO REINSPECTION ON AUGUST 12, 2015.
- 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 OBTAIN A CFM CARD AND EMAIL A COPY TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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08/07/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: LENTIL SOUP AT 125F IN THE REMINESCENCE SERVERY.
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. DISCARDED FOOD.
- 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: RANDELL 2DR PREP COOLER (1) ROAST TURKEY AT 47F (2) SHREDDED CHEDDAR CHEESE AT 47F.
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. DISCARDED FOOD. CFM CONTACTED MAINTENANCE TO SERVICE THE COOLER TO ENSURE THAT THE UNIT CAN MAINTAIN TEMPERATURE IN THE TOP PORTION.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the DISHMACHINE AREA is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVED THE BUCKET AND DISCUSSED USING THE 3 VAT SINK FOR ALL WATER NEEDS OTHER THAN HANDWASHING.
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01/13/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Due to technical issues of the inspection program the violations listed as Out Compliance are being documented in this section:
Section 1 - 2-103.11(L) Duties / Train Employees in Food Safety
Observation: (CORRECTED DURING INSPECTION) Employees are not properly trained in Food Safety as it relates to their assigned duties.
Corrective Action: The Person In Charge or Certified Food Manager shall train all employees on proper sanitization of food equipment and utensils.
Section 8 has also been designated as Out Of Compliance. See listed 6-301.14 in the observed violations section of the report.
- 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: Observed raw beef @ 45F in the walk-in cooler.
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.
The Certified Food Manager re-located the raw beef to the walk-in freezer to cool it down further.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sinks located in the employee restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/13/2014 | Routine | |
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed cans
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07/18/2014 | Risk Factor | |
Site inspection revealed fire suppression liquid on stove & floor surrounding it. Cutting boards, utensils and other appliances were unaffected. Report written left for mgr. and accepted by staff, directed mgr. to cleanup and restart all but stove use and after refilling and certifying completion by F.D.. Restart using stove. lastly, notify us as to completion.
No violation noted during this evaluation. | 07/03/2014 | Complaint | |
- 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 at both dish machines on the 3rd floor
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. DISCUSSED WITH CFM ABOUT MAKING SURE DISH MACHINE IS PROPERLY SANITIZING BY PRESSING THE SANITIZER PRIME BUTTON
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01/22/2014 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please fax me a copy of the dish machine (3rd floor, Ecolab ULT1, chlorine sanitizer) invoice by July 29, 2013 (Monday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine on 3rd floor (Ecolab ULT1) with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. FOOD EMPLOYEES WILL WASH, RINSE, AND SANITIZE AT OTHER DISH MACHINE ON 3RD FLOOR (EDNA'S PLACE)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: PLATES, CUPS, UTENSILS
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEES WILL RESANITIZE USING OTHER DISH MACHINE ON 3RD FLOOR (EDNA'S PLACE)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. FLY TRAPS IN DRY FOOD STORAGE AREA ON SHELF NEXT TO AND OVER DRY FOOD
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. TRAPS DISCARDED
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07/19/2013 | Risk Factor | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 3 dented cans (2 tomatoes, 1 olives). CFM removed cans and placed them away.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- 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: 1. raw chicken over raw beef, 2. raw beef over raw fish. CFM rearranged items to chicken, beef, and fish order (bottom to top).
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).
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: handles were not facing up towards the ceiling.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located by the kitchen dish machine 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.
- 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.
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01/09/2013 | Routine | |
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