Discussed active managerial control. Observed good sanitation and food temperature control.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. INCREASE WATER TEMPERATURE TO AT LEAST 110F.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinnks were measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. INCREASE WATER TEMPERATURE TO AT LEAST 100F. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Floor / Wall / Ceiling / Cleanability
Observation: OBSERVED CARDBOARD LINING THE FLOOR IN THE FRONT AREA.
Correction: REMOVE CARDBOARD. CONSIDER REPLACING WITH NON-ABSORBANT, EASILY CLEANABLE COVERINGS SUCH AS RUBBER MATS.
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03/15/2016 | Routine | |
Discussed active managerial control. Recommend keeping a cooling log to monitor cooling processes. Provided a sample cooling log. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 10/01/2015 | Risk Factor | |
Note to Manager: Observed good sanitation and handwashing. Please provide a thermometer in the chicken display case.
(1) Please email a copy of the supplier statement to the Health Department within 10 days.
(2) Provide training on cross-contamination prevention.
(3) Please monitor hot holding temperatures in the areas that were discussed.
- 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: OBSERVED RAW CHICKEN STORED OVER RAW BEEF IN THE 2DR BEVERAGE AIR PREP COOLER (BACK).
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). REARRANGED FOOD AND PROVIDED POSTER ON CROSS-CONTAMINATION PREVENTION. MANAGER WILL TRAIN STAFF.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SPOON STORED IN ROOM TEMPERATURE WATER.
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. REMOVED WATER AND WILL ROTATE SPOONS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): TILAPIA
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. PLEASE EMAIL WIHTIN 10 DAYS TO THE HEALTH DEPARTMENT A COPY OF THE REVISED SUPPLIER STATEMENT WITH TILAPIA IDENTIFIED IN THE LETTER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: ROOM TEMPERATURE (1) PULLED CHICKEN ABOVE COOKTOP AT 110F (2) CHICKEN GRAVY BY FRONT STEAMTABLE AT 76F
Correction: STEAMTABLE (3) STEAMED VEGETABLE AT 100F.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED FOIL LINING SHELVES THROUGHOUT KITCHEN.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the WALK-IN-FREEZER IS not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the (1) GARAGE/DOCK DOOR (2) BACK DOOR..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Absorbent Materials on Floors, Use Limitation
Observation: Observed the use of absorbent materials on the floors. OBSERVED CARDBOARD ON THE FLOOR IN MULTIPLE LOCATIONS (WALK-IN-COOLER, AREA LEADING FROM FRONT TO KITCHEN, AREA IN FRONT OF CHICKEN DISPLAY CASE).
Correction: Absorbent materials such as sawdust, wood shavings, granular salt, baked clay, or diatomaceous earth are not easily cleanable and shall not be used on floors.
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02/19/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding cockroaches in the food establishment. Did not observe any cockroaches in the food establishment during the inspection. Pest control services is regularly received and there were no concerns noted during the last visit on February 2, 2015. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 02/19/2015 | Complaint | |
**Please add *asterisk next to Ceviche Item on large Menu board for complete Consumer Advisory.
**Please attain new Parasite Destruction/ Farm Raised Letter from fish supplier stating product names: Tilapia, Trout. (Letter currently states "All Seafood products")
Thank you for correcting all violations during inspection.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS IN 3VAT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPRE HANDWASHING PROCEDURES.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEES EATING IN DRY STORAGE AREA OF KITCHEN.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. EHS EXPLAINED TO CFM, CFM DISCUSSED WITH FOOD EMPLOYEES.
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12/22/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on the true 2dr glass sliding cooler (drinks) and to drop off the report. Invoice could not be provided. Cooler was found at 47F and flan was measured at 46F. EHS recommended that the drink cooler not be used to store potentially hazardous foods. Flan that was stored in drink cooler will not be sold. Flan will not be stored in the 2dr preptop cooler front.
No violation noted during this evaluation. | 07/10/2014 | Other | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- washing hands with gloves on and without using soap
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)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over veggies in walkin 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 put raw chicken on the lower shelf
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS discussed with CFM and food employees, food employees discarded old gloves and changed into new gloves
- 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: flan 44F in true 2dr glass sliding 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. flan was removed and will not be served
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ceviche
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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07/03/2014 | Risk Factor | |
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- 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: black beans 77F for 3hrs and rice 70F for 5 hrs in walkin cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. items were reheated up to 165F and over
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: rice 55F cooling overnight in walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CFM discarded item
- 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: pico de gallo 45F, provolone cheese 45F, raw chicken 44F in bev air 2d preptop 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. items were put back in walkin cooler
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed knives, can-opener, spoons in the food prep area that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. CFM gathered food-contact surfaces to wash, rinse, and sanitize
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the handwashing sink by 3-vat sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/18/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up on the walkin cooler. CFM provided a copy of the invoice. Walkin cooler and potentially hazardous foods were observed to be at 41F and below.
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
- 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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tortillas
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. CFM DISCARDED TORTILLAS
- 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: raw beef over cooked spaghetti and vegetables in beverage air 2dr preptop cooler back.
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. FOOD EMPLOYEE REARRANGED RAW BEEF ON THE BOTTOM OF UNIT.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: tilapia for seviche
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Slacking of Frozen PHF (TCS) to Moderate Temperature
Observation: Frozen food slacked at improper temperatures.
Correction: Frozen potentially hazardous foods (time/temperature control for safety food) that is slacked to moderate the temperature or remove ice crystals shall be held: 1) under refrigeration that maintains food temperature at 41°F or less, or 2) at any temperature if the food remains frozen.
- 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: mashed potatoes 129F, rice 119F
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 165F AND UP
- 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: cocked chicken 44F, milk 46F, beans 47F all in walkin cooler, raw chicken 51F at room temperature with ice
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. PHF ITEMS WERE MOVED TO DIFFERENT COOLERS AND RAW CHICKEN WAS PUT IN WALKIN FREEZER
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: CEVICHE
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.
- 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: WALKIN COOLER 45F
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. CFM AND FOOD EMPLOYEES REMOVED ALL POTENTIALLY HAZARDOUS FOODS AND PUT IN OTHER UNITS.
- 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: various food contact surfaces (utensils, containers, bins)
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEE REWASHED, RINSED, AND SANITIZED ITEMS
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink by the cashier being used to wash mini drain covers
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the 3-vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container has a missing lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the walkin cooler is leaking
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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. fly sticky traps and cans of raid
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. CFM DISCARDED TRAPS AND CANS
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08/13/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Ceveiche is no longer served in facility.
Repair Beverage Air 2dr preptop cooler in the back and make sure the ambient air temperature is at 41F and below. Please fax to my attention a copy of the invoice by May 17, 2013 (Friday).
Please fax to my attention 4 copies of employee health policy by May 17, 2013 (Friday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. food employee rewwashed hands at the handsink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: a) raw beef over bread and spaghetti in beverage air 2dr prep back. food employee rearranged beef on the bottom. b) raw beef over veggies in walkin cooler. cfm rearranged beef to bottom shelf.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food containers. food employee sanitized containers after setting up sanitizing basin.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site) (repeated violation)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. handsigns were provided to cfm.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in sanitizer buckets were 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. CFM recreated solution to 50 ppm
Correction: Maintain the concentration of chlorine solution at 50 to 200 ppm. Verify concentration using the appropriate test kit.
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05/08/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Super Chicken Tysons, 8357-A Leesburg Pike, Vienna, VA 22102 »