The purpose of this visit was to conduct a risk factor assessment.
Please contact me within 2 weeks to let me know how you are planning to remedy to water heater issue.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food, that was not going to be cooked, using their bare hands:chives
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.DISCARDED
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has installed ES2000 warewashing machine. The current water heater does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: Within 30 days, the permit holder shall either remove the dish machine or, upgrade the existing water heater to a minimum of 20kW or add a second water in parallel with a minimum of 5 kW to the existing 15kW water heater to produce 20 kW. If a replacement water heater is to be installed it must meetsthe following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 100gph at an 80F rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- 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 - unlabeled bottles of glass cleaner
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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11/24/2015 | Routine | |
The purpose of this visit was to perform a routine inspection.
Gave the CFM cooling methodology information in English and Spanish.
If you would like to remove the 3-vat sink in the cook area and install a prep sink please contact the Plan Review section of the Health Department before making any alterations to your facility.
No violation noted during this evaluation. | 05/29/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED BUTTER AT 48F AND WHIPPING CREAM AT 59 F IN THE 2 DR UNDERCOUNTER REFRIGERATOR. EQUIPMENT AT 52F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE MOVED TO THE WALK IN REFRIGERATOR. UNDERCOUNTER REFRIGERATOR WILL NOT BE USED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils, plates and equipment were not observed sanitized: OBSERVED THAT THE DISH MACHINE BEING USED TO SANITIZE EQUIPMENT AND UTENSILS WAS NOT WORKING WITH RESPECT TO THE CHLORINE SANITIZING AND CHLORINE STRIP TEST SHOWED 0PPM OF CHLORINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM HAS BEEN INFORMED THAT ALL ITEMS ARE TO BE WASHED , RINSED AND SANITIZED TILL THE DISH MACHINE HAS BEEN REPAIRED AND IS ABLE TO SANITIZE AT LEVELS OF 50-200PPM. INVOICE OF REPAIR TO BE FAXED TO 703-653-9448 ATTN: SUJA WITHIN 10 DAYS.
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12/09/2014 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and less than 6 inches off the floor.OBSERVED CARTONS OF FOOD STORED ON THE FLOOR OF THE WALK IN FREEZER.
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.ASKED MANAGER TO REMOVE THE ITEMS FROM THE FLOOR AND STORE IT 6 INCHES ABOVE THE GROUND.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quarternary Ammonium sanitizer solution was measured at >500 ppm when measured with a Quat test strip. 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 Quarternary Sanitizer solution at 200-400 ppm. Verify concentration using the appropriate test kit.EHS WORKED WITH STAFF TO ADJUST THE CONCENTRATION OF SOLUTION TO 200 PPM WHEN TESTED WITH QUAT TEST STRIP.
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04/01/2014 | Routine | |
| No violation noted during this evaluation. | 11/04/2013 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES STORED ON FLOOR OF THE WALK IN FREEZER.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of beans, pasta and grains.
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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in walk-in freezers, light bulb not working in the Norlake walk in freezer.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas, repair bulb.
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06/28/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided employee health information in English and Spanish.
- 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)
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12/06/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sweet Leaf Kitchen Inc, 485 Springpark Pl, Herndon, VA 20170 »