The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please email or fax the service invoice for the walk-in refrigerator by December 18, 2015.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open can of soda in True 2 door upright refrigerator, bottled drink (not in correct container), and food employee eating in dishwashing area.
Correction: DISCUSSED WITH MANAGER. MANAGER DISCARDED DRINK ITEMS, MANAGER SPOKE WITH FOOD EMPLOYEE. 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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: quinoa (126'F, made 30 minutes ago) in alto sham and butternut squash soup (95'F) in soup holder
Correction: MANAGER REHEATED QUINOA TO 165'F AND ABOVE, DISCARDED BUTTERNUT SQUASH SOUP. Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- 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: cooked corn (45'F), cooked sweet potatoes (45'F), cooked brussels (45'F), cooked cauliflower (45'F) in Walk-in refrigerator
Correction: ITEMS WERE DISCARDED. MANAGER WILL NOT STORE POTENTIALLY HAZARDOUS FOODS IN WALK-IN REFRIGERATOR UNTIL IT IS FIXED. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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12/15/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify areas at your facility where further assessment may be required.
NOTE:At this inspection further time was taken to discuss the following 1) Employee Health Policy and its regular review with existing and new staff 2) Cooling methods.
QUESTIONS: Please call 703-246-2444
- 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: OBSERVED CHICKPEAS SALAD AT 45F, DICED TOFU AT 44F IN THE WALK IN REFRIGERATOR
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER PLACED CONTAINERS OF ICE UNDER THE FOOD ITEMS. UNIT WAS AT 41F.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the PREP TABLE IN BACK are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED THAT THE GREEN CUTTING BOARDS AT THE PREP AREA WERE HEAVILY SCRATCHED AND SCORED .
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCUSSED WITH MANAGER TO REPLACE OR RESURFACE THE CUTTING BOARDS.
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06/22/2015 | Routine | |
The purpose of this visit was to verify that the risk control plan was being followed. Presently, the PHF/TCS food in the Alto Sham is at 135F or above.
No violation noted during this evaluation. | 12/23/2014 | Other | |
The purpose of this follow up visit was to verify the cold holding capability of the Delfield 4 drawer flat top prep refrigerator. Presently it is holding PHF/TCS food at 41F or below.
Reminder:
Metal is a better conductor of hot/cold than plastic.
Do not double pan, this acts as an inhibitor to the cold air holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 10/21/2014 | Follow-up | |
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed hummus at 47F prepared 5.5 hrs ago in the Delfield 4 drawer flat top prep refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- 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:Observed turkey at 130F, chicken at 127F in the Alto Shaam
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. REHEAT
- 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:Observed cooked sweet potatoes at 44F, 45F, goat cheese at 43F in the Delfield 4 drawer prep refrigerator, hummus at 43F in a cold well at the dressing cold well
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.ALL ITEMS PUT IN THE WALK IN
- 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:Delfield 4 drawer flat top prep refrigerator
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at above 400 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 quaternary ammonia solution at 200-400ppm. Verify concentration using the appropriate test kit.
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10/20/2014 | Routine | |
This is a follow up to an informal conference held on April 10, 2014. All requirements from the conference have been satisfied. A new prep cooler was installed and is maintaining an ambient temperature of 39F and below. The new prep cooler is maintaining food at proper temperatures.
In addition to the follow up, a Certified Food Manager is was not present at the beginning of the inspection.
Facility is in compliance and is no longer under enforcement. Facility is now returned to normal inspection frequency.
Please fax/email a copy of the specification sheets for the new Delfield prep cooler to the Health Department.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handsink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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06/12/2014 | Other | |
This is a follow up to an informal conference held on April 10, 2014.
The following was in compliance at the time of the follow up:
8-304.11(I) Responsibilities of the Permit Holder
2) Food items are cooled to 41F or below before being placed in the prep top.
3) The facility will be using smaller containers to store food in while it is in the prep top,
4) A log will be kept documenting the temperatures of the food products in the prep unit throughout the day.
The following items were found to be out of compliance at the time of the follow up:
3-501.16(A)(2)(a), 8-304.11(I) (See above mentioned citations)
The manager stated that they will be receiving a new prep cooler within a week. Discussed with the manager about keeping the food products in an ice bath and monitoring/documenting the temperatures every 2 hours until the unit can be replaced.
Further enforcement action is still warranted. Please contact the Health Department when the new prep cooler is installed.
- 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: 1) Sliced Tomatoes (DPC--45-47F), Soba Noodles (DPC--49-50F), Hard Boiled Eggs (DPC--42-47F)
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. PRODUCTS WERE PLACED IN AN ICE BATH.
- Responsibilities of Permit Holder / Comply w/ Directives
Observation: The permit holder fails to comply with the Health Department directives.
1) The Delfield prep refrigerator top is maintaining 41F or below prior to having food placed in it.
Correction: The unit has been coverted into an ice bath. The product is being placed in an ice bath while in the unit.
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04/29/2014 | Other | |
- 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: cut tomatoes 46F, feta cheese 47F, boiled eggs (shell removed) 46F, cooked mushrooms 44F, sweet potato 46F - Serving line prep top
3.7.2014 Observed intact hardboiled egg (received with shell removed) at 46F, goat cheese at 45F at the serving line prep top - PUT IN THE WALK IN TO COOL
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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03/07/2014 | Follow-up | |
The purpose of this visit was to assess
the cold holding capability of the service line
.
Based on today's inspection, a Notice of Alleged Violation (NOAV) may be issued.
Please provide a copy of the Certified Food Manager's card via fax or email by Feb. 17, 2014. ORS information was provided to the person in charge.
EHS suggested lowering refrigeration unit temperature, filling in containers of potentially hazardous foods (PHF) at or below fill line, and storing containers cold before use to help maintain PHF at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes 46F, feta cheese 47F, boiled eggs (shell removed) 46F, cooked mushrooms 44F, sweet potato 46F - Serving line prep top
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed one of facilites thermometer at 22F
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- 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.
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02/03/2014 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Falafel at 85F in an Alto Shaam at the service line - DISCARDED, chicken at 123F in a steam well at the service line - REHEATED
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.
- 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:Observed quinoa at 48F, tofu at 48-49F, goat cheese at 48F, cut grape tomatoes at 46F at the service line - PUT IN WALK IN TO COOL TO 41F
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.
- 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.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the prep area adjacent to the oven is blocked by a speed rack and a trash can 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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01/23/2014 | Risk Factor | |
The purpose of this visit was a follow up inspection to verify the correction of the cold holding capability of the refrigerated service line and the Delfield 4 drawer/1 door prep refrigerator. Both units were not holding potentially hazardous food (PHF) at 41F or below or cooling PHF to 41F within 4 hours. Within 2 weeks please fax, to my attention, an invoice for a new Delfield 4 drawer/1 door prep refrigerator and the repair of the refrigerated service line. Until the items are repaired/replaced surround the containers of PHF with ice up to the amount of product in the prep container.
- 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:Observed quinoa at 48F, tofu at 59F, soba noodles at 53F, cut tomatoes at 50, 51F - DISCARDED
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 4 drawer/1 door prep refrigerator, refrigerated cold well
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.
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08/05/2013 | Follow-up | |
- 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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knife stored between the Delfield prep refrigerator and a counter top
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed quinoa at 111 in the Alto Shaam at the service line - DISCARDED
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.
- 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:Observed cut tomatoes at 47F, goat cheese at 47F, feta cheese at 46F, soba noodles at 52F, quinoa at 49F on the service line
Correction: feta cheese at 44F, cut tomatoes at 45F in the Delfield 4 drawer/1door prep refrigerator - PUT IN THE WALK IN
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment:Bally walk in
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- 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: refrigerated service line
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer read at 28F in a cup of ice and cold water - CALIBRATED
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the prep area adjacent to the oven is blocked by a speed rack 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.
- 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.Home Pest Control
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.
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08/02/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 crumbled blue cheese at 43F, crumbled feta cheese at 45F at the service line, crumbled blue cheese at 43F in the 4 drawer/1 door prep refrigerator - PUT IN THE WALK IN TO COOL
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.
- 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the food prep area is blocked by a speed rack, 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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/17/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Sweetgreen Reston, 11935 Democracy Drive, Reston, VA 20190 »