| No violation noted during this evaluation. | 12/09/2015 | Risk Factor | |
The purpose of this visit was to respond to a call of a release of a fire suppression system. Upon arriving the suppression chemical was noted along the cookline. The CFM was made aware that any exposed food was to be discarded, food contact surfaces of utensils, equipment were to be washed, rinsed and sanitized and non-food contact equipment was to be washed and rinsed. Additionally any single service items that had a chance of exposure to the discharged chemicals should be discarded.
Please contact the Health Department when you are ready to re-open.
No violation noted during this evaluation. | 03/04/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream scoop stored in basin without running 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.
- 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. within 10 business days. 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 will result in further enforcement action.
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01/27/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility data:
Dish machine: Same
Hood: Every 6 months and filters every week.
Pest Control: Every week.
Grease Trap: Every 3 months.
(Note: Time reflects inspection time only)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: boiled eggs without shell 45F--4 drawer 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. Note: Add ice.
- 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. 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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03/07/2014 | Routine | |
The purpose of today's visit is to conduct a complaint investigation.
The complainant alleged of seeing a "rat" inside the restaurant by the glass door seatings on October 25, 2013.
During inspection did not see any live pest activity. Observed small openings on the exterior of the building with some dry leaves in it, which indicates entry point for mice or other pests. Fill or close holes and other gaps along floors inside and/or outside the facility.
The facility gets pest control services every week. Reviewed invoices from 10/28/2013 and 10/21/2013.
Please fax following items to my attention:
1) Pest Control invoice from 11/10/2013. (within 10 days)
2) Sign in sheet for the employee health policy training (within 2 days).
- 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." The manager does not know if the chef porvided the training. Provided additional 48 hours to fax the signed agreements.
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)
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base outside the emergency exit door. Showed the openings to the CFM.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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11/05/2013 | Complaint | |
The purpose today's visit is to conduct a complaint investigation in conjunction with a routine inspection. The complainant alleged that they found roach in food.
During inspection did not observe live roach. The facility gets pest control services every month. Reviewed invoices dated 9/19/2013 and 8/16/2013. Per the report active roach activity noted and treated. Please read the pest control report for suggestions for the items that needs to be repaired. (for eg. patching holes, cleaning frequency, harborage conditions etc.)
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: Dead roach inside one of the refrigerators.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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09/26/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
1) Please fax sign-in sheet for attending Employee Health Policy training within 10 days. (Handouts provided in English and Spanish)
2) Please call pest control services within 10 days and fax a copy of report to my attention. (see complaint inspection report dated 9/26/13)
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." Note: The facility has new manager and GM. The CFM unable to locate signed agreements. Provided information again.
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: 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:cut tomatoes 47F, mozzarella cheese 48F, diced tomatoes 46F--6 drawer prep top. Boiled egg w/o shell 50F, goat cheese 48F--4 drawer prep top. Note: All items put back in refrigerator.
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.
- 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: 3 drawer refrigerators at fryer station.
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.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. @ bar area
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Physical Facilities Good Repair
Observation: Observed that the grout for the floor tiles in kitchen is coming out, it accumulates water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/26/2013 | Routine | |
The purpose of this visit is to conduct a standardization training inspection.
No violation noted during this evaluation. | 04/17/2013 | Routine | |
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