| No violation noted during this evaluation. | 02/02/2016 | Routine | |
Today I conducted a Risk Factor inspection in response to an alleged complaint of foodborne illness. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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: 1. Chicken inside the Traulsen 2DR upright refrigerator in the office: 45-48f.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL COLD FOOD IS HOLDING AT 41F OR BELOW AT ALL TIMES. MANAGER HAS CHOSEN TO REHEAT THE CHICKEN TO 165F AND THEN COOL IT BACK DOWN AGAIN. MANAGER SHALL ENSURE HOT FOOD IS COOLED FROM 135F TO 70F WITHIN 2 HOURS AND FROM 70F TO 41F OR BELOW IN NO MORE THAN 6 HOURS TOTAL TIME USING APPROVED METHODS. SEE HANDOUT PROVIDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 red sanitizer buckets and sanitize basin of the 3-vat sink at a concentration of <100ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER CHANGED RED SANITIZER BUCKETS AND INFORMED DISH WASHING STAFF MEMBER TO CHANGE THE WATER AT THE SANITIZE BASIN OF THE 3-VAT SINK.
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12/10/2015 | Risk Factor | |
Today I conducted a follow up inspection to ensure correction of the violations cited during the routine inspection on 9/15/2015. At this time the establishment has come into substantial compliance. During my inspection the Active Managerial Control program was discussed and literature was handed out to the certified food manager. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
Today I conducted a routine inspection and the following was discussed with the owner/manager:
1. Continue to train staff on the use of date marking stickers.
2. Recommend the use of one type of sanitizer for the 3-vat sink and red sanitizer buckets so staff can be trained using one test kit.
3. Calibrate your food thermometer at least once a week in an ice water bath at 32f. Use the food thermometer to check temperatures of potentially hazardous foods upon receipt from approved vendors, during food preparation, through out the day, during cooling, etc.
4. Currently facility is equipped with one restroom for both customers and staff and there are 23 seats in the establishment despite the facility being "carry out only." Per Virginia State building code with only one shared restroom the establishment is allowed to have only 15 seats minus the total number of employees working at one time. The owner/manager stated the seats are for customers who are waiting for their order.
A follow up inspection will be conducted on or around Tuesday, 9/29/2015 to ensure substantial compliance. If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees properly using clean, single use gloves but not washing their hands before putting them on.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH OWNER/MANAGER THAT ALL EMPLOYEES SHALL PROPERLY WASH THEIR HANDS AT HAND SINKS BEFORE PUTTING ON CLEAN GLOVES. MANAGEMENT SHALL BE MONITORING THIS PRACTICE.
- Hair Restraint Effectiveness (corrected on site)
Observation: Observed some food employees working in the food service area without proper hair restraints upon the start of the inspection.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. STAFF IS PROVIDED PROPER HAIR RESTRAINTS AND SHALL WEAR THEM AT ALL TIMES DURING FOOD PREPARATION. STAFF PUT ON HATS.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Knives stored between equipment at the cook line, 2. spatulas stored in stagnant water, 3. ice scoops lying in the ice machine and ice bin at the cash register area, 4. plastic cups or bowls being used to dispense foods like sugar, flour, raw meats.
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. DISCUSSED WITH OWNER/MANAGER THAT ALL FOODS SHALL BE DISPENSED USING PROPER FOOD SCOOPS WITH HANDLES THAT SIT OUT OF THE FOOD ITEMS AND ARE STORED PROPERLY BETWEEN USES IN CLEAN, DRY CONTAINERS OR IN HOT WATER.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: 1. Under cutting boards to prevent the boards from sliding while in use.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. DISCUSSED WITH OWNER/MANAGER THAT RUBBER MATS CAN BE USED UNDER CUTTING BOARDS. WIPING CLOTHS ARE STORED IN SANITIZER BUCKETS AND USED TO WIPE DOWN SURFACES ONCE SOILED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following refrigeration and freezer units: 1. Delfield 1-DR/2-DWR Refrigerator at the cook line, 2. True 2 sliding door refrigerator in the kitchen, 2. Kenmore chest freezer.
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. DISCUSSED WITH OWNER/MANAGER THAT ALL REFRIGERATION AND FREEZER UNITS SHALL BE PROVIDED WITH THERMOMETERS. THE THERMOMETERS SHALL BE EASILY SEEN AND PLACED IN THE WARMEST LOCATION OF THE UNIT. MANAGER WAS PROVIDED WITH THERMOMETERS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed Quaternary Ammonia used at the sanitize basin of the 3-vat sink and bleach used in the red sanitizer buckets.
Correction: As discussed with the owner/manager, obtain the proper test kit for the sanitizers used at the establishment. Quaternary Ammonia shall be used at 150-400ppm while bleach is used at 50-200ppm. Each product needs a different test kit. DISCUSSED WITH OWNER/MANAGER ORDERING THE TEST KITS FROM THE SUPPLIER WHO PROVIDES THE QUATERNARY AMMONIA PRODUCT. I RECOMMENDED USING ONE TYPE OF SANITIZER AND TRAINING STAFF ON HOW TO USE THE TEST KIT. MANAGER WILL ORDER THE TEST KITS.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature gauge on the following refrigeration units is not in good repair and/ or not accurate in the range of use: 1. Delfield 1-DR/2-DWR Refrigerator at the cook line, 2. Delfield 4-DWR Refrigerator under the grill, 3. Delfield 2-DWR Refrigerator under the flat top grill, 4. Traulsen upright refrigerator in the kitchen. All these units have digital, exterior thermometers that do not work.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. DISCUSSED WITH OWNER/MANAGER THAT ALL THERMOMETERS SHALL BE IN GOOD REPAIR. MANAGER WILL HAVE DIGITAL THERMOMETERS REPAIRED OR PROVIDE THERMOMETERS INSIDE THE UNITS.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. Observed no permit for 2015 posted in the establishment.
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. DISCUSSED WITH OWNER/MANAGER THAT THE VALID FOOD ESTABLISHMENT PERMIT SHALL BE PROPERLY POSTED. OWNER HAS PAID $40 FEE FOR 2015. LOCATE PERMIT AND POST CONSPICUOUSLY.
- Certified Food Manager/Certificate Process (repeated violation)
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. Observed staff members with DC licensing and/or certificates of achievement for the certified food manager's exam but no photo id from ORS.
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). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH OWNERS/MANAGERS THAT ALL STAFF MEMBERS THAT POSSESS A FOOD SAFETY CERTIFICATE SHALL OBTAIN THE PHOTO ID FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS. FOLLOW UP INSPECTION WILL BE CONDUCTED AT THAT TIME.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH OWNER/MANAGER THAT THE SPRAY ARM AT THE 3-VAT SINK SHALL HANG ABOVE THE FLOOD LEVEL RIM OF THE SINK. MANAGER WILL HAVE SPRAY ARM RAISED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the following hand sinks being used for the following: 1. storage of utensils like knives, 2. storage of stainless steel equipment like food containers, 3. rinsing soda nozzles.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE OWNER/MANAGER THAT HAND SINKS SHALL ONLY BE USED FOR HAND WASHING BY EMPLOYEES. MANAGER WILL DISCUSS THIS WITH STAFF.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dry storage area are 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. DISCUSSED WITH OWNER/MANAGER THAT LIGHTS SHALL BE PROPERLY SHIELDED. MENTIONED SOME BULBS ARE DESIGNED WITH A PROTECTIVE COATING. MANAGER WILL PURCHASE NEW BULBS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH AN EMPLOYEE AND HE PROVIDED PAPER TOWELS.
- 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 cook line hand sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH OWNER/MANAGER TO PROVIDE A NEW HAND WASHING SIGN AT THE COOK LINE HAND SINK.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH OWNER/MANAGER THAT ONCE MOPS ARE USED TO CLEAN FLOORS THEY SHALL BE RINSED OUT WITH SANITIZER, RUNG OUT AND POSITIONED TO ALLOW AIR DRYING. MANAGER WILL STORE MOP PROPERLY.
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09/15/2015 | Routine | |
Complaint on 19-Feb-2015 : Routine inspection conducted with complaint inspection. Upon arrival, no one could produce CFM documentation
- Duties / No Bare Hand Contact with RTE by Use of Suitable Utensils (corrected on site)
Observation: Employees are not aware of or are not using suitable utensils with ready-to-eat food to prevent cross-contamination. Employee was observed handling and cutting scallions without gloves.
Correction: The Person in Charge or certified food manager shall be ensuring his/her employees are using suitable utensils such as deli tissue, tongs, spatulas, or disposable gloves to handle ready-to-eat foods to prevent bare hand contact. EHS instructed employee to don gloves.
- 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: raw scallions.
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. Employee donned gloves when instructed by EHS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. No one present could produce any documentation of certification. Manager arrived and produced Prometric certificate but no ORS card.
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.
- Certified Food Manager/Certificate Process (repeated violation)
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.
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02/23/2015 | Routine | |
Also present: Petra Bahena, Prometric 182870, 29-Aug-2019.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop with handle in ice at front soft drink dispenser.
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. Scoop was placed in a pitcher.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed 2 quarter rounds of cheese (in sealed packaging) stored on floor after recent delivery.
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. Cheese was moved to cooler.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: observed pot of pork tongues thawing in stagnant water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. Tongues were moved to a food prep sink under running water.
- Food Labels/Common Name/Ingredients/Manufacturer (corrected on site)
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: bulk container of beans in back room was not labeled.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. CONTAINER WAS LABELED BY PIC.
- Certified Food Manager/Certificate Process (repeated violation)
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) 653-9448, Attn: John Vander Voort, RE: Taco Bamba, or EMAILed to john.vandervoort@ fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action. Discussed with owner and PIC.
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12/18/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment for a foodborne illness investigation. Complainant indicated they had consumsed goat, cheese, chicken, shrimp, tacos. All food temperatures were observed in compliance today. See food temperatures above for specific temperatures and food processes observed during today's visit.
Obtain a CFM card issued by ORS Interactive. Address and phone number provided during today's inspection.
Maintain signed employee health policy forms on site for future health department review.
If you have any questions, please feel free to call (703) 246.2444. Thank you for your time today.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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. Establishment has multiple unsigned copies of EHP on site, but has not signed forms.
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)
- Certified Food Manager/Certificate Process (repeated violation)
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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06/27/2014 | Risk Factor | |
Section 1 (above): Please email copy of ORS CFM photo ID to john.vandervoort@fairfaxcounty.gov, within 10 business days (by April 10, 2014). EHS provided ORS information sheet.
Section 2 (above): THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS. DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. PLEASE EMAIL DOCUMENTATION TO john.vandervoort@fairfaxcounty.gov NO LATER THAN APRIL 10, 2014.
Section 20 (above): Tomatoes were cut from room temperature storage and placed in the prep cooler. Prep coolers cannot be relied upon to reduce foods from cooking or room temperature. Pre-cool foods for placement in prep coolers below 41F, before placing them in the prep coolers.
- 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." PREVIOUS MANAGER HAD FILED RED FOLDER AFTER PREVIOUS INSPECTION, BUT TAKEN NO ACTION. NEW MANAGER LOCATED THE FOLDER AND WILL TAKE ACTION AS NOTED IN COMMENTS BELOW.
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 was observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes in metal container in cabinet of Delfield 1 Door/2 Drawer Prep Cooler, at 44F.
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. TOMATOES WERE MOVED TO A LARGER COOLER FOR PRE-COOLING
- 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, or emailed to the EHS (Inspector). Failure to provide a copy of the photo identification card will result in further enforcement action.
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03/31/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for assisting me in this process.
Hot Water Heater: State Sandblaster GS675XRRS300
- 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.
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: ice scoops and food containers stored in ice machines.
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. CORRECTIVE ACTION: ITEMS WERE REMOVED BY MANAGER.
- Sanitizer Test Kit Required
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 for the 3-compartment sink.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
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. CORRECTIVE ACTION: MANAGER POSTED THE PERMIT.
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07/09/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*All items listed on inspection report dated 06-05-13 have been corrected. We thank you.
*Approval for a Health Department permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTIONS - FOLLOW UP
1. Sections of the floor areas are not smooth and not easily cleanable. Install smooth, nonabsorbent and washable floor finish.
2. The dumpster lid is defective and the area at dumpster is littered with trash.
*Owner/Contractor shall correct the above listed two items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 06/05/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. A mop rack has not been installed.
2. The wall behind the sandwich making station at the back room has a finished surface of painted concrete blocks. Install smooth, nonabsorbent and washable wall finish.
3. The installed ceiling tiles at the back work room, and at dry goods storage do not meet code requirements. The ceiling finishes at these areas shall be smooth, nonabsorbent and washable.
4. The floor finishes at the cook line area, back room, ware washing area, dry goods storage, and rest room do not meet code requirements. Install smooth, nonabsorbent and washable floor finishes.
5. The exhaust hood system has not been caulked to wall.
6. One wall at rest room is constructed of painted concrete blocks. Install smooth, nonabsorbent and washable floor finishes.
7. A self-close device has not been installed on rest room door.
8. Lighting at the sandwich making station at the back room is only 30 foot candles. The code requires at least 50 foot candles.
9. Lighting at rest room is only 5 foot candles. The code requires at least 20 foot candles.
10. Hot holding unit was not turned on for inspection and testing.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 06/03/2013 | Pre-Opening | |
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