The purpose of today's visit was to conduct a risk factor assessment. No risk factor or associated violations were observed during the inspection. Alter the plumbing at the three-compartment sink as discussed so that the sanitize basin is separately plumbed from the wash and rinse basins to the floor drain, maintaining the air gap between the sanitizer basin plumbing and the floor drain. Contact me if you have any questions.
No violation noted during this evaluation. | 11/25/2015 | Risk Factor | |
The purpose of this visit is a follow up to check on the adjustment of the two door prep cooler #2. The unit has been repaired and is now capable of maintaining potentially hazardous food at 41f or below. Thank you
No violation noted during this evaluation. | 06/18/2015 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer measured within acceptable limit. Facility has test kit. Observed two foodworkers wash hands using proper technique during inspection. Manager is using time as a public health control for cooked, cubed potatoes and properly marking this item during today's visit. Written material concerning Active Managerial Control was provided to the manager and the EHS explained the program to the manager.
To Do:
1. Fax invoice for the repair/adjustment of the two door prep cooler #2 along cookline which has an internal ambient air of 45F within 10 days. Do not use this unit until a repair/adjustment is completed and the unit is capable of maintaining Temperature Control for Safety foods (TCS) at 41f or below.
Thank you. If you have any questions, please call the health department at 703-246-8442
- 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: colby jack cheese 45f, pico degallo 43f on the top of the two door prep cooler #2. Colby jack cheese 44f, cheddar cheese 45f in the bottom portion of the two door prep cooler #2.
Correction: The colby jack cheese and the pico degallo were placed into ice bath at the top of the prep cooler. the colby jack cheese and the cheddar cheese were relocated to the walk in refrigerator. 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
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The two door prep cooler #2 45F along prep line
Correction: Manager emptied bottom portion of this unit. The manager assembled ice bath on the top portion to hold TCS foods. Within 10 days, 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. Fax or email a copy of the invoice for the repair/adjustment to my attention at the health department.
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06/16/2015 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the refrigerator under the cold table at the serving lines.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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09/30/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/03/2014 | Complaint | |
- 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:diced gtomatoes =44-F, corn salsa = 56-F.
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.( Removed)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (repeated violation)
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 3-compartment with a concentration of 100 ppm 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. Manually add the sanitizer to a concentration of 200 ppm each time a solution is made until adjustment is made on the mechanical dispenser.
- 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. (Posted)
- 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered. The side door of the dumpster was found opened.
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. Close the dumpster properly after use to prevent entry of pest.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under shelves and other stationary equipment throughout the facility is in need of cleaning. The floor drain under the hood system equipment is in need of cleaning also. Debris accumulations were observed in these areas. The floor inside the walk-in freezer is also in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean floors under equipment and floor drains more often to prevent build up of debris and dirt.
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04/04/2014 | Routine | |
- 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)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed gloved worker touch dislay screen of ordering computer, from preparing ready to eat food and then going back to preparing ready to eat food.
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. After observing process, the correct method was applied by the same and other workers. TRAINING AND MORE TRAINING IS RECOMMENDED, WITH STRICT OVERSIGHT.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pizza sauce @ #4 top, 42F, Sausage @#4 top 46
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. JUST AS THE TACO PREP TOPS, WHERE A WRITTEN SYSTEM USING TIME AS THE PUBLIC HEALTH CONTROL IS USED, A SIMILAR PLAN MUST BE UTILIZED TO PREVENT FOODBORNE ILLNESS ON THE TOP OF THIS PIZZA PREP STATION.
- 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.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for GREASE DUMPSTER is in disrepair.CUSTOMER TRASH RECEPTICLES HAVE DAMAGED SURFACES AND ONE FRONT DOOR DOES NOT CLOSE.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
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06/06/2013 | Routine | |
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