The purpose of today's visit was to conduct a routine inspection.
- 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: diced tomatoes 46F in Beverage Air 3dr prep
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 DISCARDED.
- 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). 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH EMPLOYEES.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Several lights are out in back prep area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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03/09/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees not washing their hands when changing gloves and switching tasks.
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 manager.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed food employee place dirty dishes into the dish machine and then remove clean dishes with the same gloves.
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. Discussed with manager.
- Insect Control Devices, Installation
Observation: Insect control device is located over single service items & sliced lemons at the Beverage station where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed cockroach climbing up wall. Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. Have a pest control treatment completed within 48 hours. Please email copy of treatment invoice within 7 days.
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09/23/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control with the manager and encouraged use of equipment temperature logs and random food temperatures to ensure product is held at appropriate temperatures.
Provide service report for the repair of the meat display refrigeration unit via fax or email.
- 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 ICE SCOOP HANDLE STORED IN ICE AND A CUP WITHOUT A HANDLE USED AS A SCOOP FOR ICE.
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. MANAGER REMOVED ICE SCOOPS FROM THE ICE AND REPLACED ITEMS THEN PLACED IT IN SEPARATE CONTAINERS TO HOLD WHILE IN USE.
- 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:
Display case:
1. raw beef 44F
2. raw strip steak 43F
6 drawer:
1. raw hamburger 48F
2drawer:
1. Rice 49F
Waiter station: Milk in ice bath 53F
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. MANAGER MOVED THE FOOD PRODUCTS TO THE WALK IN COOLER TO COOL DOWN TO 41f OR BELOW AND REPLACED THE ICE IN THE ICE BATH.
- 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: MEAT DISPLAY CASE 50F
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. DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE TEMPERATURE CONTROL SAFETY FOODS. REPAIR UNIT AND PROVIDE A SERVICE REPORT UPON REPAIR.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dish machine station is blocked with containers, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Manager removed items in the handsink.
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06/25/2015 | Routine | |
The purpose of today's was to conduct a complaint investigation. A complaint was received by the Health Department on September 17, 2014. The complainant alleges that the ceiling fans in the dining room are dusty. EHS discussed the complaint with the manager upon arrival. Manager was not aware of the complaint. Manager immediately asked an employee to check and clean any of the six ceiling fans that were in need of cleaning. Two ceiling fans were near tables with dining customers present. Manager asked employee to check and clean if needed after customers finished dining.
No violation noted during this evaluation. | 09/19/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with CFM guidelines. CFM agreed to fax or email the CFM photo card within two weeks. Please fax or email a copy of the service report for the 4 drawers cooler by Friday, August 29, 2014. EHS also provided manager with and discussed the following handouts: cooling log, sign and methods in English and Spanish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) in the Kolpak Walkin Cooler are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Observed three plastic containers of cooked chili cooling overnight (over 12 hours) at 48F, 55F & 56F,
2) Observed three plastic containers of cooked green beans cooling overnight (over 12 hours) at 49F, 53F & 55F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- 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:------cooked ribs at 50-56F in the 4 drawers cooler (under back grill).
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. 4 DRAWERS COOLER WAS HOLDING AT 68F. COOKED RIBS WERE MOVED FROM WALKIN COOLER TO 4 DRAWERS COOLER ONE HOUR PRIOR AND WERE RETURNED TO WALKIN COOLER HOLDING BELOW 41F TO CHILL.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink in the dish washing area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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08/21/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Note: Employee Health Policy training covered in Orientation booklet, verified the signed agreements maintained in each employee file.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:--------cooking oils at front grill.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink near three compartment sink used by food employees.
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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01/15/2014 | Routine | |
The purpose of today's visit is to conduct a complaint investigation.
The complainant alleged that there is fruit flies at the bar.
Observed fruit flies near bar and in kitchen. Per the manager they get pest control services every 2 months. Reviewed service report dated 11/1/2013, a follow-up service is due this weekend.
Please fax the service report from the pest control service within 10 days to my attention.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device is located on 3-vat sink at the bar where dead insects may be impelled or fall. Observed that glue board for fruit flies, which is toxic, place on the drain board and near 3-vat sink. Note: If the device contains Dicholorvos, it should not be installed near food preparation, untensils or storage areas. Note: Removed the pest strips from around the 3-vat sink at bar.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the metal plates for the drain near ice machine and floor tile in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed 5-6 drain flies near bar area and few in kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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11/05/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint inspection. Complainant alleged improper hand washing in the bar area.
Please fax copy of following items to my attention within 10 days:
1) Invoice for fixing 4 drawer refg
2) Invoice for fixing dish machine. Note: The technician for dishmachine is working on fixing the machine during inspection.
Note: Employee Health Policy training covered in Orientation booklet, verified the signed agreements maintained in each employee file.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: Sliced tomatoes 46F, sliced american 48F cheese-prep top-burger line. Note: All items discarded. cooked ribs 51F, boiled potatoes 49F (discarded), raw chicken 53F. Note: All items put back in walk-in freezer for cooling.
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: Walk-in refrigerators.
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
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 / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink near 3-vat sink, 3-vat sink and dishmachine arean needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: 4 drawer refrigerator under grill 59F. Dishmachine not sanitizing properly.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm. Note: The employee set up the 3 vat sink and manually sanitize the utensils after washing it in the machine.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerator (Victory 1DR prep salad area and Bev. Air 2DR service line) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the metal drain plates near big ice machine is not in good repair. It is a trip hazard.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/10/2013 | Routine | |
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