REMINDERS:
1) Please use test strips (test kit) for vegetable wash solution. Note the facility uses automated vegetable wash dispenser to get solution to wash produce. It is important to check the concentration of the solution.
2) A slight opening by the back door. Please replace/fix the weather strip for back door.
Keep up the good work.
Reviewed temperatures logs for reheating and holding potentially hazardous foods. They also maintain thermometer calibration logs. Receiving temperatures noted on the invoice.
No violation noted during this evaluation. | 01/20/2016 | Routine | |
Please fax an invoice within 10 days for fixing the pressure at the dish washing machine. It was reading at 10 psi. Required is 20+/- 5 psi.
Managers, Marcia Merchant and Christina M. Stewart awarded the AMC (Active Managerial Control) pin during inspection. Observed following practices to prove the Active Managerial Control.
1) Weekly inspections/monitoring for hand washing.
2) EH Policy.
3) Temperatures logs maintained for cooling, receiving, reheating and holding (hot & cold) temperatures.
4) They have log for daily thermometer calibration.
Keep up the good work!!
No violation noted during this evaluation. | 07/24/2015 | Risk Factor | |
Recommend checking and writing temperatures of food during line check. Do not put a lot of items in open display refrigerator, close the curtain when it is not busy to make sure that the food is maintained at 41F or below.
Observed the hot water at the 3-vat sink was not at 110F. Adjust the thermostat to make sure there is hot water at minimum 110F at the 3-vat sink and minimum 100F at each handsink. The facility has one tankless water heater. Monitor hot water temperature at all the sinks.
- 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: glazed ham x3 --open display refrigerator seating area--47F, 46F, and 49F.
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: Put all items in walk-in refrigerator. The refrigerator was at good temperature but the bottom shelf does not get cold air from the back, so do not store any items in bottom shelf.
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the dish machine was at 10 psi.
Correction: Based on the data plate the pressure for the dish machine should be at 20 +/-5 psi. Note: Please call technician to adjust the pressure and/or fix the pressure guage.
- 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: drawer prep refrigerator.
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.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the hot water at the 3-vat sink was at 104F. It took a long time for the water to get to that temperature.
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 Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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02/05/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
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. WASHED HANDS. ORAL & WRITTEN INFO. PROVIDED.
- 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: BACON 50F, CHEESE 50F & TURKEY BREAST 52F @ #5.
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. PHF ITEMS ALL DISCARDED.
- 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: REFRIGERATION UNIT # 5 NOT WORKING CORRECTLY.
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. Do not store any potentially hazardous food in the refrigeration unit #5 until after it has been fixed. ONCE REPAIRED, Adjust the ambient temperature of the refrigerator to have food temperatures 41F or less AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNESSESIARY PROBLEMS.
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09/15/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pasta salad 45F, Ribs 45F, & Bacon 46F @ #5.
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: 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 3 vat sink & wash cloth bucket with a concentration of 0.0 & 50ppm total quaternary ammonium compound, respectively.
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.
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10/18/2013 | Routine | |
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