The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the hand sink log where the employees check the paper towel, hand soap, and trash by the handwashing sink. This is a good practice. The Certified Food Manager overviews the log time to time for efficiency.
- As discussed with the PIC, the establishment has very good handwashing practice.
The PIC also mentioned the employees are quizzed on food safety questions which keeps them motivated to learn everyday.
- As discussed with the CFM, most of the food items from the walk-in coolers were being prepared for dinner in the evening.
- Observed the walk-in cooler was frequently opened and closed during prep hours. Advised the PIC to adjust the thermostat at the lower temperature to maintain the ambient air at 41F.
- The walk-in Freezer (Outdoor) was out of service. The food items were observed to be moved in to walk-in coolers and other coolers to maintain the cold hold temperature.
- Advised the PIC to cover the utensils that are set on the dinning tables to prevent possible contamination.
- The PIC has provided the proof of walk-in cooler and Victory 2-DR UR cooler being in good temperature via e-mail.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Turkey thawing over raw beef in the walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were re-organized.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site)
Observation: Preset tableware was observed unprotected from contamination. Multiuse silverware were pre-set on the table with out covering.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. Discussed with the Person-in-charge (PIC). The director of dinning service was provided with the information about regulation of preset tableware per request.
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05/27/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. No critical violations noted during today's visit. Thank you for your time today. If you have any questions,please call (703) 246-2444.
No violation noted during this evaluation. | 01/08/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment. Found that new manager and employee have been hired since the last inspection. Both have received training on employee health and the prevention of food borne illness. Violation identified today was corrected during the time of the inspection.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
BOOSTER HEATERS WERE RE-BOOTED. UNIT WAS RUN CONTINUOUSLY FOR SEVERAL MINUTES. THERMOLABEL TURNED BLACK.
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08/25/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. The critical violation observed today was corrected immediately. Found that six new employees have been hired since the time of the last inspection. All of the new employees been given training on foodborne illness and employee health. An Employee Agreement to Report Illness Form has been completed and is on file for each of the new employees. Also, documentation is on file that demonstrates that all of the existing food employees received refresher training on food borne illness and employee health January 2014.
- 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: Large Meatballs from 4/13/14 @ 43 F - Continental 2-Dr Refrig #1 and Milk in stainless steel cannister @ 44 F - C store self service.
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. Meatballs and milk were both discarded.
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04/14/2014 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: two cans of mushroom.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Placed in distressed can area.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: smoked salmon from chile used on special occasions. Packaging doesn't show whether farm raised or wild.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: hamburger served at main dining area.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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12/26/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection. The critical violation observed today was corrected immediately.
Found that violation 2-201.11(A) that was cited during the inspection conducted on June 27, 2013 is now in compliance.
- 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 sanitizing buckets with a concentration of 0 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.
Manager emptied buckets and prepared new water & sanitizer solution. When tested, new sanitizing solution concentration is 200 ppm of quaternary ammonium.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The Mens toilet room is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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12/23/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Found the Certified Food Manager to be knowledgeable of Food Code requirements. Steps were taken to correct the violations observed during the inspection.
Found heat sanitizing ware washing machine to be providing adequate hot water of 180 F for the final rinse cycle.
Found that elements of an effective employee health policy were missing. Provided and discussed employee handout packet with the manager in detail. Manager conducted training session on food borne illness during the scheduled 4 PM meeting for the food employees currently present (total of 26 employees). Each of the employees signed and dated an "Employee Illness Reporting Agreement form upon completion of the training session. Manager will conduct training for the remaining food employees within the next week and have them complete the Employee Illness Reporting Agreement form. Manager agreed to fax a copy of the training sign in sheet and signed forms to the Health Department once completed.
- 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the Walk-In Freezer. Observed boxes of raw beef patties stored above containers of sorbet in the Walk In Freezer..
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. containers of sorbet were relocated to designated shelves in the unit.
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06/27/2013 | Risk Factor | |
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