- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped forks not stored with the handles up on customer self service counter.
Correction: Manager rearranged the forks with handle up. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: A foodworker hung mops to dry during inspection. Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200ppm in the wet wiping cloth bucket, using facility test kit for chlorine sanitizer. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Training provided to foodworker on the assembly and testing of the wet wiping cloth bucket solution. The bucket was reassembled and measured 100ppm chlorine. Maintain the concentration of chlorine sanitizer between 50ppm and 100ppm. Verify concentration using the appropriate test kit.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed OTC pain releiver stored in such a way that they could contaminate dry food goods in the dry storage area.
Correction: The bottle of OTC pain releiver was relocated to the cashregister area. All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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03/07/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Employee Health Policy in place. Sanitizer observed within acceptable limits. Thank you.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Cover the refried beans, diced tomatoes, sour cream sauces, and chili containers in the walk in refrigerator.
Correction: Manager covered the above foods. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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09/10/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Employee health policy in place. Datemarking in place. Sanitizer in three vat sink measured at an acceptable level. Facility in a neat and orderly condition. Thank you. If you have any questions, please call the health department at 703-246-8442.
No violation noted during this evaluation. | 04/03/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 11/20/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):--------True 1DR prep cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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06/26/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: queso in warmer
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.Queso was reheated at time of inspection.
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09/30/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided additional employee health information in Spanish and English.
Water heater: AO Smith BT-80-300 75,100 BTU
- 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 / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: inside of walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: three pots of chili
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: 1dr prep cooler
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 1dr prep unit
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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01/15/2013 | Routine | |
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