The purpose of this visit was to conduct a risk factor assessment.
Monitor cook temperatures using food thermometer to verify minimum cook temperatures are met to provide safe food for consumers. Monitor sanitizer levels using chlorine sanitizer test kit to ensure bleach sanitizer is between 50-200 ppm.
Within ten days, submit an invoice or service report for repair of dish machine.
Within thirty days, e-mail or fax a copy of the updated
Employee Health Policy is in need of updating. Provide training for new employees and those who have yet to complete employee health policy training.
If you have any questions, please call (703) 246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site) (repeated violation)
Observation: Person in charge did not demonstrate knowledge in how to create/provide sanitizer solution with bleach.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Training was provided to person in charge by Health Department during today's visit.
- 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. The Health Department provided employee health policy material to person in charge.
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: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling cooked, ready-to-eat meat using their bare hands when transferring the food product to a plate to be served.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discussed handling requirements for ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Observed cooked gyro being sliced and held in a pan at the bottom of the spinning griller where raw gyro liquid was dripping and accumulating.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. CROSS CONTAMINATION TRAINING PROVIDED. GYRO DISCARDED. USE OF PAN WAS DISCONTINUED. PAN WAS REMOVED TO BE WASHED, RINSED, AND SANITIZED.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: The following ground meat was not cooked to a sufficient temperature to eliminate pathogenic bacteria: lamb ordered well done was cooked to 133F initially. After taking a temperature, lamb was cooked to 156F.
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds.
- Critical: Consumer Advisory, Disclosure Provided
Observation: There is no disclosure statement on the menu for items which may be served raw or undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Sanitizer concentration was observed below minimum requirements during today's visit.
Correction: The chlorine solution is too short for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. Manually sanitize utensils and the 3-vat sink.
- 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.
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08/14/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Salmon is farm-raised. Ensure a certified food manager is present at all times during food prep and operation. If you have any questions, please call (703) 246-2444. Thank you for your time today.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Observed cooling tubes in contact with ice used for beverages. FOOD EMPLOYEE PROVIDED SEPARATE ICE CONTAINER TO BE USED FOR BEVERAGES.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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02/11/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
It is illegal to operate an establishment without the presence of a certified food manager. Ensure a certified food manager is present at all times during operation. During today's visit, consumer advisory was observed in compliance. Upon discussion with person in charge, it was clarified that eggs are all fully cooked.
Submit invoice or service report for repair of Silver King cold rail. Invoice should indicate final holding temperature for unit's ambient air. Unit should be able to maintain foods at 41F or below.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site) (repeated violation)
Observation: Employees are not trained to properly sanitizing cleaned multiuse equipment and utensils. Food employee provided bleach sanitizer solution in excess of 200 PPM and combined with soap.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. THE PROVIDED SANITIZER WAS DISCARDED AND TRAINING WAS PROVIDED TO EMPLOYEES ON HOW TO PROPERLY MAKE BLEACH SANITIZER. ESTABLISHMENT'S TEST STRIPS WERE USED TO VERIFY PROPER CONCENTRATION OF BLEACH SANITIZER.
- Utensils That are In-Use / Between-Use Storage
Observation: Ice scoop was observed stored with handle in 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.
- 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, beef, in Silver King cold rail at 45F and 45F.
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. MOVED TO ANOTHER UNIT TO COOL TO 41F.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient air temperature measuring device located in the walk-in refrigerator is not accurate in °F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. Obtain an ambient air thermometer for the inside of unit or calibrate built-in thermometer.
- 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: Silver King cold rail AT 45F.
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. USE FOR TCS FOODS DISCONTINUED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Interior of ice machine was observed dirty and is not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, were not stored with their handles out towards the employees by the ice machine.
Correction: 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. UTENSILS WERE REMOVED TO BE WASHED, RINSED, AND SANITIZED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED DURING INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink nearest to walk-in refrigerator being used to make ayran, and the hand sink nearest to ice machine being used to hold teacups.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED USE OF HAND SINK WITH FOOD EMPLOYEES AND PERSON IN CHARGE.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the bar is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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07/03/2014 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. (the utensils and food contact surfaces that does not fit in the dish machine). The facility had scented chlorine. The employees were not aware that chlorine/bleach is used as sanitizer.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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: dolma 57F, rice 59F--prep table, lentil soup 45F--walk-in refrigerator.--Note: All items were in use and in the process for preparation. Reheated rice and dolma. Rice pudding 50F and 49F--GE refrigerator. Note: All items in GE refrigerator discarded.
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: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: New menus.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in 5°F. The digital thermometer outside walk-in refrigerator is off by 5F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: All 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 BLEACH 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: 3-vat sink 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: GE undercounter refrigerator 51F
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: True 2DR prep refg
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed inner surfaces of ice bin is dirty.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: GE undercounter refrigerator and microwave.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
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07/09/2013 | Routine | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed 3-4 live roaches and several dead roaches on the board. Also, observed mice dropping near the bar area.
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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed Raid for roaches and other pesticide powder for roaches with chemicals. Note: Discarded.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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07/09/2013 | Complaint | |
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