The purpose of today's visit is to conduct a risk factor inspection.
- 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 / Accessible at All Times
Observation: The handwashing facility located in the kitchen is blocked, 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.
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11/25/2015 | Risk Factor | |
The purpose of today's visit is to conduct routine inspection.
No violation noted during this evaluation. | 05/29/2015 | Routine | |
Sanitizer: 3-vat sink chlorine > 50 ppm
Also Present chef Eduardo Lazo: F-105870, 27-Dec-2017.
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
Inspection conducted in presence of manager Walker Han ("Person In Charge" above) and chief cook Eduardo Lazo, F-105870, EXP: 27-Dec-2017.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: True 2-Door Display Cooler in Dining Area (Operating, ambient 45F, damaged gasket)
Correction: Paramount Walk-In Cooler #2 in Basement (Operating, ambient 45F)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 2DR Display Cooler in current use for whole uncut produce only (No TCSFs), ambient temperature 45F.
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.
- Equip/Utensils/Linens/Single-Service/Elevation (repeated violation)
Observation: Cardboard boxes of single sevice items were stored on floor in basement dry storage room.
Correction: Store items 6 inches above floor to facilitate cleaning and deny pest harborage.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. 2013 PERMIT WAS STILL POSTED.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PERSON-IN-CHARGE CORRECTED DURING INSPECTION: 2014 PERMIT WAS POSTED.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb (coiled type in vertically hanging single bulb fixtures) above the service line are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/05/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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. HAND SOAP WAS PROVIDED BY PERSON IN CHARGE.
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12/26/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please send the menu with updated consumer advisory for French toast within ten days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith DRE 120 11 @ 36KW
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee was observed handling the following ready-to-eat foods (salad, sandwich) using their bare hands. Gloves were donned.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored outside of wet wiping cloth buckets.
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. BUCKET OF SANITIZER WAS PROVIDED.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in the step in refrigerator #2.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: french toast, eggs, potatoes, at hot bar at 90F, 130F, 118F. FOOD WAS DISCARDED.
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.
- 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 items that may be served raw and/or undercooked: French toast made from raw shell eggs.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Traulsen 2DR refrigerator, 2 sliding glass door 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. THERMOMETER WAS PROVIDED.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: refrigerator #3
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.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed single service items being stored on the floor.
Correction: Single service items should be stored at least six inches off the floor.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. ITEMS BLOCKING HANDSINK WERE REMOVED.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Floor Mats and Duckboards / Cleanable & Removable
Observation: Cardboard was observed being used as a floor mat in the step-in refrigerator.
Correction: Mats shall be designed to be removable and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the service line are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- 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 all handwashing sinks used by food employees. HANDWASHING SIGNS WERE PROVIDED TO THE PERSON IN CHARGE.
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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05/17/2013 | Routine | |
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