The purpose of this visit is to conduct a routine inspection. The manager is very knowledgeable and cooperative. Good Job!
No violation noted during this evaluation. | 03/25/2016 | Routine | |
This visit was made to conduct a routine food inspection. Staff had great handwashing practices! Please note the following:
- When using time only, ensure that the foods are labeled with either a "made at" or "discard by" time.
*Repeat violations are subject to civil penalties*
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Hamburger patties in chili drawer, Raw Hamburger patties in cooler
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Discussed and verified that patties in cold holding are the first from opening and preparation at 10:00am. Both were labled to be discarded at 2:00pm
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03/10/2016 | Routine | |
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Milk cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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08/06/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees that they can not wear jewelry such as watches and bracelets when doing food preparation.
2) Good holding temperatures observed.
3) Good hand washing observed today.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at back hand sink, closest to oven and walk-in).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (staff provided a new paper towel rolls).
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04/07/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet) proper method demonstrated
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: chili (was being reheated in hot holding well at beginning of inspection) reheated to above 165F
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: some cut lettuce and sliced tomatoes are placed on prep unit without prechilling, pans in prep unit are being overfilled
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
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10/29/2014 | Routine | |
| No violation noted during this evaluation. | 06/17/2014 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: raw burgers at 47F and 56F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: salad inside Hoshizaki unit.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
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02/12/2014 | Routine | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) Implement an employee health poster to train managers on reportable illnesses and exclusion/restriction of employees, and employees on reportable symptoms. Utilize poster and decision tree provided.
2) Make sure employees wash hands when switching tasks to prevent cross contamination. Hands must be washed after handling raw beef patties and before touching equipment or ready to eat food.
3) Wash, rinse, and sanitize hamburger patty shelf and large spatula every 4 hours when in continuous use. Wiping with cloth in sanitizer solution will soil cloth, and render sanitizer solution ineffective.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (Manager could not tell 5 reportable symptoms and illnesses or proper exclusion)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands
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. (Employee failed to wash hands before putting on new gloves, and when switching tasks. Did not wash hands after handling raw beef patties, then toached food prep surfaces and equipment.)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wiping cloths not held in sanitizer solution (was in plain water).
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use. (wiping cloth used for raw hamburger patty shelf observed to be soiled)
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cleaning schedule for raw hamburger patty shelf and large hamburger spatula is not approved based on the consideration of characteristics of the equipment and its use, the type of food involved, the amount of food residue accumulation, or the temperature at which food is maintained during the operation. (PIC reported that shelf is cleaned once a day, and wiped with cloth in sanitizer solution when soiled)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- 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. (small stall does not have receptacle with cover).
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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10/09/2013 | Routine | |
This visit was made to conduct a complaint investigation regarding molded bread served. Bread deliveries are made once every two weeks. Breads (buns) are stored in walk in freezer upon delivery. They are pulled from the freezer nightly and stored in the kitchen at room temperature (on crates). Buns are kept on crates for 2 days maximum. Most of the breads pulled are used and those that are not are used first the next day. This information was gathered through the Certified Food Manager (CFM).
- 2 columns of crates were checked during the investigation. Out of all the bags of bread checked only one bun was observed moldy. There was some condensation on the bags located in the kitchen. None of the bags were expired. Sandwiches are prepared one by one when bags of bread are pulled from the crates.
- Pack of bread containing molded bread was discarded by CFM. Facility was asked to more closely inspect breads before serving.
No violation noted during this evaluation. | 07/01/2013 | Complaint | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: hamburgers. The hamburgers in the holding well were relocated to the walk-in refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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06/12/2013 | Risk Factor Assessment | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. Corrected with instruction from the CFM.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Observed employee handling and eating washed lettuce with his bare hands. I instructed the employee not to touch washed lettuce or any washed produce with his bare hands.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the preparation area is being used for purposes other than washing hands. A bag of ketchup was improperly placed in the preparation area. The ketchup was relocated during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Sink / Refuse Container Required (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sink in the prep area.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's jacket was relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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01/29/2013 | Routine | |
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