The purpose of this visit was to conduct a risk factor assessment. Good hand washing practices were observed today as well as good holding temperatures. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 02/19/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. It is recommended that potentially hazardous food on prep tables be maintained in single, metal pans to ensure foods stay at or below 41F. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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: Pork in walk-in cooler at 48F. American cheese in prep cooler by ice machine at 49F. Cut tomatoes and American cheese at 47F and 50F in prep cooler by grill. Do not double-pan potentially hazardous foods. Pork was discarded, and cheese and tomatoes were moved to another unit to cool to 41F or below. Tomatoes and cheese at or below 41F were provided to replace the previous foods.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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09/25/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Continue monitoring food times and temperatures for items such as cheese on the cold line. Good handwashing practices were observed during today's visit. Facility was observed clean and ice units were observed in good, clean condition. Thank you for your time today.
No violation noted during this evaluation. | 03/02/2015 | Routine | |
Complaint on 23-Dec-2014 :
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction with a complaint investigation. No complaints received by the manager or facility. None of the employees called in sick for any major illness. One employee was out for 2 days with symptoms of cough and cold.
Please fax copy of CFM card within 10 days. ORS information provided.
- 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 49F, asiago cheese 44F--prep top. Note: Facility uses time for most of the items quality purpose.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put both items inside the refrigerator. Discussed about pre-chilling foods and not overfilling the containers.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/29/2014 | Risk Factor | |
- 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." Note: One new employee not trained and has not signed the agreement.
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)
- Jewelry Prohibition (corrected on site)
Observation: Employee observed wearing bracelet on her arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes 48F--3DR prep top
Correction: shredded cheese 47F, blue cheese 45F--2DR prep top.
- Physical Facilities Good Repair
Observation: Observed that the tiles by cove molding is coming off and chipping outside the walk-in and across 1DR raw meat refrigerator.
Correction: Replace the tiles.
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04/11/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
Please fax sign in sheet for providing employee health policy training to each employee within 10 days. Fax #703-385-9568. Keep the signed agreements in red folder for future inspections.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." Note: The manager has new employees,provided new folder with handouts in English and Spanish.
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)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at cookline being used wash wet wiping cloth and tray.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/22/2013 | Risk Factor | |
The purpose of today's visit is to conduct a standardization training inspection.
No violation noted during this evaluation. | 04/09/2013 | Routine | |
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