The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Time stamp pans of cold wells in a location that is readily visible by all staff (i.e., top of pan instead of bottom/side of pan)
2. Create cleaning schedule for all physical facilities and non-food contact surfaces
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: PRESSURE FRYER
Correction: PLEASE CLEAN PRESSURE FRYER REGULARLY AND UPON BECOMING SOILED. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the INSIDE FLAME HOOD is not maintained in good repair. OBSERVED PEELING PAINT ON INTERIOR OF FLAMEHOODS.
Correction: PLEASE REPAINT/REPAIR INTERIORS OF FLAME HOODS (ABOVE COOKLINE AND PRESSURE FRYER) SO THAT IT IS SMOOTH AND EASILY CLEANABLE. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR,WALL in the ALONG PRESSURE FYER is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following practices as they contribute to Active Managerial Control:
1. Maintaining food temperature logs for all hot and cold holding items
2. Keeping accurate records for foods being monitored under Time as a Public Health Control (TPHC)
3. Training employees on corrective actions to take if correct cook temperatures or hot/cold hold temperatures are not achieved.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink NEAR 3-VAT SINK.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
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08/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Discussed ways to make time stamping labels on items under Time as A Public Health Control (TPHC) more readily discernible by staff. Suggested that in addition to time stamping sides of pans in cold holding wells, a sticker or label could be placed on the top of prep area so employees would not have to lift pans up to view disposal time. Continue employing food handling training and encouraging staff, as doing this ensures they uphold safe food handling practices. In addition, suggested repeated employee health training for long term employees so information on foodborne illness can be retained.
No violation noted during this evaluation. | 02/13/2015 | Routine | |
- 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) ABOVE THE TWO COMPARTMENT PREP SINK 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.
- Physical Facilities Good Repair
Observation: Observed that the GRILL HOODS AND FRYER HOOD ARE not maintained in good repair. OBSERVED PEELING PAINT ON INSIDE OF BOTH GRILL HOODS AND FRYER HOOD.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/13/2014 | Routine | |
This is a follow-up inspection for complaint investigation performed on June 3, 2014. Manager said maintenance was performed on walk-in cooler and 2dr prep cooler - right on June 3, 2014.
During this inspection, EHS observed correction of violations cited previously:
-All cold units have working equipment thermometers
-Time as Public Health Control is being implemented for the potentially hazardous food items that can not be properly held at 41F below or 135F and above.
-Walk-in cooler and 2dr prep cooler - right are holding at 41F and below and potentially hazardous foods in them are observed 41F and below.
-Employee Health Policy agreement forms
*Please assure certified food managers complete certification process by obtaining NoVA CFM cards from ORS.
No violation noted during this evaluation. | 06/05/2014 | Follow-up | |
This is a complaint investigation. Customer ate chicken sandwich and fries on Sunday June 1, 2
014 and experienced fever, vomiting, diarrhea the next morning. Manager said no employee called in sick on or about this day. M anager explained hand washing policy. EHS observed employee health policy is not in place.
EHS observed that facility has daily log of equipment temperatures. Walk-in cooler and 2dr prep cooler - right were both observed at 38F this morning.
**EHS will perform a follow-up on or about June 5, 2014 to observe:
-All cold/freezer units have working equipment thermometers
-Time as Public Health Control is being implemented for the potentially hazardous food items that can not be properly held at 41F below or 135F and above.
-That following units are cold holding at 41F and below: walk-in cooler and 2dr prep cooler - right
-Employee Health Policy agreement forms
- 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." Manager was not able to locate 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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked corn (48F), cooked edamame (49F), diced tomato (58F), blue cheese (48F).
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. Manager discarded.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): blue cheese, shredded cheddar, Asiago cheese on prep tops.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Foods were out since opening. Time was written and they were discarded at 2PM.
- 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: 2dr prep cooler - left, 1dr reach-in freezer, walk-in cooler (present one was broken).
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 / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler (45F) and 2dr prep cooler - left (47F).
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. Walk-in cooler was emptied from all potentially hazardous foods. 2dr prep cooler - right does not have any potentially hazardous food (salad) and all potentially hazardous foods on prep top are on time as public health control.
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06/03/2014 | Complaint | |
| No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water Heater: AO Smith DRE 52 920
- 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. 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: Handwashing / When to wash hands (corrected on site)
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. Observed food employee touch raw hamburger patties with bare hands and then pick up the spatula to flip hamburger patties without washing his hands.
Correction: ALL food employees shall wash 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 of foodborne illness. Instructed CFM that the food employee either washed hands after touching raw animal product OR use gloves/utensils/tissue to pick up raw hamburgers instead of bare hands.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----Observed approximately two gallon container of chili at 99 degrees in walk-in refrigerator with tight lid.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: backside of fryer
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
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. Observed food employee's cellular phone stored in sandwich bun storage above prep cooler.
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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01/25/2013 | Routine | |
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