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.
*Please re-train employees for the potentially hazardous foods that are not able to be kept at 41F and below, to do Time as Public Health Control and discard leftovers after 4 hours.
*Please cross check with your employee list and those who have completed Employee Health Policy. Please complete EHP for missing and new employees.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you
- 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): sliced tomato (47F), Asiago cheese (46F) on prep top #1 did not have time stamps on them and were not cold holding properly.
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. Discarded, replaced, and time stamped. Manager explained why they need to perform TPHC, how to perform TPHC, and that they will discard after 4hours.
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09/10/2015 | Risk Factor | |
The purpose of this visit was to respond to a call of a release of a fire suppression system. Upon arrival the CFM had the oil in all of the fryers discarded and the fryers washed, rinsed and sanitized. The food contact surfaces that had been exposed to the discharged chemicals had been washed, rinsed and sanitized. Additionally any single service items that had a chance of exposure to the discharged chemicals were discarded.
After the fire suppression system has been recharged the facility is permitted to reopen.
No violation noted during this evaluation. | 03/06/2015 | Complaint | |
Today’s inspection was to conduct a routine 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.
EHS provided additional training and written instructions on:
-Employee Health policy
-How to test quat sanitizer solution (at 65-75F, no foam, don't shake, and dip for 10 seconds).
*Please finish Employee Health policy training for the rest of the staff.
*Please increase quat sanitizer strength at next maintenance.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Manager was not able to show documentation of Employee Health Policy in place even though it may be done during orientation. Employees were questions and knowledge of Employee Health Policy was unclear.
Correction: Manager implemented Employee Health Policy and provided training to employees present
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02/06/2015 | Routine | |
The purpose of this visit is a follow-up for a repair of the Silverking 1 door undercounter cooler. The unit has been repaired and is capable of holding Temperature Control for safety foods at 41f or below. No further follow-up necessary. Thank you.
- 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: The Silverking 1 door undercounter refrigerator near the front serve line has an ambient air of 47f.
Correction: Manager emptied the contents of this refrigerator and a follow-up to verify the repair will be conducted within 24 hours. 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.
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10/24/2014 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Thank you for your participation as it allows me to answer any questions or clarify any issues. A follow-up will be conducted within 24 hours to verify the repair of the 1 door under-counter reach in refrigerator. Do not use this unit to hold Temperature Control-Safety Foods (TCS) until the unit is capable of holding TCS foods at 41f or below.
Additional temperatures: cooked, pulled pork hot holding in a steam well near the drive thru: 158f
chicken nuggets hot holding under a heat lamp 140f
If you have any questions, please call the health department.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Several bags of par cooked french fies found thawing at 68f ambient room air in a cabinet space near the french fryer.
Correction: Manager relocated the french fries to the walk in refrigerator to allow continued thawing during inspection. . Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chocolate milk 47f in the Silverking 1 door undercounter refrigerator.
Correction: Because the chocolate milk had been stocked inside the cooler 30 minutes prior, the manager relocated the chocolate milk to the walk in refrigerator. 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.
- 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: The Silverking 1 door undercounter refrigerator near the front serve line has an ambient air of 47f.
Correction: Manager emptied the contents of this refrigerator and a follow-up to verify the repair will be conducted within 24 hours. 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 & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers and metal pans at the three vat sink were found stacked while wet after cleaning and chemical sanitization.
Correction: Manager assembled the utensils to allow for thorough air drying during inspection. . After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back, across from the office is being used to dump drinks.
Correction: Manager alerted and employees reminded not to use the handsink for anything other than handwashing only. 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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10/23/2014 | Routine | |
| No violation noted during this evaluation. | 04/01/2014 | Risk Factor | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Live flies noted in the food prep areas
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. Use effective methods to eliminate flies.
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07/31/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: pico de gallo =52-F, gaucamole = 50-F, sliced tomzatoes = 52-F.
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. (Replaced)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There were no temperature measuring devices/thermometers located in some of the cold holding equipment/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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some refrigerated units are broken.
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. repair or rep[lace the broken rubber gaskets.
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02/13/2013 | Routine | |
The purpose of today's visit was to conduct a complaint investigation for a complaint received by the Health Department on August 6, 2012. The complainant alleges that the facility dumped grease fat down the sewer system.
When EHS arrived today, observed that the facility had voluntary closed due to a sewage backup outside the facility that originated from the facility. The facility had called a TV line/plumbing company to clean out the clogged line. EHS advised the manager that after the sewage backup cleaning has been completed to fax the service report/invoice to the Health Department at 703-385-9568. The facility may resume business after the clogged line clean up is completed.
A follow-up inspection will be conducted on Monday, August 13, 2012.
EHS did not observe facility dumping grease down the sewer system. EHS observed that the exterior grease trap was empty and per the manager last cleaned out two weeks ago.
- Critical: Sewage System / Operation and Maintenance (repeated violation)
Observation: Observed improper disposal of sewage.----Observed sewage backup outside the facility that originated from the establishment.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site) (repeated violation)
Observation: While the permit holder discontinued operations due to a sewage backup outside the facility, the facility failed to notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Discussed with manager to notify the Health Department in the future event of an imminent health hazard.
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08/09/2012 | Complaint | |
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