The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Regularly review Employee Health Policy with all new and long term employees (Big Five, Reportable Symptoms, Restriction/Exclusion Policy)
2. Train employees to prep smaller amounts of potentially hazardous foods at a time to avoid time/temperature abuse (i.e., marinating chicken wings at ambient air temperature for extended times).
No violation noted during this evaluation. | 12/04/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/28/2015 | Complaint | |
*Observed garbage and grease on ground near shared dumpsters. Please do your part to keep this area clean. Cooperation with landlord and other tennants is strongly encouraged in this matter.
*Active managerial controls of sanitizing solutions and handwashing facility access are suggested. Consider making a log of tests of sanitizer solution concentration and when handsink access is verified.
*EHS provided additional training on handwashing frequency and procedure - please monitor employee handwashing and lead by example.
*Send evidence of a backflow prevention device for the ice machine to the EHS no later than 12 June 2015..
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). PIC agreed to have all food employees read and sign Form #2 from the Employee Health Policy folder that was present in the facility.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Two employees failed to wash their 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 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. Employees properly washed hands after reminder from EHS.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: Hot water temperature at the three vat sink was measured at 102 F after having ample time to warm up.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Hot water heater was adjusted, and provided water measured at 113 F.
- Critical: Backflow Prevention, Device / When Required
Observation: No backflow prevention device was observed on the water inlet line of the ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. Send evidence of proper backflow prevention to the EHS no later than 12 June 2015.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The front handsink was observed twice blocked by a sanitizer bucket 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. Bucket was removed, but replaced by an employee during the insection
- Plumbing / Maintained in Good Repair
Observation: Observed leaking drain at kitchen hand sink and poorly functioning drain valve on three vat sink.
Correction: Maintain plumbing in good repair.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution was measured to exceed 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: A properly concentrated sanitizer solution was made, and all containers of sanitizer in the establishement were emptied and filled with the new solution. Maintain the concentration of quaternary ammonium solution at 150-400 ppm, per manufacturers directions. VERIFY concentration using the appropriate test kit BEFORE use.
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06/03/2015 | Routine | |
| No violation noted during this evaluation. | 03/13/2015 | Complaint | |
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.
EHS provided additional training and written instructions on:
-Employee Health policy
-cooling
-Time as Public Health Control
*Please complete Employee Health Policy for all new employees
*Perform Time as Public Health Control for par-cooked potato fries left out. Write time stamp and discard after 4hours.
*Perform proper cooling method. Cool par-cooked potato fries from hot to cold (41F and under) in 6 hours by filling bins no deeper than 3 inches and leaving the lids open to facilitate quick cooling. You many need to install extra shelves in the walk-in cooler to be able to do this and not stack lidded bins of hot potatoes.
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: Observed cooked potato in walk-in cooler, cooling over night (over 6hours) at 45F and 56F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Manager discarded them. EHS discussed cooling method.
- 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: Observed par-cooked potato fries on counter (46F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Manager placed time stamp on the fries to keep it out on the counter then discarded.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at handsink was measured at a temperature less than 100°F: observed 87F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Turned up the water heater and observed temperature at above 100F.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the front being used to hold wet wiping cloth sanitizer buckets, hand sink in the back used to hold wet towel, and hand sink at the cookline being used to wash wet wiping towel.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Discussed with manager not to do anything other than wash hands at hand sink.
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12/01/2014 | Risk Factor | |
Today’s inspection 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.
EHS provided additional training and written instructions on:
-Cooling method
*Please avoid repeated violations.
**Please fax and provide maintenance invoice for dripping water from cooler close to 2vat prep sink by July 10, 2014.
*Please review cooling method written instruction and implement a method to be able to cool par-cooked potato fries from 135F to 41F and below within 6hours
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Observed chlorine concentration of 0ppm.
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. Corrected concentration.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: cooking oil and single serve utensils in dry storage.
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: parcooked potato fries cooling for over 6 hours in the walk-in cooler observed at 50F 57F, 51F in 6"bins and 45F and 46F in 4" bins.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded. EHS provided training material and recommended speed racks to facility cooling of large amounts of fries they cook and cool.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the kitchen being used to hold boiled egg container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Relocated.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tiles and dry storage is absorbent.
Correction: Replace ceiling tiles with nonabsorbent and easily cleanable surface.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions in dry storage.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/10/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating and drinking 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked potato fries by fryer (75F).
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. Discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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12/02/2013 | Risk Factor | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping buckets with a concentration of 0 ppm and over 200ppm total chlorine - both buckets corrected.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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05/13/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooling procedures and recommended that manager documents cooling and receiving temperatures. EHS also discussed repairs of leak at handsink, hot water at prep sink and light bulb out in prep area.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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: raw chicken inside of beverage cooler located next to the fryers
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. Raw chicken was relocated to the walk-in cooler and cooled.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required. Pink and black mold observed inside of ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at 200 + ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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08/09/2012 | Risk Factor Assessment | |
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