The purpose of this visit was to conduct a risk factor assessment. Discussed time as a public health control requirements for potentially hazardous foods during today's visit. Ensure gloves are used by all employees for handling ready-to-eat foods. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lettuce for tacos. EHS discussed proper ways to handle ready-to-eat foods with food employee. Food employee re-washed the lettuce after discussion and prior to placing it out for customer consumption.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice machine observed in need of cleaning.
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.
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02/18/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Butter is a time/temperature control for safety food item. Ensure you are maintaining butter under 41F or if using time, no more than 4 hours prior to discarding remaining butter. Chlorine sanitizer observed in compliance at 50 PPM. Foods for breakfast made available 7:30 AM to 10 AM. Lunch foods are replenished between the hours of ~10:30 AM to 1:30 PM. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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 items: butter.
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. BUTTER DISCARDED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap provided for hand washing.
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10/20/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Submit copies of the updated menu with asterisk for consumer advisory (for eggs any style) within ten days.
Do not place potentially hazardous food items in multiple pans as discussed today. This prevents proper cold-holding. Maintain written records of time for half and half being used in carafes.
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: sliced tomatoes, cheddar cheese in 3DR prep refrigerator at 47F, 51F. These items were observed stored in multiple pans, preventing adequate airflow and cold exposure.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE STORED IN A SINGLE PAN AND INSIDE THE REFRIGERATOR TO COOL TO 41F OR BELOW.
- 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 items: Milk in carafe.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: eggs any style.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Provide asterisk for eggs any style on menu.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of garlic.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides for ants labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PESTICIDE WAS REMOVED FROM BUILDING.
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04/02/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection to verify proper implementation of Time as a Public Health Control for the turkey at carving station observed during the previous day's visit.
Turkey was not observed under Time as a Public Health Control (TPHC) during today's visit, due to the fact that the turkey is now being kept under refrigeration. Manager indicated that she head read more information concerning TPHC and has decided to keep the turkey under refrigeration instead. TPHC log sheets (in Korean and English) were still provided to management during today's visit. Turkey was observed cold-holding properly and removed from refrigeration on an "as-needed, per-order" basis. Manager indicated this would be the public health safety approach they would be taking moving forward.
Thank you for your time today. If you have any questions, please fee free to call (703) 246-2444.
No violation noted during this evaluation. | 04/24/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection in conjunction with a complaint investigation.
During today's visit, education was provided concerning cooking temperatures for turkey, as well as Time as a Public Health Control (TPHC) and the danger zone as it relates to food safety. Handouts for TPHC were provided to management in English and Korean. Manager indicated that turkey would be placed under time as a public health control from today's visit onward.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Boxes of pollock and chicken were observed stored on the floor in the walk-in freezer.
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. BOXES OF POLLOCK AND CHICKEN WERE REMOVED FROM FLOOR AND STORED APPROPIATELY.
- 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: Honeydew, cottage cheese, egg out of shell, chicken salad on cold table at 51F, 49F, 49F, 52F Note: According to person in charge, food was getting ready to be removed from service due to cafe closing hours.
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. HONEYDEW, COTTAGE CHEESE, EGG OUT OF SHELL, CHICKEN SALAD - DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is 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. Turkey at carving station. (97F)
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. EDUCATION CONCERNING TPHC AND DANGER ZONE PROVIDED. TURKEY DISCARDED.
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04/23/2014 | Routine | |
- 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: Honeydew, cottage cheese, egg out of shell, chicken salad on cold table, at 51F, 49F, 49F, 52F. DISCARDED. Cheddar, feta on cold table at 48F and 48F moved to another unit to cold hold at 41F or below. Honeydew (x2) on cold-holding table at buffet at 45F, and 46F - ICE ADDED.
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.
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04/23/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Note: Discussed importance of monitoring cooling temperatures. The facility has cooling wand, encouraged to use the wand and cooling logs (blank copy provided with cooling handouts)
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3.501.15(A)-(B)
Observation:-The following methods used for cooling were not adequate to facilitate proper cooling: (Corrected during inspection) Observed tuna salad and other items covered. Also, observed minestrone soup in deep plastic container covered with tight lid.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed coffee mug stored with tortilla on prep table.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: meatball 106F and sausage 105F
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.
- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: canned marinara sauce 127F--steam table Note: Reheated in oven
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above.
- 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: minestrone soup cooling for ~15+ hours in the walk-in observed at 51°F. Note: Discarded.
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.
- 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: cut watermelon 53F, honey dew 51F, boiled egg without shell 51F on ice buffet. Note: Put all items inside the refrigerator.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: feta cheese, mozzarella cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: meatball, cooked chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at 3-vat sink was measured at a temperature less than 95°F.
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.
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10/23/2013 | Risk Factor | |
The purpose of this visit was a followup inspection to verify ability of serving line hot hold/cold hold equipment to maintain required temperatures. Serving line equipment appeared to be functioning satisfactorily at the time of the inspection. Whole turkey breast carved at serving line measured at 107 degrees F. Heat lamp did not appear adequate to maintain required hot hold temperature. PIC advised that unused turkey breast is disposed of after the lunch service, so it is not out of temperature for more than four hours. Discussed use of Time for Public Health Control (TPHC) with PIC, and 4 hr TPHC agreement for turkey breast was signed. CFM found True 1 dr upright not maintaining temperature at today's opening, and service call had already been scheduled for later today. All potentially hazardous food had been removed. Copy of service invoice will be provided to health department detailing that cooler has been restored to fully functional condition. Water Heater: AO Smith DRE 120 100.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Turkey breast at carving station at 107 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
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01/07/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Water Heater: same as file. Discussed importance of obtaining required hot holding temperatures(135 degrees F or higher) and cold holding temperatures (41 degrees F or below) prior to placing food on hot hold/cold hold equipment. Followup inspection required to verify that hot/cold hold equipment is used properly and is adequate to maintain required temperatures, and that proper cooling/reheating procedures are in place so that food placed in hot/cold hold equipment is at the proper temperature.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: using cold hold equipment on serving line to cool tuna salad. NOTE: tuna salad was placed in the freezer.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Meatballs and chicken breast on serving line. NOTE: Meatballs and chicken breast were reheated to >165 degrees F prior to returning to the serving line hot hold equipment.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: tuna salad/pasta salad/sliced chicken on serving line and bean salad/sour cream/ricotta cheese/cottage cheese in True 1 dr upright cooler. NOTE: PIC placed tuna salad/pasta salad/sliced chicken which had been out of temperature <1/2 hour into freezer to quick chill to <41 degrees F. PIC voluntarily disposed of bean salad/sour cream/ricotta cheese/ and cottage cheese because they had been out of temperature > 4 hours. PIC tested temperature of all PHF in the TRUE 1 dr upright cooler, and disposed of any food that was out of temperature. Temperature controls in the cooler were adjusted during the inspection to provide a lower ambient temperature.
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
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. NOTE: PIC had the chlorine solution concentration adjusted to the required range.
Correction: Maintain the concentration of chlorine solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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01/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wood Oak Cafe Inc, 2291 Wood Oak Drive, Herndon, VA 20171 »