The purpose of this visit was to conduct a follow-up inspection. Walk-in cooler continues to function sartrisfactorily, but remaining coolers/freezers are in process of repairs. Complete repair of all remaining coolers/freezers within 10 days.
- 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: Prep cooler cookline/ 2 dr UC cooler cookline/1 dr UR freezer rear prep room/ Traulsen 2 dr UR cooler rear prep area.
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. Note: Restore all other cooler/freezers to fully functional condition within 10 days.
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03/31/2016 | Follow-up | |
The purpose of this visit was a follow-up inspection to verify the satisfactory function of the walk-in cooler. Walk-in cooler was at a satisfactory temperature at the time of the inspection, and TCS food tested was at satisfactory temperatures. NOTE: A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON OR ABOUT 2/22/16 TO VERIFY REMAINING VIOLATIONS HAVE BEEN CORRECTED, AS DETAILED IN THE 2/11/16 INSPECTION REPORT.
- 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: Walk-in cooler/ Prep cooler cookline/ 2 dr UC cooler cookline/1 dr UR freezer rear prep room/ Traulsen 2 dr UR cooler rear prep area.
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. Note: Restore WI cooler to fully functional condition prior to followup inspection on 2/12/16. Restore all other cooler/freezers to fully functional condition within 10 days.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. Provide copy of CFM photo ID, for both Teudros Fikermaertam and Birhangeta Awol, to the Health Dept. within 10 days.
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02/12/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink/wiping cloth bucket: 150/200 ppm. Provided copy of CFM Guidelines to PIC. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT WITHIN 10 DAYS. ALSO, PLEASE SUBMIT COPIES OF CFM PHOTO IDS FOR TEWDROS FIKREMARIAM AND ABAYNEH DAMTEW WORKU TO HEALTH DEPT. WITHIN 10 DAYS.
- 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: rolling injera
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. NOTE: Discussed with PIC and employee.
- 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: Cubed tomatoes/cubed beef/tomato sauce/feta cheese in prep cooler:45/44/44/45 degrees 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. NOTE: Food items that were time/temperature control for safety (TCS) and needed to remain in the prep cooler were placed in ice. Until cooler is seviced, all TCS foods must be kept in ice to maintain temperature at 41 degrees F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler at cookline.
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. NOTE: Provide service invoice to Health Dept. within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: Hinge for right door of prep cooler is loose, so is not able to form a tight seal with the gaskets. Top right lid of prep cooler has loose insulaiton panel.
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. NOTE: Repair prep cooler and provide invoice to Health Department within 10 days.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Observed that clean single service glasses and cups were stored in an manner that exposed the item(s) to contamination: next to, or underneath soap and chlorine sanitizer.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Discussed wiht PIC who relocated chemicals below all single service items.
- 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). NOTE: Provide copy of CFM photo ID to Health Dept. within 10 days.
- Plumbing / Maintained in Good Repair
Correction:
- Plumbing / Maintained in Good Repair
Observation: The handsink basin at the kitchen front is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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03/24/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Monitor cold-holding food temperatures to ensure internal food temperature of 41 degrees or less to prevent potential of bacterial growth.
- 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: Cooked Lamb (47), Cooked Pasta (49), Sliced Tomatoes(51) in 2DR Prep Cooler.
Correction: Discarded at the time of inspection. 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.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Temporary supply provided at the time of inspection. Obtain a QUATERNARY AMMONIA test kit.
- Handwashing Cleanser, Available at Handwashing Facilities
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Corrected at the time of inspection. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/04/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
NOTE TO MANAGER: A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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11/14/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: In Ceiling
*Dish Machine: N/A
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: -----gaskets of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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06/11/2013 | Routine | |
- 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.
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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef over raw fish in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: diced tomato (67F) on prep top - discarded. tomato sauce (66F), feta (69F), cooked beef (67F) in 2dr prep cooler - discarded. Prep cooler emptied out and maintenance called.
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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked beef in 2dr prep cooler.
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.
- 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.
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.
- Physical Facilities Good Repair
Observation: Observed that the following are not maintained in good repair: 1) inside lid of prep top if falling off 2) both doors of 2dr prep cooler is off the hinge 3) hole on the ceiling 4) hole in the wall 5) several light bulbs in food prep areas are out.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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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12/20/2012 | Routine | |
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