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. Remember that a Certified Food Manager shall be on site during all operating hours. Thank you.
- 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: The Certified food manager arrived approximately 20 minutes after the beginning of the inspection. 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: A foodworker provided paper towels at the back handsink. Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist observed facility with an employee health policy. Manager discussed the flow of food for the chicken burrito, brown rice, black beans, sour cream and cheese.
The chicken is received raw and placed in the walk-in cooler. The chicken is marinated and placed back into the walk-in cooler until needed. It is then located to a 1dr cooler and at time of cooking it is cooked to 165 degrees. The chicken is placed in a pan, cut and then hot held on the serve line.
The brown rice is received and placed in the dry storage area. The rice is washed when needed placed in the cooker and cooked to 135 degrees. The rice is then placed in a pot with oil and then relocated to a hot holding unit.
The black beans are received precooked and when needed reheated on the stove to 165 degrees. The beans are drained, put in a pan with lime juice and salt and hot held at 135 degrees or higher.
The sour cream is received prepackaged, placed in a pan, covered and datemarked.
The cheese is received as a block, shredded when needed, put in a pan, covered and datemarked.
Environmental health specialist discussed cold holding and cooling procedures for beans. Environmental health provided educational information in Spanish on cooling, handwashing, hot and cold holding.
Food establishment is to discontinue use of vegetable wash until the proper test kit is provided.
- 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 his face.
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. Food employee discontinued food prep and washed hands.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating while prepping food vegetables.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: black beans and pinto beans inside of walk-in cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Black beans and pinto beans were discarded at time of inspection.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit. Chemical vegetable wash use will be discontinued until test kit is provided.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Continental 2dr unit on front service line and walk-in cooler
Correction: Replace gaskets on Continental 2dr unit and walk-in cooler to allow for proper operation and maintenance of proper cold holding temperatures.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean knives were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- 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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03/10/2015 | Routine | |
This is a follow-up inspection to risk factor assessment performed on August 12, 2014.
1) Cold holding at the Carry out cooler at 41F or below - Maintenance was performed on August 14, 2014 and report shows it was at 33-38F. However, EHS observed that cooler is at 60F and foods in it was not cold holding properly. Manager said they may purchase a new unit since this unit has been frequently broken. Provide specification of new cooler that will be ordered by September 9, 2014 or have this unit fixed before this date and call EHS to confirm fix via a follow-up visit. In the mean time, perform Time as Public Health Control on potentially hazardous food items. Note continual violation at this unit may lead to enforcement.
2) Hot holding at hot wells at 135F or above - EHS observed foods were still not hot holding properly. Due to the method used, cook cut or mix before being put out at serving line, food temperature may drop and not maintain proper hot holding temperature. Be sure to have enough hot water to the level of foods in the bowls. Do not over fill. Turn on the hot well 1hour before the store opens to heat the watertemperature to right temperature. Perform Time as Public Health Control by labeling each bowl with time stamp. Due to continual historical violation, enforcement may be warranted if proper hot holding or Time as Public Health Control is not being performed. Previous inspection reports show inadequate hot holding temperatures for following items: diced chicken, diced beef, mixed white rice, mixed brown rice, and pork.
- 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: diced cooked beef (134F), diced cooked chicken (111F) in hot well.
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. Time as Public Health Control implemented.
- 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: sour cream (48F), salsa (49F) on prep top of carry out cooler. Maintenance tried to fix on 8/14 but still broken.
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. Time as Public Health Control started at this facility. Manager will try to purchase a cooler to replace this unit. In the mean time, Time as Publich Health Control is implemented.
- 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: carry out cooler observed at 60F
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. Manager will find a permanent fix and time as public health control is implemented.
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08/26/2014 | Follow-up | |
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.
**Due to repeated hot holding violation, EHS will perform a follow-up on or about August 26, 2014 to check hot holding at customer serving line. Continual deficiency may lead to enforcement actions. Please discuss with manager and team members and implement corrective actions to assure hot holding for potentially hazardous foods at 135F or above or implement time as public health control. EHS will also confirm 1dr prep cooler at carry out is able to hold temperature at or below 41F at this time as well.
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: 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: cooked white rice (119F), cooked chicken (116F) in hot well at custmer serving.
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. Discussed with manager repeated hot holding and will perform a follow-up to observe correction of hot holding. Time put on since these were freshly prepared.
- 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: sour cream (48F), cooked corn (45F) on prep top at carry out cooler.
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. Discard at 1PM. Maintenance called.
- 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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08/12/2014 | Risk Factor | |
- 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: cooked chicken (115F), cooked pork (124F), cooked beef (122F) in hot well at customer serving. Water well was observed at 178F however water level was too low.
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. Water level raised and food reheated above 165F.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the backdoor.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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01/28/2014 | Routine | |
This inspection was to investigate complaint received that two people ate lunch at this location on July 15, 2013 at 1:00PM and both experienced foodborne illness symptoms. EHS performed risk factor assessment in conjunction with this investigation. EHS discussed with manager employee health policy and importance of risk factors and public health interventions.
No violation noted during this evaluation. | 07/17/2013 | Complaint | |
- 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: cooked beans (114F) on stove - reheated to above 165F.
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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07/17/2013 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked beans on stove (116F) - reheated.
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: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the mop sink is less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the mop sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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05/21/2013 | Routine | |
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