REMINDERS:
1) Please use test strip to check the sanitizer solution. (Even the sanitizer buckets). Train and monitor employees. This is a repeat violation.
2) Make sure all the hand sinks have soap, paper towel and hot water.
3) 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. THIS IS A REPEAT VIOLATION.
** It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
4) Maintain a checklist to make sure restrooms are cleaned at regular intervals and the handsink has soap, paper towel and hot water.
5) Please make sure that the prep-top containers for the 2DR prep refrigerator are arranged in a way that the air does not leak. (Note: Discussed in detail about bringing more dividers and re-arranging the prep top. This has been discussed during the past 2 inspections.) This could lead to cold holding violation during summer time. Also, may damage the refrigerator because it is over worked.
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Note: The owner has already requested to fix the back door.
- 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary ammonia solution was measured at more than 400 ppm in sanitizing bucket. 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 quaternary ammonia solution at 150-400 ppm per manufacturer instructions. Verify concentration using the appropriate test kit. Note: Diluted the solution by adding more water.
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01/29/2016 | Routine | |
The purpose of today's inspection was to conduct a Risk Factor Assessment.
Reminders:
1. Train all new employees about the Employee Health Policy
2. Monitor cooking and holding temperatures for potentially hazardous foods (ex. turkey)
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: turkey 108F in hot holding case
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Turkey was placed back in smoker for reheating.
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09/21/2015 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." All employees were not trained and the signed forms were not onsite.
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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Note: The test strips are not in good condition. Provide accurate test strips for quaternary ammonia solution.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: barbeque fork and can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Pulled out for cooling.
- 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.
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 400 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 quaternary ammonia solution at 200 ppm. Verify concentration using the appropriate test kit. Made new solution.
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03/04/2015 | Routine | |
AS DISCUSSED THE FOLLOWING ITEMS WERE OBSERVED 1) IMPROPER THAWING METHODS, CODE - 3-501.13 (A)-(D), Observed the following food thawing using an improper method: FROZEN BEEF IN VACUUM PACKED BAGS IN FOOD PREP SINK. 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. CORRECTION MADE BY CFM. 2) HOT HOLD COUNTER UNIT NOT MAINTAINING CORRECT TEMPERATURES, CODE - 3-501.13 (A)-(D), The following hot hold unit is not operating properly and is unable to maintain hot food at or 135F or above: LEFT HOT HOLD COUNTER UNIT. Repair/adjust the unit so it is able to maintain foods at or above 135°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- 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 bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION ONLY MGR. WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
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. ORAL & WRITTEN INFO. PROVIDED.
- 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: 3 CONTAINERS OF COOKED BEANS cooling for ~17 hours in the UNIT #2 observed at 44-47°F.
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. ORAL & WRITTEN INFO. PROVIDED.
- 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 VEGGIES IN SAUCE 123F & PORK & BEANS 80F IN LEFT HOT HOLD COUNTER UNIT.
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. REHEATED TO 165F IN OVEN. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: COOKED GREEN BEANS.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.3 OF THESE 4 CONTAINERS WERE OUT OF TEMP. AND DISCARDED. ORAL & WRIITEN INFO. PROVIDED.
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09/18/2014 | Risk Factor | |
| No violation noted during this evaluation. | 01/17/2014 | Complaint | |
WORKERS MUST BE TRAINED AND HAVE A EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND PLEASE REMEMBER TO REFER TO THE PROVIDED EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED.
A follow-up inspection will be made if you do not Fax a list of employee names who have had the training and signed the required form #2, to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR FACILITY AND YOUR NAME" please. Drip pans and other violations must be corrected with-in 10 days, Fax a document confirming completion. (and again, PLEASE PUT ATTENTION, "THE NAME OF YOUR FACILITY AND YOUR NAME" )
- 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: 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: MASHED POTATOES 127F & BEANS 118 IN R. HOT HOLD SECTION OF COUNTER TOP ST.
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. TEMPERATURE ADJUSTED UP.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3 COMPARTMENT SINK with a concentration of <50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: BLOOD UNDER SHELVES IN UNIT #2 & HOODS ARE NOT CLEAN.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. DRIP TRAYS NEEDED FOR DEFROSTING MEAT & CLEAN HOODS & FLOORS REGULARLY.
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01/17/2014 | Routine | |
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection (corrected on site)
Observation: CORRECT SANITIZER LEVELS IN 3 COMPARTMENT SINK & WASH BUCKETS WAS NOT KNOWN.
Correction: TRAINING WAS CONDUCTED.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FLOORS SLIPPERY.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Recyclables / Outside Storage Prohibitions (corrected on site)
Observation: Discarded trash with food residue are being stored outside of refuse containers, outside of the establishment.
Correction: Cardboard or other packaging material that does not contain food residues and that is awaiting regularly scheduled delivery to a recycling or disposal site may be stored outside without being in a covered receptacle if it is stored so that it does not create a rodent harborage problem. IMEDIATELY PLACE TRASH & RECYCLEBLES IN PROPER DUMSTERS.
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09/03/2013 | Routine | |
| No violation noted during this evaluation. | 09/03/2013 | Complaint | |
PREOPERATIONAL FINAL INSPECTION - FOLLOW UP
*Items listed on inspection report from earlier today have been corrected. We thank you.
*The self serve soda dispensing machine levers will replaced with "Push Buttons" on August 2, 2013.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health department.
No violation noted during this evaluation. | 07/19/2013 | Follow-up | |
PREOPERATIONAL FINAL INSPECTION
1. A final mechanical inspection has not been obtained.
2. A self-serve soda dispensing machine has short levers that may lead to saliva contamination on soda contact surfaces of the machine. Replace the levers with "Push Button."
3. The facet of the three-compartment sink is too short that it does not reach to all compartments of the sink.
4. A mop rack has not been installed at the mop sink.
*Contractor/Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 07/19/2013 | Pre-Opening | |
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