- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Food was discarded during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cabbage stored on the floor. The cabbage was relocated to the storage shelf during the inspection.
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.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed improper methods used to thaw food. The chicken and squid were improperly defrosting in standing water. Food items were defrosted under cool running water.
Correction: 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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the ice machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used to clean equipment and utensils. Instructed the bartender to wash soiled dishes at the dish machine.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Outer Openings, Protected (repeated violation)
Observation: An exterior back door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. The door was blocked open. The FPM closed the door during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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03/18/2016 | Routine | |
Person-in charge need to obtain Northern Virginia Food Protection Manager (FPM) certificate within 10 business days, and the FPM should be present in the facility all the time of operation.
Keep monitoring the refrigerators to maintain food temperatures at 41F or below.
Reviewed and discussed above observations.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his 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 be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food (eggs) stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. Reduced Oxygen Packaged fish thawed in the refrigerator was not removed from the reduced oxygen environment.
Correction: 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, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: foods in walk-in cooler, and foods in 2 door reach-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
TCS foods discarded.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the walk-in cooler is not accurate in °F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the chest freezer with no clearance space between the floor and equipment.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The walk-in cooler door is not tighly closed.
The chest freezer door is damaged.
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.
- Can Opener / Good Repair / Sharp
Observation: The can opener blade is rusted and dull.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the refrigerators had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections of 3-compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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08/05/2015 | Routine | |
This visit was made to conduct a follow-up evaluation. The grease trap has been installed, currently the wash and rinse basins drain into the grease trap and the sanitize basin drains into a floor drain. Please correct floor drain with an approved drain cover to prevent the drainage of waste water onto the floor (provide a hub drain).
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Protection Manager (FPM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action. A follow-up evaluation will be conducted within 10 days if a copy of the photo identification card is not received via fax or email.
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05/18/2015 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following items require correction:
1. Person in charge (PIC) has a valid certificate of successful completion of an accredited certified Food Protection Manager (FPM) exam, but does not posses Northern VA FPM card. Fax or email a copy of card once obtained. If not received within 10 days a follow up inspection will be conducted on or about May 14, 2015.
2. Observed live roaches crawling on the walls through out kitchen. Call pest control company to schedule an immediate remedial action to remove the presence of vermin.
3. Grease trap is scheduled to be replaced within the next day. Make sure the plumber properly installs the new grease trap and the 3-compartment sink basins are properly plumbed with an indirect drainage.
4. Make sure to hot hold Time/Temperature Control for Safety (TCS) foods at 135°F or above.
--Repeat observations are subject to civil penalties.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Protection Manager (FPM) exam, but does not possess the Northern Virginia FPM card.
Correction: Obtain a Northern Virginia FPM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia FPM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action. A follow-up evaluation will be conducted within 10 days if a copy of the photo identification card is not received via fax or email.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. Food employee could not find shellstock tags for the mussels located in the 3-door undercounter refrigerator at the cookline.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Corrected by discussing with general manager the need to keep shellfish tags with containers for proper tracking purposes.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was measured at improper temperatures: spanish rice was between 117-127°F in the make-shift steam table. Product was overstocked. As per chef, product has been on cookline for approximately 30 minutes.
Correction: Time/Temperature Control for Safety Foods (TCS) shall be hot held at a temperature of 135°F or above. Discussed not overstocking product in order to maintain 135°F or above. Rice was reheated to 165°F.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: pico and cole slaw in the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on May 1st they shall be date marked with a "use by" date not exceeding May 7th. Corrected by discussing proper date marking with manager and marking the pico and cole slaw with correct use-by date.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen hand sink handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Corrected by providing soap for hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Chemical spray bottles throughout kitchen are not properly labeled with their common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by labeling containers with their common name.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment (5 cans of RAID roach killer).
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Corrected by discarding RAID cans.
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04/30/2015 | Risk Factor | |
This visit was made to conduct a routine inspection.
The grease trap/floor drain area is leaking and sewage is on the floor. This MUST be corrected within 48 hours.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee did not wash hands for 20 seconds (only washed for 10-12 seconds).
Correction: Empployees shall wash hands for at least 20 seconds.
- 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.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.(chorizo over salsa-three door unit)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: fish not covered (in freezer).
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: container being used as scoop for salsa and ice scoop buried in ice at bar ice bin.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wiping cloth kept on prep surface.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salsa (in container in ice)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door closing mechanism of the following unit(s) are (missing, damaged): walk-in cooler door is not self-closiing.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep unit are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage is being dumped on the ground surface.sewage is leaking from floor drain/grease trap onto the floor of the kitchen.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen at the prep/cook area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the kitchen area is not maintained in good repair.(many soiled walls, walls in poor repair, coving in poor repair)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Live roach observed climbing on wall by cook area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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12/29/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review proper handwashing with employees, paying special attention to when they should be washing their hands.
2) No barehand contact with ready-to-eat foods.
3) Store foods based on their cook temperatures and store ready-to-eat foods above raw foods.
4) Record the last date sold/served on your shellstock tags before putting them away to be kept for 90 days.
5) When thawing foods do so either a)as a part of the cooking process, b) in a refrigeration unit, c) completely submerged under cool running water or d) in a microwave and then immediately cooked.
Note - Repeat violations may be issued civil penalties of $100-$500.
*Food Safety Information Binder given.
- 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 handling soiled utensils.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints. None of the cook line staff were wearing hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: lettuce, tomatoes and tortillas.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above cooked meat in 2-door reach-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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 chicken stored above raw beef in reach-in refrigerator.
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).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered beef in 2-door reach-in refrigerator on bottom shelf.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs used for flipping meat are being stored on the oven handle in between use (a location that was observed soiled and is not washed, rinsed and sanitized).
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Beef and chicken were being thawed in the prep sink with no running water.
Correction: 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked beef
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 9/1/14 they shall be date marked with a /"use by" date not exceeding 9/8/14.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door of the chest freezer is in disrepair and is being held together with tape.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interiors of reach-in refrigerator, low-boy refrigerator, prep refrigerator and WIC.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected (Screen Requirements) (corrected on site) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents. (Door closed).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Missing at handsink next to dish machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following physical structures are not maintained in good repair: walk-in cooler floor (rusted), walk-in cooler shelving (rusted) and broken/cracked floor tiles in the ktichen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Numerous flies observed throughout the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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09/02/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) When cooling foods they must go from 135F to 70F within 2 hours and down to 41F within a total of 6 hours. You need to actively check temperatures of food items when they are cooling to ensure that they are meeting the required temperatures. (cooling logs provided).
2) Do not store raw foods above ready-to-eat foods.
- 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. (coffee cup stored on cutting board of prep cooler).
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored above beans in 3 door cooler and raw shell eggs stored over salsa in WIC.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: soup from previous night/53F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (soup discarded).
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05/20/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in regards to the routine evaluation conducted on February 11, 2014. Section 5-205.15(B) has been corrected since the previous inspection.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the white chest freezer are in poor repair and hanging off door. Door can no longer close due to ice build-up.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
-interior surfaces of the Superior 3-door prep refrigerator had standing water and accumulations of debris
-Interior surfaces of the doors for the Superior 3-door upright refrigerator still has shipping plastic on and has begun to peel in areas and surface is not clean
-walk-in cooler shelving
-chest freezer no longer shuts due to ice build-up
-both bar coolers have broken glass on bottom shelving and standing water.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Garbage disposal is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: No hot water at women's restoom hand sink.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected (Screen Requirements) (repeated violation)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Observed back kitchen door left ajar.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the Superior 3-door upright refrigerator (burnt out light bulbs) and Superior 3-door prep refrigerator.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas (replace light bulbs).
- Physical Facilities Good Repair (repeated violation)
Observation: Observed the following physical sturctures are not maintained in good repair:
-walk-in cooler floor is rusted
-walk-in cooler shelves are rusted
-pitted walls at serve station behind shelving and Kenmore homestyle freezer
-cracked floor tiles throughout the kitchen
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed fruit flies in the following areas:
-under the mechanical dishmachine
-under pre-rinse sink basin and flying around the garbage disposal under pre-rinse sink basin
-flying around floor drains in the following areas - dishmachine, under bar handsink, and serve station near homestyle (white) Kenmore freezer.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed the following physical structures are in need of cleaning:
-wall behind shelving and Kenmore homestyle freezer at serve station
-floor at bar
-wall at cookline
-ceiling at cookline.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/25/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. A follow-up inspection will be conducted on or before February 25, 2014 to verify correction of plumbing issues as stated in Section 49 - 5-205.15(B).
--Repeat violations are subject to civil penalties.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils stored in warm water at 79°F on top of the steam table.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Corrected by washing and sanitizing the utensils in the mechanical dishmachine and storing the container of water directly on the grill. Water was 139°F before cook put the clean utensils in the water.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was measured at improper temperatures: house made salsa was 45°F cold holding in ice on the counter next to the chip warmer. As per Certified Food Manager, salsa was brought out from the walk-in cooler at 11:30 AM this morning.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by relocating the salsa to the walk-in cooler to rapidly cool down to 41°F. Food facility may re-use salsa once it reaches 41°F and any remaining product shall be discarded at the end of the day. When using ice to cold hold PHFs, make sure the level of ice is equal to the level of the food.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: 2 containers of horchata (rice drink) located in the bar cooler. As per Certified Food Manager (CFM), horchata is made and used within 2-3 days.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on February 1, 2014 they shall be date marked with a "use by" date not exceeding February 7, 2014. Corrected by discussing proper date marking with CFM and date marking the horchata.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the white chest freezer are in poor repair and hanging off door. Door can no longer close due to ice build-up.
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
-interior surfaces of the Superior 3-door prep refrigerator had standing water and accumulations of debris
-Interior surfaces of the doors for the Superior 3-door upright refrigerator still has shipping plastic on and has begun to peel in areas and surface is not clean
-walk-in cooler shelving
-chest freezer no longer shuts due to ice build-up
-both bar coolers have broken glass on bottom shelving and standing water.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: No hot water at women's restoom hand sink.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: Garbage disposal is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the pre-rinse sink at mechanical dishmachine piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: The sink basin for the bar hand sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior door is kept open for ventilation, but the opening is not protected against the entry of insects or rodents. Observed back kitchen door left ajar.
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels provided at the kitchen handsink. Paper towel dispenser is no longer attached to the wall. As per manager, the dispenser broke yesterday and they will replace dispenser tomorrow.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing a roll of paper towels for hand sink.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the Superior 3-door upright refrigerator (burnt out light bulbs) and Superior 3-door prep refrigerator.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas (replace light bulbs).
- Physical Facilities Good Repair
Observation: Observed the following physical sturctures are not maintained in good repair:
-walk-in cooler floor is rusted
-walk-in cooler shelves are rusted
-pitted walls at serve station behind shelving and Kenmore homestyle freezer
-cracked floor tiles throughout the kitchen
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed fruit flies in the following areas:
-under the mechanical dishmachine
-under pre-rinse sink basin and flying around the garbage disposal under pre-rinse sink basin
-flying around floor drains in the following areas - dishmachine, under bar handsink, and serve station near homestyle (white) Kenmore freezer.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed the following physical structures are in need of cleaning:
-wall behind shelving and Kenmore homestyle freezer at serve station
-floor at bar
-wall at cookline
-ceiling at cookline.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed 4 containers of RAID Ant and Roach killer on the shelf adjacent to the mop sink in the kitchen.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Corrected by discarding the bottles of RAID.
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02/11/2014 | Routine | |
This visit was made to conduct a follow-up inspection. Parasite destruction letter provided, shellstock tags properly dated when last shellstock served/sold, and all raw meat animals were stored below and away from ready-to-eat foods. Additionally, cooling logs accurate for refried beans and observed cooling methods for beans sufficient.
No violation noted during this evaluation. | 11/21/2013 | Follow-up | |
This visit was made to conduct a follow-up inspection.
Cooling logs for refried pinto beans are current.
Note: At time of the inspection, there was a young child walking in the kitchen. Unnecessary personnel are not allowed in food prep areas.
Note: No Certified Food Manager present at time of the inspection. Facility has an employee with a serve safe certificate. Make sure to have a Certified Food Manager present at all time of operation.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
-raw eggs stored next to plantains and squash in the 3-door Superior prep refrigerator
-raw fish stored on shelf above produce in the walk-in cooler
-raw chorizo and raw shelled eggs stored on shelf next to soda, salsa, mayo and mustard in the 3-door Superior upright refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by relocating the eggs, sausage and fish to the bottom shelf away from any ready-to-eat foods. Cross contamination handout provided.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: tilapia for ceviche and salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall have available a letter from supplier stipulating fish is frozen as required. As per Certified Food Manager, supplier letter locked in office. Provide a copy of letter that is accessible at all times and please fax a copy to Alexandria Health Department at (703) 746-4919.
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11/08/2013 | Follow-up | |
This visit was made to conduct a routine inspection. The following items require attention:
1. Due to the sewage backup at the grease trap's floor drain, the owner voluntarily closed facility. Observed plumber arrive during the inspection and repairs were conducted to prevent the grease trap from backing up. This facility has washed, rinsed, and sanitized the surrounding areas (floors, walls, and equipment) around the grease trap and floor drain. Okay to re-open.
2. Potentially Hazardous Foods (PHFs) are not being properly cooled. PHFs shall be cooled from 135F-70F within 2 hours and within a total of 6 hours from 135F to 41F or less. Facility is being placed on a risk control plan to address cooling issues.
3. Raw animal meats shall be stored below and away from ready-to-eat foods and shall be stored based on their minimum cooking temperatures. Raw poultry shall be stored on the bottoms shelf, raw ground beef and ground pork stored on shelf above poultry, raw pork, seafood, and shell eggs stored on the top shelf above beef. Cross contamination handout provided.
Repeat violations are subject to civil penalties.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
-raw eggs stored next to plantains and squash in the 3-door Superior prep refrigerator
-raw fish stored on shelf above produce in the walk-in cooler
-raw chorizo and raw shelled eggs stored on shelf next to soda, salsa, mayo and mustard in the 3-door Superior upright refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by relocating the eggs, sausage and fish to the bottom shelf away from any ready-to-eat foods. Cross contamination handout provided.
- 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 chicken stored on shelf above salmon, tilapia, and shellstock in the 3-door upright Superior refrigerator.
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). Corrected by discussing proper storage of raw animal foods based off minimum cooking temperature and moving the raw chicken to the bottom shelf in the refrigerator.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: tilapia for ceviche and salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall have available a letter from supplier stipulating fish is frozen as required. As per Certified Food Manager, supplier letter locked in office. Provide a copy of letter that is accessible at all times and please fax a copy to Alexandria Health Department at (703) 746-4919.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: large pot of pinto beans between 68-70F cooling since 7:30pm the previous night.
Correction: Potentially hazardous foods (PHFs) shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discarding the pinto beans and discussing proper methods for cooling PHFs.
- Critical: Sewage System / Operation and Maintenance (corrected on site)
Observation: Observed pooled gray water on the kitchen floor surrounding the grease trap. As per cook the grease trap has been overflowing for the last 2 days. Floor drain below grease trap is flooded.
Correction: Immediately discontinue operation until sewage waste can be properly disposed. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazards. Corrected by calling a plumber and repairing the grease trap/floor drain.
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10/30/2013 | Routine | |
This visit was made to conduct a follow-up inspection. Pest control service was provided on 9/3/13 for roaches. No live roaches observed at the time of inspection. Employee health was also reviewed and corrected. Facility must obtain parasite destruction letter for fish used in ceviche. Fax letter to main office (703) 746-4919. Facility must also begin dating all shellfish tags with last date of sale. Correct these items within 10 day.
No violation noted during this evaluation. | 09/06/2013 | Follow-up | |
This visit was made to conduct a routine inspection. The following items need correction:
- No bare hand contact with Ready to Eat foods allowed. Employees must use tongs, picks, deli tissue or gloves when handling these foods.
- Provide pest control service throughout facility, seal all cracks in wall and ceiling where roaches are located, repair back door so that it is tight fitting (no openings to the outisde)
(last service dates 6/7 and 7/23)
* Fax invoice of service to 703-746-4919
- - Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM and employees did not know the BIG 5 illnesses or reportable symptoms
Correction: Employee Health material/ aids provided in Spanish
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (shell stock separated into other containers but tags not kept with containers
Correction: chronological order for tags not being used).
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (no dates on current or previous tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee grabbed sliced tomatoes off prep unit with bare hands
Correction: tomatoes discarded
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: pan and basket with no handle being used in bulk containers of flour, beans, salsa in walk in
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: clean aprons stored in bulok container along with dry beans
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: fish used in ceviche
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: ground beef/ enchilada filling
Correction: discarded
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beans (prepared within 1 hour
Correction: reheated to 174F)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: salsa, cole slaw, groud beef, chicken enchilada, tamales, guacamole (most items in in walk in refrigerator and reach in refrigerators)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 8/1 they shall be date marked with a "use by" date not exceeding 8/7.
- Ventilation Hood Systems / Adequacy (repeated violation)
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the (unit). This appears to be due to insufficient ventilation of the hood system (deep fryer not completely under exhaust system)
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required (soil buildup observed on 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at women's bathrooms was measured at a temperature less than 100°F (no hot water provided).
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) prep area and dishwashing area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents (back door is not tight fitting
Correction: hole bottom right corner of door)
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas (replace burnt out bulbs throughout kitchen)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Controlling Pests by Routine Inspection of Shipments
Observation: Incoming shipments are not being routinely inspected for the presence of insects, rodents, and other pests (dead roaches observed on gaskets of white deep freezer).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect incoming shipments of food and food supplies to control the presence of pests on the premises.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests (live roaches observed on wall near dish machine, crawling on floor).
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, refrigerators, freezers, hood, and behind equipment in the kitchen is in need of cleaning (greasy floor and soil buildup throughout kitchen).
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/05/2013 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container was removed during the inspection.
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.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. The foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls at the deep fat fryer. This appears to be due to insufficient ventilation of the hood system. The deep fat fryer is not completely under the exhaust hood. All cooking equipment that has grease vapors must under the exhaust hood.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equipment / Good Repair / Components / Gaskets
Observation: The door of the following unit(s) are damaged: the freezer chest. Repair the door.
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: The ladies rest-room nor the employee's toilet room door is not provided with a self-closing door. Repair the days in 10 days.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Outer Openings, Protected (corrected on site) (repeated violation)
Observation: An exterior back door was blocked open. This may allow the entry of insects or rodents. the door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided in the employee rest-room's handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed roaches in the dish machine area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Controlling Pests by Eliminating Harborage Conditions (corrected on site)
Observation: Harborage conditions exist. The unused reach-in freezer in the corner is infested with dead and live roaches. Clean and repair the freezer or remove it in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/09/2013 | Routine | |
Repeat violations are subject to fines. Citation issued for 3-302.11(A)(1) and 3-302.11(A)(4).
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4910. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to lather hands/arms with soap and scrub for at least 20 seconds. Corrected with instruction by the EHS.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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. Employee failed to wash his hands after touching his hands after putting on a hat. Corrected during the inspection.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Discarded during the inspection.
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: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigerator and in the Superior reach-in refrigerator refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the walk-in refrigerator, the under counter reach-in, and the Superior reach-in.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils were improperly stored in dirty water at the grill area. Soiled utensils were run through the dish machine during the inspection.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Chicken was improperly defrosting at room temperature in the prep sink. The chicken was placed under cold running water during the inspection.
Correction: 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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soup and rice.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 2/11/13 they shall be date marked with a "use by" date not exceeding 2/17/13.
- Outer Openings, Protected (corrected on site)
Observation: The back door is not closed or tight-fitting. This may allow the entry of insects or rodents. Do not block the door open. The door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided in the employee's rest-room handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided in the employee rest-room handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. (employee's rest-room)
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Dressing Rooms and Lockers to be Kept Orderly (repeated violation)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. hand soaps were improperly stored with onions on the rear storage shelf and cleaners are improperly stored on the shelf with salt and pepper at the wait station. Chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Paraiso Ii Restaurant, 516 S. Van Dorn St A&b, Alexandria, VA 22304 »