The purpose of this visit was to conduct a routine inspection. QAC sanitizer observed at 400 PPM. All temperatures observed in compliance.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 11/25/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Please submit service report or invoice for repair of dish machine. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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06/09/2015 | Routine | |
The purpose of this visit was to respond to a complaint.
Additional temperatures:
Undercounter refrigerator - salad bar: not working, not in use
Additional food temperatures:
Pico de gallo (cooling 2hr) - exhibition station: 50F
Shredded cheddar cheese - exhibition station: 41F
Chicken, hamburger, beans - exhibition station: 147F, 152F, 166F
Lime yoghurt - Life water display refrigerator: 39F
Half and half - Tropicana refrigerator: 38F
Strawberry cream cheese, rice, chicken - produce walk in: 40F, 40F, 38F
Sliced american, sliced ham, cream cheese, milk, shredded cheddar cheese - meat/dairy walk in: 41F, 41F, 39F, 41F, 41F
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees changing gloves frequently however no handwashing was occurring between glove changes.
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.DISCUSSED WITH PIC WHEN GLOVE CHANGES OCCUR HANDS NEED TO BE WASHED BEFORE NEW GLOVES ARE PUT ON
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced turkey at 44F, sliced provolone at 49F at the deli station
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.DISCUSSED WITH THE PIC STORING THE TCS FOOD IN A LESSER AMOUNT IN THE PAN TO AID IN THE FOOD COLD HOLDING AT 41F OR LESS. PUT THE FOOD IN THE WALK IN TO COOL TO 41F OR LESS
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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05/28/2014 | Risk Factor | |
The purpose of this visit was to response to a complaint.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.PLEASE EMAIL TO ME AN INVOICE FOR THE REPAIR OF THE DISHMACHINE
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- 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. GAVE MANAGER ADDRESS OF ORS
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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05/23/2014 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment.
REMINDER:
**Please put start time and discard time for all items where time as a public health control 4 hours is used instead of temperature control. (for example, pre-made sandwiches at Deli stn)
**Pre-chill all items to 41F or below before putting it on ice.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced egg on ice--buffet--49F. Note: Put back in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed cooked shrimp, rice, noodles, steak on exhibition station was not marked with the start time and discard time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
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11/07/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: Lochinva HVX 45-300 (2 --parallel)
Dishmachine: Champion 60KPRB
Grease trap: Every 2 months.
Pest Control: Every month.
Hood System: Last cleaned professionally on 1/10/2013.
Note: The facility is using time as a public health control for sliced egg and chicken at salad bar. In future the EHS will look for a temperature log and/or note at the location to make sure that the food is discarded after 4 hours.
Recommendations:
1) Pre-chill potentially hazardous foods (PHFs) at 41F or below before putting it on ice. (eg. partially cooked peas and vegetables at exhibition station)
2) Make sure all PHFs containers are totally immersed in ice to maintain the cold holding temperature.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked tilapia x2 (hot holding cabinet entree stn) 104, 107F. Note: Reheated.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: partially cooked peas and saute vegetables (on ice) at exhibition stn @ 77F and 79F. Note: The quantity was really less and the in future the CFM will make sure they pre-chill PHFs before putting it on ice. sliced tomatoes 52F --deli station prep top. --Note: Put back in refrigerator.Chicken salad 49F, pasta salad 62F, and yogurt 49F --salad station. Note: All items put back in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the quaternary ammonia-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 bucket near deli area with a concentration of less than 200 ppm.
Correction: A quaternary ammonia-based sanitizing solution shall have a minimum concentration of at least 200 ppm total chlorine when tested using the appropriate test kit.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the storage area.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dishmachine area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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02/27/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
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.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Lochinvar HVX45-300
- Light Bulbs / Locations where Shielding is Required
Observation: Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the Pepsi beverage cooler.
Correction: Provide end caps to completely enclose the light bulb.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Paper towels are not provided in a dispenser in the dishwasher room.
Correction: Provide paper towels in a paper towel dispenser in the dishwasher room.
- Ventilation Systems, Shall Be Clean
Observation: The hood exhaust system has not been professionally cleaned within the last six months.
Correction: Within 14 days, the hood exhaust system must be professionally cleaned. Fax or email a copy of the service report to the Health Department within 14 days.
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12/27/2012 | Pre-Opening | |
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