The purpose of this visit is to conduct a risk factor assessment. There is no certified food manager present at the beginning of the inspection. A certified food manager must always be present during operation of the establishment. Ensure more than one person has the certification.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 3-compartment sink being used to dry dishes and utensils..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. MANAGER REMOVED ALL DISHES AND UTENSILS FROM THE HAND SINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. MANAGER POSTED HAND WASHING SIGN AT HAND SINK DURING THE INSPECTION.
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08/28/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control recognition program, food safety systems implemented in the cafe, and provided hand washing signs.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:
Observed powders, grains, seeds without a label.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. MANAGER LABELED ALL CONTAINERS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Smoothie refrigerator prep unit: Yogurt 48F
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. MANAGER REMOVED THE YOGURT FROM THE REFRIGERATION UNIT AND PLACED IN THE ADJACENT UNIT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (damaged): Observed damaged gaskets in the following refrigeration units
1. Superior 2dr refrigerator
2.Superior 1dr under counter refrigerator
3. 1dr under counter refrigerator
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.
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03/19/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Found that new food employees have been hired since the time of the last inspection. The manager agreed to provide training on foodborne illness and its prevention for the new hires within ten (10) days. Also, two managers have valid certificate of successful completion of certified food manager exam but do not possess CFM card. The managers agreed to obtain photo license (CFM card) within ten (10) days. A follow-up inspection will be conducted within ten days to verify compliance.
Note: Now using frozen pre-cooked chicken breast, salmon fillets, mahi-mahi and bacon. Whole shell eggs only raw product present. Cooling for sliced tomatoes, tuna salad and chicken salad.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
Found that new food employees have been hired since the time of the last inspection. These employees have not been provided training on foodborne illness and its prevention.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Cutting Boards / Resurface / Discard
Observation: The cutting board of the Delfield 1 Door refrigerated prep unit is heavily pitted, grooved and stained. The food contact surface is no longer easily cleaned and sanitized due to its condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
Resurface or replace this cutting board.
- Equipment / Non-food Contact / Visibly Clean
Observation: The door gaskets of the following equipment were observed soiled with an accumulation of food residue and/or other debris: Delfield 2-door refrigerated prep unit
Correction: Delfield 1-door undercounter refrigerator
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the handwashing sink in the front service area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
Paper towels were supplied to the dispenser at this hand sink.
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10/27/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Found that several new employees have been hired since the time of my last inspection. The Certified Food Manager (CFM) agreed to provide Employee Health and Food borne Illness Training for these new employees within ten (10) days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."
Found that several new employees have been hired since the time of the last inspection. Employee Health Training has not been provided for them.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Found slices of roast beef, ham and turkey meat at 43 F - 45 F at top cold area of the Delfield 2-door refrigerated prep unit.
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.
The sliced roast beef, ham and turkey slices were transferred to stainless steel drop-in pans and re-located to another refrigerator. Products were observed at 41 F at end of the inspection.
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05/16/2014 | Risk Factor | |
The purpose of today's visit was to conduct a Risk Factor Assessment. All risk factor violations observed at the time of this inspection have been corrected.
Gave the CFM a copy of the Employee Health Policy Packet. Requested that training on employee health/food borne illness be provided for any new employee.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy. Found that 2 new employees have been hired since the time of the last inspection. Employee Health Training has not been provided for them.;A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout); and
2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and
3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout).
The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435. Conducted training on Employee Health via Power Point presentation on the Health Department website. Both employees participated and signed the Employee Illness Reporting Agreement.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Found dented cans of pumpkin mix stored on dry-storage for use.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. The dented cans of pumpkin mix were discarded.
- 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. Found multiple cartons of raw shell eggs stored above cheese, bread and veegies inside of the Superior 2-door upright refrigerator.
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. The cartons of raw shell eggs were relocated to the bottom shelf of the refrigeration unit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
Certified Food Manager arrived before the end of the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at both of the handwashing sinks in the establishment..
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided and placed in the dispensers.
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10/07/2013 | Risk Factor | |
Conducted a follow-up inspection to visit made on February 28, 2013. Found that a training meeting was held on March 3, 2013. During the session, training on food borne illness was provided. All staff have signed an Employee Illness Reporting Agreement. The establishment is now in compliance with Section 2 - 201.11(A).
No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Found that employee health has not been addressed. Provided training on FBI and employee health with the certified food manager., Provided him with our employee health folder. He will provide training on FBI with the employees on Sunday, March 3, 2013 and will have them complete the employee illness reporting agreement.
Soups have been removed from the menu and meals to go have been added. New menu was obtained for the file.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Refried beans @ 45 F and fresh made salsa @49 F in Delfield 2-door refrigerated prep unit.
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. Food items were discarded.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Superior 1-door undercounter refrigerator and the Delfied 2-door worktop refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. A thermometer was provided and placed in both units.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed door gaskets of the following units soiled with food debris - Delfield 2-door refrig prep unit, Superior 1-door undercounter refrigerator and the Delfield 2-door worktop refrigerator.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean the door gaskets of these refrigeration units to remove food debris.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking of the 3-compartment sink has build-up of mold
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Remove molded caulking and reseal with new caulking.
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02/28/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Quat @ bucket - 150 ppm
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Facility does not have a written employee health policy.
Correction: Have your employees review the information provided and sign form.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Items at 2dr RI sandwich prep at 55-56F. Items discarded.
Correction: Refrigerator may have been unplugged. Cold foods must hold at 41F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: 2dr sandwich prep holding at 55F.
Correction: Unit plugged in, check temperatures within one hour. Make sure employees check temperatures when opening in the morning.
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11/28/2011 | Routine | |
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