The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer in dishmachine measured within an acceptable level for chlorine. Observed two employees wash hands using proper technique during today's visit.
Please avoid repeat violations.
1. Remember to datemark bulk foods with a "use by" date of up to 7 days. This applies to the foods in the walk in refrigerator, including yogurt.
2. Provide a sneeze guard over the sideline buffet items. Currently, you have a chafing dish with a lid, but a sneeze guard over buffet items is still required.
3. Remember to clean the grease from the top and sides of the grease barrel to prevent runoff onto the concrete surface and pest infestation.
Thank you. If you have any questions, please call the health department at 703-246-2444
- 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: bowls without handles stored in the yogurt in the walk in refrigerator and in the tomato sauce inside the Gold Tech refrigerator.
Correction: Do not use bowls without a handle to store in food. When storing a scoop, ensure that it has a handle and that the handle is stored above the food. Bowls were removed from the above foods. 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.
- Food Storage / Preventing Contamination
Observation: Food stored at buffet without a sneeze guard to inculde custard and doughnuts.
Correction: If storing this food at buffet, provide a sneeze guard at buffet for these items.
- 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: heavy cream 45f, milk 45f in unit #1 (2-drawer/1 door prep cooler). Tomato sauce 45f in unit #3,(the Gold tech refrigerator), custard at the buffet 45f.
Correction: The heavy cream and milk were taken to the walk in refrigerator while unit #1 was adjusted to 40f. The tomato sauce remained in the gold tech refrigerator and the EHS spoke with the manager and the foodworker about ensuring that potentially hazardous foods are monitored to ensure that they are holding at 41f or below. The custard at the buffet was placed into a refreshed ice/water bath. Temperature came down to 39f during inspection. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cream spinach, yogurt, rice, spinach, potatoes, curry chicken, cooked vegetables in bulk and stored in the walk in refrigerator (unit #2).
Correction: Manager date marked the above foods and others during today's visit. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: The two drawer 1 door True refrigerator 45f.
Correction: Manager adjusted the thermostat during inspection on the above unit and the temperature measured 30f. While 30F is acceptable, it is recommended that you monitor the food inside the unit to ensure it is 41f or below at all times.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Within 90 days, resurface or replace the cutting boards. 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.
- 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: The tandori oven metal backing is caked with grease and food debris. The mixer is observed with dried food debris on the outside surfaces.
Correction: Within 90 days clean the above noted items. 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 Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed mold on the top flap of the interior of the ice machine. Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Within 10 days, when the ice machine is empty, clean the interior surfaces of the ice machine. 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.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean plates at the buffet were stored in an manner that exposed the item(s) to contamination as the food contact surface was facing upward and there is no sneeze guard to prevent a customer from potentially contaminating the food contact surface. .
Correction: Manager inverted the plates so that the food contact surface was stored down. Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Refuse Receptacle / Clean Frequency
Observation: Observed a grease build up on the grease barrel behind the facility.
Correction: within 90 days, remove the grease and place the grease and discard in a sanitary method allowable by law. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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11/04/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer in dishmachine measured at an acceptable level.
TO DO:
1. Within 10 days email or fax a copy of your photo identification certified food manager card from ORS, Interactive, inc. I have provided you with a copy of my business card.
Thank you. If you have any questions, please call the health department at 703-246-2444.
- Critical: 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. Observed an open drink on a shelf along with clean utensils. Observed an open drink on the top of a mixer.
Correction: Drinks were discarded. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a bowl withou a handle is placed in the tomato sauce.
Correction: Manager removed the bowl being used as a scoop. 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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed tomato sauce 49f in the gold tech refrigerator (previously left out during lunch hour). Observed heavy cream 49f in the true prep refrigerator (per manager previously left out during lunch), observed rice udding on ice 47f (ice observed melted).
Correction: Manager reminded to maintain tomato sauce, heavy cream inside refrigeration units to hold at 41f or below. Foodworker added more ice to melted water below the rice pudding and temperature of rice pudding dropped to 38f during inspeciton. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cream spinach, cooked lamb, boiled potatoes, rice pudding in bus tubs in the walk in refrigerator.
Correction: Manager dated the above listed foods based upon preparation date after ehs discussed datemarking. Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped spoons were not stored buffet with the handles going in varying directions.
Correction: Manager rearranged the spoons to face all one direction to encourage the consumer to touch only the handle poriton of the spoon. Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- 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: Within 30 days, fax or email a copy of the photo identification certified Food manager card from ORS, Interactive Inc. Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be emailed to the email on my card provided or faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. Please make any fax to my attention and list the name and address of this facility.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: Back door propped open without a screen.
Correction: Manager closed back door.
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05/05/2015 | Routine | |
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