This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. No critical violations were observed during today's visit. Food contact surfaces were noted to be visibly cleaned.
The high temperature heat sanitizing ware washing machine was checked and tested and was noted to be operating accordingly. The machine passed the heat tape test.
No violation noted during this evaluation. | 11/25/2015 | Risk Factor | |
- 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.
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07/01/2015 | Follow-up | |
- 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." Available health policy provieded by the certified folod manager via the emploiyee manual only discussed symptoms and does not include the specific foodborne diseases as required.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The ice scoop was found buried in the ice inside the ice machine.
Correction: During pauses in ice dispensing, the ice scoop or utensil shall be stored in a cleaned and sanitized surface or in a scoop dispenser to protect the scoop from being contaminated.(scoop placed in a scoop dispenser located outside of the ice machine).
- Equipment / Good Repair / Operation
Observation: The 2-door Expo station prep cooler is not draining properly and causing water to pool on the inside of the unit.
Correction: Repair this refrigerator to drain properly. In the mean time clean the interior frequently to remove the pooling water to prevent possible contamination of food.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the stainless steel rack /cart located next to the sauteed station under the hood system had accumulations of grime and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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 the inspection)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at work areas was observed used for storage of cleaning materials including spray bottle.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.(materials removed from the sink)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor and floor drains under cooking equipment along the cookline 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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06/10/2015 | Routine | |
FACILITY HAS INSTALLED A NEW DISH WASHING MACHINE: ECO LAB, MODEL APEX HT, WENT OVER LAST INSPECTION VIOLATIONS AND MANAGEMENT HAS TAKEN NECESSARY STEPS TO CORRECT THEM.
- 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) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
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10/23/2014 | Risk Factor | |
The purpose of today's visit was to verify the presence of a Certified Food Manager (CFM) in the facility. A CFM was present during today's inspection. CFM on duty agreed to fax or email a copy of the CFM photo card within 30 calendar days.
- 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.
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06/13/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Manager on duty during today's inspection did not have CFM photo card nor exam certificate. A follow-up inspection will be conducted within 10 calendar days to verify the presence of a CFM with credentials present during an unannounced inspection.
EHS provided manager with extra hand washing signs and CFM Guidelines.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:---------cooked meatballs at steam table at 101F-115F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED IN OVEN
- 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:
1) Cooked steak at 51F holding in cold wells behind cookline,
2) Cooked shrimp at 49F holding at cold wells behind cookline.
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. REPLACED WITH NEW SUPPLY FROM WALKIN COOLER......ITEMS RETURNED TO WALKIN COOLER TO COOL.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site) (repeated violation)
Observation: Observed that clean coffee filters were stored in an manner that exposed the items to contamination.----------Observed clean coffee filters sitting on top of counter in the customer self service beverage area.
Correction: 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.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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.
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06/09/2014 | Routine | |
The purpose of this visit was to conduct a risk assessment evaluation.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Meat balls were found hot holding at 118F temperatures using a calibrated food temperature measuring device:
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. Manager said meatballs had been reheated to a minimum of 165F an hour ago, advised manager to reheat meatballs to at least 165F, added more water to steam table
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at handwashing sink near 3 vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Notified manager and paper towel dispenser was refilled
- 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 handwashing near 3 vat sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Provided handwashing sign to manager
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10/09/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a @BLEACH, QUATERNARY AMMONIA, IODINE@ test kit.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single use items were found stored above the ceiling
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/06/2013 | Routine | |
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