Today a RISK FACTOR INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as this helps me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection EHS observed staff washing hands on regular basis and changing gloves between tasks. Facility Staff are aware of Employee Health Policy and guidelines. Facility is maintaining logs for cold holding food and equipment temperatures. Discussed the following with the manager 1) Using time (indicate the time ) on the sauces placed in front 2) Providing trash can with lid for the ladies rest room.
Questions: Please call 703-246-2444
No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as this helps me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection EHS observed staff washing hands on regular basis and changing gloves between tasks. Staff are aware of Employee Health Policy and guidelines. Facility is maintaining logs for cold holding food and equipment temperatures.
Questions: Please call 703-246-2444
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED THAT THERE WERE BLACK MOLD LIKE SUBSTANCE ALONG THE CAULKING AT THE 3 VAT SINK. ALSO OBSERVED MOP SINK AND WALLS AROUND IT HAD TURNED A BLACKISH COLOR , APPEARED DIRTY AND WERE IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH CFM TO CLEAN AND RECAULK THE 3 VAT SINK AND ALSO DO A DEEP CLEANING OF THE MOP SINK.
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04/03/2015 | Routine | |
Site visit made following complaint received that patron fell ill with vomiting after eating at this facility on Devember 17th . On inspection CFM informed me that no employee had been ill or called in sick in the past few months. Employees were observed washing hands between tasks and wearing gloves to prevent bare hand contact. Facility maintains a log of temperatures of food and equipment , logs of December 20 and 21 st were available and reviewed. Black beans cooking on stove was at 169F and Hot holding in black container at 152 F .Rice (cooking) in rice cooker was at 169F. Complaint could not be validated at the time of this inspection.
No violation noted during this evaluation. | 12/22/2014 | Complaint | |
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED DIRT, GRIME, RUST AND SEDIMENTS ON THE CAN OPENER AND TONGS AND KNIFE USED TO TAKE ROTISERRIE CHICKEN PLACED ON TABLE WITH FOOD SURFACE TOUCHING THE TABLE SURFACE.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH CFM , CAN OPENER REMOVED FOR CLEANING AND UTENSILS REMOVED FROM AREA.
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11/19/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP INSIDE THE ICE MACHINE WITH THE HANDLE IN CONTACT WITH THE ICE.
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. MANAGER REMOVED THE SCOOP FROM THE ICE BIN AND DISCARDED ALL ICE INSIDE IT. EMPLOYEES HAVE BEEN INSTRUCTED TO PLACE THE SCOOP INSIDE DESIGNATED CONTAINER BETWEEN USE.
- Physical Facilities Good Repair
Observation: Observed that the SHIELDS over the light fixtures in the back kitchen area near the 3 VAT sink and outside the Norlake Walk in (chicken) are cracked/broken exposing the enclosed light bulbs underneath .
Correction: Repair/Replace the light shields over the above mentioned fixtures. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/16/2014 | Routine | |
The purpose of this visit was to respond to a complaint. The complainants alleged eating chicken, black beans and sweet potatoes.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken at 130F, 133F in the Hatco hot holding case - DISCARDED
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed 2 thermometers at 26F and 20F in ice and water - CFM CALIBRATED THE THERMOMETERS TO 32F
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knife was observed washed and rinsed and put back on the magnetic wall holder - CFM HAD THE KNIFE WASHED, RINSED AND SANITIZED
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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01/29/2014 | Complaint | |
| No violation noted during this evaluation. | 12/17/2013 | Risk Factor | |
- 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 CONTAINERS OF OIL WITHOUT LABELS.
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours. OBSERVED TWO CONTAINERS OF COOKED YUCA AT 106F AND 85F AT APPROXIMATELY 2 HRS.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. CORRECTED: CFM PLACED FOOD ITEMS INTO SHALLOW CONTAINERS AND PLACED IT INTO THE WALK IN REFRIGERATOR.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OBSERVED NO THERMOMETERS IN DELFIELD 1 DR UNDERCOUNTER FREEZER AND TRUE 1DR UNDERCOUNTER PREP 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards in the kitchen on the shelves are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to 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.
- 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. OBSERVED NO HAND WASHING SIGN IN TWO HAND SINKS AT THE KITCHEN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED CFM WITH 2 HAND WASH SIGNS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area around the mop sink 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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06/20/2013 | Routine | |
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