The purpose of today's visit was to conduct a risk factor assessment. In light of your next routine assessment, the following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create and monitor temperature logs for all cold holding, hot holding, cooling, and cooking temperatures
2. Train employees to thaw items using methods discussed (either under refrigeration or under running water at 70F or below, as long as food does not exceed 41F)
3. Review employee health policy regularly with long term employees
4. Reheat items on stove top prior to hot holding. Verify that items reach 165F or above prior to putting in hot wells at steam table.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatureusing a calibrated food temperature measuring device: IN HOT WELLS AT STEAM TABLE- PEANUT BUTTER SOUP, OKRA STEW (106F, 111F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. ITEMS REHEATED TO 165F OR ABOVE, TEMPERATURE OF STEAMWELLS INCREASED.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED FOUR CANS OF INSECTICIDE SPRAY BEING STORED ON GREASE TRAP.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. ALL FOUR BOTTLES OF INSECTICIDE SPRAY WERE DISCARDED BY PERSON IN CHARGE.
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12/11/2015 | Risk Factor | |
** Proper handwashing is vital to the safe preparation of food. Wash hands OFTEN and PROPERLY. Keep handsinks accessible to promote proper handwashing and monitor employees to ensure they wash their hands properly.
** All food contact surfaces MUST be sanitized after cleaning. Set up three vat sink BEFORE attempting to wash dishes and monitor employees to ensure all food contact surfaces are washed, rinsed, and sanitized before being used.
** EHS and PIC reviewed methods to ensure foods cool or reheat as quickly as possible.
Thank you for promptly correcting critical violations observed during the inspection. Remember, it is the duty of certified food managers to ensure food safety - demonstrate proper methods, and monitor employees to ensure they follow food safety procedures.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: CFM was observed attempting to return an unsanitized food container to service and using a rag saturated in an excessively concentrated sanitzing solution.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS REVIEWED PROPER SANITZING PROCEDURES AND RATIONALE WITH PIC.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employees were observed washing hands without soap, or inadequately rubbing hands together with soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: Hands are to be washed only in designated handsinks. EHS REVIEWED PROPER HANDWASHING.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): two door upright freezer.
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.
- Can Opener / Good Repair / Sharp (corrected on site)
Observation: Metal fragments were observed attached to the can opener blade.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Can opener was removed from service for cleaning and repairs.
- 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: handles of refrigeration and cooking equipment, shelving, prep tables.
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity and door seals of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: A hot holding pan was emptied, rinsed under water, and returned to hot holding table without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS REVIEWED WASH-RINSE-SANITIZE PROCEDURES. HOT HOLDING PAN WAS RETURNED TO DISHWASH AREA. PIC SET UP THREE VAT SINK PROPERLY FOR CLEANING AND SANITIZING.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dishwashing area was blocked by a bucket and cleaning supplies, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. SINK WAS CLEARED OF OBSTRUCTIONS.
- Heating, Ventilating, Air Conditioning System Vents
Observation: An air system vent in the celing was observed with heavy dust accumulation.
Correction: Clean ventilation system components to prevent contamination of foods.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed damaged wall near mop sink and damaged food storage shelf leaning precariously.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and ceiling in kitchen are in need of cleaning. Cleaning of kitchen floor is generally satisfactory, but flooring beneath equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Keep walls and floors clean to reduce risk of pest infestation.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizng solution in use was measured to exceed 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizing solution at 50-150 ppm. Verify concentration using the appropriate test kit. SOLUTION WAS DILUTED.
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05/21/2015 | Routine | |
| No violation noted during this evaluation. | 02/18/2015 | Complaint | |
This is a follow-up inspection. The following items were inspected:
-5dr reach-in cooler - was removed from the facility and replaced with chest cooler
-NoVA CFM: 2 managers were present during this inspection.
-Cold holding: all foods were cold holding properly.
-Cooling: foods were cooling and moved into refrigerator to properly cool.
-Additional recycle bin: manager is able to remove all his trash without overflowing and said even without an additional recycle bin, current dumpster will handle facility's trash adequately.
-Grease barrel: was relocated to smoother surface so there is no pooling of grease.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain (repeated violation)
Observation: The waste oil container is stored on surface that is not sloped to drain therefore there is pooling of oil.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Move to sloping location.
- Refuse / Outdoor Containers /Capacity (repeated violation)
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure. Recycle trash is being dumped at neighbor's recycle bin.
Correction: An outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Obtain sufficient trash container for proper removal.
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11/03/2014 | Follow-up | |
This is a follow-up inspection to risk factor assessment performed on October 3, 2014.
EHS observed to alleviate small cooling capacity, manager had brought in True chest cooler to replace 2dr prep cooler. However, 5dr reach-in cooler was not able to be fixed and it has not been replaced.
*Please practice good cooling methods: less amount of food, stir and loosely covered to facilitate cooling.
During follow-up inspection scheduled on November 3, 2014 for complaint investigation performed on October 3, 2014, EHS will confirm correction of following:
-Replacement cold holding for 5dr reach-in cooler
-Shelves for 2dr reach-in freezer
-NoVA CFM for the manager who works regularly at this location
-Colding holding
-Cooling methods
-recycle bin (complaint)
-relocation of grease barrel (complaint)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked rice (52F), cooked beef stew (58F), cooked beef stew (50F) cooling for over 8 hours in 2dr reach-in cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. All discarded. Training on cooling provided.
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10/10/2014 | Follow-up | |
This is a complaint investigation. Complainant said recycle bin is overflowing with trash and grease. EHS observed grease trap area was overflowing with grease due to uneven surface. Grease was pooling around the grease trap.
**Relocate grease trap to even surface and routinely clean around grease trap to prevent potential pest problem and public nuisance
**Obtain sufficient trash capacity by obtaining recycle dumpster or increasing trash pickups. Do not dump in other people's recycle bins.
EHS will perform a follow-up on or about November 3, 2014 to observe correction of above.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The waste oil container is stored on surface that is not sloped to drain therefore there is pooling of oil.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Move to sloping location.
- Refuse / Outdoor Containers /Capacity
Observation: The quantity of refuse exceeded the storage capacity of the exterior storage enclosure. Recycle trash is being dumped at neighbor's recycle bin.
Correction: An outside storage area and enclosure and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Obtain sufficient trash container for proper removal.
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10/03/2014 | Complaint | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Cold holding and hot holding temperatures and danger zone.
-Glove usage
*Please avoid repeated violations.
**Provide a copy of NoVA CFM certification by October 10, 2014.
**EHS will perform a follow-up on October 10, 2014 to observe either correct cold holding of the 5dr prep cooler which is broken and OFF or relocation of 2dr drink display cooler to the kitchen to obtain sufficient cold holding capacity. If facility decides to purchase a new cooling unit, please provide a copy of refrigerator specification sheet to assure that it is commercial.
**Obtain additional shelving for 2dr reach-in freezer and 2dr prep cooler to increase and facilitate cooling capacity.
**Please discuss with the staff again that potentially hazardous foods needs to be cold holding properly
**Please move hot cooked foods from counter to refrigerator to cool from 135F to 41F within 6hrs.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before putting on gloves.
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. Provided training and posted glove use poster.
- 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: large bin of cooked beef (75F), large bin of cooked fish (75F) on counter. Cooked pasta (60F), cut tomato (65F), pureed tomato (55F) on prep top of 2dr prep cooler.
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. All discarded.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the kitchen used to hold dirty dish and also to do food prep.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Posted hand washing only sign.
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10/03/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please avoid repeated violations.
**Please fax and provide maintenance invoice for 2dr prep cooler by May 6, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked rice (85F) in rice cooker, kept there over night.
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. Discarded. Rice cooker was kept unplugged.
- 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 temperatur measuring device: cooked spagetti (57F), cut tomato (53F) on prep top of 2dr prep cooler.
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 Discarded. 2dr prep cooler was observed at 55F. Cooler emptied out and maintenance called.
- 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: cooked soup and stews in 2dr reach-in cooler.
Correction: 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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler was observed at 55F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Emptied out. Requested for maintenance invoice.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of sauces.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Refuse / Area / Clean
Observation: Trash and food debris were observed adjacent to the grease barrel outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Outer Openings, Protected / Screen Requirements
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink: by 3-vat and in kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that following are not in good repair: cracked wall, floor, and coving.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: inside and outside of equipments, containers, shelves, floor, and wall.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/22/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked beans cooling for over 8 hours in the 5 dr reach-in cooler observed at 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded
- 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: cooked beef (46F), cooked goat (47F), cooked okra (52F) in 5dr reach-in cooler.
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. Cooler is not holding temperature at 41F and below. All potentially hazardous foods were discarded and cooler is emptied out.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 wet wiping bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3-vat being used as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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 - in dining area and by 3-vat.
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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09/13/2013 | Risk Factor | |
The purpose of today's visit was to conduct a standardization training exercise.
No violation noted during this evaluation. | 02/22/2013 | Training | |
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