The purpose of this visit was to conduct a routine inspection,
- 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, before and after putting on gloves, or after engaging in any activity that could contaminate the hands.
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.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Boxes of tomatoes stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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.
- Physical Facilities Good Repair
Observation: Observed that the faucet on the prep sink is missing and the handsink located next to the prep sink is now working and are not maintained in good repair.
Correction: Repair the prep sink and hand sink.
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02/04/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection. There are no violations observed during this visit. Thank you.
No violation noted during this evaluation. | 02/05/2015 | Routine | |
Once obtained, Please fax or email copy of Certified Food Manager's Card to Health Department by 8/25/14.
Please keep handwashing station at front serving line free of any papers or prepared baskets.
- 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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08/15/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit.
Thank you.
No violation noted during this evaluation. | 02/25/2014 | Routine | |
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed no hand washing.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wash cloths with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Tables, cutting boards, counter tops, etc... must be sanitized on a regular basis.
- Hand Drying Provision / Continuous Towel System (repeated violation)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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12/26/2013 | Risk Factor | |
All items from previous inspection corrected and no new complaints.
No violation noted during this evaluation. | 05/31/2013 | Follow-up | |
The purpose of today's visit is to investigate a complaint received by the Health Department on April 23, 2013 about a possible food born illness that allegedly occurred on that same day, in conjunction with conducting a Routine inspection.
Among discussing the entire food service process, checking temps. of foods and cooling devices, cooking, etc..,discussed and provided the CFM, a copy of FDA Document Titled "Foodborne Illness-Causing Organisms in the US - What you Need to know". Also discussed was that the rest room paper towel supply must be checked on a more frequent basis, the inside top of the microwave must be properly secured and the woman's room needs a covered trash can.
Quat. @ 3 vat sink - 400 ppm
Water heater: A.O. Smith DVE
- 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)
- 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: Black Forest Ham, & Roast beef @ #3 and egg omlets @ #4
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. Out of temperature Black Forest Ham & Roast beef (top 1 inch, approximately of each was above temp. limit of 41F) and egg omlets discarded. Also the temperatures were dropped on both units, from set point of 36F to 31F, with a display temp. of 41F on each at start, to 33F after about 1 hour. CFM'S WILL MONITOR TEMPERATURES AND KEEP LEVELS OF FOODS, IN FOOD TUB, AT A LEVEL TO KEEP TEMPERATURES AT 41F OR LESS.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the kitchen handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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05/16/2013 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Hood exhaust system is a type II system for exhaust only.
A grease trap is not required.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: A.O. Smith DVE
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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04/15/2013 | Pre-Opening | |
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