The purpose of this visit was to perform a risk factor assessment.
The PIC was given cooling methodology in Korean and Spanish, Active Managerial Control information in Korean and Spanish, ORS location information, Employee Health Policy information in Korean.
Please email me a photo CFM id for the PIC by December 23, 2015.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees (corrected on site)
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.EMPLOYEES WOULD BE ALLOWED TO WORK 8 HOURS FOLLOWING SYMPTOMS ASSOCIATED WITH ONE OF THE BIG 5
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis.TALKED TO THE PIC ABOUT TRAINING THE STAFF ON WHEN TO RETURN TO WORK AFTER EXPERIENCING SYMPTOMS ASSOCIATED WITH FOODBORNE ILLNESS
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label - Clams
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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: Salsa cooling from 11.22.15 out of cold holding until the morning of 11.23.15, then placed in a refrigerator 6 hours ago, temped at 85F.
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) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed beans at 44F in the Artic Air refrigerator, adjacent to a 15 liter container of hot salsa
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.SALSA DISCARDED
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Peeler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was not diluted and measured at well over 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 chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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11/23/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: The tags for the molluscan shellfish - clams are not available or are discarded immediately after the container is empty.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CLAMS REMOVED FROM FACILITY
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed raw shrimp stored above tomatoes and raw eggs stored over beans in the True 3 door prep refrigerator
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. GAVE THE CFM FOOD STORAGE CHART IN KOREAN AND SPANISH
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- 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: Beans cooling for 24 hours in the white refrigerator observed at 55F, 47F.
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
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Cooked beans filled over the top of a 22 qt container
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 48F, shredded cheddar cheese at 50F in the white refrigerator
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
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Superior prep refrigerator, white refrigerator (3-vat)
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.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
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.
- 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:white refrigerator
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.READJUSTED TEMPERATURE OF REFRIGERATOR
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean food equipment were stored on shelving adjacent to the handsink in the 3-vat sink area which were exposed to splash from the handsink.
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.RECOMMEND INSTALLING A SPLASH GUARD BY THE HANDSINK
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls, floor/wall juncture under the 3-vat 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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05/22/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. OBSERVED STAFF MEMBER DRINKING SODA FOM OPEN CONTAINER.
Correction: Food employees may drink only from a covered container using a straw. STAFF MEMBER REMOVED CONTAINER TO DINING AREA.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED A LARGER PAN WITH CHICKEN GIZZARDS AND MEAT AT 70F AND 67 F ON THE TABLE IN THE BACK 3 VAT SINK AREA.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM DISCARDED THE ITEM.
- 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: OBSERVED NO DATE MARKING FOR THE SHRIMP DELI COOKED AND COOKED CHICKEN IN THE 3 DR PREP TOP REFRIGERATOR.
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.DISCUSSED WITH CFM PUBLIC HEALTH REASONS FOR DATE MARKING PREPARED FOOD. CFM DATE MARKED FOOD AT TIME OF INSPECTION.
- 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 FOOD UTENSILS , KNIVES,RANGES AND PREP REFRIGERATORS WITH FOOD DEBRIS, DIRT AND GRIME PRESENT.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH CFM WHO HAS INSTRUCTED STAFF TO START CLEANING AND SANITIZING SURFACES AND UTENSILS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.STAFF BROUGHT SOAP CONTAINERS TO BOTH HAND SINKS.
- 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. STAFF PROVIDED PAPER TOWELS TO BOTH HAND SINKS.
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12/03/2014 | Risk Factor | |
Follow up visit showed all items mentioned in inspection report of June 10th have been corrected.
No violation noted during this evaluation. | 07/17/2014 | Follow-up | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED VISIBLE DIRT AND DUST ON THE VENTS AND CEILING ABOVE THE PREP REFRIGERATORS WITH POTENTIAL TO CONTAMINATE ALL FOOD PREPPED IN THAT AREA.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.MANAGER HAS BEEN ASKED TO CLEAN THE AREA.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:OBSERVED NO THERMOMETERS FOR WHITE UPRIGHT REFRIGERATORS(FRONT AND BACK) AND 3 DR PREP TOP 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.ASKED MANAGER TO PROVIDE THERMOMETERS.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
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. EHS PROVIDED MANAGER WITH A CALIBRATED FOOD THERMOMETER.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED DIRT , GRIME AND FOOD RESIDUE ALONG THE INSIDES OF ALL REFRIGERATION EQUIPMENT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ASKED CFM TO INCREASE THE FREQUENCY OF CLEANING OF ALL UTENSILS AND EQUIPMENT.
- 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: TOP OF REFRIGERATORS, STOVE RANGE, PREP COUNTERS AND SHELVES WERE FOUND TO HAVE VISIBLE DIRT, GRIME AND RESIDUE.
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.CLEAN THE ESTABLISHMENT AND EQUIPMENT MORE FREQUENTLY
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED VISIBLE DIRT AND DEPOSISTS ON THE SIDE OF THE SOFT DRINK BEVERAGE MACHINE.
Correction: 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.ASKED CFM TO CLEAN THE INSIDE AND SIDES OF THE SOFT DRINK MACHINES.
- Critical: Toilets and Urinals / Numbers and Capacities by Law (repeated violation)
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code.FACILITY HAS SEATING FOR 20 CUSTOMERS AND 4 STAFF INCLUDING OWNER BUT ONLY 1 TOILET FACILITY
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law. MANAGER HAS BEEN ASKED TO REMOVE 9 SEATS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back near the 3 VAT was being used to store containers and utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CFM REMOVED THE ITEMS FROM THE SINK
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the 3 vat area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.MANAGER ASKED TO REPLACE SHIELDS ON LIGHTS.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the CAULKING AROUND HAND SINK KITCHEN, FLOOR TILES NEAR BACK DOOR, WALLS NEAR THE STOVE RANGE AND INSIDE 3 VAT SINK ROOM AREA ARE IN DISREPAIR AND DAMAGER AND is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.MANAGER HAS BEEN ASKED TO CAULK SINK, PAINT WALLS AND REPAIR FLOOR TILES WITHIN 30 DAYS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests.OBSERVED DRAIN FLIES IN THE KITCHEN AND BACK STORAGE AREA .
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.ASKED MANAGER TO CLEAN FLOOR DRAINS AND OBTAIN PROFESSIONAL PEST CONTROL. TO BE VERIFIED AT FOLLOW UP
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06/10/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF AND RAW CHICKEN STORED ON THE SAME SHELF IN THE WHITE 1DR UPRIGHT REFRIGERATOR ( BACK NEAR 3 VAT SINK) AND RAW CHICKEN STORED ABOVE RAW CARNE ASADA AND RAW BEEF IN THE 1 DR ARCTIC AIR UPRIGHT REFRIGERATOR ( FRONT NEAR CASH REGISTER).
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).CORRECTED: DISCUSSED WITH CFM AND PROVIDED ILLUSTRATED HANDOUT DEPICTING CORRECT STORAGE OF FOOD . CFM REARRANGED THE RAW MEATS AND STORED THEM CORRECTLY AS PER COOKING TEMPERATURES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED CORN BEEF STUFFING FOR EMPANADAS AT 72 FAND CHEESE AND MEAT STUFFING FOR PAPUSAS AT 82F ON THE PREP TOP TABLE.
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.CORRECTED: CFM DISCARDED THESE FOOD ITEMS.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. ATTN: SUJA
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the kitchen area opposite the Superior 1DR upright freezer is blocked, by a hand cart holding large containers of soups and other food items preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/11/2013 | Risk Factor | |
- 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 Korean and Spanish to the Manager.
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)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site) (repeated violation)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. OBSERVED BOWLS BEING USED TO DISPENSE MARINARA , PICO DE GAYO AND CHEESE SAUCES IN THE REFRIGERATORS ALONG THE PREP LINE
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. CORRECTED: CFM REMOVED THE BOWLS FROM THE CONTAINERS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW BEEF AND RAW CHICKEN OVER COOKED BEANS AND MAZA IN THE ARCTIC 1 DR UPRIGHT REFRIGERATOR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CORRECTED: MANAGER MOVED AND REARRANGED THE ITEMS ON THE SHELF.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED OPEN CONTAINER OF RAW CHICKEN IN THE 1 DR ARCTIC REFRIGERATOR NEAR THE 3 VAT SINK AND UNCOVERED CONTAINER OF RAW BEEF AND COOKED BEANS IN THE ARCTIC AIR 1 DR NEAR THE FRONT END .
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DICUSSED WITH CFM WHO COVERED THE ITEMS.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED THREE FLY TRAPS HANGING FROM THE CEILING IN THE DRY STORAGE/ 3 VAT SINK ROOM OVER THE SHELVES CONTAINING CONTAINERS OF FOOD ITEMS SUCH AS DRY OREGANO AND PEPPERS .
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. CORRECTED: CFM REMOVED THE FLY TRAPS
- 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: OBSERVED THAT THE COOKED BEANS , COOKED RICE IN THE ARCTIC AIR 1 DR REFRIGERATOR ( FRONT) AND PICO DE GAYO IN THE SUPERIOR 1 DR FREEZER WERE NOT DATE MARKED.
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.CORRECTED: DISCUSSED WITH CFM TO DATE MARK ALL ITEMS KEPT LONGER THAN 24 HOURS.
- 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 THE ARTIC AIR UPRIGHT REFRIGERATOR NEAR 3 VAT SINK AND IN THE DELFIELD 1 DR FREEZER.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED GRIME AND MILDEW ALONG THE INSIDES OF THE ICE MACHINE.
Correction: 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) (repeated violation)
Observation: Water from the handwashing sink at the kitchen and in the restroom is measured at a 89F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.CORRECTED: MANAGER ADJUSTED THE WATER HEATER AND TEMPERATURE WAS READ AT 112F IN THE HANDSINKS.
- Critical: Toilets and Urinals / Numbers and Capacities by Law
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code. OBSERVED SEATING TABLES AND CHAIRS FOR APPROXIMATELY 20 PATRONS, THERE ARE ALSO 5 EMPLOYEES. CORRECT BY REMOVING TABLE AND CHAIRS TO REACH THE CORRECT CAPACILTY ALLOWED.
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen area opposite the Superior 1 DR upright freezer is blocked by a handcart with a large bowl of cooked beans and other food items , preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: MANAGER REMOVED THE ITEMS FROM THE AREA.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the Kitchen is slow to drain.
Correction: Repair the leak under 3 VAT sink and snake the handsink .
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles near the back door were missing and the area is not maintained in good repair. Also the wall area and the floor near the handsink is in need of cleaning and repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. OBSERVED DRAIN FLIES IN THE PREMISES, PEST CONTROL IS BEING EMPLOYED.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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06/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tipicos Dona Gloria, 482 Elden Street, Herndon, VA 20170 »