The purpose of this visit was to conduct a risk factor inspection. Employee health policy in place. Sanitizer in the three vat sink and chemical sanitizing dishmachine measured within acceptable limits. Thank you. If you have any questions, please contact the health department.
Environmental health specialist provided information on obtaining a photo identification certified food manager card. In addition, EHS provided guidance to manager on parasite destruction requirements for potential menu items being added to the current menu at some point in the future. EHS also provided guidance on cooling stock pots of boiled broth which was cooking on stovetop at time of inspection. Thank youIf you have any questions, please call the health department.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Manager removed the open drinks from food prep table. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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). 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 may result in further enforcement action.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that medicines for employees are stored above potatoes and other food on a shelf in the kitchen.
Correction: Manager relocated the medicines. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/09/2015 | Risk Factor | |
Employees of facility are making obvious and effective effort to properly date-mark foods. Nearly all foods were properly marked, and very few instances of improper date-marking were observed. Please continue to work towards 100% correct date marking. EHS provided guidance regarding cooling methods and use of ice baths for proper cold holding. Please be aware that some items on the printed menus are marked with a consumer advisory symbol where none is required
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. A closed container of half and half was stored in ice used as beverage ingredient.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. Ice was discarded.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils stored in bucket of non-moving water at room temperature.
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.
- 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.
- 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: cooked beans, cooked rice, chicken sauce in walk-in 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. Foods were properly marked.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: tomato paste (dated 28 March).
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: shelving below prep surfaces, exteriors of cooking/storage equipment, handles of equipment.
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.
- 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).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front bar being used to store a wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Rag removed.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at front bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Over the counter medications and supplements were stored on a shelf above a prep surface and closed cooler of food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Medicines/supplements were relocated.
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04/15/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed time as a public health and provided information on certified food managers.
Environmental health specialist discussed repairing leaks at three compartment sink and repairing hand sink located in kitchen.
- 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: red beans and red beans and rice inside of walk-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. Beans and red beans and rice were datemarked at time of inspection.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of degreaser and oven cleaner are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Chemicals were labeled at time of inspection.
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10/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed proper handwashing, thawing and air drying procedures
- 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: soups, cooked meat sauce, cooked chicken, refried beans inside of walk-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.All soups, cooked meat sauce, cooked chicken and refried beans were datemarked with the proper date that the food was prepared.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: under all prep tables in kitchen area, gaskets on all refrigeration units and walls throughout the kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Food storage containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Food storage containers were relocated to properly air dry during inspection.
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03/06/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Manager will fax over documentation that the training was conducted by Aug 1, 2013.
- 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)
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07/22/2013 | Risk Factor | |
The following was observed about the mechanical dishwasher: the machine can be set up to operate in three different configurations - different cycle times. The model number AF on the data plate indicates the unit should operate as follows: 45 second wash cycle
- Plumbing / Maintained in Good Repair
Observation: The water from the rinse sink splashes over the catch basin leading to the sewer system
Correction: Either extend the drain line into the catch basin or support the catch basin in a position to keep water from splashing out.
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06/11/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Miscellaneous Sources of Contamination / Other Sources
Observation: The walkin refrigerator has two access doors - one in the kitchen and one from a service area outside the kitchen. This allows for unauthorized access to the food in the walkin.
Correction: Provide a lock on the outside door to the walkin refrigerator to prevent unauthorized access to the food in the walkin.
- Ventilation Hood Systems / Adequacy
Observation: At the time of this inspection, work was being done on the hood exhaust system. The hood system could not be checked for functionality.
Correction: At the time of the next inspection, the hood system must be completely functional.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide a food thermometer to be used to check temperatures of hot and cold foods.
- Equipment / Good Repair / Operation
Observation: The walkin freezer is not maintaining ambient temperatures cold enough.
Correction: Adjust the ambient air temperature to be between 0F and 15F.
- Equipment / Good Repair / Components / Gaskets
Observation: 1) The closer on the walkin refrigerator does not pull the door completely closed.
2) The closer on the walkin freezer does not pull the coor completely closed.
3) The door gasket on the walkin freeze is damaged - torn and pulling apart.
Correction: 1&2) Adjust or replace the closers on the walkin refrigerator and freezer.
3) Replace the door gasket on the walkin freezer.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The temperature gauge on the walkin freezer does not work. Gauge registered -40F. Actual temperature was 30F.
Correction: Repair or replace the temperature gauge on the walkin freezer.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Panasonic microwave oven
Correction: Remove the microwave oven. Replace with a certified model. Food equipment must be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program such as NSF.
- Plumbing / Maintained in Good Repair
Observation: The following observations were made:
1) faucet handle missing on left-side faucet at 3 vat sink.
2) water leak at valve on wall below dishwasher
3) leak under the sanitize sink at 3 vat sink.
4) no hot water at the ladies room handsink due to leak under sink.
Correction: 1) Replace missing faucet handle at 3 vat sink.
2) Repair leak under dishwasher.
3) Repair the leak under the sanitize sink.
4) Repair leak in ladies restroom - all handsinks must have hot water.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: The rinse and sanitize sinks are directly connected to the sewer line.
Correction: The 3 vat sink must be used from left to right. The rinse sink must have an air BREAK and the sanitize sink must have an air GAP on the drain lines leading to the sewer line. See comments.
- Critical: Sewage System / Operation and Maintenance
Observation: The grease trap is completely full and has not been maintained.
Correction: Clean the grease trap.
- Refuse / Indoor Container / Locations
Observation: There are not trash receptacles in the kitchen or restrooms.
Correction: Provide covered trash cans in the kitchen and restrooms.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap at all handsinks - restooms.
Correction: Provide soap at all handsinks to allow for proper handwashing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at all handsinks.
Correction: Provide paper towels at all handsinks.
- Handwashing Signage at Handwashing Facilities Required
Observation: There are not handwashing signs at all handsinks.
Correction: Provide handwashing signs at all handsinks to remind employees to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Light bulb is out in the walkin refrigerator.
Correction: Replace light bulb in walkin refrigerator.
- Physical Facilities Good Repair
Observation: Ceiling tiles in the kitchen are damaged.
Correction: Replace one full ceiling tile and replace two half tiles alongside the light fixtures.
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05/20/2013 | Pre-Opening | |
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