A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss proper reheating methods and temperatures, the hot holding unit/warmer is not to be used for reheating foods.
QUESTIONS: Please call 703-246-2444
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED MEAT SAUCE AT 122 F , MEAT BALLS AT 87 F IN THE QUALITE FOOD WARMER (FRONT ) AND STEAK AT 105 F IN THE QUALITE FOOD WARMER AT THE BACK KITCHEN AREA.
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. DISCUSSED WITH PERSON IN CHARGE, ITEMS WERE REHEATED TO 165-167 F IN THE GARLAND OVEN.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back prep area being used to store utensils.OBSERVED A PAN INSIDE THE HAND WASH SINK AT THE KITCHEN, EMPLOYEE WAS OBSERVED WASHING HANDS IN THE 3 VAT SINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH STAFF AND CFM TO ENSURE HAND WASH SINK IS USED ONLY FOR HAND WASHING.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED STAFF WERE MAKING SANITIZER SOLUTIONS IN SMALLER BUCKETS AND WHEN MEASURED WITH CHLORINE TEST STRIP THE BLEACH SANITIZER SOLUTION IN THE INDIVIDUAL BUCKETS WAS >200 PPM
Correction: Maintain the concentration of CHLORINE SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit.EHS WORKED WITH STAFF TO MIX A NEW CONCENTRATION OF BLEACH SOLUTION WHICH MEASURED AT 100 PPM. ADVISED STAFF TO MIX THE SOLUTION IN SANITIZER SINK AND USE THAT FOR FILLING BUCKETS.
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03/29/2016 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED SLCIED CHEESE AT 53 F, TUNA SALAD AT 54F, CREAM CHEESE AT 47F, BALSAMIC ONIONS AT 46F AND SWISS CHEESE AT 46F IN THE TOP AND BOTTOM COMPARTMENTS OF THE SUPERIOR 3 DR PREP 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. MANAGER HAS BEEN ASKED TO REFRAIN FROM STORING ANY POTENTIALLY HAZARDOUS FOODS IN THE ABOVE REFRIGERATOR, ITEMS CAN BE STORED ON ICE IN THE TOP COMPARTMENT. FACILITY HAS TO REPAIR UNIT IN 3 BUSINESS DAYS. PLEASE FAX/EMAIL COPY OF INVOICE TO ME AT 703-653-9448. A FOLLOW UP INSPECTION MAY BE CONDUCTED TO CONFIRM COMPLIANCE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front is being used FOR STORING SANITIZER BUCKETS AND TOWELS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER TO STORE SANITIZER BUCKETS IN THE BOTTOM SHELF OF THE PREP TABLE. WET TOWELS SHOULD BE STORED INSIDE THE SANITIZER BUCKET.
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09/21/2015 | Risk Factor | |
Today a ROUTINE INSPECTION was conducted of your facility. 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.
At this inspection EHS discussed with owner the importance of labelling food containers with common names of food and keeping single service containers safe and free from contamination.
Questions: Please call 703-246-2444
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:OBSERVED SQUEEZE BOTTLES OF OIL, A MUSTARD MIX AND OTHER CONDIMENTS NEAR THE SUPERIOR 3 DR PREP REFRIGERATOR WITH NO LABELS OR MARKING TO IDENTIFY THEM.
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. CFM MARKED THE CONTAINERS WITH THE COMMON NAME OF FOODS.TO IDENTIFY THE FOODS CONTAINED IN IT.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Single service containers were observed stored unprotected at the counter near the hot hold wells in back and in the front area near the coffee machine arranged in a manner thaT would result in contamination
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. DISCUSSED WITH OWNER WHO IS TO RETAIN THE CONTAINER IN ITS ORIGINAL PACKING OR PLACE A CLEAN SHEET/PAPER AS A BASE TO STORE THE CONTAINERS.
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02/26/2015 | Routine | |
A complaint investigation was conducted today at the establishment in conjunction with a Routine Inspection. Two complaints were received on same day that allege that there is a bad smell coming from this restaurant like smoke or cleaning products and the complainants say this permeates to their offices and effects their breathing. On site visit the facility it was observed that the facility has two ventless hood systems , one for the fryer and one for the grill and this is inspected by the Fire Department and a private contractor. The filter in these equipment's are cleaned on a regular basis. No untoward or smoky or chemical smells or spills were observe at the facility during this inspection. Chemicals are stored separate from food. Owners informed that they had started cooking onions and mushrooms in balsamic vinaigrette recently and that probably could have been the cause of the smells but they have stopped cooking it now at this establishment . Complainants have been notified, complaint closed.
No violation noted during this evaluation. | 02/26/2015 | Complaint | |
The purpose of this follow up visit was to verify the cold holding capability of the walk in. Presently the walk in is holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 11/25/2014 | Follow-up | |
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.
A follow up will be conducted to assess the cold holding capability of the walk in on or about November 25, 2014.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the walk in holding PHF/TCS food above 41F. Please have the walk in repaired immediately and do not use this refrigerator to hold any PHF/TCS food until it is capable to holding PHF/TCS food at 41F or below.
5-205.15(b) Observed the 3-vat sink hot water turned off due to leaking at the faucet. Have the plumbing repaired so the 3-vat sink will have hot water.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Diced tomatoes, tzatziki
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DICED TOMATOES DISCARDED, TZATZIKI PUT IN THE SUPERIOR TO COOL TO 41F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced swiss at 46F, half and half at 55F, sliced american cheese at 46F, sliced provolone at 46F, sliced monterey jack at 46F in the walk in
Correction: crumbled feta at 44F on the Superior 3 door prep top
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11/24/2014 | Risk Factor | |
- Food Storage / Preventing Contamination (repeated violation)
Observation: Raw chicken and eggs stored on the floor of the walk in.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the Superior 3 door prep refrigerator is 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer and can opener blade
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises - non working panini maker, 3 ovens
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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04/01/2014 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the walk in. Presently the walk in is maintaining the potentially hazardous food at 41F or below.
No violation noted during this evaluation. | 10/03/2013 | Follow-up | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Chick peas in water on the floor of the walk in
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Gyro meat at 46F, chicken at 46F on the Superior 3 door prep top - PUT IN THE PREP REFRIGERATOR TO COOL, sliced jack cheese at 50F in the walk in - ALL PHF REMOVED FROM THE WALK IN PUT IN THE SUPERIOR 3 DOOR UNTIL IT IS TO BE TRANSFERRED TO A PROPERLY WORKING WALK IN
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.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface:Observed a brush used for food with a metal band that does not allow for easy cleaning
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- 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: Norlake walk in
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The chlorine test kit is not properly functioning.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a properly functioning test kit or other device.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Superior 3 door prep refrigerator is 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were stored mixed with the food contact surface and the handles facing the customers.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- 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:Food processor,blender
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor adjacent to the mop sink, the floor/walll juncture behind the 3 door prep refrigerator, around the food prep line 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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10/02/2013 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on May 7, 2013. The complainant alleged the salad dressing they had received was expired and the employees were handling money and then preparing food without washing hands in between duties. Upon investigation the salad dressing observed was not expired and the staff was washing their hands appropriately. Reiterated with the person in charge the importance of hand washing and when to wash hands.
The complaint is not confirmed.
No violation noted during this evaluation. | 05/13/2013 | 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.
Please fax to my attention or email to me the invoice for the repair of the walk in by May 16, 2013.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the walk in was unable to hold potentially hazardous food (PHF) at 41F or below. Discontinue the use of this refrigerator for PHF until it is repaired.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 cut feta at 45F on the Superior 3 door prep top - CHANGED PREP CONTAINER, REDUCED AMOUNT, sliced swiss cheese at 50F, sliced cheddar cheese at 52F, stuffed grape leaves at 52F in the walk in - MOVED TO THE SUPERIOR
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
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05/13/2013 | Risk Factor | |
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