Today I conducted a routine inspection in conjunction with a complaint inspection. During my routine inspection the following was discussed with the certified food manager and staff:
1. Management should reiterate with all staff the 5 major contributors to foodborne illness: Employee Health Policy, Personal hygiene, Time/Temperature relationships with food, Contaminated equipment and Unapproved food sources.
2. Management should keep on file and available all Employee Agreements signed and dated by all staff members discussing the symptoms and illnesses associated with foodborne illness.
3. Management should implement Active Managerial Control.
If you have any questions please feel free to contact me at 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, 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.
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. DISCUSSED WITH STAFF MEMBER AND MANAGER. MANAGER SHALL RETRAIN STAFF ON PROPER HAND WASHING AND THE FREQUENCY OF HAND WASHING.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed sitting in the rinse basin of the 3-vat sink.
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. DISCUSSED WITH STAFF MEMBER. WET TOWELS SHALL BE STORED IN A CONTAINER WITH BLEACH AND WATER AT 50-200PPM BETWEEN USES. KEEP THE RINSE BASIN OF THE 3-VAT SINK CLEAN AND AVAILABLE FOR USE.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1. Observed frozen bananas being thawed at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DISCUSSED WITH MANAGER. MANAGER WILL USE RUNNING WATER METHOD TO PROPERLY THAW THE BANANAS TODAY.
- Sanitizer Test Kit Required (repeated violation)
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. DISCUSSED WITH MANAGER. MANAGER WILL PURCHASE A NEW BLEACH TEST KIT TODAY. MANAGER WILL RETRAIN STAFF ON HOW TO USE THE TEST KIT TO MONITOR THE CONCENTRATION OF BLEACH USED AT THE 3-VAT SINK AND WET WIPING CLOTH BUCKETS. MAINTAIN A CONCENTRATION OF 50-200PPM AT ALL TIMES.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Observed the person in charge without the food handler's certification. The certification was left at home.
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. DISCUSSED WITH STAFF MEMBER AND MANAGER. ALL STAFF POSSESSING THE FOOD HANDLER'S LICENSE SHALL CARRY IT ON THEM AT ALL TIMES TO PROVE THEY ARE CERTIFIED.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed the pre-wash spray hose at the 3-vat sink lying in the wash basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH STAFF MEMBER AND MANAGER. MANAGER WILL EITHER SHORTEN THE HOSE, INSTALL A DOUBLE CHECK VALVE OR IMPLEMENT ACTIVE MANAGERIAL CONTROL. THIS PROCESS ENTAILS PROPER TRAINING OF STAFF TO PROPERLY USE THE SPRAY HOSE TO FILL THE BASINS OF THE 3-VAT SINK AND HANG THE SPRAY HOSE ONCE DONE TO PREVENT BACK FLOW.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the hand sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH STAFF MEMBER AND MANAGER. MANAGEMENT SHALL ENSURE HAND SINKS ARE PROPERLY SUPPLIED WITH SOAP (AND PAPER TOWELS) TO ENCOURAGE STAFF TO EFFECTIVELY WASH THEIR HANDS.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH STAFF MEMBER AND MANAGER. MANAGER WILL PURCHASE PAPER TOWELS TODAY.
- Mops in Air-dry Position
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. DISCUSSED WITH STAFF MEMBER. STAFF WILL SANITIZE THE MOP HEAD AND STORE THE MOP TO ALLOW AIR DRYING AFTER USE.
|
11/05/2015 | Routine | |
Follow-Up to inspection of 9-Feb-2015. All violations have been corrected.
No violation noted during this evaluation. | 02/19/2015 | Other | |
Person in Charge: Omar Donoso, claims to have a Serv Safe Ceritfication as CFM and ORS L-xxxxxx ID card (expiring March 2015), but could not produce documentation.
The establishment does not have a valid permit. The person in charge was not able to provide documentation of CFM certification. There was no chlorine sanitizer test kit. The person in charge could not produce a food testing thermometer. The hand washing sink was not maintained with hand soap and paper towels. Multiple cold holding units did not have temperature measuring devices allowing monitoring of ambient air temperature. All these violations, as detailed further below, must be corrected and maintained in a corrected condition. Failure to correct these deficiencies by the follow-up inspection scheduled 19-February-2015 may lead to further enforcement action, and may result in closure of the establishment.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employee Health Policy "Red Folder" package is present but has not been used. PIC demonstrated knowledge, was only employee present.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Provide documentation or in-person evidence of employee awareness of Employee Health Policy.
- 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: No thermometers were present.
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. PROVIDE TEMPERATURE MEASURING DEVICES IN ALL HOT HOLDING AND COLD HOLDING UNITS.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- 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 (Chlorine) test kit.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Critical: Certified Food Manager/Presence Required (repeated violation)
Observation: There is no Certified Food Manager present in the establishment.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
02/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. A certified food manager (CFM) is required to be present at the establishment during all times of operation. No CFM during today's inspection has resulted in a closure of this establishment. Notify me when a CFM is on the premises. Facility shall remain closed and shall not operate until a CFM is on site. Additionally, a follow-up inspection will be conducted within 10 days to verify the presence of a certified food manager.
- 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 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)
- Food Storage / Preventing Contamination
Observation: Observed cans of juice and cans of fruits stored on the floor by entrance.
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
Observation: There is no Certified Food Manager present in the establishment.
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.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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. FOOD EMPLOYEE PROVIDED SOAP.
- 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. FOOD EMPLOYEE PROVIDED NAPKINS FOR HAND DRYING.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED ESTABLISHMENT WITH SIGNAGE.
- Controlling Pests by Routine Inspection of Premises
Observation: Drain flies were observed under the hand sink at the line and under drains by frozen yogurt machine. The premises is not being routinely inspected for the presence of drain flies.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that milkstone remover and sanitizer was observed stored with syrups, chocolates, and other food storage.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. TOXICS SEPARATED FROM FOOD.
|
09/18/2014 | Routine | |
The purpose of this visit was to conduct an inspection based on a complaint received by the health department.
The complainant stated that food employees are cutting fruits with their bare hands. During the inspection, strawberries were in the process of being cut without gloves. Strawberries which had already been cut were discarded and gloves were obtained from the facility across. Food employee was not able to locate gloves in the back storage or front kitchen.
The complaint is confirmed.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee handled the following ready-to-eat food using their bare hands: strawberries.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Gloves were obtained and strawberries were discarded.
|
12/06/2013 | Routine | |
- 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 reviewed handouts and resource information.
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)
|
10/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Yogen Fruz, 1961 Chain Bridge Rd, Mclean, VA 22102 »