Per Discussion with CFM, rice is hot held in plastic cooler for 4 hours. Please remember that food items that are hot holding must be kept at 135F and above. For food items not kept under a temperature control or that are lower than 135F, Time as a Public Health Control may be used. Food items may be kept at any temperature less than 135F for a maximum of 4 hours only and then discarded if not used. EHS placed Rice in cooler using Time as Public Health Control and explained proper Time Logging procedures.
*Please remember to write time on label when rice hits 135F and time to be discarded (4hours) daily when made.
Please ensure that Food Employees are properly trained in monitoring cooking temperatures with Food Thermometer to ensure that all food items are fully cooked to proper temperature.
Observed very good examples of Active Managerial Control by CFM including proper Training on Food Safety Practices for food employees. Thank you.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
Observed very good examples of Active Managerial Control by CFM in proper Training on Handwashing, Employee Health Policy, Datemarking and Food Safety. CFM conducts training when improper practices are observed. CFM prints out mulitple handouts from Health Department website for proper training for employees. Thank you.
**Please monitor temperatures of WIC and True 2DR Upright Cooler and ensure that food items are cold held at 41F or below. Please discontinue use if units are not properly holding temperature and remove TCS food items from coolers. PLEASE SEND COPY OF SERVICE INVOICE FOR WIC TO HEALTH DEPARTMENT BY 6/26/15.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW WHOLE CHICKEN 43F, 44F- IN WIC
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM CALLED FOR WIC REPAIR TO BE CONDUCTED TODAY.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WIC 45F
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. CFM CALLED FOR REPAIR TO BE CONDUCTED TODAY.
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06/23/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided the manager with consumer advisory examples.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu board without proper disclosure: Ceviche
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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12/23/2014 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted yesterday.
All cooling units and cold holding foods was observe in compliance at the time of the visit. The facility has been given permission to resume operation.
No violation noted during this evaluation. | 06/19/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection. The person in charge has voluntarily closed the facility due to an imminent health hazard of inadequate cold holding storage and cold holding.
Prior to reopening the facility to the public contact the Health Department to ensure imminent health hazard no longer exists. Discard all food cold holding above 41F for more then four hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: tilapia
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Slacking of Frozen PHF (TCS) to Moderate Temperature
Observation: Frozen food slacked at improper temperatures.
Correction: Frozen potentially hazardous foods (time/temperature control for safety food) that is slacked to moderate the temperature or remove ice crystals shall be held: 1) under refrigeration that maintains food temperature at 41°F or less, or 2) at any temperature if the food remains frozen.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: marinated raw chicken 50F, baked beans 49F, raw beef 49F, milk 55F, yuca 66F, cooked noodles 47F
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ceviche
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: Walk-in freezer 51F, Walk-in cooler 64F, True 2dr cooler 57F, Beverage air 2dr cooler 49F, Coke cola 2dr display cooler 47F
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.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.--Inadequate cold holding storage and cold holding
Correction: Voluntary Closure
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06/18/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Thank you for accompanying me throughout the inspection as this allows for clarification of processes.
Provide a copy of the parasite destruction letter from the seafood vendor within 10 days of inspection.
Dishmachine: Chemical Chlorine sanitizer
- 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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish (Tilapia) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cardboard box lining shelves by the walk in cooler.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. MANAGER REMOVED CARDBOARD BOX LINER.
- 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 QUATERNARY AMMONIA test kit.
- Physical Facilities Good Repair
Observation: Observed that the floor tile and outside wall of the walk in cooler is damaged by the rotisserrie station and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in the ceiling are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials 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. Manager labeled chemicals.
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12/17/2013 | Routine | |
The purpose of this visit is to conduct a risk factor inspection.
The certified food manager will provide a parasite destruction letter within 10 days.
Provided information for employee health policy in Spanish, setting up 3 compartment sink and hand washing appropriately.
- 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed food employee rinsing hands with water at 3 compartment sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 EMPLOYEE ENGAGING IN TRASH DISPOSAL THEN WITHOUT CHANGING GLOVES RETURNED TO HANDLE FOOD THAT IS READY TO EAT FOOD.
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. EMPLOYEE REMOVED GLOVES AND WASHED HANDS THEN REPLACED WITH NEW GLOVES.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: PARSLEY USED AS A GARNISH WAS PLACED ON THE PLATE WITH BARE HANDS.
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. EMPLOYEE DISCARDED GARNISH, WASHED HANDS AND PUT NEW GLOVES ON.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): Tilapia, shrimp, squid, scallops.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yellow salsa 58F
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 PLACED YELLOW SALSA PRODUCT IN THE WALK IN COOLER TO REDUCE TO APPROPRIATE COLD HOLDING TEMPERATURES.
- 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: Yellow sauce in the walk in cooler, and tomato sauce in the Continental refrigeration unit.
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. EMPLOYEES DATEMARKED FOOD.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: BLENDER .
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The three compartment sink was setup correctly and the blender was washed, rinsed and sanitized.
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05/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Chicken Pollo, 7320 Little River Tpke, Annandale, VA 22003 »