- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/04/2016 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw steak 45F at 2dr cooler under grill
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM removed all potentially hazardous foods in cooler and placed them in different coolers and ice baths
- 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
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08/25/2015 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection in conjunction to investigate a report of a possible foodborne illness.
EHS provided additional training, handouts, and/or written instructions on: chill line and ice bath procedures, food storage 6 inches off the floor
Please do not store any food contact surfaces (even temporarily) in the mopsink and do not use the mopsink hose for the dishes.
To prevent equipment overworking and to keep potentially hazardous foods cold, please ensure all doors are properly closed.
If you have any questions or concerns, please 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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) shredded cheese 53F in ice bath, 2) sour cream in 2dr service line cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM and food employee discarded and replaced cheese and sour cream
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink by service line
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/20/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken 129F at service line
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. food employee reheated chicken to 167F
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02/26/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Ensure walk in cooler has an ambient temperature of 41F or below.
There are no violations observed during this visit. Thank you.
No violation noted during this evaluation. | 09/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the back of kitchen next to three compartment sink is blocked, preventing access by employees for easy handwashing.-----------Observed two metal pans of cut lettuce sitting on top of back handsink. Observed one of the two automatic handsinks unavailable.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation. The complainant alleged that water from AC unit is dripping on food. During inspection did not observe any water leak or condensation.
No violation noted during this evaluation. | 07/09/2013 | Complaint | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
NOTES: Quat at 3-vat sink 200 ppm, buckets 200ppm
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: reach-in refrigerator on the serving line.
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.
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05/08/2013 | Routine | |
This is a risk assessment inspection at this restaurant.
Recommendations:
Keep CFM cards on site and make photo copies for the file.
Store all brooms, mops, in the racks.
Containers in walk-in are cooling tightly covered
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: temperatures of food (salsa, sour cream) cold holding in undercounter refrigerator and pans on top are over 41f. Note: extremely busy at this time and refrigerator constantly opened.
Correction: Keep all "potentially hazaredous foods" at 41f and lower
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: spray bottles of sanitizer stored hanging on shelf directly over paper cups
Correction: store sanitizer and other toxics separately from single service items
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11/28/2011 | Critical Procedures | |
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