This visit was made to conduct a risk based assessment in response to a complaint received. The Person in Charge was very helpful and knowledgeable. Thank you. The following issues require attention:
1. Handsinks are to be used for handwashing only. Please find an alternate place to store the sanitizing bucket on the front line.
2. When cooling Time/ temperature control for safety foods (TCS foods) like pico de gallo and cut tomatoes, prepared from ambient temperature, they must be cooled from 70°F to 41°F within 4 hours.
To facilitate cooling foods from ambient temperature please place food in a shallow pan or container and leave uncovered until temperature has reached 41°F. This will allow air to circulate and cool the food. Food is to be cooled from ambient temp to 41°F or below in 4 hours. After reaching 41°F the food should be covered
*Repeat Observations are Subject to Civil Penalty
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the sanitizing bucket being stored in the handsink on the front line.
Correction: A handwashing sink may not be used for purposes other than hand washing. Person in Charge removed the sanitizing bucket.
|
11/04/2015 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Ensure that your steam table is working properly. It should be able to maintain food temperatures of 135F or above. If the unit is not able to do so then you need to come up with an alternate way to keep the food at proper temperatures. You may want to consider using time as a public health control with will give you 4 hours to use the food, or discard it if there is food remaining. If you have additional questions after our discussion please let me know.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: black beans/117, pinto beans/122.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (items reheated)
|
06/08/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Hand sinks shall be accessible at all times.
2) Remind employees responsible for dish washing that they dishes (plastic containers) need to be stored inverted.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back prep area is blocked, preventing access by employees for easy handwashing (blocked by trash can).
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|
12/16/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Make sure hand sinks are supplied with soap, paper towels and easily accessible at all hours of operation to provided proper hand washing facilities for food employees.
2. Make sure food employee beverages are properly covered with a straw to prevent cross contamination of food and food contact surfaces.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the Food Protection Manager (FPM) major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (cookline).
Correction: Food employees may drink only from a covered container using a straw. Corrected by discussing with the Food Protection Manager and food employee approved beverage containers and discarding the uncovered beverage container.
- Food Storage / Preventing Contamination
Observation: Observed food employee pouring brown rice into a hotel pan located on the floor at the cookline.
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.
- Plumbing / Maintained in Good Repair
Observation: Mop sink faucet has a continuous flow of water. As per Food Protection Manager (FPM) there is a leak at the chemical machine preventing the faucet from completely shutting off.
Correction: A plumbing system shall be maintained in good repair. As per FPM, a work order has been submitted and the food establishment is waiting for repairs.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs for the fixtures located above the storage of tortilla chips and in the warewash room are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the cookline handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
|
07/31/2014 | Routine | |
This visit was made to conduct a risk factor assessment. Observed food employees wash their hands and demonstrate proper glove use.
No violation noted during this evaluation. | 03/28/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. Certified Food Manager and staff were very helpful.
The following item requires attention:
-Make sure to keep the handsink in the back prep room accessible at all times and serve as only a handsink (not a food prep sink).
Repeat violations are subject to civil penalties.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing sink in the back prep room is blocked by two garbage cans, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by moving the two garbage cans away from the handsink.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing sink in the back prep room is being used for purposes other than washing hands:
-observed food employee filling metal pan with water
-observed cloth towel being stored in the sink basin
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with the Certified Food Manager the risk of cross contamination when hand sinks are used for other purposes and removed cloth towel from the sink basin.
|
11/25/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following items require attention:
1. The expectation for employee health is that all employees know the reportable symptoms and big 5 illnesses.
2. Food employees shall clean their hands immediately before engaging in food preparation, before putting on clean gloves, and as often as necessary to remove soil and contamination when changing tasks. Instruct employees on when to wash and how to wash their hands to help reduce the risk of foodborne illness.
3. Make sure all cooked potentially hazardous foods (PHFs) that are re-heated for hot holding are placed in the steam table at 135F or above. If a PHF (shredded pork) does not make it into the steam table at 135F or above, properly reheat the product to 165F before placing it a unit for hot holding.
4. Ensure all PHFs at the steam table maintain 135F or above by ensuring enough hot water is under the containers and to stir the product often. Observed black beans (134F) at steam table with very little water under container.
Repeat violations shall be subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Observed employee did not know all reportable symptoms or the 5 reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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 and before putting on clean gloves. Observed cook perform the following tasks without properly washing her hands:
1. Take soiled pots/pans to 3-compartment sink
2. Use a cloth to wash and sanitize table
Correction: ALL food employees shall be washing 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 foodborne illness.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: dry cloth stored under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: shredded pork was 129F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Corrected by properly reheating the shredded pork on the stove top to 189F.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: salsa was 48F and guacamole was 55F in the two-door refrigerator (prepared at 8:00 AM this morning).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Corrected by discarding the salsa and guacamole and discussing proper cooling methods with the CFM.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: food prep sink at cookline is no longer sealed (caulking has deteriorated) to the adjacent wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Boxes containing to-go containers were found stored on the floor in the basement storage room.
Correction: Single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Observed a garbage can blocking the handwashing facility located in the back food prep/kitchen area. All hand facilities shall remain accessible at all times for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating the garbage can.
- Critical: Sanitizers, Criteria / Chemicals for Food Contact (corrected on site)
Observation: Quaternary ammonium solution being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.( 3 comp sink sanitizer concentration > 400 ppm)
Correction: Utilize only quaternary ammonium that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
|
07/22/2013 | Routine | |
- Plumbing / Maintained in Good Repair
Observation: The handsink basin at the rear prep area is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
|
03/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chipotle Mexican Grill (King), 601 King St, Alexandria, VA 22314 »