The purpose of this visit was to perform a risk factor assessment.
Please email/fax to me a copy of the parasite destruction for the shrimp and salmon by December 30, 2015.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:shrimp, salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pico de gallo at 45F on the True 2 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.MOVED TO THE EVEREST TO COOL TO 41F OR BELOW
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12/09/2015 | Risk Factor | |
The purpose of this visit was a follow up to assess the cold holding capability of the Everest 2 door refrigerator. Presently the Everest 2 door refrigerator is at 38F, It is not holding any PHF/TCS food inside.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed facilities thermometer read at 18F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
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06/04/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Please email me an invoice for the repair of the Everest 2 door refrigerator within 5 days.
- 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 salsa at 63F, 61F, queso at 60F in the Everest 2 door 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.DISCARDED
- 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: Everest 2 door refrigerator
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed facilities thermometer read at 18F in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
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05/22/2015 | Routine | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Inside surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED A PINK MOLDY SUBSTANCE ON THE INSIDES OF THE ICE BIN.
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. DISCUSSED WITH MANAGER WHO WILL REMOVE ICE AND CLEAN THE MACHINE.
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12/04/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED KNIVES STORED IN GAP BETWEEN PREP TABLE AND STORAGE SHELF
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ASKED CFM TO WASH, RINSE AND SANITIZE KNIVES AND STORE THEM IN A MANNER THAT AVOIDS CONTAMINATION
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: OBSERVED RAW FISH/SQUID AND SHRIMP ARE NOTED AS INGREDIENTS FOR MENU ITEM "CEVICHE MIXTO CON CALAMARES" AND FACILITY WAS UNABLE TO PROVIDE PARASITE DESTRUCTION LETTER.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. OBTAIN A PARASITE DESTRUCTION LETTER FROM YOUR SUPPLIER AND FAX IT TO ME AT 703-653-9448 ATTN: A 1 INSPECTOR WITHIN 10 BUSINESS DAYS.
- 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:OBSERVED SEVERAL ITEMS SUCH AS BUT NOT LIMITED TO COOKED POLLO, BEEF STEW, COOKED RICE AND BEEF SOUP IN THE SUPERIOR 2DR REFRIGERATOR AND CEVICHE IN THE 2 DR PREP REFRIGERATOR THAT WERE NOT DATE MARKED.
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.CFM DATE MARKED SOME OF THE ABOVE ITEMS AT THE TIME OF THE INSPECTION.
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06/05/2014 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar was being used to store cutting board and knife
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEMS FROM THE SINK
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12/06/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.OBSERVED RAW GROUND BEEF OVER COOKED RICE IN THE SUPERIOR 2 DR UPRIGHT REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEM AND STORED IT CORRECTLY.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: OBSERVED THAT LETTER IS REQUIRED FOR THE FOLLOWING FISH SERVED AT THE ESTABLISHMENT: SALMON, TILAPIA AND ROCKFISH
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.: OBSERVED A LAYER OF MILDEW AND GRIME ALONG THE INSIDE OF THE ICE MACHINE
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.CORRECTED: DISCUSSED WITH CFM CLEANING METHODS AND FREQUENCY OF UTENSILS AND EQUIPMENT.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.OBSERVED A LIVE COCKROACH NYMPH ON THE SUPERIOR 2 DR PREP REFRIGERATOR.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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06/13/2013 | Routine | |
Fax or email a copy of the updated menu to the Health Department within four(4) days.
After the installation of the backflow prevention device, email a picture of the completed work to the Health Department within seven(7) days.
Email a picture of the door closers installed on the restroom doors to the Health Department within seven(7) days.
Fax a copy of the receipt for the purchase of the end caps to the Health Department within four (4) days.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in November 2012.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Richmond T75-125
- Critical: Backflow Prevention, Device / When Required
Observation: There is not a backflow prevention device on the water line serving the ice maker.
Correction: Install a backflow prevention device on the water line serving the ice maker.
- Light Bulbs / Locations where Shielding is Required
Observation: The following lights are not shielded:
1) light bulb in True 1DR freezer
2) light bulb in dry storage closet
3) six flourescent bulbs in kitchen are missing end caps.
Correction: 1 & 2) Replace bulbs with shatter-resistant type of bulb or add covers to the bulbs.
3) Install end caps on the plastic tubes covering the flourescent bulbs in the kitchen.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The three restroom doors are not self-closing.
Correction: Install closers on all restroom doors. They must be self-closing.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There are not paper towels at the handsink in the employee restroom.
Correction: Provide paper towels at all handsinks.
- Handwashing Signage at Handwashing Facilities Required
Observation: Handwash signs are missing at the handsink at the cookline and at both handsinks of the public restrooms.
Correction: Provide handwashing signs at all handsinks.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Light bulb is burned out in the hood.
Correction: Replace the burned out bulb.
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12/28/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Copan Restaurant, 733 Elden Street, Herndon, VA 22170 »