This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective action. Food contact surfaces were observed to be visibly cleaned.
However, the manager was advised to ensure that food containers are properly covered during storage to prevent contamination. He was reminder that this was a repeated violations and it needs to be resolved permanently. The manager was also advised to provide thermometer at the salad station cooler to monitor the ambient temperature.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Reach-in, walk-in and under prep table.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.(uncovered food containers were properly covered during the inspection)
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08/20/2015 | Risk Factor | |
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) on the ceiling fixtures in the kitchen 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. Replace the missing ceiling light cover/shield.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back entrance to the kitchen . The screen is broken allowing flies into the facility.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. replace the torn screen on the back door. Also, seal holes on the walls in the kitchen.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall base and the wall above the 3-compartment sink are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the broken walls in the kitchen.
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03/13/2015 | Follow-up | |
- 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)
- 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. Raw fish was found stored over shredded cheese inside the walk-in 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Several food containers in the walk-in refrigerator and in the reach-in refrigerators were not covered to prevent contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover food containers properly to prevent contamination
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A large ice scoop was found stored directly on top of the ice machine.
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. (ice scoop placed in a cleaned container)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Several cooked or prepared ready-to-eat potentially hazardous foods that are prepared or cooked on site, which were not used or discarded within 24 hours of preparation were not observed to be 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There were no temperature measuring devices or thermometers located in the refrigerators located on the cookline.
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. (samples given to the operator)
- 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 and QUATERNARY AMMONIA COMPOUND/QAC test kits to test the sanitizers that you have on premises.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) on the ceiling fixtures in the kitchen 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. Replace the missing ceiling light cover/shield.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back entrance to the kitchen . The screen is broken allowing flies into the facility.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. replace the torn screen on the back door. Also, seal holes on the walls in the kitchen.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Burned out light were noted in the dry storage room, under the hood, and in the back kitchen.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace all burned out light bulbs to provide proper lighting in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall base and the wall above the 3-compartment sink are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair the broken walls in the kitchen.
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02/20/2015 | Routine | |
This visit was conducted to present training on Employee Health/Personal Hygiene Training Module and Proper Handwashing/glove handling Procedures. EHS explained top 5 foodborne illnesses and top 5 symptoms associated via Employee Health Policy forms by Fairfax Health Department. Proper handwashing was demonstrated by food employee for the assembly. 7 Employees including manager were present at time of training.
No violation noted during this evaluation. | 04/09/2014 | Training | |
The purpose of this visit was a follow up inspection to verify the correction of the cold holding capability of the Ascend 2Dr Prep Top cooler and cold holding of pupusa fillings set by grill in addition to the correction of previous violations made on last inspection including Employee Health and the sanitization process. Unit was not holding potentially hazardous food (PHF) at 41F or below or cooling PHF to 41F within 4 hours. All food items moved to Ascend Prep cooler across grill. Per manager, owner had maintenance repaired
- 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." CFM UNABLE TO LOCATE EMPLOYEE HEALTH POLICY COPIES.
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: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Breakfast egg items: Huevos rancheros, Huevos estrellados
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: Ascend 2DR prep top cooler
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.
- 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. CFM card expired
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections in the WALK IN COOLER piping are leaking. OBSERVED UNCONNECTED PIPE FROM POSSIBLE DEFROSTER SECTION WITH WATER DRAINING INTO BUCKET ON FLOOR. BUCKET OBSERVED TO BE OVERFLOWING, CAUSING LEAKAGE ONTO FLOOR OF WALK IN.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the WALK IN COOLER FLOORING is not maintained in good repair. OBSERVED FLOORING TO BECOME ELEVATED WITH TRAPPED FOOD DEBRIS UNDERNEATH AND NOT EASILY CLEANED.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/08/2014 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation received on March 12, 2014. The complainant and family ate pupusas for carry out on March 9, 2014 before feeling ill the following night. EHS discussed the complaint with the manager. Observed cold holding violations during the routine inspection. Food items found out of range discarded. Per manager, pupusa fillings on ice by grill use time as control measure. EHS re-explained proper cooling and cold holding procedures to manager and suggested adding more ice to containers by grill or taking out smaller portions of cheese fillings to grill. Observed food employee rolling pupusa dough with single use gloves, acceptable. Observed datemarking violations, CFM corrected using correct date made. Sanitizer level in the sanitizer buckets and 3Vat sink were within acceptable range.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1)fried pork 70F on tabletop
2)cheese filling for pupusa 45F in ice by grill
pork filling for pupusa 43F in ice by grill
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. PORK DISCARDED. PER MANAGER, FILLINGS WILL USE TIME AS A CONTROL MEASURE
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
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:
1)Ascend 2DR upright- cheese with zuccuhini filling, cheese filling
2)WI cooler: frijoles (beans) for pupusa, fried pork
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 FOOD ITEMS.
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03/14/2014 | Complaint | |
- 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." CFM UNABLE TO LOCATE EMPLOYEE HEALTH POLICY COPIES.
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: 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 FOOD EMPLOYEE RINSE SLICER WITH SINGLE USE GLOVES AND CONTINUED TO CUT CUCUMBERS WITH SAME GLOVES WITHOUT HANDWASHING.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE CHANGED GLOVES.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1)fried pork 70F on tabletop
2)Ascend 2DR prep cooler: yucca 48F, chicken 48F
3)Ascend 2DR prep top: cut tomatoes 44F, cabbage w/ carrot mix 43F, cabbage w/ veggie mix 49F
4)cheese filling for pupusa 45F in ice by grill
pork filling for pupusa 43F in ice by grill
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. CUT TOMATOES AND CABBAGE W/ CARROT MIX MOVED TO FLAT TOP COOLER, ALL OTHER FOOD ITEMS DISCARDED. PER MANAGER, PUPUSA FILLINGS WILL USE TIME AS A CONTROL MEASURE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:
1)Ascend 2DR upright- pork chorizo, yucca, cheese with zuccuhini filling, cheese filling
2)WI cooler: frijoles (beans) for pupusa, fried pork
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 DATEMARKED FOODS WITH DATE PREPARED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Breakfast egg items: Huevos rancheros, Huevos estrellados
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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, AND QUATERNARY AMMONIA, test kit for sanitizing buckets and 3Vat sink.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: LARGE BIN TO STORE TOMATOES.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. CFM ARRIVED BEFORE INSPECTION CONCLUDED.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections in the WALK IN COOLER piping are leaking. OBSERVED UNCONNECTED PIPE FROM POSSIBLE DEFROSTER SECTION WITH WATER DRAINING INTO BUCKET ON FLOOR. BUCKET OBSERVED TO BE OVERFLOWING, CAUSING LEAKAGE ONTO FLOOR OF WALK IN.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required
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. NO HANDWASHING SIGN AT WOMENS RESTROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the WALK IN COOLER FLOORING is not maintained in good repair. OBSERVED FLOORING TO BECOME ELEVATED WITH TRAPPED FOOD DEBRIS UNDERNEATH AND NOT EASILY CLEANED.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED LEMON JUICE STORED WITH CLEANING CHEMICALS.
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.
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03/14/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours------observed cooked beef soup cooling overnight in covered plastic container in Mr. Winter walkin cooler at 69F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:----cheese and pork pupusa filling in container next to grill.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. PER MANAGER TOTAL TIME TO USE ENTIRE CONTAINER IS 1 HOUR, MARKED WITH DISCARD TIME.
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10/30/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Note to Manager: As discussed please fax documentation once food employees have been trained on the Employee Health materials no later than Monday, April 22, 2013. EHS observed previously provided Employee Health documents in English and Spanish. EHS provided manager with cooling log/sign in English and Spanish.
MAINTENANCE:
*Water Heater: Rheem Ruud G76-180 which uses 180,000 BTU
*Dish Machine: N/A
- 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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked rice cooling overnight in large deep plastic container covered in Mr. Winter walkin cooler at 47F,
2) Chicken tamales sitting out at room temperature cooling overnight at 66F (per manager accidentally left out).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. BOTH ITEMS DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the front service area is blocked, preventing access by employees for easy handwashing.----------Observed a pan of water inside of the front service area handsink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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04/08/2013 | Routine | |
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