The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine: 100 ppm.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
|
03/29/2016 | Routine | |
Teh purpose of this visit was to conduct a risk factor assessment. Inspection time: 12:45 PM - 1:50 PM. Chlorine sanitizer final rinse dishmachine/wiping cloth bucket: 100/200 ppm. The following good retail practices were discussed during the inspection: 1) Repair/replace front panel of deep fat fryer so it is securely attached. 2) Store wet wiping cloths in the wiping cloth bucket rather than on the counter.
- 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: cheese/cheese and pork mixture in stainless steel pans on counter: 71/70 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food determined to be out of temperature <1 hour and was relocated to a cooler.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. NOTE: PIC had can opener washed, rinsed and sanitized druing the inspection.
|
09/22/2015 | Risk Factor | |
The purpose of this visit was a follow-up inspection. Walk-in and 2 dr prep coolers have been returned to fully functional condition. Facility is authorized to resume food service operations.
No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
The purpose of this inspection was to conduct a routine inspection. The PIC/owner voluntarily ceased operations until the cold holding capacity of the facility could be restored, and a satisfactory follow-up inspection could be conducted by the Health Department. THE FACILITY MUST REMAIN CLOSED AND ALL FOOD SERVICE RELATED ACTIVITIES SUSPENDED UNTIL THE WALK-IN AND PREP COOLERS ARE REPAIRED AND RESTORED TO FULLY FUNCTIONAL CONDITION, AND A SATISFACTORY FOLLOW-UP INSPECTION IS CONDUCTED BY THE HEALTH DEPARTMENT.
- 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: All foods test in both prep cooler and walk-in cooler as detailed under temperature section of this report.
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. NOTE: PIC voluntarily disposed of all TCS foods in both coolers.
- 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: 2 dr prep cooler and walk-in 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. NOTE: Facility voluntarily closed until 2 dr prep cooler and walk-in cooler could be returned to fully functional condition.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Not hot water currently supplied to handsink in the kitchen.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar and the kitchen were blocked, 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. NOTE: PIC restored access to both handsinks.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. NOTE: The walk-in cooler and prep cooler, which provide most of the cold hold capacity for the facility, had ambient temperatures of 48 and 47 degrees F respectively, and were not able to maintain TCS foods at required temperatures. TCS foods within both cooler were voluntarily disposed.
Correction: The PIC/owner voluntarily ceased operations until both coolers could be satisfactorily repaired and a followup inspection could be conducted by the Health Department. The facility must not reopen or proceed with any food service related activities until both coolers are repaired and a satisfactory follow-up inspeciton is conducted by the Health Department.
|
06/04/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/20/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment.
EHS provided CFM with cooling and shellstock handouts.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.---Discuss with the CFM and provided shellstock record keeping information.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: refried beans cooling for over six hours in the walk-in cooler observed at 47°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded
|
07/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Autochlor A4
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: two whole zucchini with mold in the 2dr prep cooler.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.---Discarded
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked ground beef 1/12/14, cooked beef 1/13/14
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Ice Tea Dispensers & Consumer Self-Serve Utensils Cleaned Every 24 Hours (corrected on site)
Observation: Surfaces of the vegetable peeler and lime/lemon juicer are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.---Cleaned
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used for holding container of lime and extension cord that was connected.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Container of lime removed from the hand sink basin and the connected extension cord move to the ground.
- Physical Facilities Good Repair
Observation: Observed three holes in the wall located in the kitchen, dining room, and men's rest-room is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the shelving in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.---can of pest repellent
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Removed from the facility.
|
01/16/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
EHS provided CFM with date marking handout.
- 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: sour cream 48F, pico de gallo 45F, pupusa pork mix 60F, cheese 63F
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.--- All items moved to a unit that maintain 41 degree and below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: baked beans 9/14/13, cooked pork 9/15/13,
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
|
09/16/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith DRE-52-920
Dish machine: ES-2000
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.---Talk to the manager and will retain the oyster tags for 90 days.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Items was cleaned.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.--The cavity of the microwave was cleaned.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets at the 2dr prep cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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) 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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.--paint buckets, paint tools, toilet
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
|
03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Paz Restaurant, 5900 Columbia Pike, Falls Church, VA 22041 »