| No violation noted during this evaluation. | 04/04/2016 | Risk Factor | |
- 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:folded eggs =56-F, Canadian bacon = 60-F, liquid egg white=58-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(discarded).
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils were not observed sanitized at the 3-compartment sink.The concentration of the quaternary ammonium compound in the solution was noted to be zero ppm.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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07/17/2015 | 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:
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: reach-in refrigerator and walk-in refrigerator and freezer. The outside temperature display were inaccurate.
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.
- Equipment / Good Repair / Operation
Observation: The interior white rubber panel of the microwave oven is broken and in need of repair or replacement.
Correction: Repair or replace the broken interior panel.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged/torn: chest freezer located at the back work station and the dairy two tier units located at the front serving station. The doors on these units are not tight sealed due to the broken rubber gaskets.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the damaged gaskets. Install them so that the seal tightly.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks located in the rrestrooms was measured at a temperature less than 100°F. Observed temperatures were 88F, and 89F.
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.
- Plumbing / Maintained in Good Repair
Observation: The cold water faucet at the 3-compartment sink cannot be turned off, holding down the hot water at the sink to a maximum of 101F. The hand for the cold water is not working properly and it is not able to turn the water off completely. The actual temperature of the hot water at the 3-compartment sink could not be determined due to this problem
Correction: Repair the cold water handle so that employees are able to turn off the cold water completely when needed.
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01/28/2015 | Routine | |
This visit was conducted to perform a complaint inspection following a complaint received 6/10/14. Complainant concerned about sanitary condition with packaged cookies as food employee opened package of cookies, walked to back of kitchen and served to customer.
EHS visted site and discussed cookie handling with manager. Per manager, cookies are heated in oven and hand packed in packages of 3 with plastic. Upon customer request, cookies may be reheated in oven in kitchen. Cookies also may be served and sold individually, thus the cookie will be removed from the package of three and put in a separate plastic bag covering for immediate sale. EHS explained that doing so increases food handling by employees and manager suggested that he will create separate packages of two and individually wrapped cookies for customers. Food employees only reheat cookies upon customer request, and food employee will remind customer that he/she will be removing cookie from original plastic bag to do so. Observed proper glove use and food handling by employees.
No violation noted during this evaluation. | 06/12/2014 | Complaint | |
- 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: Bev Air 1DR ucr, freezers, frappe ref
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. CFM PROVIDED THERMOMETERS AT ALL REFRIGERATION UNITS.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2009. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. OBSERVED 2013 COPY OF PERMIT POSTED. 2014 PERMIT PAID, NOT POSTED.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. CFM OBTAINING PERMIT FROM MAIN OFFICE TO POST.
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04/18/2014 | Routine | |
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The Quaternary ammonium is not being used in accordance with law or the manufacturer's use directions. Observed a concentration at the sanitize basin of the three vat sink which exceeded 400ppm.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Manager manually adjusted the quaterary ammonium to 200ppm. Note. Water temperature off tap was 119f, and when hot water turned off temperature off tap as 83f, Water should dispense with your particular sanitizer between 65f to 75f when mixing this sanitizer. Repair the dispenser so that the sanitizer dispenses at proper concentration and fax a copy of the invoice to Area E-4 inspector (fax number 703-385-9568) within 10 days. Meanwhile ensure that you are manually adjusting the sanitizer strength and monitoring using your test kit. Thank you
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08/14/2013 | Risk Factor | |
- 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/24/2013 | Routine | |
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