Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please place timers for Time as Public Health Control for pizza that is difficult to keep hot holding at 135F and above.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of chick peas
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Pulled out to be discarded.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw salmon, raw chicken over raw beef in walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Re-organized.
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11/18/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Time as Public Health Control
-Proper cold and hot holding temperatures
-cross contamination
*Please fax or email documentation showing sushi rice is non-potentially hazardous food and keep a copy in the on-site file by February 25, 2015.
*Please provide managerial decision on how Time as Public Health Control will be performed on pizza and sushi rolls by February 25, 2015.
*Please fax copies of Employee Health Policy by February 25, 2015. Manager was able to discuss fully Employee Health Policy, however was unable to show documentation of training since HR manager/file access was not available.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over chicken noodle soup, raw egg over hot dog in walk-in cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: pizza sold by slices under heat lamp observed at 99F and 100F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Employee had made it at 10:30AM. A time stamp was placed to discard pizza at 2PM. Manager will discuss with this area manager to come up with proper Time ad Public Health Control that will be placed in the future. EHS discuss various ways this can be performed.
- 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: spicy tuna roll (49F) at customer self serve sushi cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Observed the open cooler has range of 27F to 36F which is still below 41F. Manager said they put freshly made sushi rolls in the freezer for 30minutes before it is placed in this self-serve cooler. EHS discussed with manager to possibly keep one layer of food. Sushi manager will discuss possible ways (time or temperature) to assure food safety internally and provide this information to EHS. EHS requested manager to take food temperature monitor and actively manage this issue. Manager said spicy tuna rolls will discard at 1PM if not sold.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: walk-in cooler, walk-in freezer, hotcase.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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02/11/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
IMPORTANT: Within 10 days, obtain your photo identification Certified Food Manager card from ORS, Interactive and email or fax a copy to my attention at the health department. I have provided you with my business card and a copy of the new location for ORS, Interactive. Please feel free to call the health department at 703-246-2444 if you have any questions. Thank you.
- 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.
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11/24/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Thermo-label activated on the heat sanitizing dishmachine. Sanitizer observed at acceptable level. Facility has test kit. Employee health policy in place. Remind employees not to eat food along the cookline or in any area where food or food contact surfaces may be contaminated. Thank you.
Please note the time for this inspection is for the inspection only.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating food while preparing food at the sushi station.
Correction: EHS reminded employee to eat in an area where food and food contact surfaces will not be contaminated. Employee discarded the sushi, removed gloves from hands, washed hands and then placed on clean gloves and resumed preparation of sushi. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Utensils in Good Repair / Discard (corrected on site)
Observation: Observed cracked lexan containers on a shelf with clean equipment.
Correction: Manager discarded the above items. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Foodworker repositioned the stacked lexan containers to allow for proper air drying. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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04/15/2014 | Routine | |
The purpose of this visit is a follow-up to check on the repair of the walk in refrigerator. The unit has been repaired and is now capable of maintaining potentially hazardous foods at 41f or below. No further follow-up necessary. Thank you
No violation noted during this evaluation. | 10/15/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
IMPORTANT: 4-501.11A The walk in refrigerator is not capable of maintaining potentially hazardous foods at 41f or below. A follow-up will be completed on or about 15th of October to check on the repair of the walk in refrigerator. The repair technicians were scheduled to arrive within an hour. Please call EHS over weekend to update with the effectiveness of the repair for the walk in refrigerator since this is a long weekend. I have left you with my contact information. Do not use the walk in refrigerator in the deli to store any potentially hazardous foods until the unit is capable of maintaining potentially hazardous foods at 41f or below. Potentially hazardous foods stored in the walk in refrigerator for 4 or more hours have been discarded. All other foods have been moved into the produce walk in refrigerator until the deli walk in refrigerator is repaired. Thank you.
- 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 measurinfdevice: smoked mozzerella pasta 50f, seafood pasta 45f, deli pasta 47f, Kale salad 47f all prepared more than 24 hours prior based upon datemarking and discussion with manager and stored in the walk in refrigerator below a non-working circulation fan in the walk in 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. Manager and foodworkers to discard the above foods and any other potentially hazardous foods which have been held out of temperature for 4 or more hours. Foods that were just prepared and/or just received were moved to the produce walk in refrigerator 38f.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dishwashing area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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10/11/2013 | Risk Factor | |
This is a routine inspection
Note to operator:
1. Fax and/or email a copy of the invoice for the repair of the heat sanitizing dishmachine to my attention at the health department within 48 hours.
Dishmachine: Hobart UW50-74 high heat, thermolabel was not activated. Sanitize basin of three compartment sink and wiping cloth buckets observed at 200 ppm.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board, lexan container and a tray and a lid inside the dishmachine prior to the thermolabel test.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The three vat sink was assembled and the sanitize basin tested at 200ppm quaternary ammonium. Do not use the dishmachine until a repair is completed so that it sanitizes utensils at proper strength.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Fax or email the invoice for the repair of the hobart heat sanitizing dishmachine to my attention at the health department within 48 hours
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04/10/2013 | Routine | |
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