Elevation Burger, 442 S Washington Street #C, Falls Church, VA - Restaurant inspection findings and violations

March 26, 2009 (Critical Procedures)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical 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.
  ALL food employees shall be washing 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 foodborne illness.
• 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk sampled at 45F as well as some burgers stored in drawers observed at up to 45F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below to prevent potential bacterial growth
• 7-201.11(A) - Corrected During Inspection Critical Observed a bottled cleaning solution shelved over canned goods/onions
  All poisonous and toxic materials shall be stored to prevent contamination of food and equipment by separating the poisonous and toxic materials by spacing or partitioning.

Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department. Thank you. Conclusion of inspection was at 3:15pm when EHS returned from emergency call which required prompt response
Hot Water Heater: AOSmith 65, 000 BTUs
Dishwasher:NA
Hood System contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: contractor serviced

October 01, 2008 (Routine)

Violations:

• 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: burgers in cooler at 47F and burgers in drawer at 47F
  Potentially hazardous foods shall be held cold at a temperature of 41F or below
• 4-301.11 - The cooler is not currently operating as required to cold hold food at a temperature of 41F or less.
  Refrigerators shall be capable of holding foods at a temperature of 41F or below. If the unit(s) are not capable of holding foods at a temperature of 41F or below by January 1, 2008 the unit(s) shall be replaced. Adjust or repair the unit(s) as needed immediately.
• 4-602.11(C) - Corrected During Inspection Critical Per manager on duty, the facility's utensils are not sanitized at four hour intervals.
  If used with potentially hazardous foods equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 7-102.11 - Corrected During Inspection Critical Repeat Working containers of mineral oil was not properly labeled with a common name.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

Comments:
The purpose of this visit was to conduct a routine inspection. DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Hot Water Heater: AOSmith 65, 000 BTUs
Dishwasher:NA
Hood System contractor serviced
Grease Trap:
Consumer Advisory: N/A
Pest Control: contractor serviced

February 25, 2008 (Critical Procedures)

Violations:

• 4-501.114(C) - Corrected During Inspection Critical Quaternary ammonium compound sanitizing solution in the sanitizer buckets was observed at 50 ppm.
  A quaternary ammonium compound solution shall have a minimum temperature of 75F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label. The quat solution in the sanitizer buckets was observed at an unacceptable concentration of 50ppm. The quat dispenser at the 3 vat sink was observed at 200 ppm. It was recommended to the CFM to replace the quat solution in the sanitizer buckets more frequently to ensure that the concentration is maintained at 200ppm.
• 7-102.11 - Corrected During Inspection Critical Observed two unlabeled spray bottles of cleaner.
  Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.

Comments:
The purpose of today's visit was to conduct a critical procedures inspection.
**Time reflects inspection time only**
** Proper hand washing was observed today, however, it was noted that hand washing was not being done between glove changes. The CFM expressed concern that hand washing between every glove change would possibly shut down operation especially during busy times. The EHS informed the CFM to monitor the glove changing process of the employees to ensure that the gloves are being removed in a manner that does not contaminate their hands before new gloves are donned. Continue to monitor employees on proper hand washing policy and procedures and reiterate the importance of hand washing to reduce the risk of illness and contamination of food. Remember that gloves are not a substitute for hand washing.
Additional information on foodborne illness and hand washing was provided.

June 11, 2007 (Routine)

Violations:

• 2-301.14(A)-(I) - Corrected During Inspection Critical A food employee failed to wash his or her hands before putting on or changing gloves to engage in food preparation and an employee going from cleaning with sanitizer to handling food without first washing hands or changing gloves.
  When putting on gloves or changing gloves or when going from one task to another hands must first be washed before new gloves are put on.
• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employee drinks are to be in covered containers and used with a straw.
• 4-501.11(B) - Shelving in refrigeration is peeling in places.
  Replace shelves with peeling plastic.
• 6-305.11(B) - Corrected During Inspection Personal item (Glass case) observed on cutting board.
  Store personal items away from food preparation or storage areas.
• 7-201.11(B) - Corrected During Inspection Critical Spray cleaner bottles stored on table with bulk foods.
  Keep spray cleaner and other chemicals away from food ingredients.

Comments:
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices
Water Heater: AO Smith BT65-100
*Dishmachine: NA, Quat at three-compartment sink observed at 200ppm. Test strips NOT available.
*Grease Trap: cleaned every 6 weeks
*Hood: cleaned every 6 months Filters: cleaned every week
*Pest Control Services: obtained every month
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

December 29, 2006 (Critical Procedures)

Violation: 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
A quaternary ammonium test kit or other device that accurately measures the concentration in Mg/L of sanitizing solutions shall be provided.
Comments:
The purpose of today’s visit was to conduct a critical procedures inspection. This type of inspection focuses on those violations that may directly lead to foodborne illness. No critical violations were observed. Great job! Refrigeration temperatures are checked on a daily basis and recorded on a chart. Employee health information is posted for employees to see. CFM asked about offering burgers cooked to order. I advised that he does not have to fill out special paperwork, but needs to comply with requirements for consumer advisory. I have discussed the requirements with him and printed out application portions of the Food Code. Sanitizer concentrations were adequate throughout establishment, but you need to obtain test strips immediately so that you can monitor levels as chemical dispensing equipment can malfunction.
*Water heater: AO Smith BT65-100
*Dishmachine: NA, Quat at three-compartment sink observed at 200ppm. Test strips NOT available.
*Grease Trap: cleaned every 6 weeks
*Hood: cleaned every 6 months Filters: cleaned every week
*Pest Control Services: obtained every month

July 07, 2006 (Complaint)

Violations:

• 2-103.11E - Employees are not checking temperatures of foods on receipt.
  Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
• 3-305.11A3 - Pickles stored in buckets observed stored less than 4 inches off floor in walk in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Repeat Burgers stored in drawer observed at 45F. Raw beef in steel tray observed at 45F. Raw beef in plastic bucket observed at 45F.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria. BEING CORRECTED
• 4-301.11 - Refrigerated drawers in kitchen were observed maintaining burgers at 45F.
  Adjust thermostat or service unit so that burgers remain at 41F or less at all times. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-302.12 - The facility did not possess a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 4-602.11D - Corrected During Inspection Critical Commercial potato peeler was noted as not being cleaned and sanitized at a minimum of every 4 hours.
  Clean and sanitize all food contact equipment in use at least at 4 hour intervals.

Comments:
A complaint from a patron was received on July 6 regarding a purchase made on June 10 consisting of fries and a hamburger. The complaint was not confirmed and was closed.

June 08, 2006 (Complaint)

Comments:
This visit is in response to a complaint that a black hair was found in food. It was noted that the employees were not wearing hair nets but rather baseball caps.
Todayan investigation revealed that all employees were wearing hair restraints. A suitable hair restraint includes a baseball type hat. Hair nets are not specificly required.
THe manager was reminded to continue to take care in preparation of the food.

April 05, 2006 (Routine)

Violation: 3-501.16B - Corrected During Inspection Critical Milk 44 F cold holding at improper temperatures.
Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
.
During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge (PIC). Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses. As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, and jaundice. Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, and Hepatitis A they are EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
ALL critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at the telephone number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water heater: AO Smith BT65-100 60.4 GPH 65,000 BTU

October 06, 2005 (Routine)

Violations:

• 2-201.11B - Corrected During Inspection Critical Employees working with a lesion from a burn on back of hand.
  The employee may not work with food preparation unless an impermeable cover such as a single-use glove is worn over the lesion covered by a dry durable, tight-fitting bandage.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. Salt, Sugar.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Vegetables observed on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11D - Corrected During Inspection Container of single service items observed stored on floor.
  Store all items at least 6 " off floor.
• 5-501.113B - Refuse container is overfilled making tight fitting lids ineffective.
  Arrange for adequate pick-up of refuse to avoid overfilling the container.
• 5-501.115 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: AO Smith BT 65-100 65,000 BTU

October 06, 2005 (Routine)

Violations:

• 2-201.11B - Corrected During Inspection Critical Employees working with a lesion from a burn on back of hand.
  The employee may not work with food preparation unless an impermeable cover such as a single-use glove is worn over the lesion covered by a dry durable, tight-fitting bandage.
• 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 2-402.11A - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-302.12 - Corrected During Inspection Unlabeled food containers. Salt, Sugar.
  Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 3-305.11A3 - Corrected During Inspection Food stored on the floor and/or food stored less than 6" above the floor. Vegetables observed on floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-903.11D - Corrected During Inspection Container of single service items observed stored on floor.
  Store all items at least 6 " off floor.
• 5-501.113B - Refuse container is overfilled making tight fitting lids ineffective.
  Arrange for adequate pick-up of refuse to avoid overfilling the container.
• 5-501.115 - Corrected During Inspection Trash and litter were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.

Comments:
This is a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: AO Smith BT 65-100 65,000 BTU

September 15, 2005 (Pre-Opening)

Comments:
This visit was conducted to do a Pre-opening final inspection.

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 obtained. A routine inspection will be conducted in approximately 30 days. No equipment addition /change/replacement are allowed without Health Department approval.