Discussed active managerial control. Recommend keeping logs to monitor food processes.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED UTENSILS STORED IN ROOM TEMPERATURE WATER.
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. DISCARDED WATER.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: WALK-IN-COOLER SHELVES, COOKLINE COOLERS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CLEAN THE COOLERS.
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07/08/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional training, handouts, and/or written instructions on: Cross-Contamination
If you have any questions or concerns, please 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: several dented cans in dry storage area
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. CFM removed dented cans
- 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: 1) raw chicken over green beans in walkin cooler, 2) raw chicken over cooked dumplings in true 2dr cooler, 3) raw fish over bean sprouts in mccall 2dr preptop 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. CFM placed green beans over chicken, CFM placed chicken under dumplings. CFM placed bean sprouts over fish
- 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 beef over raw squid in walkin 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). CFM rearranged beef under squid
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine bucket solution was measured at over 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine bucket solution at 50-100ppm. Verify concentration using the appropriate test kit. CFM reset solution to 100ppm
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09/26/2014 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils- discussed with CFM and food employee on proper dishwashing and sanitizing
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken thawing at room temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-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 sanitizer buckets with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM reset buckets to 100ppm
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
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. CFM brought knives to 3-vat sink to rewash, rinse, santize
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: containers and utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee rewashed, rinsed, sanitized containers and utensils
- 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 is expired. renewal is needed
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the back door and screen door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the walls are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors behind and under equipment and non-food contact surfaces are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed employee personal itemsstored in such a way that they could contaminate hot food line located on the shelf above
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. CFM removed items
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04/14/2014 | Routine | |
- 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: observed several dented cans
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. PIC removed cans to return to vendor
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw fish over veggies, 2) raw chicken over green beans, 3) raw eggs over tomatoes in walkin 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. Food employee and CFM switched raw items to the bottom shelf
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 dish machine and sanitizer bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM reset sanitizer bucket to 50 ppm and set up sanitizer basin for dish machine
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and bowls
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Food employee resanitized plates and bowls by hand (set up sanitizer basin)
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located across the walkin cooler 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.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the handwashing sink across walkin cooler.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler since invoice was not received. Air temperature and potentially hazardous foods were at 41F and below. CFM gave copy of the invoice to EHS.
No violation noted during this evaluation. | 08/15/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef over bean sprouts in walkin 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. CFM rearranged items
- 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: walkin cooler 43F
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment 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) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food storage containers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEE REWASHED, RINSED AND SANITIZED CONTAINERS.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located across the walkin cooler 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the side door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the walls (employee bathroom, food storage area, mopsink) and tiles on floor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls in the food prep area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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06/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about House Of Fortune, 6715 Lowell Ave, Mclean, VA 22101 »