The purpose of today's visit was to conduct a routine assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees to create wet wiping buckets filled with chlorine sanitizing solution daily upon store opening to be used on cutting boards and other food contact surfaces. Remind employees to store wet wiping cloths in sanitizing solution between uses throughout the day.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
The purpose of today's visit was to conduct a routine assessment. The thorough food training and employee health training of employees is apparent through their demonstration of knowledge and safe food handling practices. Please continue to train employees in this manner as a means to protect public health. Also, it is advised not to fill pans located in cold wells at service line above the fill line. Items above the fill line are subject to reaching cold holding temperatures above 41F and are at risk of bacterial growth that could lead to food-borne illness.
No violation noted during this evaluation. | 01/28/2015 | Routine | |
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.--OBSERVED HOT WATER AT THREE COMPARTMENT SINK AT 90F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature less than 100°F.--OBSERVED WATER AT HAND SINK TO BE 88F.
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.
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02/04/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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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10/29/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water Heater: AO Smith DRE 52 100
Dish Machine: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.--OBSERVED BAG OF ONIONS ON 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.--CFM REMOVED ONIONS FROM FLOOR AND HUNG THEM UP.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 spray bottle with a concentration of 10 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 EMPTIED CONTENTS OF SPRAY BOTTLE AND PREPARED NEW SANITIZING SOLUTION AT 50PPM.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- 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.--OBSERVATION: NO HANDWASHING SIGNS IN MENS AND WOMEN'S RESTROOMS, WHICH ARE USED BY EMPLOYEES.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. --CFM PLACED HANDWASHING SIGNS IN MENS AND WOMEN'S RESTROOMS.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.--OBSERVED MOP IN DIRTY MOP WATER.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.--CFM REMOVED MOP FROM WATER AND HUNG UP TO AIR DRY.
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02/15/2013 | Routine | |
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. An air break was not provided for the wash and rinse basins of the 3 vat sink
Correction: Provide an air break for the wash and rinse basins of the 3 vat sink. A plumbing system shall be designed, constructed, and installed according to Law.
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12/20/2012 | Pre-Opening | |
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