Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major contributors to foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to document all food temperatures for cold and hot foods. Foods being received cold, foods that are hot and cooling down and foods on the service line inside refrigeration units or located in steam tables or hot holding cabinets. If foods are found out of temperature control then management should take corrective action immediately.
3. Management should calibrate all digital food thermometers at least once a week in the ice water bath to 32f to ensure accuracy.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, 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.
Correction: ALL food employees shall wash 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 of foodborne illness. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW, WHEN AND WHERE TO WASH HANDS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed a large container of beef tinga stored in a deep, covered container inside the walk-in refrigerator. The beef was 123f and was prepared less than an hour ago.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air thermometers located on the following refrigeration units are not accurate: 1. 6DWR refrigerator@pantry, 2. 4DWR refrigerator@taco, 3. 4DWR refrigerator@saute, 4. 4DWR refrigerator@grill for vegetable storage only.
Correction: Ambient air (and water) temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. DISCUSSED WITH MANAGER. MANAGER SHALL HAVE ALL REFRIGERATION THERMOMETERS REPAIRED.
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11/19/2015 | Routine | |
Present for inspection: Head Chef Luis M. Santiago Martinez, F-101107, 4-Nov-2016. Main Dish washing machine passed Thermolabel test
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken at 43F in Randell 4-Drawer Protein Cooler under grill.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Chicken was moved to cool to 41F or below.
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02/23/2015 | Routine | |
The purpose of today's visit was to conduct a general food safety training with kitchen staff. Topics covered during today's visit include employee health, sanitizing, cook temperatures, avoiding cross-contamination, and cooling requirements. Thank you for your time today. If you have any question, please feel free to call (703) 246-2444.
No violation noted during this evaluation. | 09/29/2014 | Training | |
The purpose of this visit was to conduct a risk factor assessment. Both dish machines were observed to be in good working order during today's visit. Good cooling methods at ice bath were also observed. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- 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 stored above raw beef in 4DRW refrigerator under grill.
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). PERSON IN CHARGE ARRANGED ITEMS TO PREVENT CROSS CONTAMINATION. CHICKEN WAS MOVED TO BOTTOM DRAWER.
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09/02/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken, shrimp, in 4DRW refrigerator - grill at 45F and 44F.
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. MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- 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: 4DRW refrigerator - grill at 49F.
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. TCS FOODS WERE REMOVED FROM UNIT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 4DRW refrigerator - grill
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed the ice machine to be dirty. Surfaces of ice bins, enclosed components 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.
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02/24/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to verify that the low-temp dish machine at the bar is sanitizing properly.
When tested, the dish machine was observed with a bleach concentration of 200 PPM. Dish machine is approved for continued use.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/10/2013 | Follow-up | |
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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of 0 ppm.
Correction: Dish machine was not observed in use. Person in charge instructed food employee to not use the dish machine until repaired.
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12/09/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Additional food temperatures:
Milk in Continental 1DR upright refrigerator - COLD HOLDING - 39F
Beef, brisket, pork, in Randell flat top prep refrigerator - cookline - COLD HOLDING - 35F, 35F
Sweet chipotle, nacho sauce, - HOT HOLDING - 167F, 156F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO Smith BTH-400A-100-100
Dishmachine: AutoChlor U34, AutoChlor AC-44
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: Salmon served raw or partially cooked was observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Please provide the health department with a written statement from the supplier.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: chiles rellenos, 130F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PUT IN THE OVEN TO REHEAT TO 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp in Randell 4DRW at 45F. MOVED TO FREEZER WHERE THEY WERE OBSERVED TO BE COOLED DOWN TO 37F.
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink adjacent to the 3-vat sink was measured at a temperature less than 100°F (45F).
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: Plumbing connections under the hand sink by the 3-vat sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the wall base by the dishmachine is not maintained in good repair. Discussed with person in charge.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. MOP WAS INVERTED AND PROPERLY HUNG TO AIR DRY.
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02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about La Sandia, 7852-L Tysons Corner Center, Mclean, VA 22102 »