The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444
Please fax/email a copy of the photo identification issued from ORS Interactive Inc by March 22, 2016.
Please fax/email a copy of the service invoice for the floor basin by March 30, 2016.
*Note: Time on report reflects inspection time only.
- 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: TA two door glass cooler -- avocado in same container as raw eggs
Correction: MANAGER ORGANIZED COOLER TO PREVENT CROSS CONTAMINATION. CROSS CONTAMINATION TEMPLATE WAS DISTRIBUTED. 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation -- touched raw eggs then handled ready to eat food items.
Correction: EHS REMINDED FOOD EMPLOYEE TO CHANGE GLOVES OFTEN. EHS NOTED THAT GLOVES ARE SIMILAR TO HANDS THAT NEEDS TO BE WASHED OFTEN TO PREVENT CROSS CONTAMINATION. FOOD EMPLOYEE CHANGED GLOVES. If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice (107'F) and pork (87'F) sitting on counter.
Correction: MANAGER REHEATED FOOD ITEMS. EHS DISCUSSED THAT IT IS IMPORTANT TO KEEP FOOD ITEMS EITHER HOT OR COLD. 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.
- 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: MANAGER WILL FAX/EMAIL A COPY OF THE CFM CARD ISSUED BY ORS INTERACTIVE, INC. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Observe flooding on floor. The floor basin below three compartment sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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03/15/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
Please ensure:
1) to wash, rinse, and sanitizer all food contact surfaces when contaminated.
2) that no food contact surfaces are hanging next to the trash/sink due to contamination.
3) to monitor the ambient temperature of the walk-in cooler to ensure proper cold holding of 41'F or below.
4) date mark ready-to-eat or potentially hazardous food items that are not used or discarded within 24 hours.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- 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: salsa (48'F), pork (46'F), and soup (48'F) in walk-in cooler.
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. ITEM WAS DISCARDED. MANAGER LOWERED THE TEMPERATURE OF THE WALK-IN COOLER TO ENSURE PROPER COLD HOLDING TEMPERATURE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: rice and chicken in NSF one door upright cooler
Correction: salsa, pork, and soup in walk-in cooler
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed can opener accumulated with debris
Correction: observed can opener and ladle washed and rinsed without being sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM APPEARED 15 MINUTES AFTER INSPECTION STARTED.
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11/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/04/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
- 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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food (chicken) stored over ready-to-eat (corn) food in the Walk-in Cooler refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM relocated corn at the time of inspection.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Raw Beef in thawing in water filled pot on back-line floor.
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. Discussed with manager.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chicken soup in Walk-in Cooler cooling for greater than 12 hours observed at 49°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CFM discarded Chicken Soup at time of inspection.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Chicken Soup(Walk-in Cooler), Udon Noodles(NSF 1-dr Glass RIC), Cooked Corn Cob (TA 2-dr Glass RIC).
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Discussed with CFM at the time of inspection.
- 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 food prep sink 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 made a new batch of chlorine sanitizer testing between 50-200 ppm at time of inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives, peeler, and prep table in back prep room.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Metal and plastic food containers on drying racks at 3-vat sink 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. Discussed with manager.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Openings to the exterior of the building are present along the outer linings of the rear kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Discussed with manager.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Dry storage area and back prep-line area is in need of inspection.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Discussed with manager.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Discussed with manager.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the rear prep-line area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Discussed with manager.
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01/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: cooked collard greens in walkin cooler in large plastic container observed at 51F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- 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:
1) Kidney beans in walkin cooler observed at 48F,
2) Cooked chicken in Turbo air display cooler at 48F.
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 FREEZER TO RAPIDLY CHILL
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08/26/2013 | Risk Factor | |
Today's visit was a follow-up to the routine inspection conducted on February 1, 2013. Observed the Artic Air 1DR upright cooler again not in good repair. Please do not use this cooler to store potenially hazardous food until the unit is able to maintain 41F and below. Please use the equipment monitoring for the next two weeks to monitor the temperature of the Artic Air 1DR upright cooler, as well as the other three units. Once complete please fax to the EHS no later than February 28, 2013.. EHS recommends that the facility continue to use the equipment monitoring log after the completion of the two weeks. EHS provided manager with Food for Thought newsletter titled "How Cold Is It", equipment monitoring log and food temperature log.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration unit:---------Observed raw chicken being stored over sauce and vegetables in the walkin cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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:------cooked noodles at 47F in Artic Air 1DR upright cooler.
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.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Artic Air 1DR upright cooler observed at 47-48F.
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. MANAGER ADJUSTED UNIT AND MOVED ALL POTENTIALLY HAZARDOUS FOOD TO ANOTHER UNIT THAT IS HOLDING AT 41F AND BELOW.
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02/12/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Rheem Ruud G7575 which uses 75,000 BTU
*Dish Machine: N/A
A follow-up will be conducted between February 7-11, 2013 in order to verify that the critical violations observed today have been corrected/remain corrected.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
EHS provided manager with the following handouts: food safety and glove usage, when to wash, prevent cross contamination (Spanish), cooling log (Spanish). EHS observed cooling sign and cooling methods handout previously provided in English, Spanish and Korean.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed two food employees handle raw beef with gloved hand, then fail to wash fands before putting on a new pair of gloves.
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 AND FOOD EMPLOYEE WASHED HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the following refrigeration unit:
1) Observed raw beef (that was not frozen when placed in freezer), being stored over vegetables in the Turbo Air 1DR upright freezer,
2) Observed raw chicken & beef (that was not frozen when placed in freezer) being stored over yucca in the chest freezer,
3) Observed raw chicken being stored over cooked pork soup in the walkin cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor:---container of spiced flour for potatoes.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------observed cooked yucca being cooled overnight in a large deep plastic container covered with plastic in the walkin cooler. Observed cooked pork and cheese (pupusa filling) being cooled overnight in covered plastic containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) at the Henny Penny steam table were found hot holding at improper temperatures using a calibrated food temperature measuring device:------the majority of the food in the steam table were between 115-133F (probably due to the low water level in the steam table).
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. REHEATED.
- 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 measuring device:
1) Cooked macaroni n cheese at 44F, cooked lo mein at 50F, pico de gallo at 46F in the Artic Air 1DR upright cooler,
2) Pico de gallo at 44F in the True 2DR prep cooler,
3) Beef broth at 44F, cooked pinto bean at 44F, cooked pork soup at 44F, cooked yucca at 46F, boiled potatos at 43F and cooked pork & cheese at 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.
- 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: Artic Air 1DR upright cooler observed at 47-48F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): walkin cooler.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer black pepper container was observed reused for the storage of hot sauce.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:
1) Dicer,
2) Potato masher,
3) Slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets on coolers,
2) Hood filters.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Wall in the back prep area and mop sink area.
2) Ceiling vents.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/01/2013 | Routine | |
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