The purpose of this visit was to conduct a routine inspection. CFM indicated that an additional individual is in the process of obtaining certification. It is recommended that the food establishment have multiple CFMs to ensure a CFM is present at all times during preparation and operation.
Submit a copy of new CFM license via e-mail or fax at the information provided during today's visit. If you have any questions, please call (703) 246-2444.
- Thawing / Approved Methods (corrected on site)
Observation: Observed beef thawing in container on prep table. Discussed with employees who indicated beef was to be cooked for later in the evening. Employees placed beef into walk-in cooler to properly thaw.
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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Rice on the steam tablewas observed hot holding at improper temperatures (113F, 125F) using a calibrated food temperature measuring device. RICE WAS DISCARDED AND RICE AT 163F WAS PROVIDED.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location in public view. CERTIFIED FOOD MANAGER POSTED THE PERMIT FOR PUBLIC VIEW BEFORE END OF INSPECTION..
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CERTIFIED FOOD MANAGER ARRIVED DURING 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink nearest to the prep line being used to hold kitchenware. Hand sink was cleared to encourage proper hand washing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the prep area hand sink at beginning of inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE PROVIDED.
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09/24/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Discussed grease trap and employee health policy with person in charge during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/16/2015 | Routine | |
Routine inspection.
Facility Data:
Pest control: Monthly.(last service 4/17/14)
Grease Trap: Monthly (reviewed invoice dated 2/28/14) Grease smell in kitchen, no backup observed.
Hood: Every 4 months and filters every 3 days.
(Time reflects inspection time only)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the prep sink piping are leaking.
Correction: Repair leak under the prep sink.
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04/17/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
REMINDER
COOLING
Cool foods by the following methods: (1) Placing food in shallow pans
- 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." Note: Two new employees shall to sign the agreement.
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)
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11/26/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Please fax to my attention an invoice/work order for fixing the Victory 2DR prep refrigerator within 10 days.
Do not use the prep refrigerator until it is capable of holding potentially hazardous foods (PHFs) at 41F or below. Use ice bath for the PHFs on the prep top. Change ice and monitor cold holding temperatures.
Facility Data:
Water Heater: Bradford White M II 80273sF51
Hood: Cleaned every 4 months and filters every day except Monday.
Pest Control: Every month.
Grease trap: Every week.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed tomatillo and diced tomatoes is cooling in deep plastic container with lid on.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: guacamole 51F, sour cream 54F, diced tomatoes 50F, pico de gayo 50F--prep top. Sour cream 44F, tofu 51F, pico de gayo 46F.--Victory 2DR prep refg. --Note: Put back in walk-in refrigerator. Shredded cheese 57F. --Note: Discarded.
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 / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink at front needs caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: Victory 2DR prep 56F
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the 3-vat is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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06/25/2013 | Routine | |
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