The purpose of this visit was to conduct a risk factor assessment.
During inspection noted that PIC had written information outlining AMC in Spanish. Please use this information to begin AMC in your facility.
Please email me a copy of the menu containing the complete consumer advisory on both the Ceviche Mixto and Breakfast Salvadoreno by December 7, 2015. Additionally please email me the parasite destruction letters from your purveyors by December 7, 2015.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label - clams
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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).tilapia, trout
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.EXPLANATION OF PARASITE DESTRUCTION GIVEN TO THE CFM IN SPANISH
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed salsa at 65F on the counter
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.DISCARDED
- 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 tamales, pupusa filling, cooked pork
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.GAVE CFM DATEMARKING INFORMATION IN SPANISH, ALL ITEMS DATEMARKED
- Critical: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Breakfast Salvadoreno not asterisked on the take out menu or the restaurant menu, ceviche not asterisked on the restaurant menu
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins 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: 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.
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11/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please email to me the parasite destruction information for the tilapia.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.Clams
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- 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).Tilapia
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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed sliced tomatoes at 53F after being sliced 4 hours ago
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling of sliced tomatoes.
Correction: Cooling foods used be done rapidly by: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked yucca at 74F on a prep table, salsa at 62F in a metal container with an inch of water and ice
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.DISCARDED
- 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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along both Beverage Air prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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: inside of both Beverage Air prep refrigerators and the walk in
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor behind the cookline, floor/wall juncture in the dry storage area, walls under the dishmachine are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed chlorine stored on a box of potatoes, dish soap stored above spices
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.BOTH ITEMS MOVED TO CHEMICAL STORAGE SHELF
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05/19/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED STAFF EATING SOUP AND OTHER FOOD NEXT TO THE PREP AREA WITH BOWLS PLACED OVER CUTTING BOARDS.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH CFM, ITEMS WERE REMOVED AND STAFF INSTRUCTED TO ONLY EAT IN DESIGNATED AREAS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN AND RAW BEEF STORED IN THE SAME PAN IN THE WALK IN FREEZER AND RAW CHICKEN STORED OVER RAW BEEF IN THE WALK IN FREEZER
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). DISCUSSED WITH CFM THE PUBLIC HEALTH REASONS TO AVOID CROSS CONTAMINATION AND PROVIDED ILLUSTRATED HAND OUT IN ENGLISH AND SPANISH. CFM MOVED THE ITEMS AND REARRANGED THEM CORRECTLY DURING THE INSPECTION.
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11/24/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a RISK FACTOR 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.
Thank you for correcting a significant number of violations listed during the 13th Jan 2014 inspection. At this inspection further discussion was conducted with CFM on cleaning of ice bins and ice being a source of food. Please continue to store your shellfish tags for 90 days and mark each tag with the date the bag becomes empty. Fax invoice for refrigerator repair within 10 days to 703-653-9448 ATTN: A 1.
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: 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: OBSERVED GREEN SAUCE AT 53F AND WHITE SAUCE AT 51F IN THE 2 DR REFRIGERATOR (BLACK)
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.MANAGER MOVED THE ITEMS . DO NOT USE UNIT TO STORE PHF TILL REPAIRED AND ABLE TO MAINTAIN FOOD TEMPERATURE AT 41F OR BELOW. FAX INVOICE OF REPAIR TO 703-653-9448 ATTN: A 1 IN 10 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED VISIBLE BLACK MOLDY SUBSTANCE AND DEPOSITS ON THE INSIDE OF THE ICE MACHINE LOCATED BEHIND THE FRONT COUNTER.
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.DISCUSSED WITH MANAGER WHO WILL ARRANGE TO CLEAN THE ICE MACHINE AFTER CLOSE OF BUSINESS SAME DAY.
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08/06/2014 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.OBSERVED THAT TAGS HAD NO DATE TO MARK WHEN THE LAST SHELLSTOCK WAS SOLD/SERVED.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.CORRECTED: DISCUSSED WITH CFM TO DATE THE TAGS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN OVER RAW BEEF AND RAW BEEF OVER CUT FRUITS IN THE NORLAKE WALK IN FREEZER.
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). CORRECTED: DISCUSSED WITH CFM TO ARRANGE ITEMS BY TYPE AND COOKING TEMPERATURES.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BOXES OF FOOD ON FLOOR OF WALK IN FREEZER.
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
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). OBSERVED NO PARASITE DESTRUCTION LETTER FOR SALMON AND TILAPIA USED IN CEVICHE.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED COOKD YUCA IN A CONTAINER ON THE PREP COUNTER AT 47F.
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.CORRECTED: DISCUSSED WITH CFM , CONTAINER MOVED TO WALK IN REFRIGERATOR.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:OBSERVED CEVICHE IS LISTED ON MENU WITHOUT MARKING IT AS RAW OR UNDERCOOKED.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.OBSERVED NO QUAT TEST KIT TO MONITOR SANITIZING SOLUTION OF THE DISH WASHER
Correction: Obtain a QUATERNARY AMMONIA test kit.CORRECTED: EHS PROVIDED CFM WITH A SMALL SUPPLY OF QUATERNARY AMMONIA TEST STRIPS.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following uni is damaged: OBSERVED TORN GASKETS IN THE 2 DR FLAT TOP BLACK REFRIGERATOR
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED A MEAT SLICER WITH VISIBLE FOOD RESIDUES AND GRIME AND KNIVES ON THE SHELF OPPOSITE THE DISH MACHINE WITH FOOD RESIDUES ON IT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.CORRECTED: DISCUSSED WITH CFM TO CLEAN AND SANITIZE EQUIPMENT AND UTENSILS.
- 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. OBSERVED INSIDE OF THE ICE MACHINE NEAR THE SHUTE HAS VISIBLE BLACK MOLDY AREAS.
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.CORRECTED: DISCUSSED WITH CFM TO CLEAN THE INSIDE OF ICE MACHINES.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED TWO MICROWAVES IN THE KITCHEN THAT ARE LABELED FOR HOME USE ONLY.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Certified Food Manager/Certificate Process (repeated violation)
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 ATTN: SUJA. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the kitchen are not covered by a protective shielding OBSERVED MISSING COVERS FOR SOME CEILING LIGHTS IN THE KITCHEN..
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor and wall tiles near the dish machine and the area around the stove are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/13/2014 | Routine | |
- 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:OBSERVED RAW BEEF STORED ADJACENT TO RAW CHICKEN AND RAW CHICKEN STORED OVER RAW BEEF IN THE WALK IN REFRIGERATOR.
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). CORRECTED: DISCUSSED WITH CFM TO RE-ARRANGE THE ITEMS AND STORE THEM CORRECTLY.
- 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: OBSERVED COOKED PAPUSA AND BEEF FILLING IN THE WALK IN REFRIGERATOR WITHOUT A DATE MARKING
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.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- 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 PRODUCED DOCUMENTATION OF HAVING TAKEN THE EXAM BUT HAS NOT RECEIVED HIS PHYSICAL CERTIFICATE .
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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09/09/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Cut tomatoes, cooking grease in pans were observed to be uncovered- walk in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: PIC REMOVED ITEMS AND COVERED THEM.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.CORRECTED: PIC REMOVED THE CLOTHS FROM THE AREA AND STORED THEM IN A BUCKET OF SANITIZING SOLUTION.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. Observed employee using the same gloves while performing multiple tasks including food preparation.
Correction: 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. CORRECTED DURING INSPECTION: CFM INSTRUCTED EMPLOYEE ON HOW AND WHEN TO CHANGE GLOVES, EMPLOYEE CHANGED GLOVES.
- 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 open pan of cooking grease stored on floor under shelves in the walk in refrigerator
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.CORRECTED : PIC REMOVED THE PAN FROM THE AREA AND STORED ON A SHELF.
- 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: Observed dressing at 48F and juice mix at 44F in the 2Dr Black refrigerator.
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. CORRECTED DURING INSPECTION: CFM REMOVED THE ITEMS TO THE WALK IN REFRIGERATOR.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 2dr Black refrigerator, True 2 Dr glass front beverage display refrigerator,glass door cake refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 Dr Black refrigerator
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards at the prep counter are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Globe slicing machine, Trudue peeler, miscellaneous pans were observed soiled to touch and sight.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.CORRECTED : PIC REMOVED THE SMALLER UTENSILS TO THE DISH MACHINE.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the stove was being used to store utensils and spoons
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned handsCORRECTED DURING INSPECTION: CFM REMOVED THE ITEMS FROM THE SINK..
- Refuse / Area / Clean
Observation: Trash and litter were observed on the ground adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- 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.No handwashing sign at the handsink near the stove
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their handsCORRECTED DURING INSPECTION: CFM PLACED HANDWASHING SIGN AT ABOVE LOCATION..
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area under the 3 VAT sink, under the dish washing mchine, along the prep area is dirty and in need of more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.Observed a spray can of degreaser on shelf above the 3 VAT sink was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materialsCORRECTED: CFM LABELED THE CAN DURING INSPECTION..
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pollos Inka Restaurant, 668 Elden St, Herndon, VA 20170 »