The purpose of this visit is to conduct a routine inspection. Employee health policy in place. Sanitizer observed within acceptable limits. Manager has test kit. Observed proper handwashing and glove use during today's visit. Thank you.
No violation noted during this evaluation. | 01/11/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed employee health and hand washing policy.
- Physical Facilities Good Repair
Observation: Observed that the light bulb in the food prep area is blown out.
Correction: Replace the light bulb to allow for proper functionality of the food prep area.
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01/22/2015 | Routine | |
Today’s inspection 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.
*Please assure refrigerated prep top and hot well are at proper cold holding and hot holding temperatures in the morning before placing potentially hazardous food on them.
*Quaternary ammonium dispenser is at lower end of the acceptable concentration. Please fix it to dispense a little higher concentration.
**Fax and provide NoVA CFM certification by June 26, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please 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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked steak (50F), cooked chicken (47F), cooked egg (44F) in 2dr prep cooler. Observed cooler temperature at 45F.
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. Potentially hazardous foods were discarded. Thermostat was lowered. Observed 41F.
- 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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06/12/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
- 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: sliced tomato (50F), cooked bbq chicken (50F), sliced cucumber (reference, 51F), sliced ham (51F), tofu patty (50F) in walk-in cooler - manager discarded all potentially hazardous food.
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: walk-in cooler, 2dr prep cooler.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 3-vat with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used as a dumnp station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction:
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04/25/2013 | Routine | |
| No violation noted during this evaluation. | 04/25/2013 | Follow-up | |
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