Today a ROUTINE INSPECTION of the facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss with staff 1) Employee Health Policy for new staff 2) Concentration of sanitizer 3) 3 VAT sink set up.
QUESTIONS: Please call 703-246-2444
- 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." IT WAS OBSERVED THAT EMPLOYEE HEALTH POLICY WAS NOT COMPLETED FOR THE TWO NEW EMPLOYEES.
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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED COOKED CHICKEN AND RAW BEEF THAWING IN CONTAINERS ON TOP OF THE MICROWAVE .
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 OWNER AND STAFF THE CORRECT METHODS OF THAWING FOOD, PROVIDED HANDOUT.
- 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 3 VAT Sink with a concentration of >10 ppm total chlorine when tested with chlorine test strip..
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. DISCUSSED WITH OWNER AND STAFF ON THE CORRECTAMOUNT OF CHLORINE THAT IS REQUIRED AND ADJUSTED THE CONCENTRATION TO 100 PPM WHEN TESTED WITH CHLORINE TEST STRIP.
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01/28/2016 | Routine | |
A RISK FACTOR inspection was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss with the manager the following 1) Temperature danger zones and cold holding and cooling temperatures 2) Protecting food from contamination . QUESTIONS: Please call 703-246-2444
- 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: OBSERVED OPEN CONTAINERS OF COOKED NOODLES, COOKED CHICKEN AND CUT GREENS STORES ON THE 3 VAT SINK NEAR THE SANITIZER COMPARTMENT.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH MANAGER WHO COVERED AND MOVED ITEMS TO THE GLASS DOOR REFRIGERATOR.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Damaged single-use gloves in use by a food employee. OBSERVED EMPLOYEE WEARING TORN SINGLE USE GLOVES AND PREPARING SANDWICHES FOR CUSTOMERS.
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. DISCUSSED WITH EMPLOYEE WHO REMOVED AND DISCARDED GLOVE AND WASHED HANDS BEFORE DONNING A NEW PAIR OF GLOVES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED COOKED NOODLES AT 77F AND COOKED CHICKEN THIGHS AT 99F IN CONTAINERS ON TOP OF 3 VAT SINK AREA. AS PER MANAGER TO REHEAT AT 11 AM WHEN LUNCH HOUR BEGINS
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE MOVED INTO GLASS DOOR REFRIGERATOR FOR COOLING.
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08/18/2015 | Risk Factor | |
A ROUTINE INSPECTION of the facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as it helps to verify if any of your processes need further assessment or review.
NOTE: At this inspection further discussion was conducted with the Certified Food Manager on the public health importance of storing raw foods away from produce and cooked food. A handout on Cross Contamination in Korean and Spanish was provided . Other topics covered were storage of clean utensils and cleaning and sanitizing of food contact surfaces.
Questions: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows:OBSERVED RAW CHICKEN IN CONTAINERS STORED OVER AND ADJACENT TO PRODUCE IN THE 3 DR SLIDING GLASS REFRGIERATOR AND RAW BEEF AND RAW HAMBURGER PATTIES STORED NEAR CROISSANTS AND TATER TOTS IN THE 2DR UPRIGHT FREEZER..
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. EXPLAINED TO THE CFM THE PUBLIC HEALTH IMPORTANCE OF STORING FOODS ACCORDING TO COOK TEMPERATURES. RAW FOOD ITEMS WERE REARRANGED CORRECTLY. A CROSS CONTAMINATION HANDOUT IN SPANISH AND KOREAN WAS PROVIDED TO THE FACILITY.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED ICE SCOOP , ICE CREAM SCOOP AND SEVERAL KNIVES STORED OVER THE ICE MACHINE WITH ITS FOOD CONTACT SURFACE IN TOUCH WITH THE SURFACE OF THE MACHINE
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH CFM, THE ITEMS AND UTENSILS WERE REMOVED FOR WASH, RINSE AND SANITIZE STEPS.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of food. OBSERVED FETA CONTAINER BEING REUSED TO STORE RAW CHICKEN IN THE 3 DR SLIDING GLASS REFRIGERATOR.
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.MANAGER WAS INSTRUCTED TO DISCARD THE FETA CONTAINER AND ANY OTHER SINGLE USE CONTAINERS AFTER PRODUCT IS OVER AND NOT REUSE THEM.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch:OBSERVED SLICER WITH ACCUMULATION OF FOOD PARTICLES AND OTHER DEBRIS .
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH CFM ON CLEANING AND SANITIZING THE SLICER INCLUDING THE COMPONENT PARTS ON A MORE REGULAR BASIS.
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02/20/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. Some violations were observed repeat. Further enforcement may be deemed necessary. The report will be referred to your regular EHS for consideration. Thank you.
Due to a technical error, the following item could not be cited under #14 on the "FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS" SECTION OF THIS REPORT.
4-601.11(A) Food Contact Surfaces:( CORRECTED DURING INSPECTION). Observed utensils, such as ladels, scoops, spoons and a slicer handing over the three vat sink in clean storage which contained dried food debris on the food contact surfaces.
Corrective Action: The manager removed the utensils from clean storage and placed into the hot soapy water at the three vat sink to be washed, rinsed and then sanitized.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the sanitize basin of the three vat sink.
Correction: The food employee was redirected to the handsink and reminded that ALL food employees shall wash their hands in ONLY a designated handsink. Once at the handsink, proper handwashing was observed.
- 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. Several wet wiping cloths observed on countertops.
Correction: A foodworker gathered the wiping cloths and placed in a sanitizer solution. 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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Egg/vegetable patty 119f, cooked rice 127f, eggroll 128f all hot holding at the steam table in the customer service area.
Correction: The EHS provided instruction to the manager on the depth of the steam water, and not elevating foods on racks in the steam pans, nor placing paper barriers in the bottom of steam pans to facilitate maintaining the above foods at 135f or above. The egg/vegetable patty was reheated to 168f-172f, egg roll 168f, rice 170f and then were placed back into the steam pan. 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.
- 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 69f, on a countertop, per manager for reheating for immediate service once the lunch hour begins
Correction: Noodles discarded. Manager reminded to maintain potentially hazardous foods (time/temperature control for safety food) 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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Hamburger, eggs
Correction: Manager added the consumer advisory on the kiosk menu during inspection, since the menu board had just been redone. 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.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items such as boxes, papers, extra, unused food containers, milk/soda crates, that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Within 90 days, Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls and sides and surfaces of the grill and stove are observed with a build up of grease and grime.
Correction: Within 90 days, clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/04/2014 | Routine | |
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.
Please fax to my attention the photo certified food manager's identification card within 10 days, in addition to the invoice for the handwashing sink plumbing repair.
Time as a Public Health Control was written for all potentially hazardous food on the salad bar and buffet line.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
5-205.15(b) Observed the hot water was turned off at the supply line at the handwashing sink across from the cookline. This violation was cited at the November 27, 2013 inspection. Please fix the plumbing problem and fax to my attention the invoice within 10 days.
4-501.11(A) Observed the True glass door refrigerator (adjacent to the cash register in the customer service area) is unable to hold potentially hazardous food (PHF) at 41F. The PIC stated the refrigerator will not be used to store PHF, will only be used for sodas, drinks and non-PHF food.
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.
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the 3-vat sink - DISCUSSED WITH THE CFM ALL HANDSINKS SHOULD BE STOCKED WITH SOAP, PAPERTOWELS AND HAVE HOT WATER AND EMPLOYEES SHOULD ONLY WASH THEIR HANDS IN THESE SINKS
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed fried rice at 111F, chicken at 93-118F, chicken at 93F, hot dogs at 125 on the buffet - PIC AGREED TO USE TIME AS A PUBLIC HEALTH CONTROL FOR ALL POTENTIALLY HAZARDOUS FOOD AT THE BUFFET
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.
- 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 cut watermelon at 52F, pasta salad at 52F, hardboiled sliced eggs at 58F, cut honeydew melon at 54F - PIC AGREED TO USE TIME AS A PUBLIC HEALTH CONTROL ON A POTENTIALLY HAZARDOUS FOOD AT THE SALAD BAR, half and half (3) at 49F, 50F, 49F - 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed no sanitizer in the facility.STAFF OBTAINED CHLORINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink adjacent to the 3-vat sink
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
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 non food contact lubricant with food on the dry storage shelving
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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04/11/2014 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken and celery at 114F on the buffet - TIME AS A PUBLIC HEALTH CONTROL USED FOR THIS FOOD. THE FACILITY IS CLOSING AT NOON AND IS GOING TO DISCARD THE FOOD
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.
- 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:Observed cottage cheese at 52F on the salad bar, shredded cheddar cheese at 44F, sliced provolone at 47F - PUT IN A REFRIGERATOR TO COOL TO 41F
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: tomato 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.
- Plumbing / Maintained in Good Repair
Observation: Observed water at the handsink across from the cookline turned off at the supply line.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handsink adjacent to the slicer.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the cookline and the floor adjacent to the ice machine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.DISCARDED
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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11/27/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed an employee wash hands without using soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pork dumpling 92f, cooked chicken breast 109f at the buffet. Steam water 147f
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. Chicken breast reheated to 172f, pork dumpling reheated to 168F. Steam water reheated to 165f. Training provided to manager and staff on holding hot food hot.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Deli turkey, deli american cheese observed in the walk in refrigerator
Correction: tomato sauce in observed in the Delfield three door upright reach in refrigerator.
- 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: Cooked chicken breast in the walk in refrigerator
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back is being used to store utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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 windex cleaner and pepto bismol on a shelf above food, utensils, single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated to area near cash register.
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06/20/2013 | Risk Factor | |
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