Discussed active managerial control. Observed good food temperature control and handwashing.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. REMOVED DRINK FROM THE KITCHEN.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: GREASY MUFFIN PAN AND BINS, DIRTY CAN OPENER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED EQUIPMENT. DISCUSED CLEANING GREASY ITEMS AFTER NON-GREASY ITEMS AND INCLUDING THE CAN OPENER ON THE CLEANING SCHEDULE.
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03/11/2016 | Routine | |
Discussed active managerial control. There were issues with cold holding and hot holding during the last inspection on September 10, 2015. Manger implemented multiple controls to ensure proper cooling and cold holding temperatures since the last visit. Observed good sanitation and food temperature control. Line checks are performed 3 times a day. Multiple food items are checked during the line check.
No violation noted during this evaluation. | 10/01/2015 | Follow-up | |
The purpose of today's visit was to conduct a complaint inspection regarding salmonellosis after consuming kale caesar salad with tomatoes at the food establishment on three separate occasions. Discussed the complaint with the manager. Employee health policy is in place and there were no ill employees during the past three weeks. No other complaints of foodborne illness were received during the same time period. Food is obtained from approved food sources. Observed good sanitation and handwashing. Did not obsereve any cross-contamintation issues. Observed that the chicken and the tomatoes were hot holding and cold holding at proper temperatures. The caesar dressing was in the cooling process at the time of the inspection. Line checks are preformed three times a day and food temperature logs are maintained. The complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 09/10/2015 | Complaint | |
Discussed active managerial control. Line checks are performed 3 times a day and food temperature logs are maintained. Observed the manager coaching his staff and food safety trainings are done weekly.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: FALAFEL IN HOTWELL AT 123F.
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. REHEATED AND ADJUSTED UNIT TEMPERATURE.
- 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: COLDWELL- COOKED SHRIMP AT 52F, HUMMUS AT 56F
Correction: 4 DRAWER DELFIELD COOLER- QUINOA AT 48F, WATERMELON AT 50F, BROCCOLI AT 46F
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09/10/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the serving area 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surface of the ice chute at the self service area 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.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: Boxes of wrap straws were found in one of the restrooms cabinets.
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. ----Moved away from the restroom.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors at junction inside the walk-in cooler is 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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04/22/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken 120F, chicken 105F both in winston warmer
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. CFM reheated chicken up to 165F and above
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09/29/2014 | Routine | |
The purpose of this visit was to conduct a follow-up inspection for the proper storage of food-contact surfaces. EHS observed food-contact surfaces removed from the bathroom storage closets and saw that they were stored by cashier area and in other storage closets. EHS and CFM discussed possible options to create more storage space. CFM also provided copy of picture ID card. facility is now in compliance.
No violation noted during this evaluation. | 05/02/2014 | Follow-up | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complainant allegedly observed single-service items (cups and lids) stored in the toilet room with the storage door open and that the hand dryer was unsanitary (hands touching space area to dry hands). The hand dryer was observed cleaned and due to the design of the dryer, spacing for hands is not possible to move unless facility removes original dryer and replaces with a different brand. CFM stated that the facility does store single-service items and chemicals and toilet items in the storage space in the toilet room. EHS observed storage space in toilet room but door was closed and that single-service items were stored in the space. EHS discussed with CFM about potential solutions to have storage elsewhere. A follow-up will be conducted on/about May 2 to verify new storage space. Based on today's observations and discussions, complaint is partially confirmed.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: packaged single service items were found stored in the toilet room (right side by service line)
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
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04/21/2014 | Complaint | |
- 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: a) quinoa-farro mix 130F, falafel 123F, cooked chicken 126F all in winston warmer, b) bacon 125F on hot plate
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. all items were reheated up to 165F and higher
- 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: goat cheese 60F, cooked shrimp 48F, pesto dressing 47F, feta cheese 48F all at service lines
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. items were put back in the walkin cooler and were portioned lower and ice baths were created.
- 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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04/21/2014 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 127F, cooked falafel 127F, cooked quinoa 128F in winston hot hold.
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. CFM turned up equipment and reheated items to 165F and up
- 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: 1) alfafa sprouts 54F, cooked broccoli 44F, cooked quinoa 54F, cooked shrimp 47F, cooked mushrooms 50F at salad top cooler, 2) cooked broccoli 48F in 4drawer front cooler, 3) goat cheese 51F in croton cooler, 4) caesar dressing 56F in dressing 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. items at salad cooler were changed out, 4drawer and croton cooler items were put in the walkin cooler, cesar dressing and other dressings were put in bev air cooler
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: continental 2dr cooler
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that clean single-use utensils were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the oven is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/14/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit us delivered to you. No equipment changes/replacements/additions are allowed without approval by Health deaprtment.
No violation noted during this evaluation. | 10/18/2013 | Pre-Opening | |
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