The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: one door upright cooler -- ready-to-eat items such as tomato sauce, ice cream, bags of leftover beside raw pork
Correction: DISCUSSED WITH MANAGER. MANAGER SEPARATE READY TO EAT FOOD ITEMS FROM RAW FOOD ITEMS. Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: stove area, microwave, push cart, freezer.
Correction: MANAGER NOTED THAT THE KITCHEN IS SHARED, AFTER THE WEEKEND IS WHEN FACILITY IS BEING CLEANED. MANAGER STARTED CLEANING PROCESS. 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.
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03/14/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. No violations observed. Observed facility clean and organized.
No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
The facility has one working refrigerator. The other are broken and not use, facility advised to repair at least one of the broken refrigerators to have at least a back up fridge
- Food Storage / Preventing Contamination
Observation: Food , disposable cups being stored on the floor..
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.
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03/11/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: pizza sauce, tuna salad, nacho cheese - True 2DR cooler, american cheese - Continental 2DR cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled foods.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: corn datemarked 2/27/14
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of pizza sauce, tuna salad.
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.
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03/11/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
EHS provided manager with date marking handout.
- 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: Pepperoni
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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10/23/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State sandblaster CSB120-365SFEX
Dish machine: n/a
EHS provided manager employee health policy
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
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05/03/2013 | Routine | |
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