- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw ground beef and raw beef roast ober lettuce in the two door upright refrigerator.
Correction: The upright refrigerator has limited space due to a second refrigeration unit being under repair and not in use. EHS offered an alternate, temporary solugtion for the storage of the raw ground beef and raw beef roast which will reduce the chance of cross contamination. The refrigerator was rearranged to prevent cross contamination. EHS provided a guide sheet to manager showing acceptable storeage of raw and ready to eat foods. Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Provolone cheese sliced in bulk and packeaged, bulk opened deli meat.
Correction: Manager dated the above foods .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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03/31/2016 | Risk Factor | |
- Critical: Demonstration of Knowledge/Employee Health Policy - Diseases or Medical Conditions
Observation: The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition.
Correction: The person in charge or certified food manager is responsible for knowledge, of at least the primary foodborne diseases (the Big 5) and medical conditions, to determine possible restriction or exclusion of food employees.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: raw sausage and raw meat were observed stored above vegetables and other ready-to-eat food inside the refrigerators.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored in a manner that would prevent cross contamination. Store all raw foods together and below cooked foods or ready-to-eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and cutting board.
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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: interior surfaces of 1) 3-door Beverage Air prep cooler, 3-door upright cooler, 3-door upright freezer,
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.The interior surfaces of the refrigerators and freezer are to be maintained in clean condition at all times to prevent food contamination. Clean spills soon after they occur to prevent debris and dirt build up.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Correction:
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: Grill
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The sucfaces of the hand washing sinks ared in need of cleaning.
Correction: Surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (repeated violation)
Observation: Single service plastic spoons, forks, and knives were found displayed or dispensed with the food or lip-contact surface facing customers.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door to the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather striping at the base of this door to prevent entry of insects and other vermin and contaminate food.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors under the grill, stove, refrigerators, freezer, 3-vat sink, and mop area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors more often to prevent debris and grease accumulation and attraction of pest.
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11/18/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.(employee observed washing his hands).
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw meat containers and tray observed stored above ready-to-eat foods such as Caesar salad dressing and saucer kraut.
Correction: 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. Store raw animal foods below ready-to- eat foods to prevent cross contamination which may lead to possible foodborne illness.(Raw meat relocated to be below ready-to-eat food)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. A wet rowel was noted on the table at the slicing machine station.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:3-door beverage air upright refrigerator. meat balls and pork BBQ were not date marked.
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.(Prep Dates were marked on each food container accordingly).
- 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 BLEACH and a QUATERNARY AMMONIA COMPOUND test kits to check the concentration of the two sanitizers used on premises.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. The concentration of chlorine the wet towel solution was in excess of the minimum required.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: grills.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Styro foam cups were observed stored unprotected at the lemonade and tea station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Plastic forks and spoons were found handled, displayed or dispensed with the food or lip-contact surface facing customers.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. Display the forks, spoons, and knives so that the handles face customers or the handles up.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Plumbing / Maintained in Good Repair
Observation: The base of the faucet at the 3-compartment sink leaks
Correction: Repair the faucet to stop the leak. Maintain the plumbing of equipment in good repairs at all times.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back =door entrance into the kitchen and work areas.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent food and food contact surfaces from being contaminated by insects and rodents who may gain entry through the gap at the base of this door.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical bottles were found stored next to beverage and food.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Chemical bottles were relocated away from beverage and food)
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04/02/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed calibrating thermometers, air drying procedures, and date marking.
EHS provided information on date marking and cross contamination of food.
- 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: sausage gravy inside of 3dr prep cooler and sliced tomatoes inside of 2dr Raetone unit
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. All foods that were prepared 24 hours or more were date marked at time of inspection.
- 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.
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07/29/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within 10 business days. Call Edward Nantamu, Senior Environmental Health Specialist at 703-246-8485 to report compliance. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review
Water heater: State Sandblaster Model SBS 6565NE200 BTU 65000,.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The rack shelves in the refrigerators are rusted, not smooth and not easily cleanable:
Correction: Repair/paint/replace all rusted racks in the refrigeration units. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: EMERSON MICROWAVE
Correction: REMOVE THE MICROWAVE FROM FACILITY.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.
- Plumbing / Maintained in Good Repair
Observation: The handwashing sink in the kitchen leaks
Correction: Repair the leaking sink. A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that tiles around the sink in the men's bathroom broken/pealing off the wall
Correction: Repair/replace the tiles. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed accumulation dirt around hand washing sink in the kitchen 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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04/17/2014 | Pre-Opening | |
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