The purpose of this visit was to conduct a routine inspection.
NOTE:
- Monitor date marking on food items after taken out from the freezer (prepared at site) such as soup, beans, and other items.
- Cut the Tilapia package after taken out from freezer as discussed during inspection while thawing in walk-in unit.
- Provide a service receipt to the Health Department with in 7 days for dish washing machine and tile repair service receipt with in 90 days.
- DO NOT leave utensils in plain water next to cook line in between use.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in plain water next to cook line.
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 THE MANAGER. THE UTENSILS WERE SANITIZED BEFORE STORING THEM.
- 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: Beans, Boiled Pork, Vegetable/Chicken Soup in Walk-in 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. FOOD ITEMS WERE DATE MARKED. DISCUSSED WITH THE MANAGER.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed no chlorine concerntration in dish machine.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SERVICE THE DISH WASHING MACHINE AND PROVIDE A COPY OF SERVICE RECEIPT TO HEALTH DEPARTMENT WITH IN 7 DAYS. USE 3-COMPARTMENT SINK TO SANITIZE THE FOOD CONTACT SURFACES.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and other food contact surfaces in the dishwashing machine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ADVISED THE MANAGER TO USE 3-COMPARTMENT SINK TO SANITIZE FOOD CONTACT SURFACES.
- Physical Facilities Good Repair
Observation: Observed that the tiles under the 3-compartment sink and dish machine were broken and comming off the floor and were not maintained in good repair. Observed some water pooled on the floor.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR/REPLACE THE TILES AND MAINTAIN THE PHYSICAL FACILITY IN GOOD REPAIR. PROVIDE A SERVICE RECEIPT FOR THE REPAIR/REPLACE FOR TILE WITH IN 90 DAYS.
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02/05/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Provided three copies of hand washing signs and one copy of 3-compartment sink.
- Observed oyster in the walk-in refrigerator. The operator is temporarily serving oyster. Required the shell tags to be stored for 90 days with last sell day.
- The operator fixed the lights above the grill and griddle and hand washing sink drain during inspection.
- REPEAT violations: Hand washing cleanser not available at the sink and No paper towel at the hand washing sink.
- 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: Chopped chicken soup (45F) in the walk-in refrigerator determined to be from overnight.
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. Food item was discarded voluntarily.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the back handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided.
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08/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA).
NOTE:
- Follow the instruction to set up chlorine sanitizer solution as discussed with PIC. Use the verification kit that was provided.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Observed that the person-in-charge failed to set up sanitizer sink properly. Observed that bleach was not measured correctly to set up sanitizer sink.
Correction: Set up sanitizer (chlorine) solution to sanitize food contact serfaces. Use one cap of bleach to set up sanitizer solution at the 3-vat sink. Proper way of making sanitizer solution was discussed witht the PIC.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink by the 3-vat sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand soap was provided at the handsink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at handwashing sink by the 3-vat sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50 to 100 ppm. Verify concentration using the appropriate test kit. Test kit was provided.
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02/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation. Chlorine sanitizer final rinse dishmachine: 75 ppm.
No violation noted during this evaluation. | 08/12/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) The following physical structures are not maintained in good repair (as also detailed on 10/22/13 inspection report): surface surrounding hand sink in front of kitchen, and missing ceiling tiles above walk-in cooler. 2) Grease extractors in the exhaust hood over the cookline are in need of cleaning (as also detailed on 10/22/13 inspection report). NOTE: PLEASE REMEMBER TO PROVIDE COPY OF PARASITE DESTRUCTION LETTER FROM SUPPLIER TO HEALTH DEPARTMENT WITHIN 10 DAYS. ALSO PROVIDE COPIES OF SIGNED EMPLOYEE ILLNESS REPORTING AGREEMENTS ALONG WITH A STATEMENT CONFIRMING THAT a) SURFACES AROUND FRONT HANDSINK HAVE BEEN REFINSHED/REPLACED TO PROVIDE SMOOTH, EASILY CLEANABLE, DURABLE SURFACE
- 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. NOTE: PIC advised signed employee agreements were stored outside of the facility. Advised that copies of the agreement must be kept on site for review upon request.
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: 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: rice and beans in bulk food containers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: PIC had bulk food container lids closed.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: tilapia used in ceviche.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. NOTE: Provide copy of letter from supplier to health department within 10 days stating fish has been frozen at the required temperature and for the required time to destroy parasites..
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 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. NOTE: PIC had can opener cleaned and sanitzed.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handsink located at the warewashing area is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to the handsink.
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03/04/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer concentration in dishmachine/wiping cloth bucket: 75/100 ppm.
- Equipment / Good Repair / Operation
Observation: Both single door upright freezers have excessive frost accumulation.
Correction: Defrost both freezers as often as necessary to prevent excessive frost accumulation.
- Physical Facilities Good Repair
Observation: Observed that the following physical structures are not maintained in good repair: 1) sink vanity around handwashing sink next to hot hold unit at cookline. 2) missing ceiling tiles in area of walk-in cooler/warewashing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors over the cookline are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to minimize fire hazard.
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10/22/2013 | Routine | |
Follow-up inspection required due to two risk/interventions, and two good retail practices that were out of compliance at the 4/9/13 risk factor assessment. PIC provided documentation confirming the risk/interventions had been brought into compliance: 1) signed employee reporting agreements for all employees, and 2) letter from seafood supplier stating that fish which is served raw at this facility is frozen for the time/temperature required to achieve parasite destruction. One of two good retail practices had been brought into compliance: 1) prep cooler had a satisfactory ambient temperature. The walk-in cooler still did not have the required ambient temperature. PIC provided a service invoice dated 4/13/13 stating that a new part was required to repair the walk-in cooler, and that the part had been ordered. Walk-in cooler is currently being used for produce only
- 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.
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.
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04/19/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine chlorine sanitizer concentration: 50 ppm. Walk-in cooler and 2 dr prep cooler not maintaining required ambient temperature. All potentially hazardous stored in the walk-in/prep coolers were relocated/disposed during the inspection. Owner scheduled service of both coolers during the inspection, and advised technician should arrive prior to close of business today. PIC to provide invoice for service of both coolers to Health Dept. within 48 hours. Walk-in cooler and 2 dr prep cooler not to be used for storage of potentially hazardous food until they are restored to fully functional condition. EHS discussed public health significance of insuring all employees are fully and regularly trained in proper handwashing/glove use.
The following good retail practices were discussed during the inspection: Knives stored above 3 compartment sink remain visibly clean and sanitized, functional thermometers to be provided inside all coolers/freezer
in an easily readable location. The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR WALK-IN PREP COOLERS TO HEALTH DEPT. WITHIN 48 HOURS, PROVIDE DOCUMENTATION CONFIRMING PARASITE DESTRUCTION/FARM RAISED (PELLET FED) STATUS FOR FISH SERVED RAW WITHIN 72 HOURS, and PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPT. WTTHIN 14 DAYS. AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: baked potato. NOTE: Baked potato which was about to be served, was disposed.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). NOTE: PIC to fax copy of documentation that fish used in ceviche is farm raised (or properly frozen for parasite destruction) to Health Department within 72 hours.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: Diced tomatoes/sliced tomatoes/black bean and corn salsa in True 2 dr prep cooler, cubed cooked pork, sliced cook pork, refried beans, lamb stew in walk-in cooler. NOTE: PIC relocated diced tomatoes, sliced tomatoes, and black bean and corn salsa and all other foods from walk-in cooler and 2 dr prep cooler that had been out of temperature less than four hours and could reasonably be expected to cool to less than 41 degrees F within four hours to alternate cooler or freezer. PIC disposed of lamb stew, cooked pork, refried beans and all other foods in walk-in cooler and prep cooler that was out of temperature greater than four hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F.
- 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: lamb stew in walk-in cooler. NOTE: PIC disposed of lamb stew.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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 wiping cloth bucket with a concentration of <10 ppm total chlorine. NOTE: PIC corrected chlorine concentration.
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.
- 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. NOTE: PIC disposed of cans of pesticide.
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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04/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about La Choza Restaurant Bar & Grill, 8558-H Lee Highway, Fairfax, VA 22031 »