The purpose of this visit is to conduct a risk factor assessment.
A certified food manager must always be present at the establishment during operation of the facility.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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11/19/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. ONLY A COMMERCIAL LICENSED PEST OPERATOR MAY USE CHEMICALS TO TREAT PESTS. REMOVE HOUSEHOLD TOXIC MATERIALS FROM THE ESTABLISHMENT.
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05/08/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 10/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. CFM agreed to obtain proof of successfully passing the CFM exam no later then the end of June 2014. EHS provided manager with and discussed the following handouts: CFM guidelines, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and a Food temperature log.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the Turbo Air 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Shredded cheese at 50F,
2) Cooked rice at 45F,
3) Cut honeydew at 45F
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. DISCARDED SINCE ABOVE ITEMS WERE IN COOLER OVERNIGHT AND FACILITY JUST OPENED FOR SERVICE AND UNIT WAS OBSERVED HOLDING AT 50F
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ----------Turbo Air 2DR prep cooler holding at 50F.
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. MANAGER ADJUSTED THE TEMPERATURE ON THE UNIT AND EHS OBSERVED UNIT HOLDING AT 41F BEFORE END OF INSPECTION. PLEASE CONTINUE TO MONITOR THE COOLER TO VERIFY THAT IT CONTINUES TO HOLD AT 41F OR BELOW.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) previously possessed the CFM card issued by ORS Interactive, Inc that expired three weeks prior and has not taken the food safety exam again to have a renewal card issued.
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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05/13/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
- 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 rice scoops being stored in still room temperature water.
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.
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09/12/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: No paper towels at handsink.
Correction: Paper towel dispenser was fixed.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Pesticide and chemical (WD40) stored in kitchen, alog with personal belongings (toothpaste, mouthwash)
Correction: Move toxins and personal belongings so they are not with food, clean equipment, utensils, etc.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Pesticide observed in kitchen.
Correction: Pesticide was discarded. Do not spay pesticides, you must contact a licensed commercial pesticide applicator.
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12/11/2012 | Routine | |
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