This visit was made to conduct a routine inspection.
- Critical: Employee Beverage Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee removed open drinking container during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken and raw fish were improperly stored together in the reach-in freezer. The chicken was removed from the container of fish.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crate(s) and a box were found used for the following purpose(s): storage shelf.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
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03/21/2016 | Routine | |
This visit was made to follow up to the routine food safety evaluation that was conducted on August 5, 2015. The following corrections have been made:
1. One vat in the three compartment sink has been repaired and is able to hold water in order to wash, rinse and sanitize.
2. Walls and floor junctures adjacent to the three compartment sink that were exposed last time due to repairs have now been closed and sealed.
Thank you for making these repairs.
No violation noted during this evaluation. | 08/12/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person In Charge was very helpful throughout the visit. Thank you. Provided establishment with an updated poster on Foodborne illnesses and discussed with employees.
The following issues require attention:
1. Observed one compartment in the three compartment sink was unable to hold water. Each compartment of the three compartment sink must be able to hold water in order to properly wash, rinse and sanitize utensils and food equipment. Please repair the sink so that it is able to retain water. A follow up inspection will be conducted in 7 days to confirm that repairs are complete.
2. Observed cut tomatoes on top of the sandwich prep unit were above 41° F. Please put product in the inserts on prep line only up to the fill line in order to keep time/temperature control for safety foods at 41° F or below.
3. Establishment had suffered from some minor water damage from leaking pipes in the back next to 3 compartment sink about 1 month ago. Repairs were made to the plumbing by the building management but new dry wall and floor junctures have not been completed yet. Please install a temporary covering over the exposed walls and floor junctures in order to protect food establishment from any possible contamination. A follow up visit will be conducted in 7 days.
4. Ensure that wet wiping towels are kept in a sanitizing bucket with appropriate concentration of sanitizing solution when not in use.
*Repeat observations are subject to civil penalty
- 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: Green beans in walk in refrigerator and spring rolls in reach in freezer were observed uncovered.
Correction: Foods shall remain covered at all times. Person In Charge covered these food items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping towel was observed sitting on top of cutting board at sandwich prep line.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomatoes on top of prep line refrigerator were measured at 55° F, cut watermelon in self serve buffet were measured at 47°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Cut tomatoes to be removed and placed in walk in refrigerator. Cut watermelon to be removed from buffet line and replaced.
- Plumbing / Maintained in Good Repair
Observation: One compartment in the 3 compartment sink is not able hold water.
Correction: All three compartments in the 3 compartment sink must be able to hold and retain water in order to properly wash, rinse and sanitize all food equipment and utensils. Please have the 3 compartment sink repaired in order to hold water. A follow up inspection will be conducted in 7 days to verify that the sink is functioning properly.
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable.Observed missing dry wall in the back adjacent to 3 compartment sink where there had previously been water damage in the building. Plumbing had been repaired by building manager as per Person in Charge but they are waiting for permanent repairs to take place to put in new dry wall and re-seal the walls and floor junctures.
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable. Please place a temporary cover over the exposed parts of the walls and floor junctures until the permanent repairs can be completed in order to be covered, smooth and easily cleanable. A follow up inspection will be conducted in 7 days.
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08/05/2015 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager did not know how long to exclude a sick employee with diarrhea or vomitting (process tree in English and Spanish reviewed with facility)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Plumbing Fixtures Cleanable
Observation: The (faucet/fixture) was not easy to clean because the component is damaged or condition is in poor repair (plastic covering top and bottom of faucet)
Correction: A plumbing fixture such as a hand washing sink, toilet, or urinal shall be easily cleanable.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the wash basin at 3 compartment sink are leaking (repair lever/stopper so that basin can be properly filled)
Correction: A plumbing system shall be maintained in good repair.
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03/17/2015 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives (sanitize basin was not set up at beginning of inspection, stopper for basin is leaking) sani bucket was set up temporarily
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
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11/19/2014 | Risk Factor | |
This visit was made to conduct a follow-up. R. Stradling asked that I come by today to check up on the situation for the handsink. Facility is still voluntarily closed and has said that they will not prepare food but will sell pre-packaged beverages and pre-packaged grocery items. Parts for the handsink are still on order and may be installed today. Facility has provided an email to all tenants in building saying store is closed.
No violation noted during this evaluation. | 11/17/2014 | Other | |
This visit was made to conduct a risk assessment (could not complete inspection). Upon inspection noticed that handwashing sink was under repair. No other handwashing sink is available in the facility. Bathrooms are not near the kitchen and are located in the office building hallway. Manager stated employees had been using mopsink for handwashing. Facility closed (closing at 3 pm) until re-opened by the health department. Plumber stated that parts have been ordered and will be shipped this weekend. Please call Adriane Guerreiro (703) 746-4910 as soon as soon as facility is ready to re-open.
No violation noted during this evaluation. | 11/14/2014 | Other | |
- 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet soiled towel stored on top of cutting board (corrected)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (foods prepared in the morning are placed in walk in to cool covered in plastic)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sliced meat, tuna salad, chicken salad
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/1 they shall be date marked with a "use by" date not exceeding 7/7.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used on walk in floor
Correction: walk in floor is damaged
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device (thermometer provided)
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the faucet for handsink is not maintained in good repair (faucet leaking so hot water being turned on and off by valve)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/29/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (observed employees not using paper towels to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open drinking container in kitchen)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 2 raw shell eggs over ready to eat foods in walk in
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Items for salad bar are tightly covererd in plastic while cooling. (foods prepared from ambient temperature must be cooled to less than 41F within 4 hours)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: some foods in walk in that were prepared yesterday i.e: tuna, soup collard greens
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 3/1 they shall be date marked with a "use by" date not exceeding 3/7.
- Physical Facilities Good Repair
Observation: Observed that the faucet at handsink is not maintained in good repair (faucet leaking so hot water valve was shut off at beginning of inspection)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution was measured in excess of 200 ppm (in sani buckets).
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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03/28/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Employees shall not have bare hand contact with ready to eat foods. They shall wear gloves or use a utensil such as tongs or deli tissue.
2) Keep all employee items (drinks, personal belongings, food, etc.) separate from retail food and food prep areas.
3) Store all food items at least 6 inches off the floor, and label all working containers (buckets, bottles, etc.) with the common name of the food item
4) Make sure cold items on salad bar stay under 41 degrees F. I would suggest deeper metal containers and keeping them covered as much as possible. Also make sure the items are 41 degrees F or less before putting out on bar.
Repeat violations are subject to civil penalty.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (Observed open coffe mugs in front and back prep areas).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.(PIC removed cups)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Employee handled bagel with bare hands before/during wrapping in deli tissue).
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (flour containers, sauces, and bottles of water for grill)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. (PIC labeled containers with marker)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed produce on floor in walk-in)
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.(PIC moved items off floor)
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination after receipt and during storage due to the condition as described: (Observed employee food items stored next to and above retail food items)
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. (PIC separated employee items from retail items)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed frozen deli meats thawing on counter).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. (PIC moved meats to walk-in)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: salad bar items including cut melon, tuna salad, pasta salad.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be eaten or discarded within 4 hours. Advised PIC to keep in deeper metal containers and cover as much as possible).
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: (Chlorine sanitizer solution) being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. (chlorine sanitizer solution in wiping cloth bucket was >200ppm)
Correction: Utilize only (chlorine sanitizer solution) that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. (PIC diluted the solution to 50 ppm)
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12/02/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands for 20 seconds. Corrected with instruction from EHS.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the reach-in freezer unit. Raw steak is improperly stored above French fries in the reach-in freezer.
Correction: 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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: the ham at the make table is 49°F. Discard the ham at 2:00pm.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Plumbing / Maintained in Good Repair
Observation: No hot water is provided at the kitchen hand sink.
Correction: A plumbing system shall be maintained in good repair.
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08/07/2013 | Routine | |
no violations
No violation noted during this evaluation. | 03/29/2013 | Risk Factor | |
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