|Facility Type:||Fast Food Restaurant|
|Inspection date:||October 02, 2012|
|Number of critical violations:||4|
|Number of non-critical violations:||10|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|46-37(a)-(h)|| The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.|
Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
|46-34(a)|| Critical The establishment has not posted the permit to operate in a conspicuous location. In addition, the corporation name has been changed. |
The Health Department permit shall be posted in a location that is visible to the customers. *****Within 48 hour make application with the health department to update corporation name and provide paperwork indicating corporation name change.
|2-201.11(A)(1)-(5)|| Critical 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."|
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); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435. Red folder with a complete employee health policy was provided to CFM during time of inspection.
|3-301.11(B)||Corrected During Inspection Critical Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: employee used bare hand to handle RTE tomato which was not yet cut and stored in prep fridge.|
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. Asked employee to wash the tomato and place back into the refrigerator with gloved hand.
|6-301.11||Corrected During Inspection Observed that hand soap was not provided at each handwashing sink. Back handwashing sink missing soap|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|6-301.14||Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Back handsink missing handwashing sign.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|5-205.11(B)||Corrected During Inspection Observed the handsink at the front location being used to store used trays.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM was asked to remove trays from handsink.
|7-201.11(B)||Corrected During Inspection Critical Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottle of sanitizer observed above single use plastic cups as well as prep line.|
All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Asked CFM to remove spray bottles. Training provided about proper chemical storage during time of inspection.
|3-501.15(A)-(B)||Corrected During Inspection The following methods used for cooling were not adequate to facilitate proper cooling: Placing sliced tomatoes on top portion of prep cooler at a temperature higher than 41F|
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Cool tomatoes to 41F before placing on top portion of prep cooler.
|4-203.11(B)|| The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Temperature measuring device missing battery.|
Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Provide missing battery for temperature measuring device.
|4-903.11(A)||Corrected During Inspection Observed that clean ice scoops were stored in an manner that exposed the item(s) to contamination, on top of ice machine.|
Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
|4-903.11(D)|| Observed boxes of plastic cups stored directly on floor.|
Elevate all single use items at least 6 inches off the floor on approved shelving.
|6-501.16||Corrected During Inspection Observed that mops are improperly stored between use.|
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. CFM was asked to hang wet mops so that they are able to air dry and dump out dirty mop water.
|6-501.114(A)|| Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Cardboard boxes as well as unused items located behind walk-in freezer should be removed or elevated at least 6 inches from the floor on approved shelving.|
Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.