|Facility Type:||Full Service Restaurant|
|Inspection date:||January 22, 2013|
|Number of critical violations:||(unknown)|
|Number of non-critical violations:||(unknown)|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)|| Critical Repeat 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. Provided Food Manager Fredy a copy (Red Folder) of documents to accomplish this important goal.
|2-201.11(D)|| Critical Repeat The Person in Charge did not ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or history of exposure as specified under 2-201.11(A)(1)-(5) was excluded OR in compliance with removal, adjustment or retention of exclusion and restriction. The Food Mgr. Fredy had the "decision tree handout" posted, but when questioned, and informed of it use, appeared unaware its usefulness. |
The Person in Charge shall ensure that a food employee who exhibits or reports a symptom, or who reports a diagnosed illness or a history of exposure as specified under 2-201.11(A)(1)-(5) is excluded and in compliance with removal, adjustment or retention of exclusion and restriction.
|3-101.11||Corrected During Inspection Critical Repeat The following food item(s) is observed to be unsound or adulterated: Baked ham @ In walk-in refrigerator. (No date code, no cover, and did not appear in good condition.)|
ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Food Mgr. Fredy discarded ham, after recomendation.
|3-302.11(A)(4)|| Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Ham and corned beef hash @ Walk-in and Mayonaise @ 4 door upright refrigerators.|
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Ham was discarded.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced cheese, cold cuts, cole slaw @ 4 door refrigerator|
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. Move all items to walk-in refrig.
|3-501.18(A)(1)-(3)|| Critical Repeat Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: No date markings observed on any item in both refrigerators. |
Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen); or 2) is in a container or package that does not bear a date or day. Ham (Uncovered) did not appear to be in good condition, was discarded, as recomended.
|3-603.11(A)|| Critical Repeat A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: French Toast|
If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
|4-501.11(B)|| Repeat The door gaskets of the following unit(s) are (missing, damaged): Four door refrigerator (Bottom left door) and Basement Freezer.|
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|4-702.11|| Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: Meat slicer and cole slaw (cabbage) shredder.|
All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|4-703.11(C)||Corrected During Inspection Critical Repeat Soap was in counter top and equipment sanitizer solution.|
Only use sanitizer solution and water.
|5-501.115|| Repeat Trash and litter were observed adjacent to the refuse container outside the facility going toward creek.|
Entire property and business effected property needs to be kept clean.
|6-202.11(A)|| Repeat Light bulb(s) in the facility kitchen and basement are not covered by a protective shielding.|
Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
|6-501.11|| Repeat Observed that the Floor tiles @ Mens room and Hand sink counter top is not maintained in good repair. Basement floor was wet with significant puddles in one area and a drip of liquid in another. |
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Hiring licensed professionals is recomended.
|6-501.111(C)|| Critical Repeat Methods are not being used to control pests. Signs of rodents in basement|
Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Seal out rodents and hire a licensed professional exterminator.
The following hazard(s) have been corrected since the last inspection.
|4-501.114(A)||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 Dishware @ WareWashing Machine ADS Model AF-3D with a concentration of close to zero ppm total chlorine.|
|6-301.14||Observed that the sign that notifies food employees to wash their hands is not clearly visible.|
|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.|