|Facility Type:||Full Service Restaurant|
|Inspection date:||December 21, 2012|
|Number of critical violations:||4|
|Number of non-critical violations:||7|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-3(a)||Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.|
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. CFM ARRIVED DURING INSPECTION.
|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.
|6-301.12(A)||Corrected During Inspection Repeat Observed that paper towels were not provided at each handwashing sink.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM PROVIDED PAPER TOWELS.
|3-302.11(A)(4)||Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: observed open containers of flour, sugar, salt, in dry storage area.|
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM STORED ALL OPEN PACKAGES IN CLOSED CONTAINERS.
|4-602.11(E)(4)|| Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.|
Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|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: In Bev. Air 2dr: sliced tomato 45F, raw beef 50F|
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. CFM MOVED FOOD TO WALK IN FREEZER.
|3-304.12(A)-(F)||Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop handle touching ice cubes.|
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. CFM REMOVED ICE SCOOP FROM ICE.
|43.1-1-5(f)|| The following items are intended for household use only and are not approved for use in a commercial food establishment: GE profile microwave, Ewave reach in freezer, whirlpool reach in freezer, Frigidaire reach in freezer.|
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
|4-602.13|| The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: prep tables, walls, ceiling fan.|
Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|6-501.11|| Observed that the ceiling tiles in the kitchen are not maintained in good repair.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|6-303.11(C)|| Repeat Observed that inadequate lighting was provided in the food preparation areas. Observed 10 foot candles by oven and walk in cooler area.|
Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.