|Facility Type:||Full Service Restaurant|
|Inspection date:||November 01, 2012|
|Number of critical violations:||4|
|Number of non-critical violations:||8|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)||Corrected During Inspection 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.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef and raw fish in 2dr combo prep freezer and cooler|
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).
|4-501.114(A)||Corrected During Inspection Critical Repeat 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 dish machine with a concentration of 0ppm total chlorine. SET UP SANITIZING SINK|
A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
|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.
|4-302.12(A)|| The certified food manager could not provide a food temperature measuring device.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|3-305.11(A)(3)|| Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.|
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.
|3-304.13|| Linen napkins found used in contact with food items in prep tops|
Napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens are replaced each time the container is refilled for a new consumer.
|3-304.12(A)-(F)|| Dispensing and/or in-use utensils improperly stored between use as follows: utensils were not stored inverted and in standing water. Tongs were stored along cookline handles.|
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.
|4-502.13(A)|| Manufacturer containers were observed reused for the storage of salsa|
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
|5-205.15(B)|| handles at 3vat sink is leaking.|
A plumbing system shall be maintained in good repair.
|5-202.13|| Critical The diameter of the air gap between the water supply inlet and the flood level rim of the 3 vat sink is less than 1 inch.|
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
|6-501.11|| Repeat Observed that the tiles by back door, along food prep line (seal), and ceiling is not maintained in good repair.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.