|Facility Type:||Fast Food Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||April 13, 2012|
|Number of critical violations:||3|
|Number of non-critical violations:||3|
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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" 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 Health 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, Chinese (traditional), Korean, Spanish, Thai, 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.
|6-301.11||Corrected During Inspection Repeat Observed that hand soap was not provided at each handwashing sink.|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|6-301.12(A)||Corrected During Inspection 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.
|4-602.11(E)(4)|| Repeat Surface of ice bins 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.
|4-601.11(A)||Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: knives stored in between wall and equipment|
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheese and sauce on prep table|
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.