|Facility Type:||Full Service Restaurant|
|Inspection date:||February 05, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||5|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|2-201.11(A)(1)-(5)||Corrected During Inspection 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.
|5-202.12(A)|| Water from the handwashing sink adjacent to the 3-vat sink was measured at a temperature less than 100°F (45F).|
A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
|3-402.12(C)|| Salmon served raw or partially cooked was observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Please provide the health department with a written statement from the supplier.|
Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
|3-501.16(A)(1)||Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: chiles rellenos, 130F. |
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PUT IN THE OVEN TO REHEAT TO 165F.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shrimp in Randell 4DRW at 45F. MOVED TO FREEZER WHERE THEY WERE OBSERVED TO BE COOLED DOWN TO 37F.|
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.
|5-205.15(B)|| Plumbing connections under the hand sink by the 3-vat sink piping are leaking.|
A plumbing system shall be maintained in good repair.
|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. MOP WAS INVERTED AND PROPERLY HUNG TO AIR DRY.
|6-501.11|| Observed that the wall base by the dishmachine is not maintained in good repair. Discussed with person in charge.|
Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.