|Facility Type:||Fast Food Restaurant|
|Inspection date:||February 15, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||5|
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.
|5-205.11(B)||Corrected During Inspection Observed the handsink behind coffee station being used wash wet rags.|
Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|3-501.17||Corrected During Inspection Critical The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cream cheese, sliced cheeses.|
Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
|3-305.11(A)(3)|| Food stored on the floor and/or food stored less than 6 inches off the floor: cans of tomatos in dry storage.|
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.
|3-304.14(B)(1)||Corrected During Inspection Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.|
Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
|3-304.12(A)-(F)||Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use as follows: 1) ice scoop's handle is touching the ice 2) whisks and long spoons are stored in standing water - should store in ice water.|
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.
|4-903.11(B)||Corrected During Inspection Coffee filters were observed stored uncovered.|
Coffee filters should be stored covered to prevent contamintation.