|Facility Type:||Carry Out Food Service Only|
|Inspection date:||March 16, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||3|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-4(a)-(h)|| Repeat The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.|
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement 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 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. DISCUSSED WITH MANAGER AND PROVIDED HANDOUTS.
|3-501.16(A)(2)(a)||Corrected During Inspection Critical Repeat The following food item(s) at the True 4DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cut ham----47F,
2) Cooked sausage---44F,
3) Mozarella cheese---44F
4) Cooked meatballs---45F
5) Cooked chicken wings----43F
6) Cooked steak---43F|
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. ITEMS MOVED TO WALKIN COOLER.
|4-203.11(B)|| The food temperature measuring device is not accurate in °F:|
Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
|4-501.11(A)|| The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 4DR prep cooler observed at 46F.|
Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.