Cafe 95 - Inspection Report

Inspection Information:

Definition of critical and non critical violations

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.
3-501.16(B)	Corrected During Inspection Critical Observed carton of raw shell eggs sitting out at room temperature next to grill Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. RETURNED TO COOLER THAT MAINTAINS 41F AND BELOW.
3-501.17	Corrected During Inspection Critical Repeat 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:-------observed several stacks of sliced american cheese without date mark in Beverage Air 2DR prep cooler. 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.
6-202.15(A)(1)-(3)	Corrected During Inspection Back door observed kept open for ventilation and opening is not protected by a screen or other effective means. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DOOR CLOSED.
4-502.13(A)	Repeat Manufacturer sour cream container was observed reused for the storage of raw chicken. 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.
6-501.19	Observed that ladies and men restroom doors are being kept open. Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
6-501.114(A)	Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. PER MANAGER USED ITEMS WILL SOON BE SOLD AND REMOVED,

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