|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||March 26, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||2|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-4(a)-(h)|| 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)|| 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.
|6-301.12(A)||Corrected During Inspection Observed that paper towels were not provided at the handwashing sink located on the cookline.|
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|4-601.11(A)||Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: cups and knives in the serving area|
Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.