|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor Assessment|
|Inspection date:||October 01, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||1|
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 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.
|5-205.11(A)|| The handwashing facility located at the cookline is blocked by an upright 1-door freezer, preventing access by employees for easy handwashing.|
A handwashing sink shall be maintained so that it is accessible at all times for employee use. You must have both handsinks in the kitchen available.
|3-302.11(A)(3)||Corrected During Inspection Critical The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: same utensil was being used for all foods at prep top, including different types of raw meats and vegetables.|
Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
|3-302.11(A)(4)||Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: foods not in use in the refrigerators, especially raw foods.|
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.