Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all digital food thermometers in ice water to 32f at least once a week to ensure accuracy.
3. Management should ensure staff keep wet towels in red buckets with Quaternary ammonium sanitizer at a concentration of 150-400ppm between uses and store spray bottles with chemicals properly on carts.
4. Management should ensure staff are cleaning and sanitizing everything they see and touch frequently to remove debris and set up the 3-vat sink every morning.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Ice cream freezer in the back area, 2. 2DR Flat Top refrigerator #4, 3. Fruit freezer, 4. Sorbet freezer, 5. 2DR Flat Top refrigerator #3, 6. 2DR Flat Top refrigerator #2.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER WILL PURCHASE NEW AMBIENT AIR THERMOMETERS FOR ALL REFRIGERATION AND FREEZER UNITS AS NEEDED.
- Certified Food Manager/Certificate Process
Observation: 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.
Correction: 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). A copy of the photo identification card can be EMAILED to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER WILL OBTAIN THE REQUIRED PHOTO ID CARD WITHIN 10 BUSINESS DAYS AND EMAIL A COPY OF THE PHOTO ID.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose extending below the flood level rim of the 3-vat sink.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap. DISCUSSED WITH MANAGER. MANAGER HAS CALLED FOR THE PLUMBER TO RAISE THE SPRAY ARM.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the 3-vat sink are leaking.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH MANAGER. MANAGER HAS CALLED FOR A PLUMBER TO REPAIR THE LEAKS.
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11/24/2015 | Routine | |
Just outside 1st floor entrance to Nordstroms. Food prep from Nordstrom's Cafe (also grease trap). Has dish machine - chlorine sanitizer only - all utensils washed in 3-Vat sink first. TPHC: timer used for self-serve coffee creamers.
No violation noted during this evaluation. | 01/15/2015 | Routine | |
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored with handle in ice.
Correction: 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.
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02/05/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: with handles above ice (for ice scoops).
Correction: 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. ICE SCOOPS WERE REMOVED TO WASH AND THEN STORED PROPERLY.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Cooler #2.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PERSON IN CHARGE PROVIDED AN AMBIENT AIR THERMOMETER FOR COOLER #2.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that containers of cleaning chemicals are not labeled to identify the chemical material.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. CONTAINER WAS EMPTIED AND STORED IN ANOTHER LABELED CONTAINER.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quaternary ammonia solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. SANITIZER AT 500 PPM WAS DILUTED TO 200 PPM.
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05/03/2013 | Routine | |
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