Discussed active managerial control.
Note to Manager:
1) Please repair Walk-in-Cooler A floor.
2) Provide lightbulb covers above pizza station.
No violation noted during this evaluation. | 11/30/2015 | Risk Factor | |
Observed good handwashing, sanitation and food temperature control. Please repair or replace the Walk-in-Cooler A floor prior to the next inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: WALK-IN-COOLER A FLOOR IS IN NEED OF REPAIR.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CFM IS WORKING ON REPLACING THE UNIT.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: WALK-IN-COOLER A FAN
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. CLEAN THE FAN.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the PIZZA PREP AREA are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles. COVER THE LIGHT BULBS AND DOUBLE CHECK OTHER LIGTH FIXTURES TO ENSURE THEY ARE ALL COVERED.
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06/03/2015 | Routine | |
The purpose of this visit was to conduct a follow-up on the dish machine. Dish machine was tested and reading came out to 50ppm.
No violation noted during this evaluation. | 12/23/2014 | Other | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: True 1dr cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. food employee setup 3-vat sink and will sanitize by hand
- Physical Facilities Good Repair
Observation: Observed that the floor in the kitchen and in walkin cooler A is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2014 | Routine | |
The purpose of this visit was to conduct a follow-up visit on the true 2dr cooler (pizza). Pizza cooler was observed to be holding at 41F and below. Potentially hazardous foods are also holding at 41F and below. Facility is now in compliance.
No violation noted during this evaluation. | 06/03/2014 | Follow-up | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. bread was discarded
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over tomatoes in walkin cooler B
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM removed chicken
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) cooked chicken 45F and pizza sauce 48F in true 2dr pizza cooler, 2) raw chicken 61F in walkin cooler B
Correction: 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. All items were placed in walkin cooler A
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05/29/2014 | Risk Factor | |
The prupose of this visit was to conduct a follow-up inspection. It was agreed during inspection that the dish machine sani prime button would be pushed every time to ensure food-contact surfaces would be sanitized. walkin cooler B was observed with no phf storage and the door was temporarily repaired. EHS reminded to not store any phf in walkin cooler until it is capable of holding food 41F and below. The pizza 2dr cooler was found to be at 47F but it was due to the fact a food employee was making a pizza and phf food was cooling before inspection occurred. The True 1dr upright cooler was found at 41F and phf items inside were holding at 41F and below.
No violation noted during this evaluation. | 11/01/2013 | Follow-up | |
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) minestrone soup 52F, cooked spaghetti 46F, cooked veal 46F in true 1dr cooler, 2) butter 48F, cooked eggplant 48F, mozzarella cheese 50F in walkin B, 3) salad dressing 45F in ice bath, 4) cooked chicken 47F, mozzarella 44F, half&half 49F in true 2dr cooler pizza.
Correction: 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. salad dressing ice bath was redone and all the rest of the items were put in walkin cooler A. PIC also turned down true 1dr cooler and ture 2dr cooler pizza
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: true 2dr cooler pizza 47F, true 1dr cooler 44F, walkin cooler B 45-50F
Correction: 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. PIC turned down true 2dr and true 1dr cooler. all potentially hazardous foods in listed units were put in walkin cooler A
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. 3-VAT SINK WILL BE USED TO WASH, RINSE, SANITIZE FOOD CONTACT SURFACES
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees- bathrooms
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walkin cooler B door, floor in kitchen area and walkin cooler A floor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/30/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F and below: walkin cooler B at 47F. CFM and food employees removed all potentially hazardous foods in unit and stored food in other cooler equipment.
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. Do not use the unit(s) to store potentially hazardous foods while it is not operating properly.
Time reflects inspection time only.
Please send me at least 5 copies of the Employee Health Policy and the walkin cooler B invoice by July 5, 2013 (Friday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. 3-vat sink setup was soap, soap, water and food employees were found using the dish machine when it was not santizing properly
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. DISCUSSED WITH CFM AND FOOD EMPLOYEE 3-VAT SINK SETUP AND RECREATED 3-VAT SINK AND SEE SECTION 14
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers in walkin cooler A
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM REATTACHED TAGS
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: Alfredo sauce at 78F cooling for 3 hours in the True 2d preptop cooler (sandwich)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A) Italian dressing 46F, B) mozzarella cheese 49F in true 2dr preptop sandwich cooler, C) soup 48F in True 1dr cooler upright, D) feta cheese 45F, mozzarella cheese 47F, cooked chicken 47F in walkin cooler B
Correction: 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. A) Added more ice to the ice bath, B) and C) discarded items, D) moved to walkin cooler.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish machine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. FOOD EMPLOYEE SANITIZED BY 3-VAT SINK METHOD AND MACHINE WAS ABLE TO SANTIZE AT THE END OF INSPECTION.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates (DISH MACHINE STOPPED SANITIZING EARLIER THAT DAY).
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEES REWASHED, RINSED AND SANTIZED ALL PLATES.
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06/27/2013 | Risk Factor | |
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