The purpose of this visit was to conduct a routine inspection.
NOTE:
- Per discussion with the person in charge (PIC), the raw animal food items cooked up to temperature. Only on special events, the animal products (such as steak, salmon) may be cooked to temperature as requested. The facility had table sign for consumer advisory statement ready for those events. The table sign is not complete. Advised the PIC to add the reminder statement.
- The food items at the True 2-DR UR refrigerator was determined to be placed there about 30 minutes (during inspection). Advised the PIC to use the walk-in unit to store food items. Recommended to use True 2-DR UR refrigerator for non-time/temperature for safety items.
- Provide a service receipt for Dish washing sanitizer issue with in 7 Days and True 2-DR UR refrigerator with in 14 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-DR Upright (Initial/Final - 47/44F).
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. PROVIDE A SERVICE RECEIPT COPY TO THE HEALTH DEPARTMENT WITH IN 14 DAYS. DO NOT USE THIS UNIT TO STORE ANY TIME/TEMPERATURE CONTROL FOR SAFETY ITEMS (TCS) UNTIL IT IS REPAIRED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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. SERVICE THE DISH WASHING MACHINE. PROVIDE A SERVICE RECIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS. USE 3-VAT SINK TO SANITIZE FOOD CONTACT SURFACES AS DIRECTED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishwasher
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. RECOMMENDED THE PIC TO USE 3-VAT SINK TO SANITIZE THE FOOD CONTACT SURFACES UNTIL THE DISH WASHER IS SERVICED.
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02/24/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- While cooling, use shallow pans for the food items.
- A Chlorine test strip was provided to the Person-in-Charge (PIC).
- Contact information was provided to the person in charge to send copy of the service receipts.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Beef Skewer (123F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Beef skewer was moved to the warmer to hot hold 135F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked Chicken breast (46F), Half Chicken (47F).
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. Food items were discarded.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chlorine sanitizing solutions at the dishwash machine.
Correction: Obtain a BLEACH test kit. A chlorine (Bleach) test kit was provided to the PIC.
- 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 2-DR upright refrigerator.
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. Service the True 2-Dr Upright cooler and send the service receipt to HD with-in 7 days
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The chlorine solution was not measured 50-100ppm.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Service the dishwash machine and send a copy of the receipt to the HD with-in 7 days. Use 3-vat sink's sanitizer compartment to sanitize all the utensils and equipments until dishwasher is fixed.
- 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: Utensils and tungs that were being washed in the dishwasher.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitized the utensils and all the dishes before air-drying.
- 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.. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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02/26/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Chlorine concentration dishmachine: 100 ppm. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm. Discussed public health significance of bare hand contact with ready to eat foods with PIC and with kitchen manager.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash her hands after handling raw beef and prior to donning gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC. He discussed with employee and proposed long term training/monitoring solution.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employees were observed handling the following ready-to-eat food using their bare hands, 3 separate incidents: Cooked chicken/red pepper, avocado/crackers.
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. NOTE: Discussed with PIC. Discussed training and monitoring solution to be implemented by PIC.
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09/04/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer final rinse dishmachine : 150 ppm.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands after handling raw chicken and prior to changing gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 wiping cloth bucket with a concentration of <150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 150 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC had wiping cloth solution changed to solution at required stregnth.
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03/19/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Quaternary ammonium sanitizer in dishmachine/3vat sink: 300/200 ppm. Good retail practices discussed during inspection: cooling methods.
- 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: raw vegetables.
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. NOTE: PIC discussed with employee.
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09/30/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: State Sandblaster SBF75-250. Dish machine CMA-S-C-2. Chlorine sanitizer concentration dish machine 75ppm. Quaternary ammonium sanitizer in 3 vat sink: 250ppm.. PIC provided invoice for latest pest control service on 3/20/13, and advised pest control service is provided monthly. Documentation displayed on hood showed hood is serviced quarterly - most recent service 3/13. PIC advised grease extractors are cleaned monthly. Logs of daily ambient temperature readings for all coolers/freezers displayed on front of units. PIC provided logs for temperatures of catered foods measured and recorded immediately prior to delivery.
No violation noted during this evaluation. | 04/08/2013 | Routine | |
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