Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 onion soup in large container cooling on the basement ground for 2.5 hours observed at 74°F.
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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked fried rice (98F) in rice cooker. Lamb soup on stove (114F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Rice cooker was unplugged and since it was made yesterday, it was discarded. Lamb soup was reheated to 176F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked spinach, yogurt in reach-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. Dated.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. First aid medicine stored above prep top.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated.
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12/22/2015 | Risk Factor | |
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-How to make chlorine sanitizer solution and how to test it
-Consumer advisory
*Please provide correct Consumer advisory for both main menu and take out menu by April 12, 2015. Please email me draft version of this menu for review before printing. Please note, you can manually correct remaining take-out menu.
*Please install sneeze guard for your buffet by April 12, 2015. Please send Plan Review sneeze guard dimension for approval.
*Please fax or email a picture of corrected air gap for sanitizer vat of three compartment sink by March 27, 2015.
*Please date mark all foods made that are not consumed within 24 hours.
*Please fax and provide a copy of maintenance invoice for dishmachine by March 27, 2015.
*Keep TCS foods hot holding at 135F or above.
*Make sure container of cut tomatoes on counter is surrounded with ice, not just at the bottom.
*EHS will perform a follow-up on or about March 13, 2015 to assure 2dr Superior tabletop prep cooler is able to reach 41F or below and also to provide typed full inspection report.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: flour and sugar bulk bins
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Additional wet wiping buckets were made to store wet wiping clothes observed.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed cooked food containers and onion on floor or walk-in cooler. Observed wooden floor installed in dry storage area less than 6" from the cement floor for storage of rice and other foods.;Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Manager relocated these items.
- Food on Display Protected From Contamination (repeated violation)
Observation: The food on buffet is not protected from contamination.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. Please install a sneezer guard.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw beef on counter, raw chicken in stagnant water in prep sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked eggplant cooling for overnight and over 6 hours in the 2dr display reach-in cooler was observed at 47°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Manager discarded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked lamb (115F) on stove, cooked beef (111F) in hotwell - right
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. EHS requested to reheat to above 165F and to raise the thermostat for hotwell - right. Observed reheated for cooked lamb to 169F.
- 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: raw chicken (75F) in prep sink. Yogurt sauce (46F) in 2dr Superior table top cooler. Cut tomato (49F) on ice at counter.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Raw chicken was not cooked within 2hours of recommented prep time and was discarded. 2dr Superior table top cooler was not holding temperature at 41F and below. Yogurt was discarded. Cut tomatoes were placed back in the cooler to cool back down. Asked employees to surround the container of cut tomato with ice rather than just place on top of ice.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: yogurt in 2dr BevAir reach-in cooler, cooked potato in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Dated.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: lamb kabob and lamb chop on main and take-out menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. EHS provided training and documentation on Consumer advisory for correction.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent and/or smooth: bare wooden column, rusted shelves, and aluminum covering on equipment.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: 2dr Superior table top prep cooler, 2dr table top prep cooler for raw meats, and 2dr display reach-in cooler.
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.
- 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: 2dr Superior tabletop prep cooler. Observed at 47F.
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. Manager lowered the thermostat and observed at 44F at the end of the inspection. Cooler was emptied out of potential foods and EHS will perform a follow-up inspection to assure this equipment is able to reach 41F or below on 3/13/15. Manager was instructed not to place any TCS foods until cooler reaches 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2dr display reach-in 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 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 dishmachine with a concentration of 10 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. Help set up chlorine sanitizer solution at 3-vat.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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: cups in dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Asked employees to sanitize all dishes manually at 3-vat.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet for sanitizer vat of three compartment sink and the flood rim level is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Floor / Wall / Ceiling / Cleanability
Observation: Downstair's dry storage area floor and wall were not smooth and easily cleanable.
Correction: Provide smooth and easily cleanable surface.
- Carpeting / Restrictions
Observation: Observed carpet rugs in the kitchen.
Correction: Carpeting or similar material may not be installed as floor covering in food preparation areas, walk-in cooler, warewashing areas, toilet room and other areas where the floor is subject to moisture, flushing, or spray cleaning methods. Please remove carpets from the kitchen.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along backdoor and screen door to protect against the entry of insects and rodents.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Once screen door is fixed, assure this door is kept closed when back door is kept open for ventilation for effective means to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that following are not maintained in good repair: cracked tiles and hole in ceiling.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist: a pile of unused equipment that are not off the floor for ease of cleaning and wooden flooring at dry storage that are too wide and large for access for cleaning underneath.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: inside and outside of equipments, floor, wall, ceiling, and vents.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed burn ointment/first aid stored on prep top shelf.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Relocated. Asked manager to provide a "home" where it can be stored properly.
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03/13/2015 | Routine | |
This is follow-up inspection to the routine inspection performed on March 12, 2015. EHS observed correction of following:
-2dr Superior prep cooler was observed at 40F.
-Dishmachine was sanitizing at 100ppm chlorine.
In addition, EHS also observed:
-Cleaning of outside of drink machine and other equipment.
-Manager also took off chemical dispenser on top of prep sink.
EHS provided training and documentation on sneeze guard.
No violation noted during this evaluation. | 03/13/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Information provided to manager on contacting Plan Review for the installation of a handsink in the basement. You may not allow anyone to prepare food in the basement area without a working, fully stocked handsink. Per manager, this area is used for the bakery portion of this facility. If you have any questions, please contact the health department. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed several open drinking cups, used by employees, on countertops in the cookline and dishwashing areas.
Correction: Manager discarded the drinks. Maintain a tight-fitting lid with a straw when storing cups on countertops and other food prep/dishwashing areas to reduce the chance that cross contamination could occur.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: Observed spinach, 122F, inside a steam pan at the buffet because a sterno flame went out on this steam pan.
Correction: The manager removed the spinach from the steam pan and reheated to 179f before placing back at the buffet. The sterno was replaced with a new sterno.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: Observed that there is no handsink in the basement space and food prep takes place in this location. A fully stocked handsink is required within each food prep area.
Correction: The manager was informed that no food prep shall take place in the basement area of this establishment until an approved handsink is installed in the basement location of this facility. You may submit plans to the Plan Review section of the Health Department to begin the process of obtaining an approved handsink so that you can resume preparing food in this location of this restaurant.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that there are no papertowels at the handsink near the dishwashing area.
Correction: Manager replaced papertowels at the handsink near the dishwashing area.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed spray bottles of cleaners above clean poriton of dishwasher and three vat sink drying metal board. Observed spray bottles of cleaner found on prep table in basement next to baked goods and utensils for baked goods.
Correction: The manager relocated the cleaners to the chemical storeage area/shelf at the dishwashing area and in the basement.
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10/31/2014 | Risk Factor Assessment | |
The purpose of this visit is a routine inspection. Observed 2 employees properly wash hands during inspection. Employee health policy in place. Dishmachine dispensing sanitizer at an acceptable level. This facility served a buffet during lunch hours.
ADDITIONAL FOOD TEMPERATURE: ob receipt raw chicken from approved supplier during inspection 39f.
Notes: Manager may begin serving breakfast. The manager is in the process of renovating the basement area for food storage (see note to file). EHS discussed menu requirements with respect to serving egg raw or undercooked if breakfast is to be served and raw shell eggs are cooked to order. In addition, EHS discussed the need for sneeze guards to be used at the lunch buffet. EHS also made contact with the Plan Review office of the Fairfax County Health Department. Plans for the newly renovated basement space must be submitted and approved by the Plan Review Office of the Fairfax County Health Department prior to using the space or equipment. Any equipment additions or changes to the facility shall be approved by the health department prior to use.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an employee drink placed directly on the cutting board where food was being prepped by an employee.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Manager discarded the drink, and EHS instructed employee to washed, rinsed ans sanitized the cutting board.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw ground beef over lettuce, observed raw ground beef over chick peas in the glass display cooler in the kitchen
Correction: Manager instructed employee on how to properly store foods to prevent cross contamination. The employee rearranged the food to prevent cross contamination during inspection. 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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Manager placed cloths in the wiping colth solution which measured at an acceptable level of sanitizer. Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food on Display Protected From Contamination (repeated violation)
Observation: The food stored without a sneeze guard on a table in the customer self seating area and for customer self-service in not protected from contamination by use of a sneeze guard. .
Correction: Obtain a sneeze guard which is approved by Plan Review within 30 days. Contact Plan Review for approval of the sneeze guard. Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked yam 129f, cooked eggplant 122f in the steam pan along the cookline.
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. Manager reheated the cooked yam to 166f, manager reheated the eggplant to 168f using the oven during inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The gaskets on all refrigeration units have an accumulation of crumbs and built-up food debris in the crevices. In addition, the non-food contact surfaces of the soda machine were observed with sticky syrup.
Correction: Within 30 days clean the gaskets. The manager instructed an empolyee to clean the soda machine and the soda machine was cleaned by the end of today's visit. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the basement 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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the the bottom of the screen door. In addition, the back door and screen door were propped open during inspection.
Correction: Manager closed the screen door, but the bottom of the screen door sweep does not completely seal the bottom of the door. Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Obtain a door sweep that completely seals the door to prevent insects from entering through crevices.
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05/16/2014 | Routine | |
The purpose of this visit is a risk factor assessment. All critical violations were corrected during today's visit. Time for inspection was for inspection only. Thank you for your time.
- 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: Observed raw chicken over raw beef in the two door undercounter refrigerator. Also, observed raw chicken over pumpkin and raw beef and raw chicken holding over the milk, tomato paste and samosa in the two door upright refrigerator
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Observed raw beef over raw chiicken in the two door upright refrigerator in back.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: Observed an employee wash and rinse and attempt to place back into service without sanitizing two metal pans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Papertowels placed at this handsink
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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 at front handsinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwashing sign provided during inspection
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Flying pest strips hung from ceiling in kitchen
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Removed and discarded during inspection.
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10/21/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBD-7112one
Dishmachine: Mizer c-2 50ppm chlorine
.
NOTE TO MANAGER:
Please fax within 10 calendar days a service report showing that the Superior2DR cooler is able to maintain 41F and below. Do not use this cooler to store potentially hazardous foods until the unit is repaired. FAX # 703-385-9568 (ATTN:Lois)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: A bag of flour is observed stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Buffet items covered with steam pan lids, but not with a sneeze guard.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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: Yogurt in the Superior two door ucr 54f
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. Moved to the Beverage air two door ucr.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: All refrigeration units
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: The Superior two door ucr refrigerator holding at 59F
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. The unit was emptied. See comment section below.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Outside of spice containers, handsink surfaces, outer surfaces of icemaker, prep table shelves, shelves, sides of equipment, sides of cookline equipment and interior of refrigeration units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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06/04/2013 | Routine | |
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