This visit was made to conduct a risk based assessment.. The Person in Charge was very helpful and quick to make corrections. The following issues require attention:
1. Many items in the front display case were above 41°F. Time/temperature control for safety foods (TCS foods) must be held cold at 41°F or below. At the end of the lunch service discard any remaining TCS foods in the glass display cases. After prepping foods in the morning, ensure that they are below 41°F before putting out in the display cases as this unit is not meant to cool foods down. Monitor this display case to ensure that it is maintaining temperatures
2. Do not cool down foods in the glass display cases. Observed salmon and chicken that were cooked this morning in the cases. These units are not designed to cool foods. Ensure that the foods are at 41°F or below before putting out in the display case.
Notes:
- Discussed proper cooling of foods with Person in Charge. Food containers in which food is being cooled shall be:
1) arranged in the equipment to provide maximum heat transfer through the container walls. Do not overfill containers with foods, and
2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food
.
- Keep all utensils in use either: in running water, in the food product, in a container of water if water is at least 135
°F
or above, on a clean surface
- Keep all wet wiping cloths, like those used to wipe down milk foamer at the coffee machine, in a container with sanitizer solution
*Repeat Observations are Subject to Civil Penalty
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed employees drinking from water bottles.
Correction: Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw. Water bottles discarded and will be replaced with cups with lids and straws.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: roasted potatoes, roasted veggies and cous cous in the Walk in Refrigerator was between 44-45°F and had been prepared on Saturday. Tuna and grilled chicken in sandwich prep top were at 49°F. Chicken caesar salad, pasta salad, chicken pot pies, breakfast quesadillas and egg croissant sandwich were all between 45-49°F in the front display cases.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items in the Walk in Refrigerator were discarded by Person in Charge. Tuna and chicken in prep top was discarded. Egg sandwich and quesadillas were discarded. Other items for lunch in glass display unit will be kept for lunch service. At the end of lunch service any remaining items are to be discarded. Discussed prepping procedure with Person in Charge. Ensure that all foods are at 41°F or below before putting out in display case.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels available at the handsink upon entering kitchen from front sandwich counter.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in Charge to provide paper towels at this handsink.
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02/18/2016 | Risk Factor | |
This visit was made to conduct a routine inspection. The following items require correction:
1. ALL foods that are cooling shall be kept uncovered until 41F or less.
2. Foods shall be cooled BEFORE they are placed in front display units. Front display units are to maintain foods cold, they will not cool foods.
3. Instruct employees when they should be washing their hands. Hands shall be washed often, especially before putting on clean gloves.
Repeat violations shall be subject to civil penalty.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employees putting on clean gloves without washing their hands first)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry/watches on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drinks (cups and bottled drinks) on tables and shelves with equipment/utensils/food.
Correction: Employees may drink from a cup with a lid and straw (no bottled drinks). Drinks may be stored on the bottom shelves of work tables OR where they will not contaminate clean equipment/utensils/food.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form.(scoops in flour/sugar not stored with the handle above the food).
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: wet cloth (plain water) kept on work table.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling would not have been adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods that were cooling placed in tightly covered plastic containers OR foods that were cooling were in large pans that were tightly covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Foods that are cooling shall be uncovered until they reach 41F or less.
- Outer Openings, Protected
Observation: The (back) exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
|
07/07/2015 | Routine | |
Discussed proper cooling, cold holding and hand washing procedure with person-in charge and employee.
Note: Food display unit and food temperatures should be monitored and maintained at 41°F or below.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food (shrimp) stored next to ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: potato lentil soup (made yesterday) in walk-in cooler measured at 43-45°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. Food discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken salad, fish, pasta, yogurt, breakfast sandwich in display unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: refrigerators, storage shelves.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the sandwich prep area is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bakery service area is being used for purposes other than washing hands: washing wiping cloths at the handsink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/31/2015 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Observed a large container (6 inch depth) of tomato bisque cooling in the walk-in cooler at 176 degrees F. Make sure food employees implement rapid cooling methods to help TCS (Time/Temperature Control for Safety) foods cool within the proper parameters. Proper cooling handout provided in both English and Spanish.
2. Paper towel dispenser recently broke and food establishment is waiting for a new dispenser.
3. Make sure food employees understand hand washing shall be done in designated sinks only to prevent the risk of cross contamination.
--Repeat observations are subject to civil penalties
Note: Information Binder provided and discussed with owner.
- Handwashing / Where to Wash (corrected on site)
Observation: Observed food employee wash his hands in the 3-compartment utensil washing sink.
Correction: All food employees shall be washing their hands in designated hand sinks. Corrected by discussing where to properly wash hands with the owner.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided for the kitchen hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing a roll of paper towels for the kitchen hand sink.
|
12/04/2014 | Risk Factor | |
This visit was made to conduct a risk assessment food safety evaluation.
A consumer advisory must be provided for menu items that contain raw or undercooked animal foods (meat, fish, eggs, etc.), specifically the steak salad in the display unit.
All chemicals should be labeled and kept separate from food items to prevent contamination.
*Repeat violations are subject to civil penalty*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee failed to wash hands after entering the kitchen and before putting on gloves to begin a new task.)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employee washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (observed water bottles and open coffee cups in the kitchen on storage shelves)
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. (PIC dsiacrded employee beverages and agreed to use cup with lid and straw)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: quiche slices and small whole quiches in small display unit in front.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC reports that quiches will be sold or discarded within 4 hours. Unit was adjusted to a lower temp)
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: No consumer advisory for steak salad with steak cooked about medium and then cooled for salad.
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Several chemical spray bottles next to the 3 comp sink are not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (Employee labeled te chemicals)
- 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. (Observed spray bottle of sanitizer chemical stored above onions and other packaged food items on food storage shelf)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Chemical bottle was moved to chemical storage area by the 3 comp sink)
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08/14/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. Great job labeling and dating food items.
Provide a consumer advisory for items that contain raw/undercooked eggs, meat, or fish. This can be achieved by providing a permanent reminder statement on the menu board and/or menu display, and then providing the disclosure (*) for each item that requires the advisory. This way, when items or added or changed, the only thing you need to add is the disclosure (*).
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Open water bottles, coffee cups in kitchen area)
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. (PIC discarded beverages)
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Spoons were observed stored in water next to espresso machine. employee reported that they are for re-use)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed several dry ingredient handles stored inside the food item, not sticking up outside of the food)
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: (Wet cloths stored on counters in front, not in sanitizer solution)
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food items on floor in walk-in freezer and under dry storage shelf)
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 Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. (Employee rinsed pasta in 3 compartment sink while it was still being used for dishwashing)
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- 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: (Huevos Ranchero Special, Steak Salad on display)
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Kitchen counters, shelves, outside surfaces of food storage bins/containers, external surfaces of equipment in kitchen).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. (Walk-in cake freezer near front has very little light)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed purse stored on food storage shelf with food items)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Spray bottled of chemicals not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- 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. (Clorox wipes stored above produce (tomatoes and melons)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (PIC moved Colorox wipes)
|
05/06/2014 | Routine | |
A CFM card and parasite destruction letter were recieved from the PIC via e-mail. Thus, all violations noted during the routine inspection have been corrected.
No violation noted during this evaluation. | 01/10/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Obtain a Northern VA CFM card and fax to me within 10 days at 703-746-4919 Attn: Lydia Zweimiller
2) Obtain a parasite destruction letter from your supplier for smoked salmon and fax to 703-746-4919.
3) Cooked food items should be cooled from 135-70 F in 2 hours, and 70-41 F in another 4 hours (6 hours total). Bulk liquid items (soup) should be separated into smaller containers in the walk-in or cooled on an ice bath before being placed in the walk-in. Solid items should be spread out on a sheet pan to cool in the walk-in. Cooling items should not be covered until completely cooled.
Repeat violations are subject to civil penalties.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) present in the establishment. (No certified food manager present.)
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open water bottle and coffee mug in food prep area in back)
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. (PIC moved employee drinks to office)
- 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 beef next to deli meats in walk-in cooler)
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. (PIC moved deli meats above raw beef)
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food items on floor in dry storage, walk-in freezer, and walk-in fridge).
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 items were removed from floor)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: (No letter for smoked salmon)
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Chicken in walk-in cooler in tightly covered pan, and soup (chicken and gumbo) in walk-in cooler in bulk container covered with lid.)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC separated soups into smaller containers to cool).
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01/09/2014 | Routine | |
This visit was made to conduct a risk based inspection. The following items require attention:
1. Gloves, deli paper or utensils shall be used to prevent bare hand contact with Ready-to-Eat foods.
2. Provide a new parasite destruction letter from your new food distributor. Please fax copy of letter to (703)746-4919 Attention: Rebecca or email letter to rebecca.sletner@vdh.virginia.gov
3. Informing consumers of the risk of consumer raw or undercooked foods (smoked salmon) shall be provided. Disclosure shall identify raw or undercooked foods and a reminder indicating consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Repeat violations are subject to civil penalties.
Certified Food Manager and chef were very helpful and knowledgeable.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open container of hot tea stored on kitchen prep table.
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. Corrected by discarding beverage.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: pastry chef cutting cake with his bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by putting on gloves.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: smoked salmon. Food establishment has recently changed distributors to Sysco.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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: smoked salmon slices
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.
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10/02/2013 | Risk Factor Assessment | |
This food facility is currently updating/remodeling the front side of the facility. Owner will be replacing light fixtures, floor tiles, and painting walls. As per owner no new equipment or plumbing will be installed.
Owner intends to close at 4:00 PM today to complete remodel. During voluntary closure, owner will have large equipment (deli display counters, refrigerators) removed for floor covering and light fixtures. Owner intends to relocate food (pastries and cake displays) and small equipment (soda machine, microwave) to the kitchen in the back before remodel is conducted.
No violation noted during this evaluation. | 09/24/2013 | Routine | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: food products on the floor in both walk-in freezers.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: prepackaged salads without date marking.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Food Labels / Labeled According to Law
Observation: Food packaged in the establishment is not labeled in accordance with Law. Not providing ingredients on prepackaged salads.
Correction: Food packaged in a food establishment shall be labeled as specified in Law including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.
- Equipment / Good Repair / Components / Gaskets
Observation: Ice build-up around the door of the bakery walk-in freezer. Deli walk-in freezer door not closing properly.
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.
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05/09/2013 | Routine | |
Smoked Salmon fillet states farm raised on the package. Please back-up with paperwork from your supplier.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: tuna salad
@ 54F, lunch meat @ 55F, sliced tomatoes @ 54F, turkey @ 54F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. sandwich prep unit @ 53F. Do not use unit until working properly. Doors on same sandwich prep unit not fitting properly. Walk-in door not closing properly.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: Gasket in disprepair on the walk-in freezer.
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.
- 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: Handles on the rolling bin containers are dirty and handles on the 3 door True reach-in refrigerator are dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. Rear door not closing porperly.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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01/02/2013 | Routine | |
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