The purpose of today's visit was to conduct a risk factor assessment inspection. Note to Owner: without an approved HACCP Plan, potentially hazardous foods can only be held in reduced oxygen packages by following all three of the following conditions: 1) Label all future packages with the production time and date, 2) Hold at 41F or less during refrigerated storage, 3) Remove all items from its vacuum package within 48 hours after packaging. Please note the maximum time of 48 hours also applies to the time held in a freezer. Please contact the HACCP team lead/District Standardization Officer for approval to hold potentially hazardous foods in reduced oxygen packages for more than 48 hours (including more than 48 hours in a freezer). EHS provided CFM with the contact information for HACCP team lead.
Please fax or email a letter from the cold smoked salmon supplier within ten calendar days (no later than January 2, 2016). Please use rapid cooling methods when cooling all potentially hazardous foods and please monitor the time and temperature of items that are being cooled.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands in between glove changes after wearing single use gloves to form raw hamburger patties. Another food employee failed to wash his hands after changing the trash and before preparing customer toast order.
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. DISCUSSED WITH MANAGER AND EMPLOYEES WASHED HANDS.
- 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 coming out of the toaster.
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. DISCUSSED WITH MANAGER.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):---------cold smoked salmon (lox)
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:-----------cooked turkey stock at 45F after cooling over 18 hours in large 40 gallon container in Walkin Cooler # 9.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. 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:------1) Salsa at 45F in Server 2DR prep cooler, 2) Salsa at 45F in Cookline 2DR flat top cooler, 3) American cheese at 45F, Raw steak at 43F in Cookline 2DR flat top cooler # 2, 4) Salsa at 48F, Garlic in oil at 47F in Cookline 3DR prep cooler, 5) Half & Half at 44F in Walkin Cooler # 5 in downstairs area
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 UNITS WERE SERVICED BY IN HOUSE MAINTENANCE PERSON TO ADJUST COLDER THAN 41F.
- Critical: ROP / Criteria for HACCP Plan (corrected on site) (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process:-----------observed reduced oxygen packages of cooked beef and cooked short ribs in the Walkin Freezer # 3 (downstairs). Observed dates on packages as July 3rd.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. PACKAGES CUT OPEN AND DISCARDED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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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12/23/2015 | Risk Factor | |
This complaint inspection was conducted in response to a report of a moldy slice of cake which was allegedly sold at this location.
During today's visit, all potentially-hazardous cakes were observed cold-holding below 41F as documented above. Cakes are date-marked with a maximum time of five days. no contaminated cakes observed during today's visit.
The complaint is not confirmed.
Thank you for your time today.
No violation noted during this evaluation. | 09/17/2015 | Complaint | |
The purpose of this visit was to conduct a routine inspection. Monitor cold temperatures of potentially hazardous food and coolers to ensure they maintain at 41F or below. Hot foods on steam table must remain at 135F or above. Thank you for your time today. Time reflects Inspection time only.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop in standing water.
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 /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting board to prevent sliding.
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: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: turkey gravy, mushroom gravy at 128F and 121F.
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. Both items were reheated above 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cut tomatoes, butter, cooked chicken pasta in 3DR prep cooler across broiler at 49F, 49F, 51F, 49F.Blue cheese, American cheese, provolone cheese, at 56F, 50F, 55F across grill.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cooked chicken, pasta DISCARDED. Cheese moved to walk-in cooler (chef) to cool to 41F or below.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
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 at the 3-vat sink with a concentration below 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM indicated he would have the concentration adjusted.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Observed cutting boards 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the QAC solution was observed in excess of 400 ppm when dispensed from the restroom fixture. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. Sanitizer was diluted to 200 PPM by EHS. Training provided.
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06/24/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up after enforcement action. Substantial compliance was demonstrated.
No violation noted during this evaluation. | 11/03/2014 | Other | |
This is a complaint investigation conducted in conjunction with a training exercise for staff. The complainant stated that employees were not using gloves when handling ready to eat food, no soap in the ladies room, and that there were roaches in the facility. Observed soap in all restrooms. Observed proper glove use at the time of the inspection. Discussed proper handwashing and glove usage with the manager and provided training. Observed no roaches at the time of the inspection. Pest control company had completed a service earlier today at the facility. Complaint not confirmed at this time.
No violation noted during this evaluation. | 09/18/2014 | Complaint | |
This is to document a training inspection that was conducted to day to discuss Active Managerial Control over Cold Holding temperatures. There were 22 foodservice employees present at the training including all the managers. See attached list for attendance.
No violation noted during this evaluation. | 09/18/2014 | Training | |
This is a follow up to an informal conference held on June 17, 2014. All items agreed to at the conference were completed with the exception of the above mentioned items.
- 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) Coleslaw (4) 44F, 2) Butter (4) 55F, 3) Creamer (5) 51F, 4) Yogurt (5) 51F
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. PRODUCTS WERE DISCARDED.
- 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: 1) 2DR Prep Refrigerator (45F)
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.
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08/01/2014 | Other | |
The purpose of today's visit was to conduct a follow-up to assess cold holding capability of potentially hazardous foods, review HACCP plan or verify if facility is still using ROP for cooked foods and portioned raw meats, and to check cold holding capability of the refrigeration units mentioned in inspection report dated April 21, 2014.
The facility has no HACCP plan and still continues to do Reduced Oxygen Packaging (ROP). The facility is not opening the packaged items within 48 hours.
ROP packaged cole slaw dated for 5/15--observed in walk-in #2, ROP packaged vegetable stew or soup dated 5/19 in walk-in#6.
Please fax a copy of CFM card and updated menu with correct consumer advisory within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream cheese 52F, packaged butter 48F--prep top-4DR salad prep refrig. Sliced tomatoes 50F, salsa 50F--2DR prep refrig. (service stn)
Correction: Blue cheese 47F--2DR flat top (grill)
- Critical: ROP / Criteria for HACCP Plan (repeated violation)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed several packaged items in walk-in refrigerators that was packaged using ROP. Observed ROP packaged cole slaw dated for 5/15--observed in walk-in #2, ROP packaged vegetable stew or soup dated 5/19 in walk-in#6. Several other packaged items in walk-in refrigerators in the basement.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: asterisk * missing adjacent to grilled salmon and caprese poached egg (breakfast menu).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (repeated violation)
Observation: (REPEAT) The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refrigerator (grill) 46F, 4DR prep refg (salad) 46F, 2DR prep refg (server stn) 56F.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: (REPEAT) The door gaskets of the following units are damaged: 2DR flat top (burger station), 4 DR prep refrigerator broiler, Traulsen 1DR upright cookline, sliding door cake display dessert area left and right
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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05/22/2014 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to change her gloves and wash her hands hands in between after breaking raw shell eggs and touching a clean plate to serve food.
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.
- Jewelry Prohibition
Observation: Employees observed wearing watch on their arms 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.
- Hair Restraint Effectiveness
Observation: Employees (servers) observed working in the food service area, server station, without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 131F, veg. burrito 128F.
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. Note: Discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: (Repeat) The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked penne 46F, spaghetti 47F-- Prep top--4DR prep refg (broiler). sliced tomatoes 51F, diced tomatoes 45F, sliced cheese 48F, diced ham 49F, tuna salad 44F--prep top
Correction: turkeys sausage 45F, turkey breast 46F, feta cheese 44F--3DR prep refg (grill). Partially cooked fries near fryer 64F in baking tray. Cream cheese 48F (discarded), packaged butter 57F, cocktail sauce 46F--prep top --4DR salad prep refg. Tzatziki sauce 50F, salsa 56F, sliced tomatoes 58F--prep top
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cream cheese, mozzarella cheese, feta cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: (REPEAT) The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed that there were ROP packaged items spinach artichoke dip 4/19, beans and corn dated 4/18, crab meade 4/18. As discussed in the past the manager had agreed to open and use packages used for ROP within 48 hours until they submit and gain approval for their ROP process. They cannot leave the items in the packages for more than 48 hours until the HACCP plan is approved.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. Note: All items discarded.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: asterisk * missing adjacent to grilled salmon and caprese poached egg (breakfast menu).
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Cloth under cutting board. Also, observed that the shelves for the dessert display refrigerators and several prep refrigerators upstairs are rusted.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink, prep sink, hand sink in basement kitchen needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation (repeated violation)
Observation: (REPEAT) The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR prep refrigerator (grill) 46F, 4DR prep refg (salad) 46F, 2DR prep refg (server stn) 56F.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: (REPEAT) The door gaskets of the following units are damaged: 2DR flat top (burger station), 4 DR prep refrigerator broiler, Traulsen 1DR upright cookline, sliding door cake display dessert area left and right
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed inner surfaces of ice bin in the basement with mold accumulation.
Correction: Clean ice bin. Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected at the coffee station front and in basement.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the 3-vat sink/dish machine area being used to wash wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container for recycling was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling above walk-in #7 in basement is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine/bleach solution was measured at more than 200 ppm in bucket and 3-vat sink (basement). This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach/chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water.
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04/21/2014 | Routine | |
The purpose of today's visit is to conduct a complaint investigation. The complainant alleged unsanitary conditions, ceiling tiles not in good repair, and roach and cricket infestation in the catering kitchen. Also mentioned that food is not stored 6 inches above the ground.
Inspected the catering kitchen in the basement. During inspection did not observe any live roach activity. Per the manager they are getting pest control service every Monday. Reviewed invoice dated 12/10/2013.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed boxes of food on the floor in walk-in freezer and refrigerator.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles outside walk-in #7, ceiling vent in dry storage area is missing, floors in walk-in refrigerators and freezer is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed 3-4 drain flies in the caterin kitchen. Keep the drains clean and do not leave door open for long time.
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.
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12/11/2013 | Complaint | |
Today's visit was to conduct a follow-up inspection for cold-holding units, and time as a public health control. Additionally ROP/Criteria for a HACCP plan was discussed with the managers. Restaurant will submit plans within approximately seven days.
All units inspected were observed in good working order and operating under 41F. (See above for temperatures).
TCS (Temperature Control for Safety) food items were found to be at 41F or below as well.
Thank you for your time today.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Label for time as a public health control was observed for gyro meat. During today's visit, Time as a Public Health Control procedures were signed for file.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Good Repair / Operation (corrected on site)
Observation: Walk-in refrigerator #7 was found to hold temperature below 41F.
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.
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10/09/2013 | Other | |
The purpose of this visit was to conduct an inspection based on a complaint received by the Fairfax County Health Department.
Complainant alleged that the establishment offers expired food and mixes old salad dressings with fresh dressings.
During today's visit, proper date-marking of potentially hazardous food was observed. Salad dressings are made on site. Based on a discussion with the manager, dressings do not contain any egg products.
The complaint is not confirmed. Thank you for your time today.
No violation noted during this evaluation. | 10/08/2013 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken, heavy cream in Walk-in refrigerator #6 at 44F, and 47F
Correction: loin strips, chicken, in Walk-in refrigerator #7
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item: gyro meat.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED IMPLEMENTING TIME AS A PUBLIC HEALTH CONTROL FOR THE GYRO MEAT. MANAGERS AGREED TO USE TIME.
- Critical: ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed vacuum-sealed products (beef) which are not sold or served within 48 hours of being portioned, based on a discussion with the managers.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- 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 the restroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNAGE WAS PROVIDED TO PERSON IN CHARGE.
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10/08/2013 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to assess following items:
1) Water leak in dining area is fixed.
2) Walk-in #5 is at 40F.
3) Gaskets for both the display refrigerators for cake and the upright freezer in basement needs to be replaced.
**Lower temperature for the left refrigerator to 41F or below.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: 2 sliding door display refrigerators near service line and 1DR upright freezer in basement.
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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07/03/2013 | Follow-up | |
| No violation noted during this evaluation. | 06/13/2013 | Complaint | |
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cut fruit cooling in big plastic containers with lid on--walk-in basement. Observed sliced tomatoes and sliced cheese on prep top at cookline.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:cooked penne 46F, spaghetti 47F, 47F.--3DR prep top (saute stn). Sliced American cheese--45F--2DR flat top (burger stn). Sliced cheese 61F and sliced tomatoes 54F --4DR prep top sandwich refg. Cut melon 44F, sliced ham 44F--Traulsen 1DR upright cookline. Yogurt 47F --Walk-in # 5 (catering). Note: All items put back in different refrigerator.
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.
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Note: Observed several items like deli meats, spinach dip, soups prepared and vaccum sealed at the catering facility which is not used within 48 hours. Discussed with catering chef. He will provide HACCP plan for all items that is packaged using ROP for approval. Meanwhile they will prepare small portions that will be used within 48 hours.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed that shelves for Traulsen 1DR upright refrigerator are rusted and not easily cleanable. Also, observed that the wooden shelf under a prep table in catering area (near 2DR upright freezer) is lined by vinyl.
NOTE: Check shelves in all refrigeration units and freezers to make sure it is not rusted.
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Traulsen 1DR upright refrigerator 44F, 2DR flat top (burger prep) 44F, Walk-in #5 (basement) 49F. Note: Technician came and fixed the problem during inspection. Also, chef's walk-in was going through a defrost cycle during inspection and was at 45F it went down to 40F in the end.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged:
1) Traulsen 1DR upright (cookline).
2) Both sliding door display refrigerators for cakes front (service area).
3) Traulsen 2DR freezer (basement catering)
Note: This is an ongoing problem. A follow-up inspection will be conducted within 10 days to verify compliance.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are heavily scratched and scored. Cutting board at sandwich prep station.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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Note: Technician came during inspection and fixed the dishmachine.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected at the coffee station upstairs and basement.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that the ceiling had water leak near the coffee bar and dining area. Note: This will be assesed during follow-up inspection.
1) Broken or chipped tile in chef's walk-in,
2) New caulking needed in handsink near dish machine, handsink employee restroom, prep sink and 3-vat sink in basement.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles and hood filters/vents, area around the filters at hood system in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 50-200 ppm. Verify concentration using the appropriate test kit.
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06/13/2013 | Routine | |
The purpose of today's visit is to conduct a complaint inspection. The complainant alleged that a food manager at Amphora Diner and a driver who makes Amphora's catering deliveries are household contacts of the cases who were diagnosed with Shigella. Although the manager and the driver state that they have had no symptoms of gastrointestinal illness.
Please train all the employees and have them sign the agreements. Fax the signed agreements to my attention within 10 days. Fax# 703-385-9568.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: Observed some signed agreements. However, new chef was not trained or did not sign the agreement. Also, spoke with an employee he was familier but was not clear about reporting symptoms. Provided handouts in English and Spanish with red folder.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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05/31/2013 | Complaint | |
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