Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the digital food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures.
3. Management should train staff to set up the 3-vat sink first thing in the morning. Wash (hot, soapy water), Rinse (hot, clean water) and Sanitize (75f water and Quaternary Ammonium at 150-400ppm).
4. Management should ensure all hand sinks have signs posted that remind employees to wash their hands and the sinks should not be used for storage.
5. Management should remove the green garden hose from the mop sink faucet when not being used.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Observed samples of peach tea uncovered.
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. DISCUSSED WITH MANAGER. MANAGER WILL PURCHASE A CAKE TYPE COVER TO KEEP THE SAMPLES PROTECTED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Mini pretzel dogs inside the pretzel cabinet: 121f.
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. DISCUSSED WITH MANAGER. MANAGER WILL ENSURE THE FOOD REMAINS AT 135F OR ABOVE. MANAGER DOES DISCARD FOOD AFTER 30 MINUTES.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Avanti 1DR flat top refrigerator
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. DISCUSSED WITH MANAGER. PROVIDED MANAGER WITH A THERMOMETER TO INSTALL INSIDE THE REFRIGERATOR. LOCATE THE THERMOMETER IN THE FRONT OF THE UNIT.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. Avanti 1DR flat top refrigerator: 49f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL HAVE THE UNIT REPAIRED AS NEEDED TO ENSURE FOOD REMAINS AT 41F OR BELOW AT ALL TIMES.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER POSTIONED THE MOP TO ALLOW AIR DRYING.
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12/09/2015 | Routine | |
Renovations being completed: ceiling in back. One tile is out of place and one HVAC outlet needs diffuser/cover. To be completed.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: bicarbonate of soda and sugar in very similar blue plastic bins under front counter.
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. Owner/PIC labeled with a marker.
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01/22/2015 | Routine | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: white powder (lemonade stabilizer).
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
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04/17/2014 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the back kitchen being used for scrubbing pads.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. SCRUBBING PADS WERE REMOVED.
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08/05/2013 | Routine | |
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