The purpose of this visit is to conduct a risk factor assessment. No critical violations were observed. Several employees washed hands during today's visit. Employee health policy in place. Thank you.
No violation noted during this evaluation. | 09/01/2015 | Risk Factor | |
- 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: Within 10 days obtain the photo identification Certified Food Manager Card and fax or email a copy to me. I have provided you with my business card, which contains my contact information. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/26/2015 | Routine | |
- Plumbing / Maintained in Good Repair
Observation: Three compartment sink faucet leaking.
Correction: Repair/replace faucet. A plumbing system shall be maintained in good repair.
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11/24/2014 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Wet wiping cloth sanitizing bucket was obtained and wiping clothes were stored in it.
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07/09/2014 | Complaint | |
EHS performed a follow-up to 6 drawers/1dr prep cooler. Observed temperature of the cooler has come down to 41F and below for two columns (4 drawers) where potentially hazardous food is kept. However the last column was at 46F and 1dr at the end of the cooler unit was at 49F. This cooler unit has temperature gradient from closest control unit to farther away. Manager will not keep any potentially hazardous food beyond two columns of this cooler. He will also ask maintenance guy what is causing this temperature gradient in case manager needs to use it.
No violation noted during this evaluation. | 01/06/2014 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salsa (47F), shredded mozzarella (46F), salsa (45F) on prep top at cookline - swapped out.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Inside surfaces of ice maker has mold.
Correction: 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.
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08/16/2013 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling raw chicken and before putting a new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2 doors on 3dr prep cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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01/11/2013 | Routine | |
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