The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitzer final rinse dishmachine = 100 ppm.
- 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: shell eggs in prep cooler right CL
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 45°F or below. NOTE: Eggs determined to be out of temperature approximately 1 hour and were reloated to another cooler.
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12/10/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/14/2015 | Complaint | |
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Pork roast thawing at room termperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: majority of cold holding equipment did not have thermometers, or did not have thermometers that were easily readible.
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. NOTE: Provide each cooler with an accurate thermometer in an easily readible location.
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01/14/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW CHICKEN AT 54F IN 2DR CONTINENTAL COOLER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED FOOD TO ANOTHER COOLER.
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09/03/2014 | Risk Factor | |
The purpose of today's visit was to conduct a foodborne illness complaint investigation for a confirmed case of Vibrio fluvialis and to complete a risk factor evaluation. The food item, cold papaya salad, was ordered as a special. The salad had crab that was still in the shell but chopped into pieces. There was no information provided by the food establishment that the crab was raw, but the consumer reports that the shell was blue and the texture of the crab was described as "slimy".
The cold papaya salad special was served during August 1, 2014 to August 14, 2014, but is no longer offered. The food establishment served 56 orders of the dish during the two weeks, but did not receive any complaints regarding a foodborne illness. No employees reported being ill during the time period. The live blue crabs were purchased from LA Mart for use in the special. Live crabs were boiled in a sauce containing non-TCS ingredients. The crabs were cooled in the sauce then placed in the cooler until service. Crabs were prepared in batches of 15-20 crabs with a new batch prepared every 2 days during the promotional period. The rest of the ingredients in the papaya salad were non-TCS ingredients. The complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 09/03/2014 | Complaint | |
The purpose of today's of visit is to conduct a follow-up inspection to observed corrective action on critical or noncritical violation that was not corrected during the routine inspection on January 17, 2014. EHS observed significant improvement from the previous inspection
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: RICE SCOOPER STORED IN WATER THAT IS NOT 135F OR HIGHER
Correction: ICE SCOOP STORED ON TOP OF THE ICE MAKER.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2DR 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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the PREP LINE 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: PANS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container was uncovered AND MISSING LIDS.
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 / Area / Clean (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the SPLASHGUARD BY HANDSINK AND 3 VAT SINK NEED CAULKING, is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOOR AND WALLS IN THE KITCHEN AND STORAGE AREA ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/23/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection and a complaint investigation.
Note to manager: A follow-up will be conducted on or about 1/23/14 to observed any uncorrected violations.
Fax pest control report to the Health Department within 10 business days to 703-385-9568.
Repair the following coolers and fax a copy of the invoice within 7 business days.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. OBSERVED FOOD EMPLOYEE LUNCH FOODS ON THE PREP TABLE.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. FOOD WAS DISCARDED AND MANAGER SPOKE WITH EMPLOYEES ABOUT NOT USING THE PREP TABLE FOR MEAL BREAKS.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product. OBSERVED DENTED CANS WITH OTHER CANS. PROVIDE A DENTED CAN STORAGE AREA.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: FOOD COLORING, CONDIMENTS
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: RICE SCOOPER STORED IN WATER THAT IS NOT 135F OR HIGHER
Correction: ICE SCOOP STORED ON TOP OF THE ICE MAKER.
- 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.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED CHICKEN AND FOOD CONTAINERS STORED UNDER LADDERS AND NEXT TO A MOP SINK WHILE REARRANGING THE COOLER.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. FOOD WAS MOVED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: --Raw pork at 49F, raw squid at 47F, raw shrimp at 45F, tofu at 46F.
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.--CFM MOVED THE ITEMS ABOVE TO ANOTHER COOLER UNIT THAT MAINTAIN 41 F AND BELOW. .
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: PROVIDE THERMOMETERS IN ALL COOLING UNITS.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:TURBO 2 DR PREP 59F, CONTINENTAL REFRIDGERATOR 52F, ARCTIC AIR REFRIGERATOR(NO PHF) 55F.
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 unit(s) are (missing, damaged): 2DR 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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the PREP LINE 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.
- Microwave Ovens Meet Safety Standards of 21CFR
Observation: The microwave oven was found in a state of repair and condition that may result in human exposure to radiation leakage. PLASTIC IS WARPED IN THE BACK OF THE MICROWAVE.
Correction: Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
- 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: HOOD FILTER AND SHELVING NEEDS CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours
Observation: Observed MEAT GRINDER located at the BACK OF THE KITCHEN that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: PANS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean KNIVES, SPATULAS AND UTENSILS were stored in a manner that exposed the item(s) to contaminatioN UNDER THE COOK STATION.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. ITEMS WERE MOVED TO THE WAREWASHING STATION.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered AND MISSING LIDS.
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 / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are presenT VIA DAMAGED SCREEN ON SCREENDOOR. REPAIR THE SCREEN..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the SPLASHGUARD BY HANDSINK AND 3 VAT SINK NEED CAULKING, is not maintained in good repair.
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 FLOOR AND WALLS IN THE KITCHEN AND STORAGE AREA ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PESTICIDE WAS REMOVED.
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01/17/2014 | Routine | |
The purpose of the visit was to conduct a complaint investigation for a complaint received on 1/16/14 about a live mouse in the buffet area. EHS did not observe any live mouse, mouse droppings, or nesting areas within the facility. Pest control service was last received on December 5, 2013 and another service is scheduled for next week. A copy of the pest control service report will be faxed to the Health Department within 10 business days of the next service. The complaint is not confirmed at the time of the inspection.
No violation noted during this evaluation. | 01/17/2014 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection to address a food-borne illness investigation. During this visit, critical violations that were observed during April 16, 2013's routine/complaint inspections were assessed.
Certified food manager was not present at the beginning of inspection. Ready-to-eat papaya that came in contact with bare hands was discarded. Shrimp found at 51F was moved to freezer to cool. Please see "Observed Violations" above for more details.
NOTE:
Buffet items are under time as a public health control and are discarded at the end of buffet times.
Lunch buffet runs from 11 AM through 3 PM Monday through Friday.
Dinner buffet on Friday, Saturday and Sunday runs from 6 PM to 9 PM,
Lunch buffet on Saturday and Sunday run from Noon to 3 PM.
There is no dinner buffet Monday through Thursday.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed slicing ready-to-eat food papaya using their bare hands.
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. PAPAYA WAS DISCARDED.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Uncovered duck was observed cooling directly in front of the open back door. Duck was moved away from the back door and into cold-holding unit to cool.
Correction: Food shall be protected from contamination by storing in locations that do not expose it to contamination.
- 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: Shrimp at 51F. MOVED TO FREEZER.
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: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. The certified food manager arrived on site before the inspection was over.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site) (repeated violation)
Observation: The back door was observed open without screen protection.
Correction: Screen door must remain closed if the back door is kept open for ventilation. SCREEN DOOR WAS CLOSED.
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05/09/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention a copy of the employee health policy written agreement form.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: AO SMITH BTR 120-104
Dishmachine: AutoChlor A4
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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.
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: milk in Superior 2DR refrigerator (for drinks) 44F, bean sprouts 2DR prep refrigerator (right) 45F, sliced tomatoes in 2DR prep refrigerator (left) 45F. ALL FOODS WERE MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Rice, Chicken, Beef. Note: Food items were labeled with their resepective 4-hour time frames (i.e. 10AM-2PM and 11AM-3PM).
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of dishware were not observed sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) Observed dish-machine at 0 ppm chlorine.
Correction: The chemical concentration of bleach for the low temperature, chemical sanitizing mechanical warewashing machine is not enough to sanitize equipment. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. DISH MACHINE WAS REPAIRED AND OBSERVED AT 50 PPM.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED TOWARDS THE MIDDLE OF THE INSPECTION.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Men's restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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04/16/2013 | Routine | |
The purpose of this visit was to conduct a complaint inspection. The FCHD received a complaint on 4/15/13 concerning roaches on the premises.
Upon inspection of the establishment, two adult, live roaches were observed and multiple dead roaches along the kitchen.
Person in charge indicated that pest control is being conducted four times a year, but could not provide invoices. Establishment has been told to increase pest management to once a month. Sweeping of the dead roaches was observed at the time of this visit. Additionally, back door was observed open without the screen protection.
Please fax to my attention a copy of the invoice for pest treatment by 4/17/13.
Complaint is confirmed.
Thank you for your time today.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: The back door was observed open without screen protection.
Correction: Screen door must remain closed if the back door is kept open for ventilation. SCREEN DOOR WAS CLOSED.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. INCREASE ROUTINE TREATMENT FOR PESTS TO MONTHLY.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: An accumulation of dead or trapped roaches were found on the floor.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests. FLOORS WERE SWEPT.
- Critical: Tracking Powders Pesticides Not Used in Food Establishment
Observation: Tracking powder pesticides are being used in the establishment. Discussed with CFM.
Correction: Tracking powder pesticides can be dispersed throughout the establishment, which may contaminate food and food contact surfaces. Therefore, tracking powder pesticides shall not be used in the establishment.
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04/16/2013 | Complaint | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: serving utensils were not properly stored with handles in the air.
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.
- 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 rice (4hr) at 104F discarded. Tamarind sauce (3hr) 108F discarded.
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: turbo air 2dr prep cooler #1 and #2, turbo air 2dr cooler
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep tops 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: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed cooking utensils located at the cook line that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- Refuse / Outside Storage Prohibitions
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside.
- Outer Openings, Protected / Screen Requirements
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and floors is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Removed.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/10/2012 | Routine | |
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