- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handler did not wash hands for a full 20 seconds (rewashed hands after proper demonstration)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. Immedeately follow the cleaning procedure with thorough drying
*To avoid recontamination food employees may use disposabe towels to turn off the water at the hand sink
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored (sani bucket on floor, was moved)
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: 2 large plastic tubs of soup in walk in less than 30 minutes (all soups were immediately placed in a proper ice bath)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: soups (stored next to hot soup bucket placed in walk in 30 minutes before. All soups were cooled down during inspection)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: label for the sushi does not have a disclosure or consumer advisory statement (manager stated they will not sell sushi anymore. During inspection manager was advised to create a handwriten sign with concumer advisory statement and disclose the remaining sushi offered for sale)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: bleach being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions (over 100 ppm, corrected to 100 ppm)
Correction: Utilize only bleach that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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03/10/2016 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Review with all staff proper hand washing, paying particular attention to when they should be washing their hands.
2) Hand wash sinks shall only be used for hand washing and for no other purposes. Do not store dirty utensils in hand sinks.
3) Foods being cold held shall be maintained at 41F or below unless you wish to use Time as a Public Health Control (TPHC) for those items. If so, all items that are being kept under TPHC need to be kept added to the list where all foods that are kept under TPHC are listed on, the food needs to be labeled with the time they came out and discarded after 4 hours.
4) Remember when you are cooling foods that have been prepped, do not tightly cover them. Keep them loosely covered or uncovered and in a location where they aren't subject to contamination to finish the cooling process.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before putting away clean utensils.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut fruit (canteloupe)/49F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (cut fruit was relocated into bottom of prep unit).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used for purposes other than washing hands. (Spatula stored in hand sink, and a container labeled as dish detergent was stored at sink).
Correction: A handwashing sink may not be used for purposes other than hand washing. (Discussed with manager that the hand sink located in the front is to be used for hand washing only).
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07/29/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) When cold holding items that require time/temperature control for safety (TCS foods), ensure that they are being maintained at 41F or below, unless you are wish to use Time as a Public Health Control (TPHC). If you choose to use TPHC instead of temperature control then discuss it with me prior to implementing it so we can get signed written procedures for it.
2) When cooling foods you have 2 hours to get the food from 135F to 70F and a total of 6 hours to get the food down to 41F. Please refer to the "Cooling Foods" handout I provided to give you guidance on how to do so correctly.
3) Hand sinks shall only be used for hand washing.
4) PIC had good food safety knowledge and all employees were very helpful. Thank you.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Coffee cup observed on bakery prep table.
Correction: Employees may have drinks in food preparation areas as long as they have lids and straws and are stored in a way to prevent contamination of food contact surfaces and foods. (Coffee cup removed from area).
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: baja chicken enchilada soup/45-48f from previous night in WIC.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Item discarded).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken salad/49, sliced turkey/46, grilled vegetables/44.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All items came out in previous 2 hours. Ice was added to bring items back down to 41F or below.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bakery department is being used for purposes other than washing hands. (Storing icing tips in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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03/24/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Hand washing sinks shall only be used for hand washing.
2) Ensure your chemicals are being properly stored.
3) When cooling foods make sure that you are not putting large containers of food in the walk-in when they are still very hot (>100F). Use some of the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41F
e. using containers that facilitate heat transfer
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used for purposes other than washing hands (filling a bucket with water).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Sanitizer bottle stored on shelf with clean utensils.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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11/17/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following observation requires attention:
1. Make sure food employees know to properly label chemical containers with their common name and to store them below and away from food and food contact surfaces.
2. Store raw animal products below and away from ready-to-eat foods.
--Repeat observations are subject to civil penalties.
Note: At time of routine food safety evaluation the dishmachine sanitizer was 50 ppm (as per chlorine test strip) and the red sani-buckets were between 50-100 ppm (as per chlorine sanitizer).
Note: This food establishment uses Time as a Public Health Control for the cold food items at the buffet line. Excellent procedures observed during todays routine food safety evaluation. All cold food items at the buffet line were properly marked for disposition and the food employees were very knowledgeable in explaining procedure to me.
Note: Food Safety Information binder provided to food establishment during the risk factor assessment. Discussed with the FPM major changes with the new 2013 Food Code to include employee health, clean-up of vomiting and diarrheal events, thawing frozen fish package using Reduced Oxygen Packaging (ROP), non-continuous cooking of animal meats, food allergens, responsibilities of permit holder (sticker provided), and increases in civil penalties. In addition, the 2013 Food Code training presentation in English was given to the FPM.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shelled eggs stored adjacent to frosting and above raspberries and blueberries in the True "Snack Shak" upright refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Corrected by moving the eggs to the shelf below and away from ready-to-eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity:
-wet wiping cloths on the front counter and on front counter prep tables
-wet wiping cloths stored on prep tables throughout the back kitchen prep rooms.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Food on Display Protected From Contamination
Observation: Observed donuts stored on a platter at front counter not protected from contamination. The observation has been noted on the following report forms February 2, 2014 and December 9, 2014.
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.
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed sausage links and O'brien potatoes cooling in covered deep dish containers (more than 6 inches) in the Continental 2-door prep refrigerator.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Recommend cooling Time/Temperature Control for Safety (TCS) foods in the walk-in cooler for rapid cooling. Proper cooling handout provided in both English and Spanish.
- 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:
-3-door undercounter refrigerator in the bakery side of the kitchen
-Beverage Air 2-door undercounter refrigerator below espresso machine
-Delfield single door refrigerator at the front counter
-3-door prep refrigerator at front counter sandwich prep station.
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 / Components / Gaskets
Observation: The door gaskets of the following units are (missing, damaged):
-Beverage Air 2-door undercounter refrigerator at the front counter
-Delfield undercounter refrigerator at the front counter.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
-walk-in cooler walls
-walk-in cooler ceiling
-walk-in cooler shelving for dairy products, bread/butter/egg products, and condiments.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic hotel pans on the shelves adjacent to the dishmachine 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.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had ceiling fixtures constructed of a material that was not smooth, nonabsorbent, and easily-cleanable:
-exposed wood beams in the basement dry storage room.
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the basement dry storage room are not covered by a protective shielding above single service items.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed a spray bottle on the shelf adjacent to the bakery hand sink not labeled with the common name of a green chemical substance.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Corrected by properly labeling spray bottle with cleaning agent's common name.
- Critical: Separation of Toxics by Spacing or Partitioning (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. Chemical spray bottle on the shelf adjacent to the bakery hand sink stored next to "Sparkling Sugar" containers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Corrected by moving the chemical spray bottle below and away from food and food contact surfaces.
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08/14/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. The mechanical dishmachine is not sanitizing at the proper concentration. A repair person was called during the evaluation. Make sure all equipment and utensils are properly sanitized in the 3-compartment utensil washing sink until the mechanical dishmachine is properly sanitizing. Please fax repair invoice to Alexandria Health Department at (703) 746-4919 Attn: Rebecca. If a fax is not received a follow-up evaluation will be conducted on or about June 4, 2014 to verify correction.
2. This food facility uses time rather than temperature control for the cold Time/Temperature Control for Safety foods (TCS) on the front counter buffet line. No written procedure is available at this food establishment. Person in charge completed the necessary form and shall be maintained in the food establishment and made available to the regulatory authority upon request.
--Repeat violations are subject to civil penalties.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating in the front counter preparation area between the espresso machine and 3-door sandwich preparation refrigerator.
Correction: Food employees may only eat in a designated area like a dining room. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Corrected by discussing with the Person In Charge appropriate areas for employee meals. Food employee discontinued eating in the front counter preparation area.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
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 items: time/temperature control for safety foods (TCS) being cold held at self-serve buffet line at the front counter.
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. Corrected by completing Time as a Public Health Control form with person in charge.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: Chlorine sanitizing solution in the mechanical dishmachine was 0ppm (did not register on chlorine test strip).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. All equipment and utensils shall be properly sanitized in the 3-compartment utensil washing sink until the mechanical dishmachine properly sanitizes between 50-100ppm. Repair person called during evaluation.
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05/21/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment conducted earlier today, May 21, 2014. Since the risk factor assessment a repair person restored chlorine sanitation to 100ppm. Section 14 - 4-702.11 has been corrected.
No violation noted during this evaluation. | 05/21/2014 | Follow-up | |
This visit was made to conduct a follow-up inspection on February 21, 2014.
No violation noted during this evaluation. | 03/06/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. Cook and Certified Food Manager were very helpful and knowledgeable. The following item requires attention:
1. The sushi and sashimi delivered from your sister store shall be properly labeled with a consumer advisory to notify cunsumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. A follow-up inspection will be conducted on or around March 7, 2014 to verify a consumer advisory has been established for your raw items.
2. Observed muffins and donuts offered for sale on the front counter without properly being protected from contamination (on plate without covering). Foods on display shall be protected from contamination by the use of packaging, display cases, or salad bar food guards. This was also addressed on your previous risk factor assessment conducted on December 9, 2014.
--Repeat violations are subject to civil penalties
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: sushi and sashimi salmon.
Correction: If the fish are frozen by a supplier, a letter from the supplier stipulating that the fish is frozen as required shall be provided.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: sashimi and sushi delivered from sister store.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/21/2014 | Risk Factor | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. Observed croissants offered for sale on the front counter without properly being protected from contamination (on plate without covering). Foods on display shall be protected from contamination by the use of packaging, display cases, or salad bar food guards.
2. Make sure all food employees know where to properly wash, rinse, and sanitize equipment and utensils. Hand sinks are to be used for hand washing only in order to prevent cross contamination.
3. Observed boxes of gloves stored on shelves in the basement dry storage room. Shelving is located under sewer line. Relocate the storage of gloves away from the sewer line to prevent cross contamination.
Repeat violations are subject to civil penalties.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed plastic cup without a handle used to dispense ice tea into individual containers.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. Corrected by discussing with Person-in Charge ways to prevent bare-hand contact with non-ready-to-eat foods. Food employee discontinued using plastic cup to dispense ice tea.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing sink in the back kitchen adjacent to the mechanical dishmachine is being used for purposes other than washing hands. Observed bakery chef wash spatula in the handwashing sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with the Person-in-Charge where to properly wash, rinse, and sanitize utensils and equipment. Spatula was properly cleaned and sanitized in the 3-compartment sink.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: The concentration of the chlorine sanitizer solution for espresso prep area was measured in excess of 200ppm.
Correction: Maintain the concentration of the chlorine sanitizer between 50- 100ppm. Corrected by remaking chlorine sanitizer, solution tested with chlorine test strip at 100ppm.
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12/09/2013 | Risk Factor Assessment | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employees did not know all BIG 5 foodborne illnesses or reportable symptoms. Employee Health information provided in Spanish and discussed
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employee did not wash hands after taking out trash and before returning to prep area)
Correction: corrected immediately
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: WIC- (all items prepared yesterday) clam chowder, egg salad, chicken breasts, lentil soup
Correction: all items discarded at time of inspection.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: placing hot foods in prep unit (low boy) tighly covered to cool (pork 59, rice 48-- both prepared within 2 hours
Correction: items reheated to above 165 and put on buffet line).
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: yougurt parfaits, fruit salad
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: Walk in refrigerator
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the chlorine solution in sani bucket used for espresso machine was measured in excess of 200 ppm (corrected)
Correction: Maintain the concentration of the chlorine at 50-100 ppm.
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09/04/2013 | Routine | |
Note: No food storage allowed under sewer lines.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken noodle soup, fish taco filling (prepared yesterday)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at front service area is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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05/24/2013 | Risk Factor Assessment | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: mac & cheese.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: lox-breakfast menu, tuna and ceviche-DF menu.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the back kitchen is being used for purposes other than washing hands.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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01/28/2013 | Risk Factor | |
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