REMINDERS:
1) Do not leave potentially hazardous foods out for long time (example, hashbrown or roast beef) even during busy times.
2) Monitor microwave reheating practice. Make sure the food is stirred in between reheating process and the food is at 165F or above throughout the container.
3) Monitor employees for hand washing practices.
4) Recommend writing receiving temperatures on invoice.
5) Do not leave the employee restroom door open.
6) Check boxes upon delivery to make sure there is not pests inside or outside the box. (example bananas with fruit flies). Discard over-ripened bananas.
NOTE: Observed following good practices.
1) The facility has excellent datemarking process. They also time and date mark the sanitizing buckets.
2) The test strip for checking the sanitizer solution is taped outside the bucket to make sure it is at 200 ppm.
3) Reviewed temperature logs. (walk-thru sheets). Continue monitoring hot holding, cold holding, reheating, cooking and cooling temperatures.
4) Reminders on food safety practice writing on dry erase board in the kitchen.
Keep up the good work!!
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door (employee restroom).
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
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01/21/2016 | Routine | |
Person in Charge: Travis M. Miller
REMINDERS:
1) Please make sure if you are maintaining a cooling log to monitor each product that is cooled (observed chicken filling and green beans in walk-in). During inspection observed good cooling methods
- 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: hash brown--65F --Mcall 2DR 1/1 refg (R)--they left it out during lunch rush. shredded cheese 48F, Sliced cheese 60F--cold well near grill. Cream cheese on ice 50F--grill. Packaged whip cream 49F--2DR prep refg left service 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. Note: Discarded items on ice and cold well. All other items put inside the refrigerator.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quatarnary ammonia solution was measured at more than 400 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 quaternary ammonia solution at 150 0 400 ppm. Verify concentration using the appropriate test kit. Add more water.
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07/09/2015 | Risk Factor | |
Monitor cold holding temperatures and hand washing.
Note: The facility has a policy to conduct a line check every 4 hours. Discussed about training and monitoring employees, review newsletter having active managerial control.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: chicken pot pie 120F, 90F
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Note: Reheated to 166F.
- 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: hash brown 59F, diced potato 61F--under grill. sliced tomatoes 49F, shredded cheese 48F, sliced cheese 49F--table top refg across grill. french toast mix 49F--1DR/2 drawer refg.
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. Note: Put all items inside the refrigerator.
- 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: several prep refrigerators at cookline.
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 / 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: Handsink in employee restroom 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.
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01/14/2015 | Routine | |
- 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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: HALF/HALF 56F, BUTTER 63F @ #6.
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 ALL ITEMS NOT POTENTIALLY HAZARDOUS TO OTHER UNITS & ORAL & WRITTEN INFO. PROVIDED.
- 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) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/22/2014 | Routine | |
| No violation noted during this evaluation. | 01/16/2014 | Risk Factor | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing. Both front counter ones.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dish washer piping are leaking. Two leaks.
Correction: A plumbing system shall be maintained in good repair.
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10/28/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 02/28/2013 | Risk Factor | |
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