The purpose of today's visit was to conduct a risk factor assessment. As discussed, time as a public health control can be used for items on the buffet lines that will be discarded within 4 hours. A list of these items must be maintained. All items using time must be clearly marked with the discard time.
Observed very good employee hand washing. Facility was clean and very well organized.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: hamburger 128F on serving line, buffalo chicken 110-120F on serving line @ salad bar
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. MANAGER TO USE TIME AS A PUBLIC HEALTH CONTROL FOR THE FOOD AT THE BUFFET FOR THE REMAINDER OF THE DAY. BUFFET ENDS AT 2PM AND FOOD WILL BE DISCARDED.
- 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: hummus 50F & cantaloupe 51F on salad bar
Correction: chicken on salad 46F, cut melon 46F & yogurt parfait 46F in Grab & Go open display
- 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). 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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12/17/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Use time as a public health control on the items in the buffet that will be discarded within 4 hours. Keep a chart of the items that are included using time as a public health control. Monitor the temperature of refrigeration units before using it to store temperature control safety foods.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
At the salad buffet:
1. Sliced beef 94F
2. Squash 113F
3. Chicken 131F
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. MANAGER WILL USE TIME AS A PUBLIC HEALTH CONTROL TO MONITOR THE FOOD AT THE BUFFET FOR THE REST OF THE DAY. THE BUFFET ENDS AT 2PM THEN THE FOOD WILL BE DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. 3dr Delfield: Chicken 46F
2. 3dr Delfield: Sliced tomato 47F
3. Ice Cream Hopper: Vanilla cream 61F, Chocolate cream 70F- PRODUCT DISCARDED
4. Salad Bar: Grilled Chicken strips 51F
5. Deli Station 3dr Refrigerator: Roast Beef 45F, Turkey 45F, Ham 45F
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. MANAGER STATED THAT ALL FOOD WAS RECENTLY COOKED AND PUT OUT IN THE REFRIGERATION UNITS BECAUSE THEY ARE PREPARING FOR LUNCH. MANAGER REMOVED THE FOODS IN QUESTION AND PLACED IT IS THE WALK IN COOLER TO COOL TO 41F OR BELOW.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: @REFRIGERATION@
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.
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06/22/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handout: time as a public health control as future option. Time reflects inspection time only.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Fried chicken wings at 73F in small hot hold case,
2) Grilled onions at 125-138F sitting in metal container next to the grill,
3) Egg rolls at 126-143F at steam table.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. PER MANAGER AND FOOD EMPLOYEE ITEM 1 WAS REMOVED 30-45 MINUTES PRIOR FROM WALKIN COOLER COLD HOLDING AT 41F OR BELOW AND EMPLOYEE PLACED INSIDE SMALL HOT HOLD CASE SINCE THE ITEM WAS NOT NEEDED AND INTENDED TO RETURN ITEM 1 TO WALKIN COOLER. ITEM 1 WAS SPREAD OUT ON METAL TRAY AND PLACED INSIDE BLAST CHILLER TO RAPIDLY COOL. ITEM 2 AND ITEM 3 WERE PLACED ON TPHC SINCE BOTH ITEMS WERE PREPARED OR REMOVED FROM HOT HOLDING 30 MINUTES PRIOR. EHS OBSERVED ITEM 1 AT 35F AT END OF INSPECTION.
- 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:
1) Cooked chicken at 51-52F in Delfield 2DR prep cooler,
2) Shredded mozarella cheese & pizza sauce at 64F on uncooked pizza dough sitting out at room temperature next to pizza sauce.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEM 1 PER MANAGER AND FOOD EMPLOYEE WAS SITTING OUT A SHORT TIME WHILE IN TRANSIT FROM BACK KITCHEN WALKIN COOLER TO FRONT GRILL AREA.. ITEM 1 WAS SPREAD OUT ON METAL TRAYS AND PLACED INSIDE BLAST CHILLER AND OBSERVED AT 35F AT END OF INSPECTION. ITEM 2 PER MANAGER AND FOOD EMPLOYEE NORMALLY SITS OUT AT ROOM TEMPERATURE DURING THE ENTIRE LUNCH TIME 11 AM-2 PM (3 HOURS) AND IS USUALLY ALL PREPARED AND SOLD OUT. ITEM 2 WAS PLACED ON TPHC AND EHS INSTRUCTED MANAGER NOT TO RETURN ANY UNUSED PIZZAS TO THE FREEZER WHICH WAS THE PREVIOUS PROCEDURE.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of two ice bins and enclosed components of equipment were observed in need of cleaning
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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12/05/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
NOTE TO MANAGER: Please update and correct all menus containing eggs cooked to order, burgers cooked to order and sushi within 30 calendar days and fax or email updated menus no later than Monday, June 30, 2014. As the weekly menu changes, please be sure to add a complete consumer advisory disclosure and reminder for special weekly items that may be cooked to order or may contain raw ingredients.
Please maintain written documentation in facility regarding cold smoked salmon and fresh salmon for 90 days beyond the time of service (which currently means the facility needs to always maintain current records since sushi is served twice a week).
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature in the cook to order area.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. RETURNED TO COOLER THAT MAINTAINS 41F OR BELOW.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
1) Eggs,
2) Burger,
3) Sushi with raw tuna, cold smoked salmon and raw fresh salmon.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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05/30/2014 | Routine | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Sugar, salt , etc.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: baked chicken = 120-F, 117-F
Correction: cut grilled chicken breast = 124-F
- 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:tamales=45-F, tortellini salad =44-F, Caesar salad = 46-F, 5-beans salad =b 46-F, mex slaw =49-F, sour cream =53-F
Correction: guacamole =48-F, pico de gallo = 48-F, classic hummus = 50-F, feta cheese = 49-F, sliced tomatoes = 47-F, chicken salad=47-F, tuna salad =45-F, egg salad = 47-F,
- Critical: 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: sushi
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: cold prep table refrigerated unit at the gourmet salad station, and deli station
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: storage drawers under tables, top of the convectional ovens.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks throughout the kitchen was measured at a temperature less than 100°F. Observed temperature was 90-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There are no covered refuse containers for the disposal of feminine napkins in the ladies room stalls.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas at the Latin prep station. Some of the ceiling light bulbs were out..
Correction: Increase the lighting to provide a minimum of 50 foot candles, replace the light bulbs or repair as necessary, in all food preparation areas.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment at the hood system in the chef table area is 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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12/11/2013 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please have the following maintenance issues corrected:
-The spray hose at the pots and pans dishmachine shall be altered to hang above the flood level rim of the sink in order to provide an air gap.
Please provide a copy of the work order once that is repaired, within 30 days.
For the sushi, please contact your supplier and have them provide a letter stating if the fish used for sushi are frozen, to what temperature and for how long. See the information attached.
Please provide a copy of the letter within 30 days as well.
Please let me know if you have any questions. Thank you.
NOTES:
Dishmachines: Pots/Pans - thermolabel verified
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon, tilapia, other raw fish used to make sushi/sashimi.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): smoked salmon used in sushi/sashimi.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Equipment / Good Repair / Components / Gaskets
Observation: The door handle of a refrigerator near sushi prep was broken.
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. CFM has called building maintenance.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the pots and pans dishware area.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that an area is not designated for employees to eat, drink, and use tobacco. Observed employee mugs/cups stored in prep refrigerators.
Correction: Identify an area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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12/13/2012 | Routine | |
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