The purpose of today's visit was to conduct a risk factor assessment inspection. Enforcement action is now warranted regarding 3-501.14(A)(2) PHF(TCS) Cooled from 135F to 41F within 6 hours total. EHS will consult with the Environmental Health management team and a follow-up inspection may be conducted. Please reference the previously provided handouts on proper cooling methods and handouts. Please implement active managerial control practices in order to keep all critical violations observed today corrected.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Chicken (155'F, 158'F)
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. ITEM WAS FULLY COOKED TO ABOVE 165'F.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Cooked tomato sauce cooling for 10 hours in the Tafco walk-in cooler observed at 70'F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ITEM WAS DISCARDED
- 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: Chicken (45'F) at Delfield 2 DR prep refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEM WAS REHEATED TO SERVE AT BUFFET.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: Two handwashing sinks were blocked by the storage of pots, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. POTS WERE REMOVED.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED
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08/19/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed the following handouts: cooling log, sign and methods. Please note that out of compliance cooling temperatures were observed today and at three out of the last four most recent inspections. Also 5-205.11(A) Handwashing Sink/Accessible at All Times was observed today and at three out of the last four most recent inspections. Please continue to monitor that both observations remain corrected. A follow-up inspection will be conducted within ten calendar days to re-evaluate cooling temperatures and re-establish the Risk Control Plan previously set-up.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: (REPEAT) 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:
1) Cooked onion sauce at 53F after cooling over 10 hours in Tafco Walkin Cooler in extremely large deep plastic container,
2) Cooked tomato sauce at 48F after cooling over 10 hours in Tafco Walkin Cooler in extremely large deep plastic container.
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. BOTH SAUCES DISCARDED
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--------extremely large deep plastic container observed to hold sauces cooked 10 hours prior cooling in Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing sinks located next to three compartment and next to True 2DR Display Cooler both observed blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. POTS AND DISHES REMOVED FROM BOTH HAND SINKS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS RE-STOCKED AT TWO SINK (AT BAR AND ONE IN KITCHEN).
- Cleaning Frequency for Physical Facilities
Observation: Observed that two ceiling filters above food prep sink in back 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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03/03/2015 | Routine | |
- 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. FOOD SERVICE WORKER WASHED GLOVED HANDS IN FOOD PREP SINK USING COLD WATER AND NO SOAP, THEN DRYING HANDS ON APRON.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRIITEN INFO. PROVIDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: GOAT CHEESE cooling for ~14 hours in the UNIT #4 observed at 45°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED. ORAL & WRIITEN INFO. PROVIDED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facilities located at the KITCHEN were blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRIITEN INFO. PROVIDED.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at handwashing sinks were not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. ORAL & WRIITEN INFO. PROVIDED.
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07/24/2014 | Risk Factor | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Two cutting boards.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located at the Front bar by fixed and non fixed items including ice vat for drink feeder lines, trash can and drink dispenser nozzel is blocked, preventing access by employees for easy handwashing. Two of 3 kitchen handsinks were blocked by objects in and in front of them.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. The kitchen sinks were unblocked. Ninety days will be granted to move the bar handwash sink or clear the way for easy access.
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01/13/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided a cooling log with cooling methods instruction sheet. Provide a copy of the cooling log within two weeks to determine how the cooling process is done and how effective it is. I will review the log then follow up with recommendations. Please implement suggestions from the cooling method document.
Fax cooling log within two weeks to my attention.
Please contact me with questions or comments.
703-246-8447
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Observed raw eggs stored over cooked chicken.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. RAW EGGS WERE MOVED TO THE BOTTOM SHELF BELOW READY TO EAT FOOD.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours onion sauce cooling for 10 hours in the walk in cooler observed at 70°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Onion sauce was 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: Chicken 60F in the walk in 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. MANAGER DISCARDED CHICKEN.
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11/08/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: Takagi
Model: TK3
BTU: 199,000
GPH: 254
Dishmachine:CMA 190600 Chemical
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES ABOVE FOOD PREPARATION AREAS IN THE COOKLINE AND AT THE BACK FOOD PREPARATION TABLE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. EMPLOYEES COVERED THE OPEN BEVERAGES WITH LIDS AND USED STRAWS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. In the walk in cooler observed food stored in a dish on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. EMPLOYEE ELEVATED THE FOOD FROM THE FLOOR AND PLACED ON SHELF.
- 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: 2 dr Delfield reach in cooler: Curry Chicken 46F, Lamb 47F
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. EMPLOYEE REMOVED FOOD FROM REFRIGERATION UNIT AND PLACED IN FREEZER TO RAPIDLY COOL DOWN TO 41F AND BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 2 dr reach in cooler.
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 are damaged: Delfield 2dr reach in 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located BY THE 3 COMPARTMENT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. EMPLOYEE REMOVED POTS AND PANS STORED IN THE HANDSINK.
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07/19/2013 | Routine | |
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