The purpose of this visit was to verify the walk in was able to hold PHF/TCS food at 41F or below. Presently the walk in is holding PHF/TCS food at 41F or below.
No violation noted during this evaluation. | 03/30/2016 | Follow-up | |
The purpose of this visit was to perform a routine inspection.
A follow up inspection will be conducted on or about March 30, 2016 to assess the cold holding capacity of the walk in.
- 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:Observed chicken (2) at 45F, 44F, chicken soup at 45F in the walk in, chicken salad at 44F, sliced cheddar cheese at 46F, sliced swiss cheese at 44F in the Beverage Air 2 door prep refrigerator, milk at 47F in the Delfield reach in
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.ALL ITEMS PUT IN THE WALK IN AND COVERED WITH BAGS OF ICE TO ASSIST IN THE COOLING PROCESS AND THE HOLD THE TEMPERATURE AT 41F OR 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: Kolpak walk in at 44F
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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03/29/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
Please email me an invoice for the service of the Beverage Air 2 door prep refrigerator within 5 days.
Please email me a copy of your photo certified food manager's card by October 21, 2015. Information on obtaining a photo id given to the person in charge.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the Beverage Air 2 door prep refrigerator unable to maintain the temperature of PHF/TCS food inside at 41F or below. Please do not use this refrigerator to hold PHF/TCS food until it is repaired and able to maintain PHF/TCS food at 41F or below.
Cooling information discussed and given to the PIC in English and Spanish.
- 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:Milk at 44F in the Delfield reach in, sliced cheddar cheese at 46F in the Beverage Air 2 door prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS PLACED IN THE WALK IN TO COOL TO 41F
- 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.
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09/21/2015 | Risk Factor | |
The purpose of this visit was to respond to a complaint. The complainant ate chicken, spinach and mashed potatoes and gravy,
No violation noted during this evaluation. | 04/13/2015 | Complaint | |
The purpose of this visit was to perform a routine inspection.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties - EMPLOYEE WASHING IN THE RINSING SINK OF THE 3-VAT AND THEN PUTTING DISHES INTO THE SANITIZER WITHOUT RINSING THE SOAP OFF OF THE UTENSILS
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. DISCUSSED WITH CFM THE CORRECT USE OF THE 3-VAT, EMPLOYEE WAS REDIRECTED TO WASH, RINSE AND SANITIZE
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Tongs and spatula stored in room temperature water
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. WATER REMOVED
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed turkey at 116F, chicken at 123F, 125F, 129F in the Carter Hoffman
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.DISCUSSED WITH THE CFM TO REHEAT THE TURKEY/CHICKEN TO 165F FOR 15 SEC
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Garlic butter at 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.PUT IN ICE UP TO THE LEVEL OF THE PRODUCT IN THE CONTAINER
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- 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:Caulking at the 3-vat sink
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.
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03/16/2015 | Routine | |
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED NONE OF THE STAFF PRESENT HAD VALID CFM CARD OR CERTIFICATION.
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. A CFM WITH VALID CARD FROM ORS INTERACTIVE ARRIVED APPROXIMATELY 40 MINUTES AFTER THE INSPECTION.
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11/14/2014 | Risk Factor | |
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the women's restroom is slow to drain.
Correction: A plumbing system shall be maintained in good repair. ASKED MANAGER TO HAVE THE SINK CHECKED AND REPAIRED
- Physical Facilities Good Repair
Observation: Observed that the tiles along the cove board near the mop sink are broken and in need of repair. Inside along the walls of the mop sink were observed coated with whitish sediments that need to be removed.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED CFM TO REPAIR THE TILES AND CLEAN THE SINK AREA .
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04/16/2014 | Routine | |
| No violation noted during this evaluation. | 10/09/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced Turkey in the UHC Hot hold at 129F
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. CORRECTED DURING INSPECTION BY MANAGER DISCARDING THE FOOD ITEM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Shredded cheese held in the prep top was observed at 43 F
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.CORRECTED DURING INSPECTION -MANAGER MOVED THE ITEM TO THE WALK IN REFRIGERATOR.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the mop sink are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.Signs were not observed in the handsink 2, men's restroom, women's restroom
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED DURING INSPECTION BY HEALTH DEPARTMENT HANDING MANAGER THREE HANDWASHING POSTERS.
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02/14/2013 | Routine | |
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