The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM proper date marking.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:-----------Marinara sauce and cooked beef topping were opened on Wednesday, March 30, 2016.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. CFM LABELED WITH START AND DISCARD DATE.
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04/01/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed active managerial control, cleaning schedules and provided thermometers. Manager will provide a copy of the updated menu by 11/6/15.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: pizza sauce and kidney beans inside of walk-in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Pizza sauce and kidney beans were discarded at time of inspection.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: potato soup inside of walk-in cooler
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: eggs and hamburgers.
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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10/26/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: Active Managerial Control and Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log.
No violation noted during this evaluation. | 03/02/2015 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Dented tomato can was found among other canned foods on a shelf in the dry storage room. The dented canned tomato was not separated from the rest of the canned food supply as required. (dented canned tomato was removed from the shelving during the inspect
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. ( The dented tomato can was removed from the shelving during the inspection.)
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. S spray bottle of toxic cleaning chemical was found stored next to paper cups at the serving station. These paper cups are used for serving beverage to customers.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.( spray bottle relocated during the inspection). Keep all toxic chemicals away from food, utensils and food contact surfaces.
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07/31/2014 | Risk Factor | |
- 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: coffee creams =70-F, whole milk = 45-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. (discarded)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE /BLEACH test kit. to check the concentration of the chlorine in the sanitizing solution,
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gasket of the 1Dr Delifield is badly torn .
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. replace the torn rubber gasket so that the door will fit tightly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: grill and deep fryer compartments. Grease and debris accumnulations were noted under these areas.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the surfaces of the areas under the grill and deep fryers to remove the build-up grease and debris to prevent fire hazard and attracting pests.
- Refuse / Dumpster / Covers & Lids / Construction
Observation: The cover of the refuse container for cardboard boxes located outside the establishment is broken and completely detached. The cover was observed laying on the ground.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight fitting lids, doors, or covers. Repair the lid or replace the dumpster.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under the front serving area hand washing sink and the floor area under the 3-compartment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean these areas frequently to prevent dirt build-up.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Observed that mops are improperly stored between use. A wet mop was observed in the mop bucket after use and was not hung to air dry properly.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/03/2014 | Routine | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chili, sauerkraut inside the walk-in refrigerator. date marked to be held for 14 days.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the reach-in cooler on the cookline are 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. Replace the badly broken rubber gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the grills and deep fryer had accumulations of grime and grease on the sides
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to clean these surfaces to remove the build-up grease
- 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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor along the base of the walls under equipment throughout the food station is in need of cleaning. The walls inside the walk-in refrigerator are dusty and 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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07/03/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw burger pattioes were found stored above cooked and ready-to-eat food inside the reach-in refrigerator and freezer at the cookline.
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.
- 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: sliced tomatoes =56-F, half & half = 70-F, lettuce=55-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. (Discarded).
- 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 /refrigerators.:
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.(thermometers provided to operator)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The top compartments of the cookline refrigerated food prep table is not operating properly and is unable to maintain cold food at or below 41°F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the top unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket of the walk-in refrigerator was noted to be damaged.
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. Repair or replace the broken rubber gasket.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the grill and fryers were observed soiled with an accumulation of grease, dirt, food residue, and/or other debris. The compartments under these equipment were noted with grease and dirt accumulations.
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.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade and stand were observed soiled with accumulations of grime and debris.
Correction: Surfaces of can opener and the can opener stand shall be cleaned daily or after use to prevent contamination of food.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters and Styro foam plates were observed stored unprotected at the serving station and in the dry storage room.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that signs or posters that notifies food employees to wash their hands are not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Cleaning Maintenance Tools, Preventing Contamination
Observation: Observed that handwashing sinks, warewashing equipment, and/or food preparation sinks are being used to dispose mop water or similar wastes.
Correction: Clean and store maintenance tools in a separate area to prevent contamination of food and food preparation and warewashing areas.
- Critical: Cleaning Maintenance Tools, Preventing Contamination (corrected on site)
Observation: Observed that handwashing sinks, warewashing equipment, and/or food preparation sinks are being used to hold maintenance materials.
Correction: Clean and store maintenance tools in a separate area to prevent contamination of food and food preparation and warewashing areas.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mop observed soaking in water in a mop bucket.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. After each use, hang wet mop to air dry properly.
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02/26/2013 | Routine | |
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