- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop handle observed lying on ice in drink area.
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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 114F
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. Food employee reheated marinara sauce
- 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: 1) spicy ranch dresing sauce 44F in ice bath, 2) sour cream 46F in victory 2dr preptop cooler, 3) ranch dressing 44F in contental 2dr preptop 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. 1) more ice was added to ice bath, 2) sour cream was placed back under cooler, 3) ranch dressing was placed under cooler
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at back handwashing sink by dish machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the tiles and hole in wall was observed in the dish machine area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the dish machine area wall 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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02/04/2016 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Good Retail Practice was also observed and recorded during inspection:
Section 46: 4-302.14 Sanitizer Test Kit Required
Observation: There is no quat ammonia test kit located in the facility to monitor the concentration of chemical sanitizing solutions.
Corrective Action: Obtain a quat ammonia test kit.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: celery
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Food employee washed hands, rewashed celery, and put on gloves to handle celery
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked garlic and cooked macaroni prepped on 8/7 located in walkin cooler #1 produce
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM placed labels on items with prep date of 8/7
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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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08/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine assessment. Discussed proper sanitizing procedures with person in charge. Please provide a copy of your updated menus with complete consumer advisory information for fried egg to Environmental Health Specialist within 10 business days.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. PERSON IN CHARGE FAILED TO EXPLAIN HOW TO PROPERLY SET-UP SANITIZING SOLUTION FOR 3-VAT SINK, WET WIPING BUCKETS.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: MULTIPLE SQUIRT BOTTLES OF WATER AT COOKLINE
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED HOW TO PROPERLY STORE WET WIPING CLOTHS WITH CFM.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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: FRIED EGG AS A TOPPING FOR BURGERS. FRIED EGGS NEED TO BE LINKED TO A DISCLOSURE USING AN ASTERISK. NO DISCLOSURE STATEMENT FOR FRIED EGGS PROVIDED ON BOTH TAKE-OUT AND DINE-IN MENU.
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. PER DISCUSSION WITH PERSON IN CHARGE, FRIED EGGS AS A TOPPING FOR BURGERS WILL BE INCLUDED IN THE PRE-EXISITNG CONSUMBER ADVISORY.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: Observed the test strips provided by CFM not able to assess concentration of sanitizing solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
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.DISCUSSED WITH CFM THAT UNISEX BATHROOM NEEDS TO BE SUPPLIED WITH A COVERED REFUSE CONTAINER.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED THAT PAPER TOWELS WERE NOT PROVIDED AT HANDSINK NEAR 3-VAT SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. EMPLOYEE PROVIDED PAPER TOWELS AT HANDSINK NEAR 3-VAT SINK.
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01/08/2015 | Routine | |
The purpose of this visit was to respond to a complaint received on January 5th, 2015. The complainant alleged that employees were being forced to work and handle food while sick with the flu. EHS inquired about employee health policy. CFM was able to describe current employee health policy in place, as well as correctly answer a series of questions relating to food-borne illness in the workplace. All necessary components of a complete employee health policy were identified by the EHS.
Complaint not confirmed.
No violation noted during this evaluation. | 01/08/2015 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me within 5 days the invoice for the repair of the True 3 door prep refrigerator.
At the March 12, 2014 inspection it was noted that the specs for the sanitizer used not are maintained at the facility. At todays inspection it was noted again the sanitizer concentrate bottles were unlabeled and the usage information was not known or could not be located.
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 True 3 door prep refrigerator was unable to maintain the PHF/TCS food at 41F or below. Please do not use this refrigerator to hold PHF/TCS, without the use of ice around the PHF/TCS food, until it is capable is maintaining PHF/TCS food at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
.
- 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 sliced tomatoes at 50F, diced tomatoes at 46F, pico de gallo at 63F on the True 3 door prep top, buffalo chicken dip at 53F, shredded cheddar cheese at 52F in the True 3 door prep refrigerator
Correction: ranch dressing (buttermilk, sour cream) on the Continental prep top at 62F
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07/24/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:Observed 2 squirt bottles, according to the CFM, that contained water at the cookline
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stored adjacent to and touching a cardboard box used to support the ticket printer.
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:Magic Chef microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee's restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the peep hole in the back door is open to the outside.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Used for Clothing Changes (repeated violation)
Observation: Employees are not using the dressing rooms or lockers provided.Observed employee's items stored on restaurant supplies on dry storage shelving
Correction: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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03/12/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Within 2 weeks please fax to my attention the signed Employee Health Policies. Please fax to my attention the menu with the complete consumer advisory present by October 1, 2013.
In addition to the following violations docume
nted above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-302.14 Observed no quaternary ammonia test strips. Obtain and use the test strips to test the concentration of the quaternary ammonia sanitizing solution.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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."SEE COMMENTS
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 45F on the True 3 door prep top, ranch dressing (buttermilk, sour cream) at 49F on the Continental 2 door prep top - PUT IN THE WALK IN TO COOL
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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:Hamburgers on the menu did not display an asterisk by them and only the reminder portion of the advisory was present
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500 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 150-400ppm. Verify concentration using the appropriate test kit.
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09/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Gave the certified food manager (CFM) information on the complete consumer advisory. Please fax to my attention an updated menu containing the complete consumer advisory by May 1, 2013
Additionally, gave the CFM information on hot and cold holding methodology in English and Spanish.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: JetGlas D75T300 3NA (2) which uses 600,000 BTU's to produce 631 GPH of 120F water at an 80F rise.
Dishmachine: Ecolab Jackson ES-2000, chlorine
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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.Observed an incomlplete employee health policy in place - missing infected wounds and the Big Five foodborne illnesses. A red folder Employee Health Policy provided by the Health Department was on-site, however the information had not been covered with the employees and no signatures were on file
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stuck inbetween the prep top and a cardboard box
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed vegetables stored on the floor of the produce walk in
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed marinara at 125F on the cooktop in a waterbath - ADVISED THE PERSON IN CHARGE TO HAVE THE MARINARA REHEATED TO 165F
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.
- 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 items that may be served raw and/or undercooked:Hamburgers on the menu did not have any asterisk by them and only the reminder portion of the consumer advisory was present
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a working food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed quaternary ammonia test strips,however no comparison chart or instructions on how long to put the test strips in the sanitize solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Caulking at the drain board of the dishwasher
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Glasses were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Elevation
Observation: Observed boxes of take out container and napkins stored on the floor.
Correction: Store food equipment, utensils and single service items 6 inches off of the floor on approved shelving.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the bottom of the kitchen door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the employee restroom handwashing sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the portions of the cove molding under the 3-vat sink and at the mop sink was missing, a hole was present in the wall above the mop sink, the peep hole at the back door does not contain a view glass and is open to the outside
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Used for Clothing Changes (corrected on site)
Observation: Employees are not using the dressing rooms or lockers provided.Observed employee clothing and backpacks stored on supplies in the dry storage room
Correction: Instruct employees to use the designated dressing rooms to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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02/01/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a food borne illness investigation.
The certified food manager was given the following information: Employee health policy in English and Spanish, hot holding information, cooling information, cross contamination.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- 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: 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. OBSERVED PUTTING GLOVES ON WITHOUT WASHING HANDS.
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. EMPLOYEE REMOVED GLOVES, THEN WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- 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 CHICKEN THAWING ABOVE READY TO EAT COOKED CHICKEN IN WALK IN COOLER.
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. CFM REMOVED RAW CHICKEN FROM TOP SHELF TO LOWER SHELF IN WALK IN COOLER.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN STORED NEXT TO RAW GROUND BEEF IN TRUE 3DR REACH IN COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). EMPLOYEE PLACED ALL RAW CHICKEN ON BOTTOM SHELF AND PLACED GROUND BEEF ABOVE RAW CHICKEN.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED HOT SAUCES AT STEAM TABLE ARE ALL UNCOVERED DURING INSPECTION. OBSERVED RAW CHICKEN STORED NEXT TO RAW BEEF IN TRUE 3 DR REACH IN COOLER AT COOKLINE. OBSERVED BATTER MIX, BREADING FOR CHICKEN, AND SALT CONTAINER OPEN AND UNPROTECTED FROM CONTAMINANTS AT COOKLINE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CERTIFIED FOOD MANAGER COVERED SAUCES, PLACED OPEN BAGS IN CONTAINERS WITH LIDS AND DISCARDED SALT.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried wings 100F at cookline.
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. CERTIFED FOOD MANAGER DISCARDED WINGS.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Observed a few containers of sliced tomatoes in Delfield cooler not date labeled.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. CFM DATE LABELED FOOD.
- 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: OBSERVED THE LETTUCE RINSER NOT SANITIZED.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DEMONSTRATED HOW TO SET UP THREE COMPARTMENT SINK AND SANITIZED LETTUCE RINSER.
- 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. A SIGN TO WASH HANDS IS NOT PROVIDED IN ANY RESTROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HANDWASHING SIGNS FOR RESTROOM.
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12/05/2012 | Risk Factor | |
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