- 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: raw steak/ raw chicken in 1 dr UC cooler CL: 59/55 degrees 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. NOTE: PIC voluntarily displosed of food.
- 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: 1 dr UC cooler cookline.
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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03/14/2016 | Routine | |
The purpose of this visit was a follow-up inspection to the inspection conducted 12/10/15. All sealed bags were dated for 48 hours maximum as specified in the 12/10/15 inspection report. Data logger has been returned to functional condition. All required data/forms specified by the HACCP plan, including printouts of data logger temperature data, are now being satisfactorily documented/completed. Observed the downloading of data logger temperature data. Walk-in cooler is currently exceeding the maximum temperature specified in cook-chill HACCP plan for a large portion of the day. Foods must continue to be contained in sealed bags no longer than 48 hours, and all sealed bags must be dated according to the 48 hour time limit, until: 1) WI cooler can be consistently kept at temperatures below the maximum temperature allowed by the approved HACCP plan, and 2) until a satisfactory reinspection is conducted by the Health Dept.
- Handwashing Sink / Accessible at All Times
Observation: Handsink closest to 3 vat sink had insufficient flow of both cold and hot water.
Correction: Handsink plumbing must be altered/repaired to provide an adequate supply of both hot (minimum 110 degrees F) and cold water. NOTE: Provide service invoice for handsink to Health Dept. within 10 days
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: The following items were found to be out of compliance with the procedures specified in the approved HACCP: 1) no data logger in Walk-in Cooler. 2) None of the Cook-chill specific logs required in the HACCP plan were provided at the time of the inspection: Cook-Chill Procees Log, Refrigeration Temperature Log, Expiration Discard, and Reheating Log, Manager's Audit, and the Employee Training Log. Until these items are corrected, and a satisfactory reinspection is conducted by the Health Dept., all Cook-Chill Package foods must be completely removed from its sealed cook-chill bags within 48 hours of packaging.
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12/14/2015 | Follow-up | |
The purpose of this visit was a follow-up inspection to the risk factor assessment conducted 10/30/15. Written notice was provided and signed for during the 10/30/15 inspection advising that all foods sealed in bags must be completely removed from their sealed bags within 48 hours of packaging. At today's inspection, sealed bags were observed to still be dated for 72 hours after packaging (Pork, black beans, and tomatillo in the walk-in cooler) A follow-up inspection will be conducted on Monday, December 14, 2015. Failure to have all sealed product dated for maximum of 48 hours and/or failure to completely remove all sealed food from the bags within that time frame will result in enforcement action, including facility closure. This facility is not authorized to resume actual cook-chill processes until a fully functional data logger is provided, until the facility demonstrates it is able to maintain all documentation and records required under the approved HACCP plan, and until a satisfactory reinspection is conducted by the Health Department.
- Handwashing Sink / Accessible at All Times
Observation: Handsink closest to 3 vat sink had insufficient flow of both cold and hot water.
Correction: Handsink plumbing must be altered/repaired to provide an adequate supply of both hot (minimum 110 degrees F) and cold water. NOTE: Provide service invoice for handsink to Health Dept. within 10 days
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: The following items were found to be out of compliance with the procedures specified in the approved HACCP: 1) no data logger in Walk-in Cooler. 2) None of the Cook-chill specific logs required in the HACCP plan were provided at the time of the inspection: Cook-Chill Procees Log, Refrigeration Temperature Log, Expiration Discard, and Reheating Log, Manager's Audit, and the Employee Training Log. Until these items are corrected, and a satisfactory reinspection is conducted by the Health Dept., all Cook-Chill Package foods must be completely removed from its sealed cook-chill bags within 48 hours of packaging.
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12/10/2015 | Follow-up | |
The purpose of this visit was to conduct a risk-factor assessment. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 300/350 ppm. Provide copy of service invoice for handsink to Health Dept. wihtin 10 days. All foods prepared and packaged using Cook-Chill methods must be completely removed from their sealed bags no later than 48 hours after the initial packaging until all requirements specified in the approved HACCP plan are complied with and a satisfactory reinspection has been conducted by the Health Dept. A reinspection will be conducted on or about 11/9/15 to verify all Cook-Chill foods are code date for a maximum of 48 hours after packaging, and that all Cook-Chill foods have with either been disposed or entirely removed from their packaging wihtin that time frame.
- Handwashing Sink / Accessible at All Times
Observation: Handsink closest to 3 vat sink had insufficient flow of both cold and hot water.
Correction: Handsink plumbing must be altered/repaired to provide an adequate supply of both hot (minimum 110 degrees F) and cold water. NOTE: Provide service invoice for handsink to Health Dept. within 10 days
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver.
Correction: The following items were found to be out of compliance with the procedures specified in the approved HACCP: 1) no data logger in Walk-in Cooler. 2) None of the Cook-chill specific logs required in the HACCP plan were provided at the time of the inspection: Cook-Chill Procees Log, Refrigeration Temperature Log, Expiration Discard, and Reheating Log, Manager's Audit, and the Employee Training Log. Until these items are corrected, and a satisfactory reinspection is conducted by the Health Dept., all Cook-Chill Package foods must be completely removed from its sealed cook-chill bags within 48 hours of packaging.
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10/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: 300/200 ppm. Provided copy of Employee Illness Reporting Agreement, in English and Spanish, to PIC.
- 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: 2 dr prep cooler at side of Front Service Counter - NOTE - No TCS foods in cooler at the time of inspection.
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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06/25/2015 | Routine | |
| No violation noted during this evaluation. | 12/15/2014 | Risk Factor | |
Discussed the reduced oxygen packaging process, asked the Certified Food Manager to obtain a CFM card, and discussed the employee health policy. Facility does not have a grease trap. Left a brochure with information on fat, oil, and grease management.
- 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. 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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) SHREDED MONTEREY JACK CHEESE #2 AT 46F AT SERVELINE (2) COOK CHILL CHICKEN AT 81F IN 1DR TRUE 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. REMOVED AND REFRESHED CHEESE AND DISCARDED THE CHICKEN.
- 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: 2DR TRUE COOLER UNDER SERVELINE 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. PLEASE REPAIR WITHIN 10 DAYS FOR REINSPECTION.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the (1) 1DR TRUE PREP COOLER (2) CUTTING BOARDS ON A RACK BY 3 VAT SINK are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: (1) BAKING SHEETS (2) METAL BINS (3) BLENDER 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. CFM TRAINED DISHPERSON.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: SINGLE USE (1) KNIVES (2) SPOONS were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. DISCUSSED WITH CFM.
- 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. PLEASE FAX A COPY OF THE CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Refuse / Outside Storage Prohibitions (corrected on site)
Observation: Unprotected plastic waste bags used to store miscellaneous refuse are stored unprotected from pests and rodents outside the establishment.
Correction: Refuse receptacles not meeting the requirements specified under 5-501.13(A) such as receptacles that are not rodent resistant, unprotected plastic bags and paper bags, or baled units that contain materials with food residue may not be stored outside. MOVED REFUSE TO DUMPSTER.
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04/18/2014 | Routine | |
Alleged condition in complaint was mildew/bacterial odor on serving trays
No violation noted during this evaluation. | 12/03/2013 | Complaint | |
The purpose of this visit was to conduct a routine inspection
- 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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: INTRODUCING LARGE CONTAINERS OF FOODS PREPARED OR OPENED AT ROOM TEMPERATURE INTO THE TRUE 2 DOOR PREP COOLER (CABINET AND TOP) AT THE FRONT SERVICE LINE WITHOUT PRE-COOLING IN THE WALK-IN COOLER.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: In True 2 door prep cooler at service line: sour cream at 50F and 46F, ranch dressing at 46F, diced tomato with cilantro at 50F, guacamole at 49F.
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. CORRECTIVE ACTION: ALL OUT OF TEMPERATURE FOODS WERE REMOVED TO THE WALK-IN COOLER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: ALL REFRIGERATION UNITS EXCEPT THE TRUE 2 DOOR PREP COOLER AT THE FRONTSERVICE LINE.
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. CORRECTIVE ACTION: PROVIDE THERMOMETERS INSIDE ALL REFRIGERATION UNITS TO MEASURE INTERIOR AMBIENT AIR TEMPERATURE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back of kitchen being used for storage of a pitcher containing water..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTIVE ACTION: PITCHER WAS REMOVED.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the service line area and back of kitchen hand sinks.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks. CORRECTIVE ACTION: PROVIDE TRASH RECEPTACLES CLOSE TO HAND SINKS./
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08/01/2013 | Routine | |
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