Discussed active managerial control. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 10/29/2015 | Risk Factor | |
Note to Manage:
(1) Observed good temperature control of foods. Cooling temperatures are monitored using a thermometer for yogurt.
(2) Please email a copy of the service report for the leaking handsink to the Health Department.
(3) Ensure that all food is covered in the coolers.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: REPLACE OR RESURFACE THE CUTTINGBOARDS. 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the HANDSINK piping LOCATED BY THE WATER HEATER are leaking.
Correction: A plumbing system shall be maintained in good repair. PLEASE EMAIL A REPAIR INVOICE TO THE HEALTH DEPARTMENT.
- Refuse Receptacle / Clean Frequency
Observation: OUTDOOR GREASE BIN IS soiled WITH an accumulation of debris.
Correction: CLEAN THE GREASE BIN. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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05/14/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- washing hands with no soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: naan bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. naan bread was discarded
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 110F, cooked cauliflower 109
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. both items were reheated past 165F
- 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) cooked beans 45F, sliced tomatoes 44F in walkin cooler main, 2) cooked samosa 44F, butter 46F, cooked lentils 45F in walkin cooler extra
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. CFM turned down equipment and temperatures began to drop and cool down
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler main 43F, walkin cooler extra 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. PIC turned down both walkin coolers and air temperatures were at 41F and below
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. food employee reset solution to 50 ppm
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep tables 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving in walkin cooler main
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the walls in the mopsink area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/19/2014 | Routine | |
- 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: onion sauce 74F, butter 94F (left out at room temperature)
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. items reheated up to 165F and up
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the bar being used as a dumpsink
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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07/02/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint inspection in conjunction with a a risk-factor assessment inspection. Complainant allegedly stated that their family had eaten at the facility's lunch buffet on 10/25/13 consuming various items including beef. Family members had cramps and diarrhea. Symptoms had lasted for several days. PIC was not aware of the complaint. There were no other complaints made to the facility. Food employees were not sick during the time of complaint and were observed in good heath during today's inspection. PIC stated that lunch buffet hot items are discarded and/or eaten by food employees when lunch is over. Cold items at lunch buffet are not discarded. After discussion with EHS, PIC has decided to also discard cold items as well. No beef items were observed today's inspection. Lunch buffet menu changes daily. Food items are from approved vendor sources. Based on today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 11/05/2013 | Complaint | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- employee was washing hands without soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: cutting boards and knives were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. sanitizer buckets were setup and cutting boards and knives were rewashed, rinsed, and sanitized
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/05/2013 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: DENTED CANS
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. FOOD EMPLOYEE REMOVED CANS TO RETURN.
- 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 CHICKEN OVER SAUCES IN MAIN WALKIN COOLER
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. CFM REARRANGED ITEMS.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline 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 / 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 3-vat sink area
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
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.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Single service items were found stored at the outside storage room
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- Physical Facilities Good Repair
Observation: Observed that the tiles along the 3-vat sink and mop sink area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/30/2013 | Routine | |
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