The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided CFM with and discussed the following handouts: food temperature log, equipment temperature log, active managerial control and Food for Thought Newsletter titled "How Cold Is It".
Please note that 3-501.16(A)(2)(a) Cold Holding of Potentially Hazardous Food at 41F or less was observed out of compliance today and at the last five routine/risk factor assessment inspections on: June 9, 2015, December 8, 2014, May 13, 2014, November 5, 2013 and May 5, 2013. Enforcement action and/or methods of long term compliance will be discussed with the Environmental Health management team and a follow-up inspection may be conducted anytime unannounced within the next 30-60 days. Please repair or replace (as CFM shared was the plan) the 2 drawers prep cooler (right of the fryer), 4 drawers cooler and 6 drawers/1 door prep cooler. CFM immediately removed the 4 drawers cooler from use during today's inspection and shared with all staff to continue to not use the unit until further notice.
EHS observed that facility is currently recording and maintaining temperature logs of all equipment and one food item in each unit in the morning. It is highly recommended that food and equipment temperature logs be maintained every 2-3 hours starting from opening time in the morning to verify that food and units are holding at 41F or below. EHS also recommends the following: due to the large number of food item prepared and sliced consider labeling the container with the time that preparation is complete in order to easily verify that rapid cooling is occurring no more than 4 hours after preparation.
Time reflects inspection time only.
- 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:
1) Items in the 6 drawers/ 1 door prep cooler:-----crumbled boiled eggs at 48F, crumbled blue cheese at 48F, cooked cut chicken at 47F,
2) Items in the 4 drawers cooler:-------cooked spaghetti at 57F, cooked fettucine at 57F, raw salmon at 55F, raw chicken at 54F.
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 DISCARDED AS ITEMS HAD BEEN IN UNITS OVERNIGHT AND NONE OF THE UNITS HAD BEEN OPENED YET FOR THE DAY.
|
11/19/2015 | 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: cooling, cold holding and active managerial control. Please note that 3-501.16(A)(2)(a) Cold Holding of Potentially Hazardous Food at 41F or less was observed out of compliance today and at the last four routine/risk factor assessment inspections on: December 8, 2014, May 13, 2014, November 5, 2013 and May 5, 2013. Enforcement action and/or methods of long term compliance will be discussed with the Environmental Health management team and a follow-up inspection may be conducted. Please repair or replace (as CFM shared was the plan) the 2DR prep cooler (right of the fryer). It is highly recommended that food and equipment temperature logs be maintained every 2-3 hours starting from opening time in the morning to verify that food and units are holding at 41F or below. Maintaining Food and Equipment Temperature Logs are good examples of Active Managerial Control practices. Please continue to use the cooling methods demonstrated and discussed for menu items that are prepared, sliced, portioned (etc). from ambient air/room temperature ingredients. EHS observed the following good practices today: cooling methods for hot foods, thawing, date marking and separate locker area for employee belongings. Time reflects inspection time only.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----observed scoops stored in still/stagnant 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.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:
1) Sliced tomatoes at 53F after cooling four hours in the 2 drawers prep cooler,
2) Sliced portioned turkey at 48F after cooling four hours in the 2 drawers prep cooler,
3), Cooked green peppers at 47F after cooling four hours in the 2 drawers prep cooler,
4) Diced tomatoes at 44-46F after cooling 4.5 fours in the 6 drawers/1 door prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). ALL ITEMS WERE DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------observed several potentially hazardous foods cooling covered tightly and stacked.
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:
1) Items in 2 drawers prep cooler (right of fryer): cooked chicken at 45F, cooked macaroni noodles at 48F & brie cheese at 54F,
2) Garlic in oil at 71F sitting out at room temperature,
3) Half & Half at 63F sitting in container with ice only on bottom of container.
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. ITEMS # 1 MOVED TO FREEZER TO RAPIDLY CHILL. ITEMS 2 & 3 DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no working or accurate temperature measuring device located in the following cold holding equipment:
1) True 1DR Display Cooler,
2) 1DR prep cooler (across from pizza oven),
3) 2DR cooler (front service area)
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.
- 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 drawer prep cooler (located to the right of fryer) observed holding at 48F.
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.
- 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: ---------racks of dishes that went through the dishmachine due to the dishmachine not working properly.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. BOOSTER HEATER WAS TURNED OFF. CFM TURNED BOOSTER HEATER BACK ON AND RAN DISHMACHINE SEVERAL TIMES TO WARM UP. ALL DISHES WERE CLEANED AND SANITIZED IN THE DISHMACHINE AGAIN.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: The booster heater was turned off. CFM turned the booster heater back on and then ran the machine several times with an empty dish rack to warm up the machine. Verify throughout the hours of operation that the booster heater serving the high heat dishmachine is turned on initially and verify that the booster heater stays on. Also train the dishwasher staff to be able to read the dishmachine gauges for the required minimum temperatures. That way in the case the minimum wash and final rinse is not being met a PIC/CFM can make a repair or call a third party service company.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a handsink being used to store a sanitizer solution bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. BUCKET RELOCATED.
|
06/09/2015 | Routine | |
The purpose of today's visit was to perform a routine inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Stored in non-moving, 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.
NOTE: Water was removed from dipper well. The importance of proper in-use utensil storage was discussed with the CFM.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Butter stored under the counter was measured at 72 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: EHS provided CFM with training on proper use of time as a public health control for the butter stored under the counter. Time as a public health control will now be used for the storage of butter.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Feta cheese (46 F), blue cheese (52 F), and tomato slices (43 F) stored in 6 drawer, 1 door prep refrigerator at the pantry station exceeded safe storage temperatures.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE The 6 drawer, 1 door prep refrigerator at the pantry station was ajusted to maintain an ambient temperature of 41 F 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: 6 drawer, 1 door pantry station prep refrigerator. The internal air temperature was observed at 53 F.
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. NOTE: The unit was adjusted to maintain an ambient air temperature of 41 F or below.
|
12/08/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection, primarily to ensure repair of refrigeration units and proper maintenance of cold holding temperatures of food items at 41F or below. All violations were observed corrected at this time. All refrigeration units were observed at 41F or below after repair received yesterday. All food temperatures were observed within the acceptable range.
NOTE: All corrected violations are not listed in this report due to computer error. Also corrected were 6-301.12, 5-205.15B, 4-702.11, 3-501.14A2 and 3-501.16A2
No violation noted during this evaluation. | 05/14/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment.
Several refrigerators throughout the establishment were not holding proper temperatures at the beginning of the inspection. Foods with temperatures exceeding 41F were either discarded or relocated. Some units were able to demonstrate appropriate temperatures after adjustment during the inspection. A refrigerator repair professional is present and working on repair of the units with ambient air temperatures that remain in excess of 41F. A follow-up inspection will be conducted within 24 hours to ensure proper cold holding of food items. Refrigerators should be at 41F or below, and those not capable of maintaining proper temperatures should not contain potentially hazardous foods. Failure to demonstrate ample refrigeration at this time may result in suspension of the permit to operate and discard of food items.
Cold holding is a historical repeat violation. A notice of alleged violation will be sent to the establishment outlining historical repeat violations. A follow-up inspection will be conducted within ten days of receipt of the letter to ensure continued compliance. Failure to demonstrate proper cold holding at this time will result in further enforcement action.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 41°F within a total of 6 hours: cooked chicken (46-51F) 6 hours after cooking.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CHICKEN WAS DISCARDED.
- 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 chicken (44F), cooked chicken (44F) shredded cheese (44F) and milk (44F in the walk-in refrigerator
Correction: cut melon (46F) shredded cheese (45F), hard boiled eggs (48F) in the 6-drawer, 1-door reach-in salad prep refrigerator
- 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: Dishes exiting the heat sanitizing dishmachine which was not reaching proper temperatures due to the booster heater not being turned on.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE RAN BACK THROUGH THE MACHINE ONCE THE MACHINE REACHED PROPER TEMPERATURES.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. The booster heater was not turned on during warewashing.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. CFM TURNED ON THE BOOSTER HEATER AND PROPER TEMPERATURES WERE ACHIEVED.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located near the warewashing machine is blocked by a silverware container, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the prep area near the walk-in refrigerator being used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CFM DISCUSSED NOT USING THE HANDSINK AS A DUMP SINK AND REQUESTED THAT THE EMPLOYEE CLEAN THE SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
05/13/2014 | Risk Factor | |
the purpose of today's visit was to conduct a follow-up inspection. All violations were corrected with the exception of the replacement of the gaskets, which are on order. Ensure the new gaskets are installed before your next inspection. Thank you!
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: the walk-in refrigerator, the True upright glass-front refrigerator (which is also missing a handle)
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.
|
11/13/2013 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. Cold holding violations were observed, however the elevated food temperatures were observed in refrigeration units maintaining 41F or below. Monitor processes to ensure food is not removed from refrigeration for extensive periods of time. Also, contact your refrigeration company to discuss defrost cycles. I will return for a follow-up inspection on November 13 at which time I will need to see all cold holding tempreatures at 41F or below. Contact me if you have any questions.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken (45F), sliced tomato (44F) in the walk-in refrigerator
Correction: sliced tomatoes (48F), raw chicken (47F), macaroni and cheese balls (49F) in the 3-drawer reach-in prep refrigerator
- Equipment / Fixed / Space / Seal
Observation: The caulking between the stove burner unit and hte wall is peeling and in need of replacement.
Correction: Caulk the stove burner unit to the wall.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: the walk-in refrigerator, the True upright glass-front refrigerator (which is also missing a handle)
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the pizza station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food. Observed a sanitizer bucket next to uncovered pizza dough.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
11/05/2013 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. All violations previously cited were corrected at this time. Thank you for your attention to these matters.
The 4-drawer refrigerator under the grill (pasta) is in need of a new fan and is currently not in use. Fax a copy of the repair receipt to my attention as soon as the unit is repaired. In the meantime, continue to not use the refrigerator for storage of food items.
No violation noted during this evaluation. | 06/06/2013 | Follow-up | |
- 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: sliced tomatos (48F) and meat tortilla springrolls (48F) in the 1-door prep refrigerator by the pizza oven.
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: Food items relocated to the walk-in refrigerator.
- 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: Dishes exiting the mechanical warewashing machine which was observed with inadequate temperatures to sanitize using heat.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: All dishes run through the warewashing machine are now being sanitized manually in the three-compartment sink.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. NOTE: A dishwasher repairman was called and is scheduled to service the machine tonight.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There was no Certified Food Manager present at the beginning of the inspection.
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks in the facility was measured at a temperature less than 100°F. Observed water at all handwashing sinks between 74 and 76F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Note: CFM stated the water heater is due for replacement tonight.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facilities located at the bar and near the three-compartment sink are blocked, preventing access by employees for easy handwashing. The bar handsink is blocked by a container used to collect take-out receipts. The handwashing sink at the three-compartment sink is blocked by a bucket and broom head within the basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the pizza station being used to rinse spoons.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink at the bar nor at the handwashing sink near the three-compartment sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the handwashing sinks at the bar nor near the three-compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
06/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about California Pizza Kitchen, 4200 Fairfax Corner West Ave, Fairfax, VA 22030 »