- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: diced chicken on top service line 126F and grilled chicken in 1/1 HH cabinet 121
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. Note: Reheated.
- 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: salsa on service line 45F, packaged salsa 50F and packages sour cream 49F--1DR prep top.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put all items inside the refrigerator. Discussed about using shallow pans to cool salsa and loosely cover when cooling.
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11/13/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before wearing new gloves and after sweeping the floor.
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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an expired Certified Food Manager (CFM) card (5/2015) .
Correction: Food managers who possess a valid certificate of passing a food safety exam and shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. Please make sure that the card is renewed within 10 days. Note: Another CFM arrived during inspection, however, that manager is in and out of the facility for catering orders.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for cockroach and flying insect.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded.
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08/27/2015 | Risk Factor | |
Recommend monitoring temperatures daily and using the temperature logs provided to the managers. Also, recommend taking cook temperatures.
- 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 knife for cutting quesadilla stored in between refrigerator and steam table.
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: Removed the knife for washing and sanitizing.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken breast thickest part at 156F and 164F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. Note: cook it for longer duration to 190F and 180F.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Sunset Sauce dated 2/8/2015
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: 2Dr prep refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The left door of the following unit is damaged: True 2DR prep refrigerator at service line
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonia sanitizing solution. Observed the employee only rinsing the equipment in sanitizing solution.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: an exposure time of at least 1 minute a quaternary ammonia solution.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/18/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKERS TOUCHED FAUCET HANDLES AFTER WASHING HANDS
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: SALSA PREPARED ABOUT 8 AM IN WALK-IN TEMP. AT 44F.
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). DISCARDED. ORAL & WRIITEN INFO. PROVIDED.
- 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: CHEDD. 49F & MOTZ. 51F CHEESES & TOMATOES 45F @ #3
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. WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS UNIT. CFM ADJUSTED TEMP OF UNIT COLDER AND BEFORE LEAVING IT HAD AN AMBIENT TEMP. OF 38F.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep line 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.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections AT the MOP SINK AND HAND SINK FAUCETS are leaking. THE HAND SINK HOT WATER WAS SHUT OFF FROM UNDER SINK.
Correction: A plumbing system shall be maintained in good repair.
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08/26/2014 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Cooler unit #2.
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.
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01/15/2014 | Routine | |
The purpose of this inspection was to investigate a complaint of insects in the dining area. No insects or evidence of insects was observed at the time of the inspection. PIC confirmed that an insect had been observed in the dining area on 11/20/13. Treatment was scheduled the same day with a Pest Control Operator. PIC provided copy of service invoice for treatment 11/21/13.
No violation noted during this evaluation. | 11/22/2013 | Complaint | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer solution concentration in 3 vat sink: 300 ppm.
Same day service for both 2 door prep coolers was scheduled during the inspection.
NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR BOTH 2 DR PREP COOLERS TO HEALTH DEPT. WITHIN 48 HOURS.
- 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:salsa/cut tomatoes/cole slaw in 2 dr prep cooler top SL
Correction: Salsa in prep cooler bottom SL: 56/52/56
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: Both 2 dr prep coolers at serving line.
Correction: Repair/adjust the units so they are able to maintain foods at or below 41°F. Do not use the units to store potentially hazardous foods while they are not operating properly. NOTE: Provide service invoice to Health Dept. for both coolers within 48 hours.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Stainless steel pans 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.
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09/10/2013 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Rinnai R94LSI RELC VA25354D Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 200ppm/350ppm. PIC advised pest control service is provided monthly. Hood last serviced 9/12/12, and is scheduled for service 3/12/13 per sticker on hood. PIC advised grease extractors are cleaned nightly. PIC to send statement to Health Department by 3/14/13 advising that all employees have been trained in EHP requirements, and all employees have signed an employee reporting agreement. PIC will also FAX copies of employee reporting agreements by 3/14/13.
- 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." NOTE: Employee reporting agreements have not been signed. PIC to provide training in EHP requirements and fax copies of employee reporting agreements for all employees within 10 days.
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)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in several cold holding units.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. NOTE: Certified food service manager arrived within 1/2 hour of the start 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.
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03/04/2013 | Routine | |
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