Complaint on 10-Mar-2016 :
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
During inspection the walk-in refrigerator was at 49F. The manager put all the PHFs on ice while they were trying to defrost the condensation coils and also the technician was on his way to check the cooler. The CFM was certain that the walk-in was at 35F around 7 am this morning. PLEASE CALL THE EHS AS SOON AS THE UNIT IS FIXED. AN INSPECTION WILL BE CONDUCTED TO VERIFY COLD HOLDING CAPACITY OF THE WALK-IN. THE TEMPERATURE MUST GO BELOW 41F BEFORE DINNER.
Note: The facility uses vegetable wash and has test strips to check the solution.
REMINDERS:
1) Use test strips to check the sanitizer and the vegetable wash concentration.
2) Reviewed temperature logs.
3) The manager checks receiving temperatures, requested to write the temperatures on the invoice.
4) Re-train all employees for hand washing (when, where and how to wash hands). Also, make sure all the hand sinks have soap, paper towel and hot water. Handsink should not be blocked and must be used for hand washing only.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands without soap in 3-vat sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: diced chicken 130F--steam table. cooked chicken 128F--Alto sham HH cabinet.
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. Note: Reheated. Also, discussed about dicing the chicken as soon as it is cooked and put in the hot holding cabinet as soon as possible to make sure that the temperatures stay above 135F.
- 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: cucumber and tomato salad 53F and feta cheese 60F--cold well service line.
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: Put items back inside the prep refrigerator. The manager turned on the cold well.
- 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: The walk-in refrigerator was observed at 49F.
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: Per the manager the refrigerator was at 35F around 7 am. They received a delivery around 9:45 am and the walk-in door was open for a long time to arrange the delivery. The area manager came in and technician on the way to check the walk-in refrigerator.
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03/14/2016 | Routine | |
The purpose of this visit is to conduct a follow-up inspection to verify cold holding capability of the walk-in refrigerator. The walk-in refrigerator has been defrosted and fixed and was at 38F.
No violation noted during this evaluation. | 03/14/2016 | Follow-up | |
The purpose of this visit is to conduct a routine inspection. Sanitizer in wiping cloth bucket and sanitize basin of three vat sink observed within acceptable limits. Thermolabel activated on first run through the heat sanitizing dishmachine. Manager observe maintaining line checks of cold and hot holding foods. Employee Health policy in place.
Remember: Email or fax a copy of the photo identification cfm card from ORS Interactive, inc. within 10 days. Place name and address for this establishment of the fax or email. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before reaching into the clean glove box to place on clean gloves.
Correction: The foodworker was reminded to wash hands first and then he washed hands using proper technique and then placed on clean gloves. 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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization.
Correction: Manager directed an employee to unstack the wet containers and to allow to fully airdry. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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: Within 10 business days, email or fax a copy of the photo Identification card from OrS interactive, inc. I have provided you with my business card with my contact information and an information sheet for the phone number and address of ORS Interactive, inc. 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). 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.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet of the sprayer hose observed extending into the mop sink and the mop sink lood rim level is not observed.
Correction: Manager elevated the hose above the flood rim level. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Cellphone and a speaker were stored on a shelf for dry goods. Lockers or other suitable facilities are not being used for employees.
Correction: Provide and use the locker storage for employees' to store personal belongings to prevent contamination of food, food equipment, and food contact surfaces. Manager relocated the cell phone and speaker to the locker/office area.
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11/17/2015 | 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.
EHS provided additional training and written instructions on:
-glove use
*Please correct quaternary ammonium dispenser. It is at lower concentration limit.
**Please fax and provide a copy of dishmachine maintenance invoice by July 14, 2015.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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.
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06/30/2015 | Risk Factor | |
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