The purpose of today's visit was to conduct a complaint investigation. A complaint was received by the Health Department on September 10, 2015. The complainant alleges that while dining at the facility on Sunday, September 6, 2015 around 1:45 pm an adult cockroach was observed coming out of the booth, going across the back of their seat and then going back into the crevice between the booth and the end of the seat row. The complainant alleges sharing this information with the manager during their visit. The complainant describes the location of their seat as "Inside the restaurant, we were sitting on one of those 1/2 booth 1/2 chair setups, at the end of the row closest to the main aisle and the kitchen door. Perhaps 2 rows straight back from the check-in counter, facing a row of large booths." The complainant is concerned about the disease carrying ability of cockroaches.
EHS discussed the complaint with the manager via telephone on September 11, 2015. The manager was aware of the complaint. Upon arrival this morning, the manager on duty showed the EHS the booth of the complaint, called "Booth 71". The location that the manager pointed appears to match the location described above by the complainant. EHS inspected the entire row of half booth/half chair set up. EHS also inspected the row of booths connected on the back side EHS also inspected all server cabinets that share a wall divider with the alleged booth. EHS observed that the floors, some areas between booth seat cushions and all server cabinets are in need of a cleaning (as crumbs were observed). Upon arrival, EHS observed an employee cleaning and setting up the all tables and booths. Per the CFM, cleaning is done as needed and daily of the booths and server cabinets.
The facility contracts with a third party pest control service company to provide preventative services. EHS observed pest control service invoices from August 9, 2015 and July 15, 2015. The September service is scheduled this week.
As the EHS was typing up this inspection report, a large adult cockroach was observed crawling on the floor under the table next to the alleged location. Complaint is confirmed and EHS requested that the facility receive a pest control service within 24 hours. The CFM showed EHS written confirmation that a emergency service was requested. Please fax or email confirmation of the service once received.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to cockroaches.------------Observed one adult cockroach in the location of the alleged complaint.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
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09/14/2015 | Complaint | |
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, handwashing, food safety and glove usage and active managerial control. Time reflects inspection time only.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash their hands before putting on new gloves and in between glove changes after handling raw meats.
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. DISCUSSED WITH LEAD LINE CHEF, EMPLOYEES REMOVED GLOVES, DISCARDED GLOVES, WASHED HANDS AND PUT ON NEW PAIRS OF CLEAN GLOVES.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Containers of cooling foods stacked and covered,
2) Cooling food piled too high on metal trays,
3) Potentially hazardous menu item placed in prep cooler at 124F. Prep cooler was observed being opened frequently.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Potstickers at 47F in Traulsen 1DR upright cooler,
2) Sour cream at 48F in 6 drawers prep cooler,
3) Crab meat at 46F and raw chicken at 44F in 5 drawers prep cooler,
4) Three cheesecakes at 44F, 49F & 50F in 2DR display 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. ALL PLACED IN COOLER HOLDING BELOW 41F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device present or accurate in the following cold holding equipment:--------severals coolers.
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
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------------Cheesecake 2DR Display Cooler observed holding at 45F.
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: -----------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. DISHES WERE CLEANED AND SANITIZED AGAIN AFTER LEAD LINE CHEF REPAIRED DISH MACHINE
- 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: 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. DISH MACHINE WAS REPAIRED IN HOUSE BY LEAD LINE CHEF.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) did not have proof of a valid certificate of successful completion of a Certified Food Manager (CFM) exam nor did he 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). 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. EHS LOOKED UP PIC'S EXAM INFORMATION AND ANOTHER CFM WITH CFM PHOTO CARD ARRIVED MIDWAY THROUGH INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at any of the three handwashing sinks on the cookline where several food employees were working.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. RESTOCKED.
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06/16/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Remind the employees the importance of using tongs, utensils, gloves or deli tissue to handle ready to eat food.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed food employee placing basil on pizza with bare hands at the waiters station.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. MANAGER REMOVED PIZZA FROM WAITER STATION AND PROVIDED ANOTHER PIZZA FOR THE CUSTOMER.
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12/29/2014 | Risk Factor | |
Additional Temperatures taken during inspection:
-Pasta noodles 38F - Drawer cooler at fry station
-Chicken chili - 41F Trauslen 1DR upright cooler
Please fax/email copy of CFM card to Health Department by July 4, 2014.
Per CFM, service request in process for Dishwashing machine at bar station for water leakage. Observed sanitizer working properly.
Thank you for accompanying me during today's inspection.
- Certified Food Manager/Certificate Process (repeated violation)
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.
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06/24/2014 | Routine | |
- 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.
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10/29/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection after recceiving a foodborne illness inspection on April 29, 2013.
Some suggestions were made to improve cooling methods, it was suggested that the defrost cycle on the refrigerator be changed so that it occurs overnight.
Please review the employee health handouts provided with all employees. Please contact me if you have any questions. Thank you.
No foodborne risk factors were associated with the food items consumed by the complainant. Other parts of the complaint were not observed during today's inspection. Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Hobart conveyor
- 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." EMPLOYEE HEALTH POLICY (FROM EMPLOYEE HANDBOOK) INCLUDES SYMPTOMS AND DISEASES BUT DOES NOT COVER REPORTING EXPOSURE.
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)
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05/03/2013 | Risk Factor | |
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