The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted within two business days to verify that the Victory 1DR upright freezer has been repaired to maintain frozen foods frozen and to verify that cold holding remains corrected. EHS recommended to staff that milk cartons returning from classroom meals be placed in the freezer to rapidly cool milk to below 41F within 4 hours. EHS observed a repeat out of compliance observation for cold holding for milk. EHS provided CFM with and discussed handouts on the following topics: Active Managerial Control, Cold Holding and Date Marking.
- Frozen Food Maintained Frozen
Observation: Observed stored frozen foods in the freezer thawing and no longer frozen solid due to the freezer holding at 45F.
Correction: Stored frozen foods shall be maintained frozen.
- 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) Cream cheese block at 44F,
2) Hummus at 44F,
3) American cheese at 43F,
4) Milk at 46F.
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 REMAINED IN COOLER AS EHS OBSERVED COOLER TEMPERATURE DROPPING TO 35F DURING INSPECTION. STAFF WILL MONITOR TEMPERATURES, IF ITEMS DO NOT COOL TO 41F WITHIN TWO HOURS, ITEMS ARE TO BE DISCARDED.
- 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: -------opened packaged of sliced turkey had a use by date of January 27, 2015. Per staff, sliced turkey menu item was last used on December 30, 2014.
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 (corrected on site) (repeated violation)
Observation: There was no working temperature measuring device located in the following cold holding equipment:------Victory 1DR upright freezer.
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. EHS PROVIDED EXTRA THERMOMETERS TO CFM.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain frozen food frozen: ----------Victory 1DR upright freezer observed at 45F.
Correction: Repair/adjust the unit so it is able to maintain frozen foods frozen. If the freezer is not serviced and repaired today, moved items to the cooler and adjust the cooler to hold well below 41F to accommodate extra items OR discard items that are above 41F more than two hours.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed adjacent to the dumpster outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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04/10/2015 | Routine | |
- 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: organic wholew milk=53-F, organic reduced fat milk = 57-F, 45-F.
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. Discard the milk.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There is no temperature measuring device/thermometer located inside the reach-in refrigerator in the kitchen.
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. (Thermometer given to Director) Obtain thermometers to place inside refrigerators for air temperature monitoring.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (repeated violation)
Observation: Surfaces of the can opener were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener frequently.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
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.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container/dumpster within the fenced area outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area within the dumpster fence frequently to prevent unsanitary conditions that may attract pests.
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08/07/2014 | Routine | |
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not easily provide a food temperature measuring device. Available thermom,eter located was still in the original package and never used.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Thermometer removed from pack and assembled)
- Critical: Certified Food Manager/Presence Required
Observation: There is 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.
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02/05/2014 | Routine | |
- 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: organic whole milk 48-F
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. (Discarded)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (repeated violation)
Observation: Surfaces of the can opener balde and base were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: 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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07/30/2013 | Risk Factor | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: whipping cream
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. (Discarded). Checked foods for expired dates and for spoilage routinely.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cream cheese.Noted to be spoiled.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. (Discarded)
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for el
Correction: evating supplies above the floor in the kitchen.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIUM COMPOUND test kit.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gasket of the reach-in refrigerator in the kitchen is badly torn.
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. Replace the badly broken rubber gasket / seal.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Equip/Utensils/Linens/Single-Service/Elevation (repeated violation)
Observation: A box of Styrofoam cups was noted stored on the floor in the copy machine room.
Correction: Elevate single service utensils off the floor at least 6 inches to protect the utensils from bering contaminated.
- Refuse / Drain Plug
Observation: The refuse container / dumpster used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, dumpsters, recyclables, and returnables shall have drain plugs in place.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container/dumpster outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area within the dumpster fence more frequently to prevent pest infestation.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the kitchen 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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the kitchen/ dry storage area. One of the ceiling light fixture bulbs have burned out.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. replace the burned out bulbs to provide proper lighting in this area.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Visible evidence of roach presence on premises was observed. Dead roaches were noted on a sticky board in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Obtain pest control services and maintain the service reports on premises for review during inspections. See additional advise on pest control in the comment section of this report.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site) (repeated violation)
Observation: Observed that toxic cleaning chemical bottles stored with canned food supplies on the dry storage shelving in the kitchen.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep all toxic chemicals at a central location away from food, food contact surfaces and utensils to prevent contamination.
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02/07/2013 | Routine | |
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