The purpose of today's visit was to conduct a routine inspection. Observed facility extremely clean and organized. Great cold holding temperatures observed. No violations observed.
No violation noted during this evaluation. | 02/08/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 08/11/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM and provided the following handouts: CFM guidelines and cooling log, sign and methods in English and Spanish. Note to Manager: please use methods that facilitate rapid cooling after the tomatoes, sour cream and shredded cheese are prepared and please verify items are reaching 41F within 4 hours. Today, EHS observed that recently diced tomatoes are cooling in containers that are tightly covered with plastic wrap. It is recommended that temperatures be taken to verify in the evening that any leftovers from the hot steam table are properly cooling from 135F to 70F within 2 hours and to 41F in the remaining time not to exceed 6 hours.
- Critical: Whole-muscle, Intact Beef Steak RTE Requirements (corrected on site)
Observation: Whole-muscle, intact steak was observed declared cooked with an external surface temperature between 99F-130F.
Correction: Raw or undercooked beef shall meet the requirements for whole-muscle, intact beef and may only be served or sold in a ready-to-eat form if the following applies: 1) the food establishment serves a population that is NOT highly susceptible, 2) the steak is labeled to indicate that it meets the definition of "whole-muscle, intact beef", and 3) the steak is cooked on both the top and bottom to a surface temperature of 145°F or above and a cooked color change is achieved on all external surfaces. STEAK WAS RETURNED TO GRILL AND COOKED TO WELL ABOVE 145F INTERNALLY AND EXTERNALLY.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution.--------Observed dishwasher immerse cleaned dishes in the sanitize basin for less than 10 seconds.
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: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. PER THE INSTRUCTIONS ON QUATERNARY AMMONIUM PACKAGE, IMMERSION NEEDS TO BE AT LEAST ONE MINUTE. ALL RECENTLY WASHED DISHES WERE RETURNED TO SANITIZE SOLUTION BASIN FOR ONE MINUTE.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a recently expired Certified Food Manager (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. CFM IS AWARE AND WILL SCHEDULE CFM EXAM SOON. ANOTHER CFM WITH AN ACTIVE CURRENT CARD ARRIVED DURING MIDDLE OF INSPECTION.
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03/31/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
REMINDERS:
*Review employee health information with employees when they are hired and at staff meetings. Inform staff of their responsibility to report to the managers if they have certain symptoms, illnesses or exposures that may make them a risk for transmitting foodborne illness to customers. NOTE: Facility employs the use of the agreement form from the red folder, however newest employees have not signed the forms. I discussed with the manager the importance of reviewing this information with new employees.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on the Continental 2-door reahc-in refrigerator on the service line are torn.
Correction: Replace the gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed the ceiling FRP panel above the mop sink pulling away from the ceiling and in need of reattachment.
Correction: Reattach the FRP panel above the mop sink to the ceiling to provide a surface that is easily cleanable.
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10/10/2014 | Routine | |
THe purpose of today's visit was to conduct a risk factor assessment. An employee health policy is in place, however the agreement form has not been signed by all employees. Provide training on foodborne illness and the need to report illness to managers and have all employees sign the agreement forms within 14 days. Maintain the agreement forms for each employee on site for Health Department review at each inspection.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located between the grill and the front service line is blocked by sanitizer containers stored in the basin, 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. NOTE: Discussed new locations to store sanitizer buckets so that they would not block the handsink and would be accessible for both sides of the line.
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05/14/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. No critical violations were observed during today's visit. Thank you for your hard work!
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator are 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near the grill station used to rinse a basket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: The handsink near the three-compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- 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. NOTE: Dumpster is shared by several facilities.
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11/05/2013 | Routine | |
The purpose of today's visit was to conduct a Risk Factor Assessment. All critical violations were corrected during the inspection. Correct the remaining violation within 90 days but no later than your next routine inspection.
- 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 (46F) in the front of the walk-in refrigerator
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: Salsa was moved further back in the walk-in refrigerator
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the back prep area is being used to store taco trays.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids and devices have been installed at the preparation sink near the grill.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed Raid containers in the facility.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. NOTE: CFM discarded Raid containers.
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06/11/2013 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cut grilled chicken=114-F
Correction: brown rice=129/130-F
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12/03/2012 | Risk Factor | |
- 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: guacamole, mild salsa, sour cream.
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. (Replaced)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solutions at the 3-vat sink and wet wiping towel solutions with above 400 ppm concentration of quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration of 200 ppm OR a concentration between 150-400 ppm based on the manufacturer's use directions. Review of manufacturer packing revealed no concentration directions.( manually diluted)
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Hot water from all handwashing sinks located on premises including the restrooms was measured at a temperature less than 100°F.
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.
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11/29/2011 | Risk Factor Assessment | |
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