The purpose of today's visit was to conduct a follow-up inspection. The violation was corrected during the inspection. Ensure all future menu printings have the correct consumer advisory statement and disclosure.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: Disclosure (asterisks or, in this case, red dots) are not provided on the menu for eggs served any style.
Correction: Place red dots on the menu in all areas where eggs served any style are listed.
|
01/29/2016 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. Please note the below follow-up requirements.
Make the following corrections to your menus within 30 days and email me a picture of the corrected consumer advisory statements:
*The Consumer Advisory statement informing patrons of the risk of consuming raw or undercooked foods needs to be present on all menus, including display menu boards. Place an asterisk next to all items on the menu board that contain raw or undercooked ingredients and post a statement that says the following "*May contain raw or undercooked ingredients. Consuming raw or undercooked food items may increase your risk of foodborne illness". Both pieces of that statement are necessary for compliance.
*Your menus only disclose a portion of the food items that you serve raw or undercooked and do not appropriately disclose lox as undercooked. Place an asterisk next to ALL items that may be served raw or undercooked (eggs, hamburgers, steak, liver, roast beef, lox, etc) and link that to a statement on your menu that says: "*May contain raw or undercooked ingredients. Consuming raw or undercooked food items may increase your risk of foodborne illness". Both pieces of that statement are necessary for compliance.
*Improper sanitization of equipment is a repeat violation.
Have the warewashing machine repaired and email me a copy of the receipt within 72 hours.
Test the concentration of the machine daily so that you can identify when it is not properly sanitizing.
- 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: butter (59F) on the counter at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC stated butter had been left out for 1 hour. Relocated to a refrigeration unit for cooling.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Lox cream cheese, nova salmon, belly lox on the menu board.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: lox, roast beef, liver, steak.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Repair technician called for service. Email me a copy of the repair receipt within 72 hours. In the meantime, use the three-compartment sink for sanitization.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes exiting the dishmachine which is not dispensing chlorine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Dishes to be sanitized at the three-compartment sink.
|
12/09/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Note the recommendations below.
NOTE:
1. Adjust the consumer advisory statement on your menu so that all items served raw or undercooked are asterisked to a statement that says "May contain raw or undercooked ingredients. Consuming raw or undercooked food items may increase your risk of foodborne illness". Have the menu updated within 3 months.
2. Do not cool food items at room temperature. Foods MUST cool to 70F in 2 hours and 41F or below within an additional 4 hours (6 hours total). Cooling at room temperature will not produce acceptable temperatures.
3. Have the dishmachine serviced so that it provides 50-200ppm chlorine. Send a copy of the repair receipt to my attention within 5 days. In the meantime, use your three-compartment sink for sanitizing.
4. Ensure the Beverage Air reach-in prep refrigerator maintains foods at 41F or below. Send proof of proper operation to me within 5 days (repair receipt or picture of thermometer reading appropriate temperature).
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment at the three-compartment sink.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Dented can of tuna fish observed on the canned goods shelf.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. NOTE: Can was discarded.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: to prevent cutting boards from slipping.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Use non-slip mats.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination / Location
Observation: Observed canned sodas stored next to the mop sink with mop heads possibly coming into contact with the lip of the sodas.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. NOTE: Move the partition over that separates the mop sink from the canned sodas so they are protected.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed potato latkes and corned beef cooling at room temperature.
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lox cream cheese (48F), cream cheese (46F and sliced tomato (44F) in the Beverage Air reach-in refrigerator
Correction: butter (76F) at room temperature
- 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: Potato salad marked 5/20/15 observed in the walk-in refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: salmon, eggs any style, egg platters, lox, steak, eggs benedict, hamburgers, salmon, patty melt, roast beef, liver.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, or brochure without proper disclosure: salmon, lox, eggs, steak, hamburgers, salmon, roast beef, liver.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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 Bleach (chlorine) test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air reach-in prep refrigeator (47F)
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: Beverage Air reach-in prep refrigerator, Superior 2-door reach-in refrigerator, Superior upright refrigerator.
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 gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed 0ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: Equipment exiting the dishmachine that is not properly sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: All dishware is sanitized in the three-compartment sink.
|
05/28/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided information on proper hand washing and recommended manager implement a system to ensure employees wear gloves while plating food.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. EMPLOYEE WAS OBSERVED EATING THEN PLATED FOOD WITHOUT WASHING HANDS IN BETWEEN TASKS.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. MANAGER REQUESTED EMPLOYEE WASH HANDS IN BETWEEN TASKS.
- Critical: Food - Pasteurized Foods - Prohibited Reservice and Prohibited Food*
Observation: Observed food employees at a facility contact ready-to-eat foods with their bare hands. Observed employee touch ready to eat food with bare hands while plating the food.
Correction: Food employees at a facility that serves a highly susceptible population shall not contact ready-to-eat foods with their bare hands. EMPLOYEE WAS ASKED TO WASH HANDS, PUT GLOVES ON AND USE GLOVES DURING FOOD PREPARATION OR PLATING, OR USE UTENSILS/DELI TISSUE PAPER.
|
11/19/2014 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The complainant states that there is no hand soap in the rest rooms, water at the dish machine, and flies in the establishment. The manager stated that there is water working at the dish machine, soap at the hand sinks, and there is regular treatment from a commercial pesticide company. During the inspection the owner provided receipts from the pesticide company, demonstrated the dish machine is functioning properly with the correct amount of sanitizer, and the rest rooms had hand soap. The complaint is not confirmed at this time.
No violation noted during this evaluation. | 07/07/2014 | Complaint | |
Please fax/email an invoice copy of the 3DR Prep Top Cooler at cookline and 1DR Prep Top Cooler at service line once repaired/adjusted before 6/27/14. Please remember to monitor food temperatures during busy lunch period and adjust temperature as needed. Only place food items into Prep Coolers once food has cooled and already reached 41F.
EHS provided additional handwashing signs.
Thank you for accompanying me on today's inspection.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Sugar, Spice in large bin container
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM Labeled containers
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION):The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
3DR Prep Top Cooler (cookline):
- sliced corned bee 60F
- coleslaw 63F
- munster cheese 58F
- cut tomatoes 53F
- tuna salad 57F
- indv. wrapped raw hamburger 50F
- chopped chicken liver 53
1DR Prep Top Cooler (service line):
- maccaroni salad 49F
- potato salad 48F
- cut tomatoes 50F
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.
3DR Prep Top Cooler:
- coleslaw, cut tomatoes, chicken liver discarded. All other food items moved to RI or WI cooler
1DR Prep Top Cooler:
- all food items discarded
- 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: 3DR Prep Top Cooler at cookline, 1DR Prep Top cooler at service line
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.
|
06/18/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please fax or e-mail me the invoice once the dishmachine is repaired. Please contact me if you have any questions. Thank you.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging. It was noted that only the CFM was present at the back of the house when deliveries came in.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. It is highly suggested that more employees are scheduled on days deliveries are scheduled so that foods are inspected and put away in a timely manner.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: items being washed at dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Hot water spigot is not working.
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.
|
12/05/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
CFM contacted dishmachine repair company during inspection. Do not use the dishmachine until it can be repaired to sanitize at 50-100 ppm.
Please fax/e-mail me the repair invoice once the dishmachine has been repaired.
NOTES:
Water Heater: Bradford White (elevated)
Dishmachine: Jackson Conserver XL
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed with closely abutting surfaces to minimize the need for cleaning:
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Recaulk around the warewashing area, including 3-vat sink and pre-wash area near dishmachine.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
|
04/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chutzpah, 12214 Fairfax Towne Ctr, Fairfax, VA 22033 »