The purpose of this visit was to conduct a follow-up inspection. All violations cited on the 3/3/16 Inspection report had been corrected at the time of the inspection. Quaternary ammonium sanitizer in wiping cloth bucket: 300 ppm.
No violation noted during this evaluation. | 03/04/2016 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a compliant investigation. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket #1/#2/#3 initial, final: 0,400/0,400/0,400 ppm. Chlorine sanitizer dishmachine: 150 ppm.
- 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: Pasta salad/ chick peas a tsalad bar: 50/47 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC filled cold table with ice, and both foods were returned to required temperature.
- 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: walk-in cooler: 46 degrees F/ salad bar cold table.
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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in three wiping cloth buckets with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC had the sanitizing solution in each bucket replaced with solution of required concentration.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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. NOTE: An operator with required credentials arrived during the inspection.
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03/03/2016 | Routine | |
- 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: chick peas/pasta salad at salad bar.
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: Salad bar items determined to be out of temperature less than 2 hours and were placed in ice
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: salad bar cooler,.
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: Provide service invoice for salad bar cooler to Health Department wihtin 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: PIC corrected the concentration of the wiping cloth bucket solution during the inspection,
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE: PIC provided soap during the inspection.
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12/21/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Chlorine sanitizer chlorine sanitizer concentration final rinse dishmachine: 100 ppm. The following good retail practices were discussed during the inspection: 1) Wet wiping cloths on counter. 2) Leak in ceiling sprinkler head - correct within 10 days.
- 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: Pasta salad/chick peas at self serve cold hold table: 59/50 Degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC decided to place cold hold self serve table on TPHC, with coincides with their existing procedures. He will document disposal times for all foods on cold hold table. Provided sample log sheet for TPHC.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: PIC had sanitizer solution replaced with solution at required concentration.
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06/16/2015 | Risk Factor | |
Restaurant representatives - add corrected or new information about Cici's Pizza #477, 3520 S Jefferson Street, Falls Church, VA 22041 »