The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 02/24/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please fax or email a third party service pest control report within five calendar days.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of beverage dispensing nozzles were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control flies.
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.
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08/07/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
NOTES:
*Obtain a CFM photo ID card and fax or email a copy of the card to the Health Department within ten days.
*Do not double stack pans for hot holding as it does not allow for proper temperature maintenance.
- 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: Brisket (122F) in a pan double stacked on top of another pan on the hot holding unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Do not double stack pans at the hot hold table as this does not allow for proper temperature maintainance of the top pan. NOTE: Brisket was placed within the hot holding unit and was observed reheated to 176F.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are torn: Traulsen upright freezer.
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.
- 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)653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action.
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06/18/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection in conjunction with the investigation of a complaint of alleged foodborne illness. All noted violations were corrected during the inspection. Thank you for your compliance.
Train all employees on proper immersion times for sanitizing equipment as it appears that all employees wash some utensils on occasion.
Instruct employees to wash hands before placing on new gloves. If employees switch tasks less often, the need to change gloves so frequently will decrease.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed an employee don a new pair of gloves without first washing his hands.
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. NOTE: Limit switching of tasks so that glove changing is not as frequent.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for the pizza cutter at the three-compartment sink. Observed the cutter dipped in the sanitizer solution for less than 5 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. NOTE: Cutter was re-sanitized.
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03/20/2013 | Routine | |
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