Today I conducted a routine inspection and discussed with the certified food manager and head chef the following:
1. Continuously reiterate the Employee Health Policy with all staff.
2. Management shall be monitoring hand washing and glove usage by all staff members.
3. Display case at the bistro is 60f however it is currently not used for the storage of potentially hazardous foods. If the display case will be used for storage of yogurt parfaits and fruit cups the unit shall be adjusted to hold at 41f or below.
4. Consumer Advisory disclosure and reminder is provided on the bistro menu and at the buffet. As long as consumers can order eggs "any style" at the buffet the Advisory shall always be provided.
5. Management stated that all seafood is fully cooked. Do not undercook any seafood otherwise Parasite Destruction information shall be obtained and provided to the Health Department.
6. Management shall remind staff that once foods are stocked at the breakfast buffet the sneeze guards shall be lowered down into place to protect food from possible contamination.
7.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employees using clean, single use gloves but no one was observed washing their hands before putting the gloves on.
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. DISCUSSED WITH THE MANAGER AND HEAD CHEF. MANAGEMENT SHALL BE MONITORING HAND WASHING PRACTICES OF ALL EMPLOYEES.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Sausage links in the kitchen on the steam table: 105-118f, 2. Sausage links at the buffet: 125f, 3. Egg sandwiches at the buffet: 126f.
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. DISCUSSED WITH MANAGER AND HEAD CHEF. HOT FOODS SHALL BE HELD AT 135F OR ABOVE AT ALL TIMES. HEAD CHEF DISCARDED THE FOODS.
- 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: 1. Diced ham at the buffet: 50f, 2. Milk at the buffet: 52f, 3. Sliced cheese stored on the prep. top of the 2-DR Refrigerator @grill (#3): 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. DISCUSSED WITH HEAD CHEF AND MANAGER. COLD FOODS SHALL BE HELD AT 41F OR BELOW AT ALL TIMES. FOOD WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not observed to be date marked: 1. Opened packages of sliced cheese, 2. Opened packages of deli meat.
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. DISCUSSED WITH HEAD CHEF. ANY AND ALL FOODS PREPARED IN THE ESTABLISHMENT OR COMMERCIALLY PROCESSED FOODS SHALL BE LABELED PROPERLY WITH A "USE BY DATE" IF NOT USED WITHIN 24 HOURS. MANAGEMENT SHALL PROPERLY TRAIN STAFF ON FOOD LABELING.
- Food Labels/Common Name/Ingredients/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: 1. Muffins at the bistro, 2. Bagels at the bistro, 3. Fruit cups at the bistro, 4. Yogurt parfaits at the bistro.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. DISCUSSED WITH MANAGER. FOOD PACKAGED IN THE ESTABLISHMENT FOR GRAB AND GO SHALL BE PROPERLY LABELED AS STATED ABOVE. EITHER LABEL FOOD PROPERLY OR STORE ALL LISTED ITEMS BEHIND THE BISTRO COUNTER AND WHEN ORDERED BY CONSUMERS ITEMS ARE PROVIDED BY STAFF.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located inside the Randell 4-DWR Refrigerator located under the grill in the kitchen.
Correction: Cold holding equipment (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. DISCUSSED WITH THE HEAD CHEF THAT ALL REFRIGERATION UNITS SHALL BE EQUIPPED WITH WORKING THERMOMETERS THAT ARE VISIBLE TO ENSURE UNITS ARE FUNCTIONING PROPERLY. HEAD CHEF PROVIDED A NEW THERMOMETER INSIDE THE UNIT.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machines located in the kitchen and at the bistro were observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine for sanitizing. Until the machine is adequately repaired, set up the three-compartment sink to manually sanitize food-contact surfaces using a Quaternary Ammonia solution at the proper concentration of at least 150-400 ppm. DISCUSSED WITH MANAGER. DISCONTINUE USE OF DISH MACHINES FOR SANITIZING ALL EQUIPMENT/UTENSILS/GLASSWARE, ETC. AND UTILIZE THE SANITIZE BASIN OF THE 3-VAT SINK WITH QUATERNARY AMMONIA UNTIL MACHINES ARE REPAIRED. MANAGER HAS CALLED FOR SERVICE.
- Food Temp Meas Device, Calibrated
Observation: Observed all metal stemmed food thermometers out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH HEAD CHEF AND MANAGER. MANAGER SHALL EITHER CALIBRATE FOOD THERMOMETERS OR PROVIDE NEW ONES.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The ambient air temperature gauge located on the True 4-DWR Refrigerator at the bistro is not in good repair and/ or not accurate in the range of use. Observed the digital thermometer reading 50f but food inside the unit was 41f.
Correction: Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use. DISCUSSED WITH MANAGER. DIGITAL THERMOMETERS ON REFRIGERATION UNITS SHALL BE IN GOOD REPAIR. MANAGER SHALL HAVE THERMOMETER REPAIRED AS NEEDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the ALL the following equipment were not observed sanitized because both the kitchen dish machine and bistro dish machine are not functioning properly : 1. All equipment, 2. All utensils, 3. All glassware, 4. All stainless steel pans, 5. All food containers, etc.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER. CHEMICAL SANITIZING DISH MACHINES BOTH IN THE KITCHEN AND AT THE BISTRO ARE NOT DELIVERING BLEACH SANITIZER AT A CONCENTRATION OF 50-200PPM. EMPLOYEES SHALL ONLY UTILIZE THE DISH MACHINES FOR WASHING PURPOSES. ALL EQUIPMENT, UTENSILS, ETC SHALL BE SANITIZED PROPERLY IN THE SANITIZE BASIN OF THE 3-VAT SINK USING QUATERNARY AMMONIA AT A CONCENTRATION OF 150-400PPM. MANAGER CALLED FOR SERVICE.
- 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). A copy of the photo identification card can be emailed to my attention within 10 business days. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER SHALL TAKE ORIGINAL SERV SAFE CERTIFICATE TO ORS INTERACTIVE AND OBTAIN THE PICTURE ID WITHIN 10 BUSINESS DAYS. EMAIL ME A COPY OF THE PICTURE ID.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Employee restrooms are not provided with self-closing doors.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. DISCUSSED WITH MANAGER. MAINTENANCE STAFF SHALL INSTALL PROPER DOOR HINGES ON THE EMPLOYEE RESTROOM DOORS SO THEY ARE SELF CLOSING. MANAGER SHALL HAVE DOOR HINGES INSTALLED WITHIN 30 DAYS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the cook line hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE HEAD CHEF. COOK LINE HAND SINK IS MOST ACCESSIBLE FOR USE BY COOK STAFF. MANAGEMENT SHALL ENSURE THE SINK IS PROPERLY SUPPLIED. HEAD CHEF PROVIDED PAPER TOWELS.
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09/21/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Please submit invoice or service report for repair of dish machine by 6/18/14. Remember to maintain employee health policy current for new employees. If you have any questions, please feel free to call (703) 246.2444. Thank you for your time today.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Observed drinks being chilled in the ice used as beverage ingredient. Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice. Beverages were removed from ice and CFM instructed employee to discard the ice.
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces, and enclosed componentes of ice bins, are not being cleaned as required.
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: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114) Observed dish machine at Starbucks area with a concentration of 0 ppm chlorine sanitizer.
Correction: The chemical sanitizer is too low for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
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06/12/2014 | Routine | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed pink mold in the ice machine. Enclosed components of the ice bin are not being cleaned as required.
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.
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12/31/2013 | Routine | |
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