The purpose of today's visit was to conduct a routine inspection. CFM agreed to email confirmation that the Raetone 4DR stacked cooler has been adjusted/repaired to hold at 41F or below within ten calendar days.
- 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:---------Milk at 44F in the Raetone 4DR stacked cooler # 1.
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. MOVED TO FREEZER TO RAPIDLY CHILL.
- 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: ----------Raetone 4DR stacked cooler # 1 observed holding at 42-44F.
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.
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03/15/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. In addition to the equipment monitoring logs, the facility utilizes cold holding food logs, hot holding food logs and cooling logs (as needed). The menu board consumer advisory only applies to the daybreak fried egg, where the disclosure is included in the menu item description.
No violation noted during this evaluation. | 08/25/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. The following good active managerial control practice was observed today:------equipment temperature logs maintained for majority of units. EHS recommended that temperature logs be maintained for front and back prep coolers as well.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):
1) True 4 drawers prep cooler,
2) Silver King 1DR undercounter cooler,
3) Front open display cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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03/23/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: two cans of sour cream
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils cleaned at the dish washing machine were not observed sanitized due to improper operation of the machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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09/26/2014 | Risk Factor | |
- 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: fresh frut salad @ serving station cold hold table=46-F
Correction: cream cheese=45-F, sausdage patties @ cookline cold prep table = 45-F, turkley patties = 46-F, gfeta cheese = 46-f, salsa = 46-F.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in some of the refrigerated units. One unit had a broken thermometer.
Correction: Cold 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. Provide a good working thermometer in each refrigerated and free unit.
- 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: Cookline cold prep table unit
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.
- Can Opener / Good Repair / Sharp
Observation: The can opener blade is rusted and dull.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Replace the rusty can opener blade.
- Warewash Equipment / Cleaning Frequency
Observation: The 3-comprtment sink faucet and spigot have lime build-up.
Correction: Clean/delime these surfaces properly to remove the build-up lime.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The ceiling of the cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: 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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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01/30/2014 | Routine | |
| No violation noted during this evaluation. | 09/27/2013 | Risk Factor | |
- 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: sliced tomatoes = 44-F
Correction: cream cheese 44-F, 2% milk =49-F.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the refrigerators in the kitchen observed to be 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. Repair or replace the broken rubber seals.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The top of the warewashing machine has debris build-up. the exterior surfaces of the warewashing machine sliding doors have lime build-up.
Correction: Clean the surfaces of the warewashing g machine more frequently.
- Equip/Utensils/Linens/Single-Service/Original Package (repeated violation)
Observation: Coffee filters, plastic eating utensils and paper cups were observed stored unprotected at the coffee station in dry storage room.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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06/06/2013 | Routine | |
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