The Purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- Employee health policy is provided via e-mail in English and Spanish language as requested.
- Send a copy of service receipt for Superior 2-Dr unit with in 7 days.
- Active Managerial Control was discussed with the manager.
- Send a parasite destruction letter to Health Department with in 7 days.
- Advised the manager to monitor the equipment and food temperature daily basis.
- Demonstration of Knowledge/Employee Health Policy - Reporting by Employees & Exclusion or Restriction of Food Employees (corrected on site)
Observation: The person in charge is not able to relate how the person in charge, food employees, and conditional employees comply with disease reporting responsibilities and exclusion or restriction of food employees.
Correction: The person in charge is responsible for ensuring that food employees and conditional employees are trained and aware of their responsibilities with regards to reportable symptoms, exposures, and diagnosis. DISCUSSED THE EMPLOYEE HEALTH POLICY WITH THE PERSON IN CHAARGE. PROVIDED EMPLOYEE HEALTH POLICY.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The knives were stored in between the prep tables.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. THE KNIVES WERE SANITIZED AND STORED IN A CONTAINER.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. PROVIDE A PARASITE DESTRUCTION LETTER TO THE HEALTH DEPARTMENT WITHIN 7 DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk Gallon, Smoothie Mix, Buckwheat Crepe Mix (47, 47, 45)
Regular Crepe Mix, Gluten free crepe mix, Pesto (45, 45, 45)
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. FOOD ITEMS WERE DISCARDED VOLUNTARILY.
- 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: Superior 2-DR UC (52F)
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. REPAIR THE UNIT AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH in 7 DAYS. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOOD ITEMS IN THE UNIT UNTIL IT IS REPAIRED. IF NEEDED PLACED FOOD ITEMS IN ICE CONTAINER.
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01/08/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Update the Consumer Advisory on the both menus and send a copy to the Health Department with in 10 days. Place an asterisk on the Smoked salmon item and add the consumer advisory on the bottom of the menu. If any questions, please call the HD.
- The Parasite Destruction letter being sent via e-mail.
- Active Managerial Control (AMC) was discussed with the PIC.
- Observed the pest control contractor's latest service receipt.
- 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: Smoked Salmon (45F), Cooked Potatoes (45F), Ham (45F), Chicken Strips (45F) in the True 2-DR prep cooler.
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. All the food items were discarded. Discussed with the PIC.
- 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: Smoked Salmon on the paper menu and wall menu.
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. Update the menus and send a copy of menus to health department with in 10 days.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed flies in the prep area.
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. Contact the pest control contractor and send a copy of service receipt to the Health department with in 10 days.
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07/02/2015 | Routine | |
The purpose of this visit to conduct a Risk-Factor inspection.
NOTE:
- Use correct sanitizer test kit to test quatenary ammonia solution at the 3-vat sink.Test kit is provided.
- Monitor the ambient temperature of True 2DR Prep cooler. Ambient air temperature needs to be 41F or below to keep food safe.
- Cross-Contamination guidelines is provided. Follow the guidelines to prevent food cross contamination during storage in the Walk-in cooler.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Crepe batter which contained eggs was stored below raw marinated chicken in the walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food item was moved and stored seperately.
- 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: Shreded Chicken (44F), Sliced tomatoes (45F), Swiss Cheese (43F) at the True 2Dr Prep cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were replaced.
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01/21/2015 | Risk Factor | |
The purpose of this visit was to provide a routine inspection with focus on risk factors. Chlorine sanitizer in wiping cloth bucket: 50 ppm.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when in refrigerated storage, and did not know that utensils must be sanitized and air dried after washing and rinsing.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employees rinsing hands under water, drying, and returning to food preparation. No hand cleanser was used.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 wire rack shelves.
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. NOTE: Wet wiping cloths were relocated to a wiping cloth bucket with required sanitizer concentration.
- Critical: Sanitizer / Alternate Solution / Approval (corrected on site)
Observation: The operator is using a sanitizer that is not chlorine, iodine, or quaternary ammonium compound, and has no documentation on site that indicates the product is approved for use and has no documentation on how to use the product. Isopropanol based spray sanitizer used for disinfection of food contact surfaces not approved for use on food contact surfaces.
Correction: Only approved sanitizers at approved concentration may be used to disinfect food contact surfaces. NOTE: PIC provided wiping cloth bucket with chlorine sanitizer of required concentration to replace bottle of spray disinfectant.
- 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: serving utensils and stainless steel container.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: CFM had items rewashed, rinsed, and sanitized.
- 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: Certified food manager with proper credentials arrived 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: Handwashing cleanser provided to sinks.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of cleaner hung on racks directly over clean utensil storage area.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. NOTE: Spray bottles were relocated.
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07/21/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer solution in 3 vat sink = 350 ppm. NOTE: PLEASE REMEMBER TO SUBMIT COPY OF PRINTED MENU, AND PHOTO OF WALLBOARD SHOWING ASTERISK NEXT TO ITEMS CONTAINING SMOKED SALMON/LOX TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure asterisk linking item to the existing reminder statements.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. NOTE
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01/22/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
The following good retail practices were discussed during the inspection: providing accurate thermometers in True 2 dr prep cooler and Superior 2 dr undercounter cooler, storing crepe prep tool in either hot water above 135 degrees F or in running water of sufficient velocity to flush away food particles.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray cleaner over plastic wrap.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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08/06/2013 | Risk Factor | |
The purpose of this visit was to investigate a complaint and conduct a routine inspection. Water heater AO Smith BTR 154104. PIC to send parasite destruction documentation and menu showing consumer advisory for smoked salmon OR documentation stating that smoked salmon is a cooked RTE product. PIC to keep temperature logs for all coolers at this facility. Logs will be saved and available for review at future inspections. Provided sample temperature logs, parasite destruction, consumer advisory, and date marking fact sheets.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Tomato sauce in the Superior under counter cooler observed to have mold growing on the surface.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. NOTE: Tomato sauce was disposed.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: smoked salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. NOTE: PIC had no documentation stating that smoked salmon had undergone required parasite destruction, or that parasite destruction was not required (farm-raised or cooked RTE product). PIC will obtain documentation, keep it on file in the facility, and provide a copy to the Health Department.
- 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 ham/sliced cooked turkey/grated cheese in Traulsen 4 dr cooler in rear room.
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: Items determined to have been out of temperature less than 2 hours and were relocated to walk-in cooler for Turmeric.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Pesto sauce with cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. Pesto sauce was voluntarily discarded by PIC.
- 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: Gallon milk container and tomato sauce in Superior 2 dr undercounter cooler,
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 (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: smoked salmon.
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. NOTE: PIC had no documentation stating that the smoked salmon was a cooked, RTE eat product, and had not added consumer advisory to menu as advised at the previous inspection. PIC will either provide documentation from supplies that the smoked salmon is a cooked, RTE product, or add consumer advisory to all menus.
- 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: Traulsen 4 dr cooler (rear) and Superior 2 dr undercounter cooler (front)
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: Service technician arrived and repaired both units during the inspection: thermostat temperature adjusted in both units, and owner agreed to technician's recommendation to install temperature alarm on the Traulsen unit..
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Prep surfaces at front counter. No wiping cloths in buckets of sanitizer or other provisions provided for sanitizing cleaned food contact surfaces.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: Sanitizer provided in buckets with clean wiping cloths.
- Critical: Certified Food Manager/Presence Required (repeated violation)
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: Certified food manager arrived within 10 minutes.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Cloth towel was only drying alternative provided at the start of the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/18/2013 | Routine | |
The purpose of this visit was to investigate a complaint of mouse activity and poor handwashing/glove use procedures. Inspection of facility revealed no current mouse activity, and no evidence of past activity. Facility service 2 x/month by ECOLAB. Last inspection invoice, dated 1/3/13, stated no pest activity was observed. Proper glove use/handwashing procedures were in place during inspection.
No violation noted during this evaluation. | 01/18/2013 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment.
Please fax a copy of Parasite Destruction for Smoked Salmon and a copy of Consumer Advisory for smoked salmon on the menu by January 4, 2013.
Turmeric kitchen prepares cooked chicken, roasted red peppers, and potato masala.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: crepe batter (contains egg) 57F, food employee put in Superior 2dr prep cooler. Gruyere cheese 45F, deli turkey 44F, cooked chicken 49F in Traulsen 4dr cooler- food employee discarded items due to items being kept overnight.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked chicken, cooked potato masala, cooked red peppers, baked apples in true 2dr prep cooler. food employee labeled all items.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- 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: smoked salmon for atlantico savory crepe.
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: 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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. food employee rearranged chemicals on the bottom shelf.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/18/2012 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*This a crepe and coffee shop location by the entrance of an existing grocery store and a restaurant (Turmeric Indian Dining) that already permitted by the Health Department. The of has requested for a separate permit for this new crepe/coffee shop.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/addition are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/08/2012 | Pre-Opening | |
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