Discussed proper Cooling Methods with CFM and provided informational handouts. Please remember to monitor Cooling Temperatures of soup items with Food Thermometer as discussed. Please write temperature and time on Log provided. When cooled, to 70F, remember to separate soup into smaller containers to effectively cool and cold hold at 41F in WIC.
Observed improvement of Food Safety practices by CFM during inspection. Thank you.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours BEEF SOUP cooling for 3 hours in the SHELVING UNIT AT ROOM TEMPERATURE observed at 80°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. EHS EXPLAINED PROPER COOLING PROCEDURES. CFM WILL REHEAT BEEF SOUP TO 165 THEN MONITOR COOLING PROCESS. EHS PROVIDED COOLING LOG FOR RECORDING.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: SAUSAGE 123 F - SERVING LINE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. ITEM REHEATED TO 165 ON GRILL FOR HOT HOLDING.
- 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: RAW BEEF RIBS THAWING AT ROOM TEMPERATURE 52F OVERNIGHT.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL MEAT ITEMS OBSERVED ABOVE 41F DISCARDED.
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10/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a Follow-up Inspection on the Following Items: Proper Cold Holding of WIC, Proper Hot Holding of 1DR Warmer Unit, Datemarking, Thermometer availability, 3Vat Leak and use of Time as a Public Health Control.
Observed WIC with ambient temperature observed at 45F. Food items listed above within temperature, however observed COOKED BEEF 45F, CHICKEN TAMALES 47-50F - IN WIC and DISCARDED. Observed WIC packed in middle shelving unit and my be cause to improper holding temperatures. *PLEASE DO NOT OVER STOCK SHELVING UNITS TO PREVENT FOODS FROM REACHING 41F OR BELOW. EHS provided Temperature Log and CFM will log temperatures Twice a Day to monitor Ambient Temperature. If still not within Temperature, remove TCS Foods and Call for Repair.
**PLEASE SEND COPY OF REFRIGERATION LOG TO EHS WITHIN 10 DAYS.
Warmer Unit previously used to store hot holding whole chicken discarded due to non-working condition.
Datemarking still not observed for food items in WIC. PLEASE REMEMBER TO DATEMARK ALL FOOD ITEMS (including beans, tamales, soups, etc.) THAT ARE USED FOR MORE THAN 1 DAY.
EHS provided additional information regarding Proper Datemarking. CFM datemarked food items.
Thermometer now available at facility. CFM stated correct cooking and holding temperatures for food items. PLEASE REMEMBER TO ALWAYS USE THERMOMETER TO CHECK COOKING TEMPERATURES AND HOLDING TEMPERATURES OF FOOD ITEMS.
3VAT Sink Leak Repaired.
Time Sticker Label not observed for Fried Chicken Wings or Cooked Vegetables. EHS explained proper use of Time as Public Health Control. CFM labeled food items with proper time sticker.
**PLEASE CORRECT ALL VIOLATIONS OR RISK FURTHER ENFORCEMENT AS REPEAT ITEMS ARE NOTED.
- 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: COOKED BEEF 45F, CHICKEN TAMALES 48-50F - WIC
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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: ALL COOKED FOOD ITEMS IN WIC FOR USE FOR MORE THAN 1DAY.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Fried Chicken, Cooked Vegetables at Serving Line.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM CREATED TIME STICKERS.
- 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: WIC- 45F
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. CFM WILL MONITOR TEMPERATURE WITH GIVEN REFRIGERATION THERMOMOETER AND LOG TEMPERATURE ON REFRIGERATOR LOG PROVIDED BY EHS. OTHERWISE CALL FOR REPAIR.
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07/24/2015 | Follow-up | |
Cooked Vegetables at Buffet Serving Line will now use TIME AS PUBLIC HEALTH CONTROL. EHS discussed proper procedures for using TIME as Public Health Control Measure. CFM labeled food item with time made. **PLEASE REMEMBER THAT FOOD ITEMS USING TIME MUST BE DISCARDED WITHIN 4 HOURS MAXIMUM.
Observed WIC at 45F by end of Inspection. All TCS Foods discarded during inspection.** PLEASE DISCONTINUE USE OF WIC FOR COLD HOLDING OF ALL FOOD ITEMS UNTIL REPAIRED.** PLEASE SEND COPY OF INVOICE TO HEALTH DEPARTMENT FOR REPAIR BY 6/29/15.
Observed 1DR Display Warmer Unit reading 180F, however Unit is not holding whole roasted chicken at correct temperature. Observed chicken at 105F held for 2hrs. PLEASE DISCONTINUE USE OF WARMER UNIT UNTIL REPAIRED. PLEASE SEND COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT BY 6/29/15.
A followup will be conducted to verify that all Critical Violations have been corrected and to confirm proper repair of all equipment mentioned above.
EHS provided additional handouts on proper Cooking, Handwashing, Hot and Cold Holding, Handsink Only and Employee Health Policy in Spanish.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING 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. EHS EXPLAINED PROPER PROCEDURES.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: FRIED CHICKEN WINGS 88F, ROASSTED CHICKEN 105F, COOKED VEGETABLES 92F - BUFFET SERVING LINE
Correction: CHICKEN IN SAUCE 80F IN POT UNDER GRILL.
- 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: COOKED BEEF 47F, BLACK BEANS 46F, SALSA 44F, COOKED CHICKEN 46F- WIC
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL TCS FOOD ITEMS DISCARDED IN WIC.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: ALL COOKED FOOD ITEMS IN WIC FOR USE FOR MORE THAN 1DAY.
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. THERMOMETER ON SITE IS NON WORKING.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. PLEASE ATTAIN A NEW THERMOMETER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the BACK BY 3VAT is blocked, preventing access by employees for easy handwashing. OBSERVED SANITZIER BUCKETS IN SINK BASIN
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED ITEMS FROM SINK.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/24/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Hot holding
-how to make sanitizer solution
-glove use
consumer advisory
**Please provide a picture of new outside sign for Delicioso by January 31, 2015.
**Please provide a picture of correct consumer advisory menu and menu board by January 31, 2015.
*Please keep a copy of Employee Health Policy in the store.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tortilla
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Provide glove use training.
- 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: chicken stew (114F), tongue stew (118F), beef stew (111F), beef rib (122F) in hot well - left
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. Manager was still trying to figure out how to set the hot well to make the food hot hold correctly without burning. Manager raised hot well level by adding water and raised the thermostat. EHS observed reheat to above 165F for these foods.
- 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: dishes and cooking utensils. Employees were washing their dishes in the prep sink and not performing sanitizing step.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS demonstrated how to make sanitizer solution and had employee complete sanitizing step.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the back being used to hold cleaning chemicals.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Removed.
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12/31/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBS 7576NE
- Equipment / Non Food / Design / Easy Clean
Observation: Plastic sheeting on bottom shelf of prep table is not a smooth and cleanable surface.
Correction: Remove the plastic sheeting from the shelf.
- Physical Facilities Good Repair
Observation: The wall above the mop sink si damaged and no longer smooth and cleanable.
Correction: Repair the wall to make smooth and cleanable. Send pictures of repaired wall to the health department within 7 days.
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11/21/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Equipment / Non Food / Design / Easy Clean
Observation: There is protective plastic sheeting on the bottom shelf of the prep table at the cookline. This is not an easily cleanable surface.
Correction: Remove the white plastic sheeting on the bottom shelf of the prep table.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) door gaskets on both doors of the Traulsen 2DR prep refrigerator
Correction: 2) top of warmer.
- Liquid Waste / Rainwater / Disposal Facility / Approved
Observation: A condensate drain line servicing the ice maker was emptying into the front handsink.
Correction: Re-route the condensate line so that it does not drain into the handsink. It must drain into an approved plumbing fixture/drain.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: 1) Provide a soap dispenser at the front handsink. 2) Provide soap at the back handsink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at the back handsink.
- Handwashing Signage at Handwashing Facilities Required
Observation: There is not a handwashing sign at the restroom handsink.
Correction: Provide handwashing signs at all handsinks.
- Physical Facilities Good Repair
Observation: The wall above the mop sink is damaged and no longer smooth and easily cleanable.
Correction: Repair the wall to make it smooth and easily cleanable. Two distinct areas were noted.
- Cleaning Frequency for Physical Facilities
Observation: The following is in need of cleaning:
1) wall below fire bell
Correction: Clean the wall.
- Absorbent Materials on Floors, Use Limitation
Observation: Observed the use of cardboard on the walkin floor.
Correction: Remove the cardboard. Cardboard is not easily cleanable and shall not be used on floors.
- Cleaning of Plumbing Fixtures
Observation: Observed that handwashing sinks are unclean and are not being maintained.
Correction: Clean the back handsink.
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11/19/2014 | Pre-Opening | |
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