Risk Control Plans made & agreed on for cooling, with a 30 day check of progress planned.
- 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. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
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. ORAL & WRITTEN INFO. PROVIDED. USING UTENSILS AS MUCH AS POSSIBLE IS RECOMMENDED.
- 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: CFM making a sandwich with his bare hands and as soon as he saw me, instructed his workers to put on gloves.
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. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE TRAINING NEEDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Handle of ice scoop laying in ice.
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.CFM corrected.
- 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: MELON 50F, POTATO SALAD 51F, & BREAD PUDDING 48F @ #1 + H.M. ITALIAN DRESSING 46F, HOT DOG 55F, TURKEY 50F, HAM 51F & ROAST BEEF 51F COLD CUTS @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS FOODS (PHF) AND WILL USE A/N OTHER REFRIGERATOR UNIT/S.
- 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: @ REFRIGERATION UNIT #1 - 50F & #2 - 49F
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. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #1 & # until after units have been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653 9448 (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX.
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03/11/2016 | Routine | |
As discussed, the following additional non-critical potential hazard/s were observed
- 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: CUT MELON 54F @ #1 / HUMMUS 44F, TUNA SALAD 49F@ #3 / FETA CHEESE 54F& CORNED BEEF 54F @ 4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF ITEMS THAT WERE PUT IN OVER 4 HOURS AGO AND WILL DISCARD ALL PHF AFTER TOTAL OF 4 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOODS NEED TO BE < 41F BEFORE PLACING THEM IN THESE PREP-TOP UNITS. REGULAR MONITORING WILL PREVENT UNNECESSARY PROBLEMS. ORAL & WRITTEN INFO. PROVIDED.
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09/14/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/24/2015 | Routine | |
Sanitizer in 3-Vat sink: Cl>50 ppm.
BACK DOOR: Door was observed open for ventilation, but there is no screen door. Keep back door closed or install a screen door to prevent entry by insects and rodents.
COOLER AMBIENT TEMPERATURES: True 3DR Prep Cooler: manager stated cooler had recently passed through defrost cycle
- 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: In True 3-Door Prep Cooler (w/Top) at front service counter: in top - sliced tomato at 44F and coleslaw at 46F
Correction: in cabinet - wrapped roast beef portion at 44F. In Harford Walk-In Cooler: sliced ham portion at 43F and potato salad at 45F. Ambient: True Prep Cooler Cabinet at 44F
- 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 statement. OBSERVATION: Printed menus have reminder but not disclosure. Menu boards have no advisory, but do not include applicable foods.
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. CORRECTIVE ACTION: PROVIDE DISCLOSURE AND REMINDER STATEMENTS ON NEW MENUS AND CORRECT EXISTING MENUS WITH STICKERS
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVATION: soilage was observed on interior white plastic surface in ice making machine.
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. CORRECTIVE ACTION: Surfaces were cleaned.
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10/03/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine food safety inspection
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop in ice bin under soft drink dispenser had fallen so that handle was in contact with ice.
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. CORRECTIVE ACTION: Ice scoop was cleaned and placed in proper position.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large metal container of freshly sliced tomatoes in cabinet of prep cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: hard boiled eggs in walk-in cooler, prepared day of inspection.
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. CORRECTIVE ACTION: Eggs were marked.
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01/14/2014 | Routine | |
The purpose of today's visit was to conduct a routine risk factor inspection
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In True 3-Door Prep Cooler (front) - chicken salad in top at 46F, breakfast pork sausage in cabinet at 46F
Correction: In Saturn 2-Door Prep Cooler (front) - sliced tomato in top at 43F
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10/11/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
The Southern Stainless Walk-In Cooler (40F) is being used heavily for cooling and cold holding and needs to be set at a lower temperature to ensure sufficiently rapid cooling, and reduction of temperature in cold holding items to provide a longer prep top duration at 41F on the service line. The Saturn prep cooler (42F) and the True prep cooler (44F) are frequently opened as observed during the lunch rush and are not able to reduce temperatures above 41F to 41F
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop stored in ice machine, in ice, in fgront of store.
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. CORRECTIVE ACTION: Store ice scoop outside ice machine.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Prep Top above Saturn 2D Prep Cooler: Sliced Tomato 44F, Sliced Ham 46F
2. Prep Top above True 3D Prep Cooler: chicken salad 46F, Sliced tomato 44F
3. Southern Stainless Walk-In Cooler: Coleslaw 44F, Sliced Tomato 49F
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. CORRECTIVE ACTION: See note in comments below. During inspection prep top cotents were moved as required to cool PHFs.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observation: Internal surfaces of ice bin in kitchen area were vivibly soiled.
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. CORRECTIVE ACTION: Clean ice bin internal surfaces more frequently.
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04/17/2013 | Routine | |
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