This visit was made as a follow up to the routine food safety evaluation conducted on September 21, 2015. The Person in Charge has made the following corrective actions:
1. The dishwashing machine was repaired and is operating correctly. The chlorine sanitizing solution was measured at 50 ppm.
They have also acquired test strips for the quaternary ammonium used in the bar 3 compartment sink to sanitize.
Thank you for making these corrections so quickly.
No violation noted during this evaluation. | 09/24/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections during the visit. The following issues require attention:
1. The dishwashing machine utilizing a chlorine solution is not dispensing the correct amount of chlorine. Please have this machine serviced so that chlorine is at the correct concentration. A follow up visit will be conducted in 3 business days to verify that it is functioning properly.
2. Please ensure that the proper amounts of the sanitizing chemicals are being used in the three compartment sinks in the main kitchen and in the bar. Please obtain a test kit for quaternary ammonium in order to properly test the solution at the bar.
*Repeat Observations are Subject to Civil Penalty
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed rice, cooked pork and raw chicken stored uncovered in the walk in refrigerator
Correction: Foods shall remain covered at all times. Person in Charge covered the food items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomato at 45°F on prep top, salsa at 43-45°F in ice bath on counter and Milk at 44°F in bar undercounter unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge added more ice to pico de gallo, put cover on top of prep unit to keep cut tomatoes cold and relocated milk in the bar to a colder part of the unit.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions used in the bar area, a quaternary ammonium..
Correction: A quaternary ammonium test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Observed the mechanical dishwashing machine using a chlorine solution was not dispensing the sanitizing agent. Chlorine concentration was measured at 0 ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. Person in Charge called company to schedule repairs. In the meantime use the 3 compartment sink to wash, rinse and sanitize all dishes and utensils.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed concentrations of the sanitizers used in the three compartment sink in the main kitchen area and the 3 compartment sink in the bar area were at concentrations above the maximum. In kitchen area Chlorine was measured at 200 ppm. In bar area, concentration using quaternary ammonium was measured at 400 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Informed Person in Charge of correct concentrations for chlorine and quaternary ammonium. Person in Charge corrected chlorine solution in kitchen area 3 compartment sink to be 100 ppm. He instructed employee in bar area to use less of the quaternary ammonium.
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09/21/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Great improvement in cooling and dating.
Note: When thawing vacuum packaged fish in the refrigerator, open the package to let oxygen in. If thawing under running water, open immediately after thawing under the water.
*repeat violations are subject to civil penalty*
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the bar is being used as a dump station. (I observed a colander/srainer on top of the hand sink basin at the bar)
Correction: A handwashing sink may not be used for purposes other than hand washing. (PIC removed the strainer).
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05/27/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Employee beverages shall be kept in a container with a lid and a straw.
Note: Vacuum packaged fish shall now be opened while thawing in the fridge (you can just cut the top) or opened immediately after thawing under running cold water.
For a name change, you just need to fill out a new application with your updated information, and we will send you a new license. Application provided during inspection.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open mug of coffee or tea on top of chest freezer in prep room.
Correction: Employee beverages shall be kept in a container with a cover and a straw and stored to prevent contamination of food. (employee remived mug to be washed)
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01/26/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
This establishment has recently started carrying shellfish including mussels and clams. Please note that the date the last one is used shall be recorded on the tag. Then, the tags must be kept for 90 days in chronological order. This will be checked during subsequent evaluations.
Great job improving your cooling methods by leaving containers of food cooling from ambient temperature uncovered in the walk-in.
*Repeat violations are subject to civil penalty*
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet towels stored on counter, not in sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC disacarded soiled towels and made sani buckets for new ones with 3 comp sink quat solution)
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. (frozen fish in reduced oxygen packaging is not removed from package while thawing.)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: beans, soups, sauces.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: untreated wood shelf in back room.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station. (Observed collander with ice in the bar hand sink)
Correction: A hand washing sink may not be used for purposes other than hand washing. (PIC removed collander and agreed to use a bucket for dumping since there is not another sink to use)
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed jackets and backpacks hanging above main food prep table in the back)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. (PIC moved the personal items to a designated area away from food).
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC labeled bottles)
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10/21/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Hand washing sinks shall be accessible at all times for frequent use by employees.
*Repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Raw shell eggs above tortillas and cut vegetables in the walk-in).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved eggs to meat shelf)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Salsa on ice on counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC added more ice to container)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Meats and sauces.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/2014 they shall be date marked with a "use by" date not exceeding 1/8/2014.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the 3 comp sink/ prep room is blocked, preventing access by employees for easy handwashing. (Observed dish racks and other items blocking access to the hand sink next to the dish machin in the prep room).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved the dish racks)
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07/16/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
All hand sinks must be accessible at all times and fully stocked with soap and paper towels.
Cooling practices using an ice bath observed today were good, but remember that items cooling in the fridge should be uncovered until cooled completely to facilitate heat transfer.
Train employees to date prepared items that will not be used within 24 hours. Items should not be used after 7 days.
*Repeat violations are subject to civil penalty*
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (observed pico de gallo cooling in walk-in covered with lids)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC uncovered pico to cool completely)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salsa on ice @ 60 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (will be used or discarded in 4 hours)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sauces, soups, meats, etc.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 4/1/14 they shall be date marked with a "use by" date not exceeding 4/8/14.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar and dishwashing machine are blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (employee moved items blocking hand sink)
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04/14/2014 | Routine | |
Received invoice from Ecolab reporting that dish machine was repaired, and is functioning properly.
No violation noted during this evaluation. | 01/28/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful, and many violations from the last inspection have been corrected/improved.
The following items require attention:
1) Employees shall wash hands when switching tasks, after using the bathroom, before putting on new gloves or after they are otherwise contaminated.
2) Consumer advisory on main menu is corrected, but consumer advisory must also be printed on the specials print out if there is an animal product that is offered undercooked (such as a T-bone steak.
3) Repair dish machine within 10 days so that it produces chlorine sanitizer solution at 50-100 ppm. Call me at 703-746-4822 or fax/e-mail a copy of the invoice to me at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov.
*Repeat violations are subject to civil penalty.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. (Employee failed to wash hands and change gloves after reaching in pocket and handling wallet and then handling ready to eat food.)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employee washed hands and changed gloves upon request)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Raw chicken stored above beef and pork ribs in drawer unit below grill)
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). (PIC moved chicken to bottom drawer)
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (Containers of flour, sugar, etc on storage shelf, and bottles of sauces and oil on cooking line not labeled)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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: (No consumer andisory provided for T-bone steak special on print out inside 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.
- 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: cooking equipment and utensils. (Dish machine not functioning properly. Sanitizer is not feeding to unit. Chlorine sanitizer solution measured at 0 ppm with test strip. Wiping cloth quaternary ammonia sanitizer solution was also too low (100 ppm))
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC agreed to sanitize in 3 comp sink compartment with pre-mixed quaternary ammonia sanitizer solution. PIC changed wiping cloth quaternary ammonia sanitizer solution so that it was 200 ppm)
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: (Clear storage containers) were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. (PIC separated them to air dry)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station. (observed strainer with ice in hand washing sink at bar)
Correction: A hand washing sink may not be used for purposes other than hand washing. (strainer was removed during inspection)
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01/23/2014 | Routine | |
This visit was made to conduct a follow-up inspection from the Risk Factor Assessment conducted on October 18, 2013.
This facility has performed internal training on the following items:
-Proper procedures for washing, rinsing, and sanitizing equipment and utensils in the 3-compartment sink
-Storage and handling of raw meat items
-Glove use and when to wash hands
-Keeping handsinks accessible
-Certified Food Manager (CFM) provided reportable symptoms and the big 5 illnesses
-Observed food employees washing their hands when contaminated during follow-up inspection
-Parasite destruction letters on file for all seafood served raw or undercooked
-New menus to include consumer advisory (disclosure) at printers. As per CFM, new menus are expected to arrive on November 14, 2013
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak, hamburgers, and cerviche.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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. As per owner, menu has been revised and is scheduled to be printed. Make sure to include consumer advisory on your online menu when uploaded.
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10/30/2013 | Follow-up | |
This visit was made to conduct a risk factor assessment associated with a possible foodborne illness.
-Chicken enchilada is prepared using shredded chicken that is cooked from raw (approximately 20 pounds per batch), cooled, reheated (small portion for single day use), and held hot. Shredded chicken is used in multiple entrees to include chimichangas, enchiladas, burritos, and taquitos.
-No ill employees during suspected time frame and no other illness complaints received by food facility
The following items require attention:
1. Food employees may not contact ready-to-eat foods with their bare hands. Gloves, utensils, or deli paper shall be used to prevent bare hand contact with all ready-to-eat foods.
2. Food employees shall wash their hands when they become contaminated.
3. Equipment shall be washed, rinsed, and sanitized before use and after cleaning.
4. In order to prevent cross contamination of raw beef, pork and seafood, raw chicken shall be stored on the bottom shelf due to their high cooking temperature. Preventing Cross Contamination handout provided.
Repeat violations are subject to civil penalties.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Certified Food Manager (CFM) did not know reportable symptoms or the big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food workers handling raw hamburger patties and raw hamburger patty paper dividers with gloves on. Food employee did not remove gloves and wash their hands before handling clean utensils.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing proper handwashing and glove use. Food employee washed his hands.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: observed food worker in the back kitchen cutting iceberg lettuce with her bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Corrected by discussing ways to prevent bare hand contact with ready-to-eat foods.
- 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: raw chicken stored on shelf above ground beef, steak, and pork in the walk-in cooler.
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). Corrected by moving the chicken to the bottom shelf in the walk-in cooler. Preventing cross contamination handout provided.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (corrected on site)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: flounder for cerviche.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall obtain from the supplier a letter stipulating that the fish is frozen as required. Fax a copy of supplier letter to Rebecca at (703) 746-4919
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: steak, hamburgers, and cerviche.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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. As per owner, menu has been revised and is scheduled to be printed. Make sure to include consumer advisory on your online menu when uploaded.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Observed cook wiping down knives with a soiled cloth towel.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Corrected by discussing proper cleaning and sanitizing methods with the Certified Food Manager.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed food employee wash and rinse cutting board but did not sanitize board before re-using.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Corrected by discussing proper methods to wash, rinse, and sanitize using a 3-compartment sink.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Both kitchen handsinks were blocked, preventing access by employees for easy handwashing
Correction: box of equipment in front of cookline hand sink and dishracks in front of hand sink adjacent to dishmachine in the back kitchen.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the hand sink adjacent to dishmachine in back kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
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10/18/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employees did not know all BIG 5 illnesses or all reportable symptoms. Employee Health material provided
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pinto beans (prepared yesterday)
Correction: discarded
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours or for products prepared from ambient temp from 70F to 41F: black beans in large covered tubs, pico tightly packed in covered plastic tubs, tomatoes and greens not pre-chilled before putting on prep unit.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- 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: no asterisks provided for carne asada, steak fajitas, salmon, burgers. No consumer advisory on specials menu for ceviche and steak
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink (sink at front of kitchen and back of kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/16/2013 | Routine | |
This is a follow-up on the establishment 2 door unit at the front counter and the additional new upright freezer. The 2 door is holding 41F below and the new freezer is installed at the back of the kitchen is holding 7F.
No violation noted during this evaluation. | 07/11/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. eggs
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: ciltantro dressing
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by astericking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door infront
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Bar
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/03/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: salsa and tomatoes at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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: Grilled 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 door unit at the front.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Mechanical Warewashing Equipment, Chemical Sanitize, Wash Solution Temp 120°F
Observation: The wash temperature of the low temperature chemical sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is @TEMPERATURE@.
Correction: The temperature of the wash solution in spray type warewashers that use chemicals sanitize may not be less than 120°F.
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02/28/2013 | Routine | |
Transfer all potentially hazardous foods in another unit
Put ice bags on top unit for tomatoes to stay cold at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salsa at 48F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Table wrapped with plastic.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. Drawers
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Glenco Star at 49F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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12/12/2012 | Routine | |
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