The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for a second time:
1. Wet towel storage
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Take cold and hot holding temperatures daily. Use temperature logs to monitor cold and hot holding temperatures
2. Increase temperature of hot holding unit (i.e., 165) to ensure items like rotisserie chicken are being maintained at 135F or above
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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. TRAINING PROVIDED. PLEASE HAVE ALL EMPLOYEES STORE WET WIPING CLOTHS IN CHLORINE BASED SANITIZING SOLUTION BETWEEN USES.
- 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: IN HOT HOLDING CASE- CHICKEN (120F).
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. ITEMS LABLED WITH A DISCARD TIME OF 4:00PM.
- Water / Pressure / Quantity and Availability (corrected on site)
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: WATER INLET TO THE HAND SINK NEAR 3-VAT SINK WAS TURNED OFF.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. WATER INLET TURNED BACK ON DURING INSPECTION, PROPER WATER PRESSURE OBSERVED.
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03/24/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Suggestions made to create food temperature logs, equipment temperature logs, employee health training program for long-term employees, and regular food safety training as a means to incorporate Active Managerial Control. Please continue to use practices like regular cleaning schedule, first-in-first-out (FIFO) rotation of perishables, and safe sanitizing practices as a means to promote public health.
- 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. BOTTLE OF LUBRICANT SPRAY BEING STORED DIRECTLY ABOVE CANNED AND BOTTLED BEVERAGES.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. BOTTLE OF LUBRICANT REMOVED FROM SHELVING UNIT.
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08/27/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. Discussed active managerial control. Made suggestions to employ temperature logs for food and equipment. Also suggested assigning different tasks to a specific person in order to better keep track of accountability (i.e., assigning oen person per shift to periodically check sanitizer concentration in wiping buckets).
- 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 PREP COUNTER, FRONT SERVICE AREA, GRILL.
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. PROVIDED TRAINING ON HOW TO SET UP WET WIPING BUCKETS.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer MILK GALLON containers were observed reused for the storage of HORCHATA (BEVERAGE).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. NO HANDWASHING SIGN IN LADIES CUSTOMER BATHROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGN PROVIDED.
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03/12/2015 | Routine | |
PLEASE HAVE ALL EMPLOYEES READ AND SIGN COPIES OF EMPLOYEE HEALTH POLICY FORMS AND FAX OR EMAIL SIGNED COPIES TO HEALTH DEPARTMENT BY 7/24/14.
PLEASE OBTAIN CERTIFIED FOOD MANAGERS CARD AND FAX OR EMAIL COPY TO HEALTH DEPARTMENT BY 7/24/14.
EHS provided additional forms and training on Datemarking.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." CFM COULD NOT LOCATE SIGNED EMPLOYEE HEALTH POLICY FORMS.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: OBSERVED BEANS, PUPUSAS, AND TAMALES WITH NO DATE MARK IN COOLERS.
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. EHS EXPLAINED PROPER DATE MARKING PROCEDURES. PER CFM, ALL FOOD ITEMS MADE PRIOR ARE ALL USED FOLLOWING DAY.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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07/14/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED RAW CARROTS, CABBAGE, AND ONIONS UNDER RAW BEEF INSIDE THE WALK-IN COOLER.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. --EHS PROVIDED TRAINING ON PROPER FOOD STORAGE. CFM MOVED ITEMS TO PREVENT CROSS CONTAMINATION.
- 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:--OBSERVED COOKED PORK, YUCA, TAMALES, AND PUPUSAS INSIDE THE BEV AIR 2DR UR COOLER WITHOUT DATE MARKING. OBSERVED PUPUSAS, TAMALES, AND YUCA INSIDE THE WIC WITHOUT DATE MARKING.
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.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
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12/05/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED RAW FISH OVER CARROTS IN WALK-IN COOLER UPSTAIRS.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED CHICKEN IN TRUE 2DR PREP WITHOUT DATE MARKING. OBERVED COOKED CHICKEN,SHRIMP, AND RED BEANS IN BEV AIR 2 DR COOLER WITHOUT DATE MARKING.
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.
- Equipment / Good Repair / Components / Gaskets (corrected on site)
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED PAPER TOWELS BEING USED TO STOP THE SINKS FROM DRAINING IN THE THREE COMPARTMENT SINK.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. --CFM LOCATED SINK STOPPERS.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED SURFACE OF TRUE 2DR PREP UNIT AND BEV AIR 2DR COOLER. OBSERVED FOOD DEBRIS ON FLOOR OF WALK-IN FREEZER UPSTAIRS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Floor , Wall & Ceiling / Design
Observation: The FLOOR located at the FRONT, BY HEAT CASE does not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3. THE DOOR WAY LOCATED BETWEEN KITCHEN AND BACK ROOM DOES NOT MEET THE STANDARD OF: 1. SMOOTH, DURABLE AND EASILY CLEANBLE.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/24/2013 | Routine | |
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