The purpose of today's visit was to conduct a routine assessment.The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Upon receipt of delivered potentially hazardous foods (i.e., raw beef), immediately place in coolers to ensure items are maintained at 41F or above
2. Suggestions made to use Time as a Public Health Control log (English, Spanish) for items being held on prep counters without temperature control (sliced tomato, yuca, etc).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: METAL TONGS BEING STORED ON FAUCETS LOCATED NEAR FLAME HOOD.
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. METAL TONGS PLACED IN 3-VAT SINK. TRAINING WAS PROVIDED. NEW TONGS PLACED IN CONTAINER OF HOT WATER (135F OR ABOVE) ON STOVE.
- 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: ON PREP COUNTER- CUT TOMATO (51F), IN STORAGE ROOM- RAW BEEF (58F).
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. CUT TOMATO LABELED WITH A DISCARD TIME OF 2:00PM, RAW BEEF PLACED IN COOLER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: SUPERIOR 1 DR PREP COOLER (UPSTAIRS STORAGE), SUPERIOR 1 DR UPRIGHT COOLER (RAW CHICKEN).
Correction: PLEASE PROVIDE AMBIENT AIR THERMOMETERS IN BOTH UNITS WITHIN 14 DAYS. Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The KICK PLATES of the following unit(s) are (missing, damaged): SUPERIOR 3 DR UPRIGHT COOLER.
Correction: PLEASE REPAIR/REPLACE KICK PLATES OF SUPERIOR 3 DR UPRIGHT COOLER WITHIN 30 DAYS. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the CEILING IN UPSTAIRS STORAGE is not maintained in good repair.
Correction: PLEASE REPAIR/REPLACE MISSING CEILING TILE IN UPSTAIRS STORAGE AREA WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/18/2016 | Routine | |
The purpose of today's visit was to respond to a complaint received on 7/28/15 in which the complainant stated that he/she found a roach in sandwich. Last pest control service was received on 7/28/15. Pest control is done by PermaTreat. The following suggestions have been made:
1. Regular cleaning schedule for kitchen and dry storage areas,
2. Clean/remove any dead or trapped pests after each pest control service,
3. Air Dry al ldishes in a position to allow for adequate draining (stacked pyramid, for example).
Complaint confirmed.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped COCKROACHES were found on the premises.
Correction: PLEASE REMOVE ALL DEAD/TRAPPED COCKROACHES FROM LIGHT FIXTURES AND FROM BEHIND COOKING EQUIPMENT.Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
|
07/28/2015 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Use Time as a Public Health Control log provided to monitor discard times of items being held at ambient air temperature during lunch service (i.e., yuca, french fries, cut tomato),
2. Use Cooling logs provided to monitor two step cooling process,
3. Record equipment and food temperatures three times a day (opening, during lunch hour, closing) to make sure items are cold held at 41F or below and hot items are hot held at 135F or above,
4. Create regular cleaning schedule for kitchen and upstairs dry storage area to prevent pest infestation, AND
5. Delegate a kitchen manager each shift to monitor cooling procedures for items like large batches of beans and tomato sauce.
- 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 AVANTI BREAD COOLER- SHREDDED MOZZARELLA CHEESE (59F), SHREDDED MONTEREY JACK CHEESE (63F), PREP TOP- SLICED TOMATO (48F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
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 YUCA, FRIES, SLICED TOMATO ON PREP COUNTER DURING LUNCH SERVICE.
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. ALL ITEMS DATE MARKED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the COOK LINE being used TO STORE PLASTIC UTENSILS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HAND SINK.
|
07/09/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/20/2015 | Complaint | |
The purpose of today's visit was to conduct a follow-up assessment in order to verify proper air gap under 3-vat sink and elimination of harborage conditions for cockroaches. Pest control has been scheduled for every 2 weeks by operator. Proper air drying, disposal of cardboard, and cleaning of food debris has been noted. Harborage conditions are now eliminated. No evidence of pest observed. Please continue to employ current measures to protect your facility from pest infestation. Eliminating water and food sources via air drying and cleaning limit availability of resources to pests and reduce harborage conditions. Pests may serve as a vector of food-borne illness, hence elimination of harborage conditions directly impacts public health. Also, adequate air gap for 3-vat sink was observed.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. OBSERVED BLACK BEANS AT 46F COOLING FOR ~12 HRS PER DISCUSSION WITH PERSON IN CHARGE.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. BLACK BEANS WERE DISCARDED.
- 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. OBSERVED INTERIOR TRAY OF ICE BIN UPSTAIRS IN STORAGE ROOM COVERED IN BLACK MOLD AND DEBRIS.
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. EHS INFORMED PIC THAT ICE BIN SHOULD BE WASHED, RINSED, AND SANITIZED TO PREVENT ACCUMULATION OF SOIL..
|
01/30/2015 | Follow-up | |
The purpose of this visit was to conduct a routine assessment. EHS provided Person In Charge with documents containing information on how to control cockroaches and discussed this information with PIC in detail. EHS also provided documents on proper cooling methods. Adequate air gap specifications for 3-vat sink were also discussed by EHS. A follow-up inspection will be conducted in 2 weeks in order to reassess the following:
1. Pest control invoice and cockroach activity level in kitchen and upstairs dry storage area, AND
2. Adequate air gap under 3-vat sink.
It was a pleasure being able to serve you today and I look forward to your next assessment.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. OBSERVED BLACK BEANS AT 46F COOLING FOR ~12 HRS PER DISCUSSION WITH PERSON IN CHARGE.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. BLACK BEANS WERE DISCARDED.
- Food Contact Surface/Durable/Nonabsorbent (corrected on site)
Observation: The food-contact surfaces of the following equipment and/or utensils are not NONABSORBENT: CLOTHS IN TORTILLA WARMER BEING USED TO ABSORB EXCESS MOISTURE.
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent. CLOTHS IN TORTILLA WARMER WERE REMOVED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED INTERIOR TRAY OF ICE BIN UPSTAIRS IN STORAGE ROOM COVERED IN BLACK MOLD AND DEBRIS.
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. EHS INFORMED PIC THAT ICE BIN SHOULD BE WASHED, RINSED, AND SANITIZED TO PREVENT ACCUMULATION OF SOIL..
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3 COMPARTMENT SINK is less than 1 inch.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. OBSERVED ADULT AND NYMPH COCKROACHES IN KITCHEN PREP AREA. EXCESS WATER FROM IMPROPER AIR DRYING AND FOOD REMNANTS IN DRY STORAGE WERE NOTED AS HARBORAGE CONDITIONS.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
|
01/15/2015 | Routine | |
- 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:--OBSERVED CONSUMER ADVISORY MISSING FROM DINE-IN MENU. MENU ITEMS: BISTEC ENCEBOLLADO, STEAK RANCHERO, CARNE ASADA, CHULETA DE PUERCO, LENGUA DE RES GUISADA AND THE ASADO MIXED GRILLED ARE MARKED WITH AN (*). ADVISORY IS MISSING.
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.--CERTIFIED FOOD MANAGER WILL PLACED CONSUMER ADVISORY ON DINE-IN MENU AND FAX OR EMAIL HEALTH DEPARTMENT WITH CORRECTION. TAKE-OUT MENU HAS CONSUMER ADVISORY.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the THREE COMPARTMENT SINK with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.--FOOD EMPLOYEE ADDED BLEACH TO THE SOLUTION, READING 50 PPM.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.--OBSERVED COCKROACH ACTIVITY IN KITCHEN AND IN HALLWAY LEADING UPSTAIRS.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.--MANAGER PROVIDED PEST RECEIPT FROM JULY 2014 AND STATED THAT THE ESTABLISHMENT IS TREATED TWICE A MONTH FOR COCKROACHES. ENVIRONMENTAL HEALTH SPECIALIST EHS) REQUESTED THAT THE CERTIFIED FOOD MANAGER (CFM) PROVIDE A MORE RECENT PEST RECEIPT TO THE HEALTH DEPARTMENT VIA FAX OR EMAIL. KINDLY FAX OR EMAIL THE INVOICE AFTER YOUR NEXT TREATMENT.
|
09/16/2014 | Routine | |
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.--DID NOT OBSERVE PAPER TOWELS AT BAR HANDSINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the BLEACH solution was measured at 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.
|
08/16/2013 | Risk Factor | |
EHS DISCUSSED COMPLAINT WITH CFM. CFM STATED THAT THE ESTABLISHMENT RECEIVES MONTHLY TREATMENTS FROM PERMA TREAT PEST AND TERMITE CONTROL. CFM PROVIDED EHS WITH PEST CONTROL RECEIPTS FOR THE MONTHS OF AUGUST AND JULY 2013, COPIES WILL BE PLACED IN ESTABLISHMENT FILE. EHS INSPECTED THE DINING AREA AS WELL AS THE KITCHEN AND UPSTAIRS AREAS FOR EVIDENCE OF COCKROACHES, NO EVIDENCE OBSERVED. EHS REMINDED CFM OF THE IMPORTANCE OF KEEPING ALL AREAS OF THE ESTABLISHMENT CLEAN AS WELL AS THE IMPORTANCE OF REMOVING ALL FOOD AND WATER SOURCES FOR COCKROACHES.
No violation noted during this evaluation. | 08/16/2013 | Complaint | |
The purpose of this visit was to conduct a complaint investigation and routine inspection. Complainant states that the mayonnaise on guest tables needs to be refrigerated. The mayonaise used at the establishment is commercially processed and purchased from an approved supplier. The mayonnaise is mixed with mustard and placed in containers on guest tables. Both the mayonnaise and the mustard are non-potentially hazardous foods and do not require refrigeration.
No violation noted during this evaluation. | 02/05/2013 | Complaint | |
The purpose of this visit was to conduct a complaint investigation as well as a routine inspection.
EHS provided employee health policy to manager.
EHS provided cooling procedures to manager.
Water heater: Rheem Rudd G75-75 75,000BTU
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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: 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. Observed raw shell eggs over avocados inside True refrigerator located on second floor.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: two spatulas in bucket of 92 degrees F water on grill top.
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. Manager discarded water and removed bucket from grill top.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Spanish rice at 120 degrees F in large plastic tub on storage cart for approximately 20 minutes.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: handle and bottom of Superior Beverage Air 1 door reach in cooler.
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. Thoroughly clean handle and bottom of unit.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was measured at above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution at 200ppm. Verify concentration using the appropriate test kit. Manager discarded contents of wiping cloth bucket.
|
02/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about El Pollo Ranchero Tex Mex Cafe, 6324 Richmond Hwy, Alexandria, VA 22306 »