The purpose of this visit was to conduct a risk factor inspection. Dish machine was observed not sanitizing at time of inspection. All equipment needs to be washed, rinsed and sanitized until dish machine has been repaired. Manager will provide invoice when dish machine has been repaired.
Gaskets need to be replaced on refrigerator units/ freezer units and hot holding cabinets as needed.
Flooring needs to be repaired in the kitchen to allow for a smooth and easily cleanable surface.
Back splash located in the ware washing area for trays need to be replaced allow the entire wall and three compartment sink.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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03/21/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. The barbershop, cell B-16 and laundry area were inspected.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: hot dogs in standing water
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ice dispenser in officer line.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the wall by 3vat sink and tray dish machine and is not maintained in good repair.
Correction: Repair the wall to allow for a smooth and easily cleanable surface. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Dish machine located by 3 vat sink was observed not working and a work order has be submitted. Prep table located in the bakery area was observed broken and leaning against the wall. The flooring in the laundry area in front of washer and dryers was observed lifting and a floor tile was missing. Repair or replace the floor to prevent moisture from getting under the floor tiles and having to replace the entire floor.
Barbershop, laundry area, folding area and Cell A6 was inspected with no violations observed. Cooling procedures and cleaning schedules were discussed.
No violation noted during this evaluation. | 09/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Manager stated that all major cleaning is conducted on Wednesday.
The barbershop, laundry area, folding area and Cell A4 were inspected with no violations observed.
Environmental health specialist discussed temperature logs and air drying procedures.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Turbo Air unit located on officer line
Correction: Replace door gasket on Turbo Air unit located on officer line.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 vat sink in the prep area, faucet on the prep sink located in the cook area and faucet at the hand sink located by the diet line are observed leaking.
Correction: Repair or replace the piping under the three compartment sink and faucets at the hand sink and prep sink. A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the flooring throughout the kitchen is observed broken and cracked with exposed concrete that does not allow for a smooth and easily cleanable surface. The glass on the officer line is observed broken and cracked and does not allow for a smooth and easily cleanable surface. The water fountain located in the baking area is observed continuously running and is not maintained in good repair.
Correction: Replace the flooring throughout the kitchen to allow for a smooth and easily cleanable surface. Replace the glass to allow for a smooth and easily cleanable surface. Repair or replace the water fountain for proper functionality.
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06/08/2015 | Routine | |
Complaint on 07-Apr-2015 :
The purpose of this visit was to conduct a complaint investigation. Packaged foods were observed dated with a quality date not an expiration date. The bread is received daily except on Wednesday and dated for arrival and use by date. The bread is rotated on a first in, first out rotation. The deli meat is received frozen and thaws in the walk-in cooler three days prior to use. All deli meat is received prepackage and pre-sliced. Case closed. Case not confirmed.
No violation noted during this evaluation. | 04/09/2015 | Complaint | |
The purpose of this visit is to conduct a routine inspection. Thank you for your time in accompanying me through the inspection.
No violation noted during this evaluation. | 02/26/2015 | Routine | |
Note: Dish Machine (front) in process of repair, 3vat sink set. Dish Machine (main) leaking water- called for repair during inspection. Water hose well in process of repair.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED DRINK BEVERAGE WITHOUT LID AT PREP AREA BY FRONT COOKLINE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CFM REMOVED BEVERAGE FROM AREA AND ADDED LID.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizer buckets with a concentration of >500 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM CREATED NEW SOLUTION TO ACCEPTABLE LEVELS.
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11/10/2014 | Risk Factor | |
Per CFM, bakery poofer leak in process of being repaired. Main Dish Machine is currently out of order in process of being repaired.
Thermolabels activated for all dish machines.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED FOOD CONTAINER STORED BY CLEAN FOOD TRAYS.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. FOOD CONTAINER DISCARDED.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Trauslen #2 -left door
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) at the bakery are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the main 3Vatsink and front Prep Sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
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07/16/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations observed during this inspection.
Thank you.
Dishmachine: Heat sanitizer, Thermolabel turned black on first run.
No violation noted during this evaluation. | 05/08/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Dish machine: Heat sanitizer and 3 compartment sink.
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working.
Correction: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to +/-14 kilopascals (+/- 2pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) in the range indicated in the manufacturer's data plate.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit Turbo air #1 are damaged.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the pots and pans 3-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the
1. caulking behind the 3-compartment sink at the pot and pan dish area
2. wall underneath the 3-compartment sink at the pot and pan dish area
is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/28/2014 | Routine | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT #6 until after IT HAS 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 # 703-385-9568.
Note, cooler #4 was under repair
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Wet wiping cloth bucket 300 ppm quaternary ammonia.
- 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 WORKERS PUTTING 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. MORE HANDWASHING NEEDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk 43F, Milk 43F,Milk 42F, @ #6.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3 vat sink with a concentration of <50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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12/03/2013 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. Quaternary ammonium in the sanitize basin of the 3 vat sink tested at 200ppm & wash cloth bucket 150ppm (oasis 146).
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: Baked Beans cooling for over 8 hours in the #5 observed at 44F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: AREA BETWEEN DISH WASHER AREA 3 COMPARTMENT SINK AND WALL BEHIND IT, INCLUDING AREA OF WALL ITSELF (PAINT EXCESSIVELY PEELING).
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.
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09/17/2013 | Routine | |
| No violation noted during this evaluation. | 06/18/2013 | Risk Factor | |
The purpose of this visit is a risk factor assessment. Thank you for following me through the inspection as it allows me to clarify any questions or issues that arise. If you have any questions, please call the health department.. No critical violations at the time of this inspection
NOTES:
Quarternary ammonium in the three vat sink tested at 200ppm (oasis 146)
Quarternary ammonium in the four vat sink tested at 200ppm (Oasis 146)
The pot washer and the tray washer dishmachine were not in use at the time of inspection and are labeled as not being in use. Both are scheduled for repair. Please fax a copy of the invoice for the repair of both of these units to my attention at the health department when the repairs are completed. The facility is currently washing, rinsing and sanitizing using the three and four vat sinks. Quarternary ammonium tested during today's visit and both tested at 200ppm. Fax number is 703-385-9568.
No violation noted during this evaluation. | 02/15/2013 | Risk Factor | |
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