- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before wering gloves and engaging in slicing tomatoes, after preparing the sanitizer solution. Also he was cleaning floor upon arrival.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: (REPEAT) 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: cooked chicken and tomato soup.
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.
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04/04/2016 | Routine | |
NOTE: Discussed Cooling, Reheating, Thawing and Hot Holding in detail. Provided handouts for cooling.
Please fax or email a copy of parasite destruction letter or farm raised letter within 10 days. (Fax# 703-653-9448)
REMINDERS:
A) THAWING:
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.
B) **Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
C) Please monitor Cold Holding, Cooling, Hot Holding temperatures and recommend a log.
D) Please make sure you bring food on ice from the supplier. Note: The owner picks the food from a restaurant supply store.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SMOKED SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX or email a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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: chicken noodle soup--2DR UR refg, grilled chicken 2DR prep refg.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: smoked salmon sandwich
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. Note: Put a consumer advisory during inspection.
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10/05/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Bul gogi tong and rice scoop stored outside the container.
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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked onion 73F.
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. Note: Discarded. Discussed about holding the cooked onion in a steam well with cheese sauce.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced American cheese 56F, sliced provolone cheese 47F--2DR prep top. Bean sprout 46F--True 2DR upright.
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. Note: The manager removed these items and took it home. Discussed with the manager about bean sprout and the importance of holding it at 41F or below at all time. He understands and will not leave it out.
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04/14/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Deli cold cuts: ham, corned beef, chicken & turkey have no date codes.
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. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 wash cloths & 3 compartment sink with a concentration of 0.0 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. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
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11/13/2014 | Risk Factor | |
ONCE DATE MARKING ON FOODS BEING KEPT OVER 24 HOURS (SEE HANDOUTS FOR DETAILS) ARE DATE MARKED FAX OR EMAIL INSPECTOR CONFIRMATION OF COMPLETION.
- 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FAUCET HANDLES TOUCHED AFTER WASHING HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Condiments Protected from Contamination (corrected on site)
Observation: The condiments are not stored or dispensed in a manner to prevent contamination.WITNESSED CUSTOMER TWICE TOUCH SAME SANDWICH DRESSINGS THAT MGR. USED TO MAKE SANDWICHES.
Correction: Condiments shall be protected from contamination by: 1) being kept in dispensers that are designed to provide protection, 2) food displays provided with proper utensils, 3.)original containers designed for dispensing, or 4) individual packages or portions. TRAINING & LITERATURE PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SROUTS 51F CHEESE 53F & CUT TOMATOES 46F @ #2.
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. TIME AS A PUBLIC HEALTH AGREEMENT DISCUSSED AND PUT INTO OPERATION FOR THIS REFRIGERATION UNIT. SEE FILE OR DISCUSS IT WITH MANAGER.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Roast beef, ham @ #1
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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 WET WASH CLOTHS & BUCKET with a concentration of 0.0 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.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible.NO HANDWASHING SIGNAGE IN EMPLOYEE REST ROOMS.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/ PROVIDED SIGNAGE.
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05/12/2014 | Routine | |
- 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: Tomatoes 46F & Mayonaise 45F @ #2
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.
- Hand Drying Provision / Continuous Towel System (repeated violation)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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11/18/2013 | Risk Factor | |
The purpose of this visit is a routine assessment. PLEASE READ AND CORRECT ALL DEFICIENCIES. REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS, 2) HAVE THE REFRIGERATORS SERVICED AHEAD OF THE HOT SUMMER SEASON. 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 35F - 37F WHEN THE REFRIGERATORS ARE NOT IN USE. NOTE
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.In stalling a permanant system is recommended.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible in public restrooms used by employees (on ground floor).
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
- Mechanical Ventilation Required
Observation: Public rest rooms ventilation on ground floor is not sufficient to keep rooms free of excessive vapors.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize moisture, efficiently remove obnoxious odors and prevent the creation of hazards or nuisances involving the accumulation of moisture and obnoxious odors.
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06/26/2013 | Routine | |
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