Please attain a current Certified Food Managers card and send copy to Health Department by 4/15/16. It is advised that additional Food Employees attain a Certified Food Managers card.
**Please remember that a Certified Food Manager must be present during ALL hours of operation.
Please continue to monitor handsinks and ensure that hot water is available during all hours of the day -- 100F for Handsinks and 110F for 3Vat Sink.
Observed very good examples of Active Managerial Control today by CFM. Observed Time Logs for all food items using Time as Public Health Control as well as logs recording Food Line Temperature Checks, Sanitizing Test Strip recording and Refrigeration temperature checks. Also observed handouts posted on proper Cooking Temperatures, Food Safety Practices and daily Cleaning procedures, including exceptional Training procedures. Thank you.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED SANITIZER NOT DISTRIBUTING THROUGHOUT DISHWASHER FOLLOWING MULTIPLE CYCLES (LOW LEVELS IN BUCKET).
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SANITIZER WAS OBSERVED AT PROPER LEVELS FROM DISH MACHINE PRIOR TO INSPECTION END AND ALL DISHWARE WASHED PREVIOUSLY WAS REWASHED.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. OBSERVED EXPIRED CFM CARD FOR CFM DATED EXPIRATION DECEMBER 2014.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. PLEASE ATTAIN A CURRENT CERTIFIED FOOD MANAGER CARD AND SEND COPY TO HEALTH DEPARTMENT BY 4/15/16.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the HANDSINK BY DISHWASHING AREA AND HANDSINK AT COOKLINE being used TO STORE BUCKET OF WATER AND UTENSILS IN SINK BASIN.
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 SINK BASINS.
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04/01/2016 | Routine | |
*Please send copy of Certified Food Manager card to Health Department by 10/30/15. Thank you.
Please remember to update Fall Menu food items containing eggs served to order with asterisk (*).
No violation noted during this evaluation. | 10/21/2015 | Risk Factor | |
The purpose of this visit was to perform a training exercise emphasizing Foodborne Illness Risk Factors. Good Retail Practices were also discussed. Thank you.
No violation noted during this evaluation. | 05/04/2015 | Training | |
One of the reasons for cold holding temperatures at the prep line was over filling the pans. Make sure to fill up to the fill line only. This will help maintain temperature 41F or below.
Keep the prepline lid closed while it is not in use.
Use trays to cool food items such as chicken before wrapping.
Monitor time and temperature on cut fruits that is by the prepline and bacon.
- 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: Blue Cheese (51F -41F), Italian sausage (47F), Turkey (48F - 41F), and Beef (57F - 41F) at KPC #1, 2, and 3.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were replaced from walk-in cooler which were 41F or below.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: Bacon (92F) and cut fruits(53F) (honeydew, pineapple, grapes).
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. Hose was removed from faucet.
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12/29/2014 | Routine | |
- 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking in the dishwashing area
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/27/2014 | Routine | |
NOTES:
* Verified employee health policy, calibrated food stem thermometer, sanitizer concentrations, sanitizer test kit, and sanitizing dish machine.
* All violations corrections corrected at the time of inspection.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed foodservice employees washing their hands 3-5 seconds in between glove changes.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the dish area being used to store dishware.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/21/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Honeydew (1HR--44-47F), Bleu Cheese (KPC#1--43-44F), Honeydew (KPC#1--41-42F), Cooked Sausage (KPC#2--34F), Liquid Eggs (KPC#2--37F), Chicken Salad (KPC#3--39F), Cooked Chicken (KPC#3--40F)
Facility Data Sheet
Hot water heater: Noritz N-084M (x2) which uses 472,000 BTU's to produce 468 GPH of 120F water at an 80F rise.
Dishmachine: ADS AF chemical dishmachine which uses 81 GPH
- 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.
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)
- 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 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: 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: Grilled Onions (KWC--44-45F), Turkey (KWC--44F), Bleu Cheese (KPC#1--44F), Pancake Batter (service line--50-54F)
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW. PANCAKE BATTER WAS PLACED IN AN ICE BATH TO COOL.
- 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: Smoked 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. DISCUSSED WITH MANAGER WHO WILL BE UPDATING THE NEW MENU IN JUNE/JULY.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s):
1) Shelving
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Mildew overgrown caulking in the dishwashing area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/23/2013 | Routine | |
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