The purpose of this visit is to conduct a risk factor assessment. The cooling process described by the person in charge was correct, however information was provided to ensure that is was done in the correct manner. EHS showed the staff how to thaw items using running water.
- 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 EMPLOYEE TALKING ON HIS PERSONAL CELL PHONE WITH HIS GLOVES ON THEN RETURN TO FOOD PREPARATION WITHOUT WASHING HANDS AND CHANGING GLOVES.
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. PERSON IN CHARGE REQUESTED EMPLOYEE WASH HANDS PUT NEW GLOVES ON THEN RETURN TO WORK.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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 hour: Eggplant and Spinach cooling for 12 hours in the walk in cooler observed at 48F, 48F.
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. FOOD WAS DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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 THE FOLLOWING FOOD PRODUCTS IN THE WALK IN COOLER WITHOUT A DATE: CAULIFLOWER, OKRA, PUMPKIN, POTATOES, 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. FOOD WAS DATE MARKED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment.
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. CERTIFIED FOOD MANAGER ARRIVED AFTER THE INSPECTION.
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09/28/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
EHS provided information on cooling and date marking. Thank you for correcting the violations during the inspection. The following inspection will include a review of cooling process. Ensure staff is following the one of the methods provided in the information sheet.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: SPICES, HERBS, FLOUR CONTAINERS IN THE BACK DRY STORAGE ROOM.
Correction: LABEL ALL FOOD CONTAINERS. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BAGS OF RICE STORED ON FLOOR BY THE WALK IN COOLER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. ELEVATE FOOD 6 INCHES OFF THE GROUND.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: LAMB ROASTS ARE THAWING ON THE SHELF RACK IN A LARGE CONTAINER WITH ICE.
Correction: USE PREP SINK TO THAW FOOD WITH RUNNING WATER. 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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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 hour: Ash Soup cooling for 10 hours in the Walk in cooler observed at 47°F.
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. MANAGER DISCARDED SOUP.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: LARGE DEEP POT HOLDING SOUP IN THE WALK IN COOLER.
Correction: USE TWO OR THREE SHALLOW PANS TO COOL FOOD QUICKLY.Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: In the walk in cooler: Chicken, okra, spinach, lentils, chick peas are not datemarked.
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. MANAGER DATE MARKED FOOD PRODUCTS WITH THE DAY THE FIRST INGREDIENT WAS PREPARED.
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06/01/2015 | Routine | |
Fax a copy of the service invoice for the left side prep refrigerator to the health department within 4 days.
This was a routine inspection. There appeared to be a lack of process for monitoring temperatures - of food or equipment. Foods kept in refrigerators must be 41F or less. The refrigerator must be capable of doing that. The person in charge must check temperatures daily to see if the refrigerators - particularly up front - are working properly. A large quantity of soup was discarded during this inspection because improper cooling techniques had been used.. Staff was instructed during the last routine inspection on proper cooling methods. The person in charge is responsible for training staff and monitoring what staff is doing when cooling large quantities of food. It is recommended to make smaller quantities of food, if that is practical. Cool the soups, for example, in an ice bath in the 3 vat sink - as instructed 7 months ago.
It is recommended to put paper towels in the paper towel dispensers. Napkins do not fit the dispenser properly.
The next inspection will be in approximately six months.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager must monitor the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Soup which had been prepared last night was cooling in the walkin refrigerator and measured at 62F. It had been a total of more than 6 hours.
Correction: Soup was discarded. Hot items must be cooled to 70F within 2 hours and to 41F in no more than 4 hours.
- 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: chicken on skewers in left prep refrigerator - 47F
Correction: sliced tomatoes on prep top - 47F
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: left side prep refrigerator at the service line.
Correction: This is the third straight time this unit has been cited as not working properly. Service the unit and check the temperatures after the service, to make sure the refrigerator is working properly. ALL refrigeration units must maintain 41F or less ambient air temperature. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: One cutting board at the meat prep table is cut, scored and stained. It is not easily cleanable any longer.
Correction: Replace or re-surface the cutting board.
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08/29/2014 | Routine | |
This was a routine inspection. Today, proper cooling methods were demonstrated to one of the food handlers. It is important that foods that need to be cooled are cooled from 135F to 70F within two hours and from 70F to 41F within another four hours. Do not let food cool at room temperature and then place in the walkin refrigerator without first putting the food in smaller containers and cool in an ice bath with periodic stirring.
There is inadequate hot water - all water temped at less than 100F. The water heater temperature reads 140F. A warning signal was coming from the tankless water heater in the backroom. Service must be performed on the water heater to provide consistent hot water. FAX a copy of the work order to the Health Department within three (3) days.
Do not use the left-side refrigerator at the service line for the storage of raw meat. The unit does not consistently keep temperatures below 41F. This is a second time the unit has been observed to work improperly. The right-side unit works fine. Place the meat in that unit.
The next inspection will be in approximately six months.
- Cooling Methods (corrected on site)
Observation: Observed potatoes being cooled by leaving at room temperature. After discussion with the person in charge it was determined that proper cooling methods were not being used.
Correction: A cooling method appropriate to the establishment was used to cool properly during the inspection. Use the following methods for cooling large quantities of food: 1) separating the food into smaller or thinner portions
- Equipment / Good Repair / Operation (repeated violation)
Observation: The left front refrigerator at the service line is not maintaining 41F or less ambient air temperature.
Correction: Service the unit to maintain temperatures of less than 41F.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Chlorine concentration in the sanitizer solution at the 3 vat sink was in excess of 200ppm. Recommended level is 50-100ppm.
Correction: Correctly measure the amount of bleach that is being used for the sanitizer solution. Sink was emptied and new solution was made at the correct concentration.
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01/27/2014 | Routine | |
The purpose of this visit was to follow-up on an inspection conducted on August 29, 2013. The facility is in much better compliance today. Handsinks are cleaned and maintained for handwashing. Refrigerators have been serviced. 3 vat sink has been set up properly. Thank you for your efforts. The next inspection will be in approximately six months.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Date marking was not observed on prepared foods stored in the walkin refrigerator for use tomorrow and the next day.
Correction: Food which is prepared and used for more than 24 hours must be marked with the date it will be discarded. The prepared food may not be kept for more than seven (7) days. Use a sticker or another means to label the foods with the discard date.
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09/05/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Information was given to the operator regarding proper cooling methods. Training was given on proper thawing methods. Training was given on the proper way to set up and use the 3 vat sink.
There will be a follow-up inspection on September 5, 2013 to verify that processes have been improved.
- Critical: Handwashing / When to wash hands
Observation: No handwashing was observed during this inspection. Handsinks were not maintained with soap and paper towels. Kitchen handsink was being used as a dump sink, was stopped with food scraps and unable to be used.
Correction: It is expected that employees will wash their hands as necessary. Clean the handsinks, keep them maintained with soap and paper towels and train the employees to wash their hands regularly.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Various foods in the walkin refrigerator were not covered during storage.
Correction: When food is being stored, it must be covered to protect against contamination.
- Thawing / Approved Methods (repeated violation)
Observation: Observed bagged chicken thawing in bucket of water - temperature of chicken was 46F.
Correction: Thaw in the walkin refrigerator or under running water at the prep sink.
- Equipment / Good Repair / Operation
Observation: The left-side Randell refrigerator is not maintaining 41F or less ambient air temperature.
Correction: Service the refrigerator. Opening and closing should not cause the unit to maintain a high temperature as was the case during this inspection. The refrigerator needs to be serviced.
- Equipment / Non-food Contact / Visibly Clean
Observation: Shelves in the walkin refrigerator and in both Randell refrigerators up front are in need of cleaning.
Correction: Clean the shelves inside the refrigerators.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: It was observed that sanitizing was not part of the wash process.
Correction: All food contact equipment and surfaces must be sanitized after washing. Sanitize sink was set up during this inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: A certified food manager was not on the premises at the time of this inspection. A person in charge stated that he had the certification, but not with him.
Correction: A verifiable certified food manager must be on the premises at all times. It is suggested that CFM certifications be kept on site, in a binder, in a frame or some other way to safegaurd them.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The back handsink was being used as a dump sink. Water was 4" deep and the drain was blocked with food scraps.;The handsinks are not to be used for any purpose other than handwashing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There was not soap at all handsinks.
Correction: Provide soap at all handsinks.
- Hand Drying Provision / Individual, Disposable Towels
Observation: There was not paper towels at all handsinks.
Correction: Provide paper towels at all handsinks.
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08/29/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: 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.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Observed raw chicken being stored over raw lamb in the walkin refrigerator.
Correction: Keep chicken stored on the lowest shelf in a shelving unit or separate the chicken to a different shelving unit than the other meats and ready to eat foods.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: packaged chicken was on the drainboard of the 3 vat sink.
Correction: Do not thaw at room temperature. As discussed, remove chicken from the freezer the day before needed and put in the walkin refrigerator to thaw overnight. The next morning, if hte chicken is not completely thawed, put the packaged chicken in the sink to the far left of the 3 vat sink and run cold water to on the bag to finish the thawing process.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Front and back handsinks are being used as dump sinks.
Correction: Handsinks are to be kept clean and usable - soap, paper towels, signage, hot water - and to be used only for handwashing.
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01/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Food Corner, 14220-Ia Centreville Square, Centreville, VA 20121 »