This visit was made to follow up on the routine food safety evaluation and to confirm that the new two door undercounter True refrigerator was installed and is functioning properly. The unit was observed to be functioning well at the time of the visit. Thank you for taking this step to provide a long term solution to the refrigeration issues at the facility.
Note: As a reminder please ensure that the handwashing sinks are used for handwashing only and not for dumping or washing utensils.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees beverages including opened acn of soda on front counter, and coffee cup without straw on back prep area.
Correction: -Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handwashing sink across from the 3 compartment sink was observed leaking onto the floor.
Correction: Plumbing systems and components shall be maintained in good repair. Please have this sink repaired.
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03/08/2016 | Follow-up | |
This visit was made to follow up on the issue of the undercounter refrigerator.
- The refrigerator is not maintaining temperatures of 41°F or below. The unit had an ambient temperature of around 53°F. The owner stated that he is aware of the situation and that the unit is not functioning properly and not able to be repaired. A new refrigerator will be obtained. Do not use the current refrigerator to store any foods in. Please call me when the new refrigerator has arrived and is installed. (703) 746 4972.
Thank you
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees beverages including opened acn of soda on front counter, and coffee cup without straw on back prep area.
Correction: -Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handwashing sink across from the 3 compartment sink was observed leaking onto the floor.
Correction: Plumbing systems and components shall be maintained in good repair. Please have this sink repaired.
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02/08/2016 | Follow-up | |
This visit was made to conduct a follow up regarding the two undercounter refrigerators that were not working properly at the last visit.
The one unit with the prep top is now functioning and maintaining temperatures around 40°F . Cut tomatoes on top were measured at 40 °F . Please do not overfill the inserts on top with food to maintain it cold. The other two door undercounter units is not working and not being used. Please call when the unit has been repaired or to inform us if a new unit is needed and when you expect to install it. My number is (571) 221 7292. Eric Spring. Thank you
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees beverages including opened acn of soda on front counter, and coffee cup without straw on back prep area.
Correction: -Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handwashing sink across from the 3 compartment sink was observed leaking onto the floor.
Correction: Plumbing systems and components shall be maintained in good repair. Please have this sink repaired.
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01/20/2016 | Follow-up | |
This visit was made in order to conduct a follow up inspection to the routine food safety evaluation conducted on November 24, 2015. The following issues still require attention:
1. The 2 door continental undercounter unit on the prep line had an ambient temperature of 50°F and the make table had an ambient temperature of 44°F. Please do not store any Time/Temperature Control for safety foods (TCS foods) in the 2 door continental unit on the left side until it is serviced. A follow up visit will be conducted in 3 business days to verify. You may keep food items that will be used during lunch service in the make table unit (on right side) ,but at the end of the lunch service, maximum 4 hours, any remaining items must be discarded. The same may be done for dinner service. Do not store any TCS foods in either unit overnight until they are serviced.
2. Please ensure that the handwashing sink in the back next to the fryers is accessible at all times and not blocked by french fry boxes.
*Repeat Observations are subject to civil penalties*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: Observed employees beverages including opened acn of soda on front counter, and coffee cup without straw on back prep area.
Correction: -Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handwashing sink across from the 3 compartment sink was observed leaking onto the floor.
Correction: Plumbing systems and components shall be maintained in good repair. Please have this sink repaired.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: hamburgers in the Continental 2 door reach in on the cookline (left) were at 49-50°F and the chicken was at 47-48°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Hamburgers and chicken were discarded by the Person in Charge. Please do not store any time/temperature control for safety foods (TCS foods) in this unit until it is repaired and maintaining temperatures at 41°F or below. A follow up visit will be conducted in 3 business days to verify.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing sink on the cookline was blocked by cases of french fries preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Boxes of french fries were moved to allow access to the sink. Please ensure that the sink is accessible at all times.
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01/08/2016 | Follow-up | |
This visit was made to conduct a training inspection and a routine food safety evaluation. The Person in Charge was very helpful during the inspection. The following issues require attention:
1. Please ensure that all handwashing sinks are accessible at all times and that soap dispensers are functioning properly
2. Please ensure that all food employees are washing their hands before putting on new gloves
3. The prep unit on the left side in the kitchen was measuring ambient temperature of around 46°F. Time/temperature control for safety foods must be held cold at 41°F or below. Please have this unit serviced. A follow up visit will be conducted in approximately 3 business days to verify.
4. Time as a Public Health Control Procedure will be used for the milk kept on the shelf for the fried chicken. The document was provided to the Person in Charge and its details and requirements were discussed. Please ensure that a copy of this is kept on file.
5. Please remove the consumer advisory from the hamburger on the children's menu. All raw animal products provided to children must be fully cooked.
Note:
- An updated Employee Health Policy Poster was provided to the Person in Charge.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Person in Charge was not familiar with reportable diseases and symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed food employees don clean gloves without first washing their hands during food preparation.
Correction: All food employees shall be washing 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 foodborne illness. Instructed food employees to wash their hands and then put on new gloves.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Observed employees beverages including opened acn of soda on front counter, and coffee cup without straw on back prep area.
Correction: -Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food.
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink across from the 3 compartment sink was observed leaking onto the floor.
Correction: Plumbing systems and components shall be maintained in good repair. Please have this sink repaired.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed a wet wiping cloth on food counter on front line.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Food employee placed towel in sanitizing bucket.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: hot dogs in the prep unit on the left were at 45°F and had been in the unit since last night.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in charge to monitor the temperature of this unit and relocate food items to another unit if necesary.
- 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): milk used for coating battered fried chicken stored on a shelf under prep counter.
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. Written procedures were provided to the Person in Charge on using time as a public health controk procedure for the milk.
- Food Temp Meas Device with Small-Diameter Probe, when Required (corrected on site)
Observation: Food employees were observed using a thick stemmed metal probe when cooking thin cuts of meats including chicken patties and hamburgers.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets. A small diameter thermometer was provided to the Person in Charge.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back on the cook line was blocked with containers of french fries.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in Charge removed containers of french fries.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap dispenser was not functioning properly at the handsink on the cook line. .
Correction: Person in Charge provided a new hand soap dispenser.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed various cans and containers of pesticides and insecticides in the food establishment.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Person in Charge removed all pesticides from the establishment.
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11/24/2015 | Routine | |
- 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. The food service worker failed to wash her hands before putting on the clean gloves. Employee was instructed on proper glove use and hand washing during the inspection.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. The food service worker was instructed on the proper hand sink to use for hand washing.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Equipment / Good Repair / Components / Gaskets
Observation: The soap dispenser (kitchen) and the stoppers at the 3 compartment sinks are in disrepair.
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: Use a chemical sanitizing solution test kit to ensure the proper concentration of the solution.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: Food containers were observed ineffectively cleaned by manual warewashing. Set-up the 3 compartment sinks to wash rinse, then sanitize.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
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05/04/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash her hands for 20 seconds. EHS instructed her on proper hand washing.
Correction:
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. Employee was observed washing her hand at the prep sink. She was instructed her at the hand sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw steak is improperly stored above onion rings in the reach-in freezer. The onion rings were relocated during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken was improperly stored above hamburger in the walk-in refrigerator. The hamburger was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice cream in the reach-in freezer.
Correction: Foods shall remain covered at all times.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The food item(s) was not reheated for hot holding to a sufficient temperature and/or time: chili was not reheated to 165°F it was held at 89°F. The chili was reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: hamburger and chicken. Foods were moved to a colder refrigeration unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: Frigidaire unit.
Correction: 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 / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the undercounter refrigerator. Repair the unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. The hand sink was blocked by several boxes of French fries. The food item was relocated during the inspection.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/03/2014 | Routine | |
The refrigerator has been repaired. Sliced cheeses were still improperly stored at room temperature. Keep sliced cheeses refrigerator.
No violation noted during this evaluation. | 05/27/2014 | Other | |
The temperature controlled foods are not 41
ºF
or below is in violation of 3-501.16A2. A 50.00 ticket (ticket number 04348) is being issued for the violation. Don't use the refrigeration unit until it has been repaired. The initial violation was observed on May 5, 2014.
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice cream in ice cream freezer, and chicken in the undercounter refrigerator.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding
Observation: Sliced cheese cold holding at 68ºF. Sliced cheese was placed on the counter top at room temperature. Sliced tomatoes were cold holding at 58ºF. Use ice to keep foods cold until the refrigerator is repaired.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41ºF or below to inhibit the growth of harmful bacteria.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the sandwich prep cooler. Do not use the prep cooler for temperature controlled foods until the unit can maintain those foods at 41°F. The refrigerator was not repair but used to store sliced tomatoes.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the ice cream freezer and the keg cooler.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the rear handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mops in Air-dry Position (repeated violation)
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/06/2014 | Follow-up | |
Follow-up inspection on 5/6/14 to ensure the sandwich unit has been repaired. Repeat violations are subject to fines.
- 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. Raw chicken was improperly stored on top of the beer kegs and raw hamburger were improperly stored above raw French fries. The raw chicken and hamburgers were relocated during the inspection.
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.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: ice cream in ice cream freezer, and chicken in the undercounter refrigerator.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cheese (at room temperature)
Correction: sliced turkey and lettuce (sandwich prep cooler) Foods were discarded.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the sandwich prep cooler. Do not use the prep cooler for temperature controlled foods until the unit can maintain those foods at 41°F. Foods were discarded or placed in the walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the ice cream freezer and the keg cooler.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. The three compartment sinks are not properly used. The rinse and sanitizer sinks were not set-up. The sinks were set-up and the dish washing poster was given to the CFM.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution).
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: the cutting board and knife used to cut chicken. I instructed the CFM to properly set up the 3 compartment sink to sanitize the cutting board and knife.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. The CFM made a bucke of sanitizer for the wiping cloths at 100ppm.
Correction: The wiping cloth buckets used for storage of wet towels shall be maintained at a chemical concentration of a t least 50-100ppm of chlorine, 12.5-22ppm of iodine, or 200ppm of quaternary ammonium compound.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the rear handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the reaarl handwashing lavatories used by food employees. EHS provided signage during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemicals are improperly stored with boxed sodas. The cleaners were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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05/05/2014 | Routine | |
A customer made the following complaint : " I recently had one of your burgers at Foster's Grille on Eisenhower in Alexandria and was shocked to see that the burger was charred well on the outside but pink inside throughout. It seems that the patty was frozen when put on the grill. Your patties are too thick to get away with that practice. Insufficient cooking of ground beef is dangerous to public health, especially to children. I suggest that you better train and monitor your cooks to assure that the hamburgers are completely cooked to kill bacterial contaminants.
Thank you for serving safer food."
Ground beef is required to be cooked to 155
ºF for at least 15 seconds. Hamburgers should not be undercooked unless requested.
No violation noted during this evaluation. | 04/14/2014 | Complaint | |
- Critical: Cross Contamination/Storage & Prep/Separate, Types Raw (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken is improperly stored above hamburgers. The chicken was relocated during the inspection.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: reach-in refrigerator (where hamburgers are stored.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: reach-in refrigerator (where hamburgers are stored).
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.
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04/07/2014 | Complaint | |
The purpose of this visit is to investigate the following complaint: A customer had a hamburgers medium rare, on Sat afternoon. He and his wife got nausea and vomiting beginning 12pm through most of the day Sunday. Only two of the four people got ill and they were the ones that ate hamburgers.
- Contamination/Separate Raw from RTE/Storage (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken is improperly stored above hamburger in the reach-in refrigerator. The chicken was relocated during the inspection.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less:reach-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: reach-in refrigerator.
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.
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04/07/2014 | Complaint | |
This visit was made to conduct a routine inspection. The following items need correction:
-ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another)
- Single-use gloves may be used for ONE task and no other purpose. Gloves must be discarded when damaged, soiled or when interruptions occur in the operation
- All handsinks used by employees may be used for handwashing only (no dumping or rinsing in sink)
-Hot hold chili above 135F
- Note: Consumer advisory/disclosure provided for burger on children's menu. An undercooked product may not be served to children
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towels to turn off faucet)
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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 (did not wash hands before putting on clean gloves)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee (employee did not change gloves after handling raw meat and before returning to food preparation)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chili (reheated to 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: under counter 1 door refrigerator near cashier
Correction: do not use for storage of PHF's until repaired
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the dishwashing area is being used for purposes other than washing hands (sponge and food debris in handsink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The concentration of the bleach solution was measured in excess of 200 ppm.
Correction: Maintain the concentration of the bleach at 50-100 ppm.
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11/06/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
- Potentially Hazardous Foods prepared from ambient temperature must be cooled from 70F to 41F within 4 hours. (i.e. quartered, sliced tomatoes)
- Use proper cooling methods to cool potentially hazardous foods including arranging foods to allow for maximum heat transfer and cooling foods uncovered or loosely covered in walk in refrigerator
- Employee beverages consumed in kitchen must have a lid and straw.
- Note: Consumer advisory/disclosure provided for burger on children's menu. An undercooked product may not be served to children
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- 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 (box of raw chicken breast stored over tub of pickles)
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
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: serving basket being used to scoop pickles
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: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced and quartered tomatoes
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (tomatoes tighly packed in plastic containers and covered while cooling)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to fryers is blocked, preventing access by employees for easy handwashing (french fry tubs blocking access and lid of tubs was located inside sink).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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07/18/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation. At the time of the evaluation no risk factor violations were observed,with cooking and holding temperatures being taken correct.
1. Provide a lid to the trash can in the female restroom.
2. Your menu currently offers undercooked burgers on the Children's menu. The food code does not allow undercooked food to be offered to children.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
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03/05/2013 | Routine | |
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