Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should set up the 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration of 150-400ppm or per manufacturer's specifications. The water at the 3-vat sink and red sanitizer buckets used for storage of wet towels should be changed at least every 2 hours or more often as needed.
4. Management should continue to train staff on how to disassemble all food preparation equipment such as soup kettles, tilt kettles, mixers, blenders, immersion blenders, slicers, juicers, pasta machines, ice cream machines, etc. to effectively clean and sanitize all parts and components.
5. Management should continue to encourage staff to use the dressing room location for storage of ALL personal items like jackets, back packs, purses, etc.
6. Management should make the appropriate adjustments to the lunch/dinner menus to reflect the Consumer Advisory on any menu items offered in an undercooked fashion.
According to previous documentation, facility is not using any ROP Special Processes. At this time it was observed that the facility is making fresh juice and vacuum packaging raw meats to increase shelf life. As a reminder, if the juice is squeezed and stored in unpackaged containers inside the walk-in refrigerator at 41f or below for no more than 7 days total and only packaged for immediate service a HACCP Plan is not required. In addition if raw meats are vacuum sealed and the bags opened within exactly 48 hours a HACCP Plan is also not needed otherwise both processes need to be approved by the health department with a variance and a complete HACCP Plan submitted immediately.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed oyster tags stored in the office and/or file folder at the pantry station unlabeled with the date of the last sale.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH THE MANAGER. MANAGER SHALL TRAIN ALL STAFF ON PROPER RECORD KEEPING FOR THE SHELLSTOCK. AS A REMINDER, TAGS SHALL REMAIN WITH THE ORIGINAL PRODUCT UNTIL THE LAST SHELLSTOCK IS SOLD. ONCE THE LAST SHELLSTOCK IS SOLD THE TAG IS IDENTIFIED WITH THE DATE OF SALE AND THE TAGS SHALL BE RETAINED IN THE RECORD KEEPING SYSTEM FOR 90 DAYS.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Knives were found wedged between equipment at the cook lines, 2. Food scoops were found stored lying inside bins of food.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL RE-TRAIN STAFF ON HOW TO PROPERLY STORE ALL IN-USE UTENSILS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL WORK STATIONS ARE PROVIDED WITH THE RED SANITIZER BUCKETS. WET TOWELS SHALL BE STORED IN THE BUCKETS BETWEEN USES.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1. Observed batches of chicken stock being cooled in the ice water bath. The temperature of the stock was 80f-88f at exactly 2 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED WITH THE MANAGER. MANAGER SHALL RE-TRAIN STAFF ON THE PROPER TIME AND TEMPERATURE PARAMETERS FOR RAPID COOLING.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Ice baths do not completely immerse the containers in the ice water, 2. Foods are being covered tightly in plastic wrap and metal lids inside walk-in refrigerators for prepared foods, 3. Large amounts of food are not broken down into smaller portions.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. Cooked vegetables like carmelized onions, 2. Any sauces, 3. Any butters (unsalted butters), 4. Any marinades.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL RE-TRAIN STAFF ON HOW TO USE TIME AS A PUBLIC HEALTH CONTROL INCLUDING PROPER LABELING AND DOCUMENTATION. SEE HAND OUTS.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department: 1. Raw meats are being vacuum sealed.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans. DISCUSSED WITH MANAGER. ORIGINAL HACCP PLAN SUBMITTED BY MANAGEMENT IN NOVEMBER 2014 WAS NEVER FINALIZED OR APPROVED. IF FACILITY IS VACUUM SEALING RAW MEATS TO RETAIN SHELF LIFE AND KEEPING THE FOODS LONGER THAN 48 HOURS, MANAGEMENT SHALL PROVIDE A HACCP PLAN FOR THE SPECIALIZED PROCESS AND FOLLOW THE PLAN AS SUBMITTED. CEASE OPERATION UNTIL A PLAN IS APPROVED.
- Critical: ROP / Criteria for HACCP Plan
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed vacuum packaging of raw meats to preserve shelf life. Food is kept for longer than 48 hours.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. DISCUSSED WITH MANAGER. HACCP PLAN ORIGINALLY PROVIDED TO HEALTH DEPARTMENT IN NOVEMBER 2014 WAS NEVER FINALIZED. IF FOOD IS HELD FOR LONGER THAN 48 HOURS FACILITY MUST HAVE A VARIANCE FROM THE LOCAL HEALTH DEPARTMENT AND HAVE A HACCP PLAN THAT IS BEING FOLLOWED. CEASE OPERATION UNTIL PLAN IS APPROVED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Ice cream freezer @pastry kitchen, 2. Bar refrigerator for storage of fresh made juice, 3. 6DWR refrigerator @pantry, 4. 4DWR refrigerator @flatbread, 5. Continental 1DR flat top refrigerator @flatbread, 6. 4DWR refrigerator @griddle, 7. 4DWR refrigerator @saute, 8. 4DWR refrigerator @hearth.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL REFRIGERATION AND FREEZER UNITS ARE PROVIDED WITH A WORKING THERMOMETER THAT MEASURES AMBIENT AIR. REFRIGERATION UNITS SHOULD OPERATE BETWEEN 36F-38F TO KEEP FOODS AT 41F OR BELOW. PROVIDE THERMOMETERS AS NEEDED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. Tafco walk-in refrigerator for prepared foods: 50f.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. DISCUSSED WITH THE MANAGER. MANAGER SHALL CHECK THE UNIT TO ENSURE IT IS CAPABLE OF OPERATING AT 36F-38F TO KEEP FOODS AT 41F OR BELOW. IF REPAIR IS NEEDED THE MANAGER SHALL HAVE THE UNIT SERVICED WITHIN 2 BUSINESS DAYS AND EMAIL ME A COPY OF THE REPAIR INVOICE.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in some of the red sanitizer buckets at a concentration below 150ppm total quaternary ammonium.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL RED BUCKETS AND/OR THE SANITIZE BASIN OF THE 3-VAT SINK IS AT THE APPROPRIATE CONCENTRATION OF QUATERNARY AMMONIUM TO EFFECTIVELY SANITIZE EQUIPMENT, UTENSILS, ETC. MAINTAIN THE CONCENTRATION AT 150-400PPM AT ALL TIMES.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the following hand sinks: 1. Bar hand sinks
Correction: 2. Butcher walk-in refrigerator hand sink.
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02/05/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Please carefully review the inspection report in order to implement active managerial control practices in order to make sure that all violations observed today remain corrected. EHS provided CFM with and discussed handouts on various food safety topics to serve as future references and training materials. Please fax or email within ten calendar days a letter from the supplier for the fresh salmon and cold smoked salmon. Also within thirty calendar days fax or email an updated lunch/dinner menu with a consumer advisory disclosure asterisk for the beef tartar (served raw). Time reflects inspection time only. Note: currently facility is vacuum packaging raw meats and cold holding no longer than 48 hours. EHS discussed with CFM that holding longer than 48 hours requires a HAACP plan to be submitted and approved PRIOR to beginning.
- 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.------------Observed food employee wash hands less than 10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employee change gloves without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS ASKED EMPLOYEE TO DISCARD GLOVES, WASH HANDS AND PUT NEW CLEAN GLOVES ON.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (oysters) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served (corrected on site)
Observation: The tags (oysters) for the molluscan shellfish are not being retained for 90 days.----------Also observed three batches of oysters with different harvest dates and harvest locations commingled together in one container in the Walkin Cooler.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. DISCUSSED WITH MANAGER.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: -----------sandwich.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- 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):----------fresh salmon and cold 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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) in the Tafco Walkin Cooler (prep items) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Observed three containers of beef gravy cooling over 12 hours at 50-52F,
2) Observed large deep plastic container of white gravy cooling over 12 hours at 70F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:---------observed large deep covered plastic containers being used to cool cooked menu items in the Walkin Cooler over night. Observed no stirring of cooked sauces and broths cooling in ice water baths in large deep containers.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:------grilled onions at 97F at room tempearature along grill.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. PLACED ON TIME AS A PUBLIC HEALTH CONTROL TO BE DISCARDED AFTER LUNCH.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in coolers along cookline were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Chicken broth at 49F,
2) Tomato sauce at 50F,
3) Salsa at 49F.
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. PLACED ON TIME AS PUBLIC HEALTH CONTROL TO DISCARDED AFTER LUNCH.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:------------raw beef tartar on lunch/dinner menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:----------in the majority of coolers in the facilty.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located inside of the Meat Walkin Cooler is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/13/2015 | Routine | |
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