Today I conducted a routine inspection and during my inspection the following was discussed with the certified food manager:
1. Employee Health Policy was provided and explained to the manager. Management shall reiterate the policy regularly with all staff members.
2. Revision to the menu board and carry out menus shall be accomplished within 30 days to include the complete Consumer Advisory. Email me the new copy of the menu within 30 days.
3. Management shall monitor employee hand washing and glove usage. Change gloves and wash hands whenever changing tasks, handling raw foods, handling soiled equipment/utensils, handling wet cloths, etc.
4. Management shall ensure cleaning of soda nozzles and interiors of freezer units daily.
5. Provide Parasite Destruction information for LOX food item within 10 business days. Email me the information once obtained from supplier of seafood.
If you have any questions or concerns please don't hesitate to contact me at 703-246-2444. Thank you.
- 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: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees changing their gloves but not washing their hands before putting new gloves on.
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. DISCUSSED WITH MANAGER. MANAGER EXPLAINED TO EMPLOYEES TO WASH HANDS AT HAND SINKS AFTER TAKING OFF SOILED GLOVES AND BEFORE PUTTING ON CLEAN GLOVES.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked was observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): 1. Smoked, cured salmon (lox).
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. EMAIL a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. DISCUSSED WITH MANAGER. MANAGER PURCHASES LOX FROM COSTCO AND SHOULD PROVIDE COSTCO WITH THE HAND OUT FROM THE HEALTH DEPARTMENT STATING THE SPECIFIC INFORMATION NEEDED SINCE THE LOX IS NOT A FULLY COOKED ITEM. HAND OUT PROVIDED TO MANAGER.
- Food Labels/Common Name/Ingredients/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: 1. Mixed fruit salads, 2. Tuna salads, 3. Chicken salads, 4. Garden salads, 5. Cobb salads, 6. Salmon salads, 7. Chicken caesar salads, 8. Muffins, 9. Pastries, 10. Slices of cake.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmon if the fish contains canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. DISCUSSED WITH MANAGER THAT GRAB AND GO ITEMS MUST BE PROPERLY LABELED. SUGGESTED ITEMS LIKE MUFFINS AND PASTRIES BE STORED IN THE DISPLAY CASE AT THE COFFEE STATION. OTHER FOOD ITEMS LISTED ABOVE SHALL MEET THE SPECIFIC LABELING REQUIREMENTS. MANAGER WILL CREATE LABELS.
- 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: 1. Lox, 2. Egg Platter, 3. Beef Burger (or called patty melt). The manager stated that customers are allowed to order these items undercooked.
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. DISCUSSED WITH MANAGER. MENU BOARD AND CARRY OUT MENUS NEED REVISION. ITEMS NEED TO BE IDENTIFIED WITH AN ASTERICK (*) ON BOTH THE CARRY OUT MENUS AND MENU BOARD. MENU BOARD NEEDS THE REMINDER STATEMENT (like currently printed on the carry out menus).
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: Observed the metal stemmed probe food thermometer reading 20f in the ice water bath.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. DISCUSSED WITH MANAGER. FOOD THERMOMETERS SHALL BE CALIBRATED EACH WEEK IN ICE WATER AT 32F. MANAGER DISCARDED THERMOMETER AND WAS PROVIDED A NEW ONE.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: 1. Turbo Air 3-door refrigerator @salad station, 2. Turbo Air 3-door refrigerator @sandwich station, 3. Turbo Air 1-door freezer @coffee station, 4. Turbo Air 2-door refrigerator @coffee station, 5. Turbo Air 5-shelf display case for self service.
Correction: All cold holding equipment used for the storage of potentially hazardous foods shall be equipped with one visible, accurate thermometer to measure the air temperature inside the unit. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE EACH UNIT LISTED ABOVE WITH THERMOMETERS AND HANG THE THERMOMETERS IN THE FRONT OF THE UNITS.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Observed spray bottles of the following chemicals unlabeled: 1. spray bottle containing bleach, 2. spray bottles containing a blue cleaner, 3. spray bottle containing a red cleaner.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. DISCUSSED WITH MANAGER. MANAGER LABELED ALL SPRAY BOTTLES.
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09/18/2015 | Routine | |
- 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: In Turbo Air M3 3-Door Prep Cooler (Salads), in the prep top: sour cream at 46F and peeled hard boiled eggs at 45F.
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. Items were moved for additional cooling. Discussed with PIC need to pre-cool daily prepped items below 41F before placing in prep cooler tops
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory on the order boards above the service line for the following food items that may be served raw and/or undercooked: eggs and meats cooked to order (but not fish or seafood).
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. Consumer advisory was correct and complete on printed menus, but absent from order boards above service line. POST CONSUMER ADVISORY, AS ON MENUS, ON ORDER BOARD ABOVE SERVICE LINE, AND ASTERISK (*) THE ITEMS WHICH MAY BE SERVED RAW OR UNDERCOOKED. Explained requirement to manager, who agreed to correct.
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02/24/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling lettuce for salad with with bare hands.
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. Discussed with manager and food employee. Gloves were donned and lettuce was washed.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that an asterisk for the following food items is missing: beef patty, egg, lox.
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. PERSON IN CHARGE ADDED MARKINGS TO MENU DURING INSPECTION.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at any of the handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. SIGNAGE PROVIDED.
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10/22/2014 | Risk Factor | |
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