GREAT JOB!
No violation noted during this evaluation. | 11/24/2015 | Risk Factor | |
- 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: CUT TOMATOES 46F, AMER. CHEESE 48F @ #1 & CUT TOMATOES 46-47F @ #4, & MILK 41.5F, YOGURT 42F & CHEESE 42F @ #2.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL POTENTIALLY HAZARDOUS ITEMS MADE BEFORE AND DURING MY INSPECTION AND OR PUT IN RECENTLY FROM OTHER UNITS OR DURING MY INSPECTION, WERE MOVED TO OTHER REF. UNITS AND CUT TOMATOES @ UNIT #4 WERE DISCARDED. PLEASE REMERMBER TO COOL ITEMS BEFORE PLACING THEM ON TOP STORAGE TUBS OF PREP UNITS. THEY ARE NOT DESIGNED TO GET WARM ITEMS COLD, ONLY TO KEEP COLD ITEMS COLD.
- 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 & #2.
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. Adjust the ambient temperature of the refrigerators to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
ORAL & WRITTEN INFORMATION PROVIDED.
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03/26/2015 | Routine | |
THAWING: Frozen chicken soup in McCall RI-C (ambient 38F) at 33F (less than 1 hour).
Sanitizer: 3-Vat Sink: Quat. >200 ppm.
POSTED HOURS: Breakfast 7:30-10:30
No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: ThermoKool Walk-In Cooler.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. REPLACE DAMAGED THERMOMETER.
- Physical Facilities Good Repair
Observation: Observed that the ceiling of the employee locker room is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace missing ceiling tiles.
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03/10/2014 | Routine | |
The purpose of this visit was to conduct a routine risk factor evaluation
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In salad bar cold holding: cut honeydew melon and tuna salad at 43F.
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 to alternate refrigeration units for cooling.
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11/05/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
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05/17/2013 | Routine | |
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