The purpose of this visit was to conduct a risk-factor assessment in response to food borne illness complaint.
NOTE: During this inspection the employee health policy, cooking temperature, sanitation, cross contamination between food items, cold holding, personal hygiene was assessed along with other risk-factors. The facility is in compliance with all of the risk-factor assessment. Reviewed very elaborated and extensive line check list which listed all the risk factors corrective actions.
No violation noted during this evaluation. | 01/22/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
- Observed the sanitizer solution, quaternary Ammonia at the 3-vat sink was below 200ppm. The Person-in-Charge (PIC) readjusted the sanitizer solution level and provided 200ppm solution.
- Provide a copy of service receipt for True 2-Drawer refrigerator under grill (Left) with in 14 days.
- DO NOT over fill the dressing containers. Observed several dressing containers overfill the fill line.
- Label the clear bottles with water.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw Shrimp over Roast Beef in True 2-Drawer refrigerator under grill (Left).
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD ITEM WAS RE-ORGANIZED.
- 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: Raw Hamburger and Bison over Raw Tilapia and Raw Salmon in True 2-Drawer refrigerator under grill (Right).
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 ITEMS WERE RE-ORGANIZED. DISCUSSED WITH THE PERSON-IN-CHARGE (PIC).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Roast Beef (49F), Crab Cake (45F), Tilapia (45F) at the True 2-Drawer refrigerator Under grill (Left), Bison Burger (49F) at True 2-Drawer refrigerator under grill (Right), and Roast Beef (45F) in Walk in.
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. FOOD ITEMS WERE DISCARDED.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Cheese burger sliders on weekly special.
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. DISCUSSED WITH THE PIC. UPDATE THE WEEKLY SPECIAL MENu AND PROVIDE A COPY TO HEALTH DEPARTMENT WITH IN 7 DAYS.
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11/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Gave instructions about how to prime the sanitizer. The dishwasher was serviced on site during inspection.
- Discussed the cold holding requirement and Active Managerial Control (AMC) information.
- Provided the Datemarking information guideline.
- Service the coolers mentioned above and provide the service receipt to Health Department with in 7 days.
- Observed the butter on the cookline and prepline were at TPHC.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: American Cheese at the True 3DR prep top (Sute).
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.Food item was discarded and discussed with the employee.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: Raw hamburger, raw tilapia was sotred over Cooked chicken container at the 2-Drawer cooler (right).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. Food items were re-organiged.
- 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: Beef Chili (47F) in Walk-in), Shredded cheese (48F), Sliced tomatoes (46F) at True 3-DR salad prep, Chicken wings (43F), Egg roll(45) in the True 1DR/1DR cooler by the fryer.
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. All the out of temperature food items were discarded by the PIC voluntarily. Discussed the cold holding requirement and Active Managerial Control (AMC) information.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Blue cheese (Housemade) at the True 1-DR/1DR
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Discussed with the PIC.
- 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: American Cheese at the True 3-dr sute cooler, Shredded cheese at the True 3-DR salad cooler.
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. Disucssed with the PIC. Provided the Datemarking information guideline.
- 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: True 3-DR Salad Prep (44F), True 1-DR/1DR cooler by fryer (47F), 2-Drawer cooler (left) (43F).
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. Moved the Temperature controled for food safety (TCS) food items to other units that holds 41F or below. Service the coolers mentioned above and provide the service receipt to Health Department with in 7 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) was damaged: True 1DR/1DR upright by the fryer.
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. Discussed with the PIC.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a no sanitizing rinse concentration chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. The PIC called the service company who were on the way to service the machine. Instructed the PIC to train employees to test the sanitizer solution at the dishwasher. Gave instructions about how to prime the sanitizer. The PIC will submit the service receipt to Health Department with in -2 days.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. The employees were not aware of the sanitizer disfunction. The dishes were being washed with no sanitizer on the food contact surfaces.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. Discussed with the PIC. Advised to use 3-vat sink to sanitize while the dishwashing is not functioning. The PIC called the service company to solve the issue.
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05/26/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
- 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 FOOD EMPLOYEE WEARING SINGLE USE GLOVES, HANDLE RAW MEATS MULTIPLE TIMES WITHOUT WASHING HANDS BETWEEN GLOVE CHANGES.
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. CFM SPOKE TO FOOD EMPLOYEE WHO BEGAN WASHING HANDS BETWEEN GLOVE CHANGES AFTER HANDLING RAW MEATS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (corrected on site)
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). OBSERVED SALMON ON MENU COOKED WITH AN INTERNAL TEMPERATURE BELOW 145F WITHOUT A LETTER ON FILE STATING THAT SUPPLY IS FARM-RAISED AND PELLET FED.
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. EHS OBSERVED EMAIL FROM THE PARENT COMPANY SUPPLIER CONFIRMING THAT THE FARM RAISED SALMON WAS PELLET FED, HOWEVER EMAIL DID NOT CONFIRM THAT THE SUPPLIER LISTED IN THE EMAIL S THE PARENT COMPANY OF THE SUPPLIER LISTED ON PACKAGING IN FACILITY.
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12/23/2014 | Risk Factor | |
ROUTINE INSPECTION
No violation noted during this evaluation. | 06/27/2014 | 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:--OBSERVED DICED TOMATOES AND COOKED MUSHROOMS INSIDE THE 3DR PREP COOLER AT COOKLINE AT 52 AND 46F. OBSERVED DICED TOMATOES AT 47F INSIDE THE TRUE 3DR PREP COOLER. OBSERVED COLE SLAW AT 53F AND SLICED TOMATOES AT 45F ON ICE AT SERVER LINE.
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.--CFM MOVED FOOD ITEMS TO THE BOTTOM OF PREP COOLERS AND ADDED ICE TO THE ITEMS ON THE SERVER LINE.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/31/2013 | Risk Factor | |
ROUTINE INSPECTION.
DISHWASHER AT 100 PPM
- Cleaning of Plumbing Fixtures
Observation: OBSERVED HOT WATER HANDLE ON FRONT HANDSINK NEEDING REPAIR.
Correction: ENSURE HANDSINKS ARE MAINTAINED.
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06/28/2013 | Routine | |
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