The purpose of this visit was to conduct a routine inspection. Dishmachines #1 and #2 both activated thermolabels. Provided copy of cooling fact sheet to PIC. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR DISPLAY CASE COOLER AT BISTRO TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands prior to donning gloves and before engaging in food preparation,
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. NOTE: Discussed with PIC.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 41°F within a total of 6 hours: ground beef and beef meatloaf in Continental 2 dr UR cooler: 61/61 degrees F after 12+ hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. NOTE: PIC voluntarily disposed of meat loaf and ground beef.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: ground beef and beef meat loaf at temperature >41 degrees F after 12+ hours cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Chicken/pasta salad/ quinoa in WI #4: 51/47/46 degrees F. Milk/yogurt in front display case B: 51/53 degrees F. Shell egg in 3 dr prep cooler B: 62 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: All foods deteremined to be out of temperature <2 hours and were relocated to WI freezer for quick chill.
- Critical: 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): Salad bars.
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. NOTE: PIC will provide documentation for TPHC details in area of salad bars.
- 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: Display case front counter at bistro: 50 degrees F.
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. NOTE: Provide service invoice for display case to Health Department within 10 days.
- 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 the wiping cloth bucket with a concentration of 0 ppm total quaternary ammonium compound.
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. NOTE: PIC had wiping cloth bucket refilled with sanitizer of required strength.
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04/14/2015 | Routine | |
The purpose for today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/26/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- 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: Bistro cold well: slice melons, cottage cheese
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.---Discarded
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07/23/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in response to a complaint received from
FCHD CD/Epi Unit
on 01/07/14.
Dish machine:
Hobart CR576A
(kitchen), ADS HT-25(kitchen new), two Hobart Lxi (Health care)(Assistant living)
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean mobile plate holder were stored in an manner that exposed the item(s) to contamination.---Mobile plate holder is next to the hand washing sink with no splash guard located in the assistant living area.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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01/09/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Wat
er Heater: Boiler System
Dish Machine: Hobart CR576A
No violation noted during this evaluation. | 07/17/2013 | Routine | |
The purpose of today's visit is to conduct a risk factor inspection in response to a food borne illness investigation that was recieved by the Health Department on 02/25/13.
NOTE TO MANAGER:
Please fax within 10 calendar days a service report showing that the display cooler in the market place is able to maintain 41F and below. Do not use this cooler to store potentially hazardous foods until the unit is repaired. FAX # 703-385-9568
- 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: cottage cheese 47F, slice melons 52F, uncut corn beef, raw eggs 48F
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.----Raw eggs discarded, and the rest of the items above was moved to a unit that maintains 41 degree and below.
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02/27/2013 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection in response to a complaint for a food borne illness received by the Health Department on January 29, 2012.
NOTE TO MANAGER:
Please fax within 10 calendar days a service report showing that the cold well in the bistro area is able to maintain 41F and below. Do not use this cooler to store potentially hazardous foods until the unit is repaired. FAX # 703-385-9568
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: slice melons 54F, yogurt 45F, cottage cheese 51F, slice tomatoes 51F, slice ham 51F, egg salad 47F.
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.---The egg salad was discarded, and the rest was put into a cooling unit that maintains 41 degree and below.
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01/30/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the premium menu (available to independent living guests only) 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:
1) Filet Mignon
2) 10 oz T-Bone
Observed that the bistro area menu (available to independent living guests only) did not have a consumer advisory disclosure statement or asterisk for the following items: eggs, hamburger and steak.
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. MANAGER UPDATED BOTH MENUS WITH A COMPLETE CONSUMER ADVISORY DURING INSPECTION.
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12/21/2012 | Routine | |
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