Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all 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 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 bleach at a concentration of 50-200ppm. The water at the 3-vat sink and red sanitizer buckets should be changed at least every 2 hours.
4. Management should ensure all foods are protected using food grade bags or containers.
5. Management should ensure a certified food manager is present during ALL HOURS OF OPERATION. See hand out provided.
If you have any questions please feel free 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)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL STAFF HAVE PROPER HAIR RESTRAINTS SUCH AS HATS OR HAIR NETS.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed food scoop(s) lying inside containers of ice cream condiments like Oreos. 2. Observed ice cream cups being used as scoops to dispense foods like M&M's and cookie cruch.
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 ENSURE ALL FOODS ARE PROPERLY DISPENSED USING A FOOD SCOOP THAT HAS A HANDLE. THE FOOD SCOOPS SHALL BE WASHED, RINSED AND SANITIZED DAILY AND IF STORED INSIDE THE FOOD CONTAINER, THE HANDLE SHOULD BE SITTING UP, OUT OF THE FOOD.
- 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 INSTRUCT STAFF TO KEEP ALL WET TOWELS IN THE RED SANITIZER BUCKETS BETWEEN USES. THE BUCKET CONTAINS BLEACH AND COLD WATER AT A CONCENTRATION OF 50-200PPM TO EFFECTIVELY SANITIZE ALL SURFACES.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and/or enclosed components of equipment are not being cleaned as required. Observed mold and scale build up inside the ice machine.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN THE INTERIOR OF THE ICE MACHINE AS OFTEN AS NEEDED TO REMOVE MOLD AND MILDEW.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH THE MANAGER. MANAGER SHALL HAVE OTHER STAFF MEMBERS CERTIFIED WITHIN 10 BUSINESS DAYS. A CERTIFIED FOOD MANAGER SHALL BE PRESENT DURING ALL HOURS OF OPERATION. SEE HAND OUT FOR LOCATION TO HAVE OTHER STAFF MEMBERS CERTIFIED WITH THE EXAM.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front counter area being used for the storage of the wet towel bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO USE HAND SINKS FOR HAND WASHING ONLY. DO NOT USE THE BASIN OF THE SINK FOR STORAGE.
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01/29/2016 | Routine | |
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