This was a routine inspection. The low temperature chemical sanitizing ware washing machine was not able to properly sanitize utensils and equipment and the certified food manager was advised to cease operating the machine until after proper repairs have been made.
The repair technician arrived on premises and completed repairs on the needed machine during the inspection. The concentration of the chlorine was checked and observed to be acceptable at, 50 ppm .
The 2-door prep cooler repairs are in progress and the certified food manager was advised to email or fax the service report to our office after the repairs have been completed to verify compliance.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw ground beef , chicken, and meat were found stored above and next to ready-to-eat cheese, lettuce, and cooked food.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (Foods were properly rearranged to prevent cross contamination).
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:walk-in cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Laundered (corrected on site)
Observation: Wiping cloths improperly stored between use, not in chemical sanitizing solution, in the following locations:
Correction: Cloths in use for wiping counters and other equipment surfaces shall be laundered daily.
- 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:cooked salmon, cooked short ribs, cheese,etc
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (cooked ribs and cooked salmon were discarded)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-door prep cooler located under the high oven
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.(foods removed from this cooler) during the inspection_
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the cold holding units are damaged and in need of repair or replacement.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 @LOCATION@ with a concentration of @NUMBER@ ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of equipment and utensils cleraned at the ware washing machine were not observed sanitized due to improper opereation of the machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: Equipment food-contact surfaces and utensils must be adequately sanitized after cleaning as part of the function of the warewashing machine.
|
11/24/2015 | Routine | |
| No violation noted during this evaluation. | 02/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/27/2015 | Follow-up | |
| No violation noted during this evaluation. | 01/30/2015 | Complaint | |
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
|
10/24/2014 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Texas chili = 118-F, veggie chili = 103-F, red chili =109-F, beans = 100-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. (discarded)
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle containing toxic cleaning chemical were not labeled.
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. Label unmarked bottles containing chemical are to be labeled to identify contents and prevent unintentional use/exposure.
|
10/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Sample menu with complete consumer advisory, consumer advisory fact sheet, print out of 3-603.11 Consumer Advisory from the 2005 Food Code, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log, Food Temperature Log and Food Temperature Reminders.
NOTE TO MANAGER: please repair and adjust the McCall 2DR upright cooler and True 2DR prep cooler either yourself or contact a third party service technician. If a third party service invoice/report is not received by June 14, 2014 via fax or email, a follow-up inspection will be conducted no later than Thursday, June 19, 2014 to verify that the units are able to maintain 41F or below. Please fax or email an updated menu with a complete consumer advisory statement by Wednesday, July 9, 2014. If additional time is needed, please contact the EHS
- 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:
1) Hot dogs in McCall 2DR upright cooler at 45F,
2) Items in True 2DR prep cooler----american cheese at 68F, shredded cheddar cheese at 53F and cooked ribs at 46F
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. HOT DOGS AND COOKED RIBS MOVED TO FREEZER TO RAPIDLY CHILL. BOTH CHEESES DISCARDED.
- 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:----------burgers and steak.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the majority of the cold holding equipment units
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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) McCall 2DR upright cooler at 46F,
2) True 2DR prep cooler at 48F
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
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.
|
06/09/2014 | Routine | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of interior of the beer chest coolers at the bar bins,are not being cleaned as frequently as required to prevent accumulation of dirt and rust.
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The microwave oven in the kitchen is intended for household use only and are not approved for use in a commercial food establishment:
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Replace the unapproved noncommercial microwave oven.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the filters under the hood system above the grill are broken and some missing. The grill is being operated without proper filters in place.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/04/2013 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found placed on ice with the handle on the ice inside the ice machine. Scoops were not available at the ice bins to dispense ice properly.
Correction: During pauses in ice dispensing, the scoop or utensils shall be stored in one of the following manners: 1) in the ice with their handles above the top of the ice or 2) place the scoops on scoop dispensers or cleaned and sanitized containers to prevent contamination of the ice.
- Ventilation Hood Systems / Adequacy
Observation: Grease/Condensation is noted to be accumulating on the walls/ceiling at the warewashing machine vemnt system. This appears to be due to insufficient ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the refrigeration units are damaged.:
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. Replace the broken rubber seals/gaskets.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm 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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the warewashing machine was noted to have accumulation of debris.
Correction: Clean the surfaces of the warewashing machine more frequently.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the c an opener blade t were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of interior of the beer chest coolers at the bar bins,are not being cleaned as frequently as required to prevent accumulation of dirt and rust.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to a lack of a sanitizer on premises.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site)
Observation: Preset tableware was observed unprotected from contamination at the dinning tables.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The microwave oven in the kitchen is intended for household use only and are not approved for use in a commercial food establishment:
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Replace the unapproved noncommercial microwave oven.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks at the bar and in the kitchen being used to store other items and to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb on the doorway inside the walk-in refrigerator is covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerator. One of the ceiling light fixtures inside the walk-in refrigerator is broken or not in use.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the missing light bulbs.
- Physical Facilities Good Repair
Observation: Observed that the filters under the hood system above the grill are broken and some missing. The grill is being operated without proper filters in place.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling inside the walk-in c coolers are is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials at the warewashing machine. Grease and debris accumulation was noted inside the duct above the warewashing machine..
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. An unmarked spray bottle containing cleaning solution was found without a label to identify content.
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.
|
12/02/2013 | Routine | |
This risk assessment inspection was conducted as result of a potential foodborne illness complaint received on May 06, 2013.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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 after handling using mobile phone, or after engaging in any activity that could contaminate the hands.
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.
- 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:Raw chicken in walkin 46F, chese cake in True Upright cooler 44F
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. Chicken was discarded, True Upright Cooler adjusted
|
05/08/2013 | Risk Factor | |
CD/Epi Unit referral of a case with laboratory confirmation of Salmonella species. Case interview using standardized questionnaire indicates possible foodborne illness from a meal consumed on either April 23 or 24, 2013
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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 engaging in any activity that could contaminate the hands: after talking on hand held mobile phone
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.
- 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:raw chicken in walkin 46f, cheese cake in True upright cooler 44
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.Chicken discarded, True upright cooler adjusted
|
05/08/2013 | Complaint | |
The purpose of this visit was to conduct a complaint inspection.
Complaint stated that when you walk in the front door you are stunned at the tobacco smoke smell. Employee said that they have a system to separate smokers in a back room from the front room for diners, but if that is so, it is not working. Customer stated that they had to turn around and walk away.
EHS discussed details of complaint with manager. Facility is approved for smoking in designated area. Case not confirmed. Case closed.
No violation noted during this evaluation. | 03/01/2013 | Complaint | |
The purpose of this inspection was to conduct a risk factor assessment
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Location: Utensils drying rack
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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: burgers, salmon, 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back bar is used to store bottle of lotion and water pitcher of water, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|
03/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Hard Times Cafe Santa Fe Cue Club, 6362 Springfield Plz, Springfield, VA 22150 »