- Critical: Certified Food Manager: Presence Required
Observation: PIC has an expired FPM card.
Correction: Obtain a current Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands
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 lack of hand washing. Employee failed to wash his hands before putting on gloves. Instructed PIC to instruct all employees when to properly wash their hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Thawing / Approved Methods
Observation: Observed improper methods used to thaw food. Raw chicken breast was improperly defrosting in warm standing water. The chicken was removed from the warm water and placed on ice and put inside the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door of the freezer chest is damaged and the front panel is not installed on the ice machine.
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.
- Water / Pressure / Quantity and Availability
Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: bar hand sink. Repair the hand sink to provide hot water under sufficient water pressure.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the soup kettles is being used to clean equipment and utensils. A spoiled spatula was placed in the hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections a the 3 compartment sink is not properly connected. When on sink is draining water is improperly filling in the next sink. Repair the plumbing connection.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the walls is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice in the upstair dry stoage area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the upstairs dry storage area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Wiping cloths sanitizer was +100ppm. The concentration was corrected during the inspection.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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02/17/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Label cooked pasta and potatoes with time prepared and/or to be discarded for your time as a public health control plan. Food that is out of temperature for more than 4 hours must be discarded.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed drink cup used to scoop ice, and some dry ingredient scoops were stored with handle in the product.
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. (PIC provided scoop with handle for ice.)
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: cooked pasta and cooked potatoes for fries on the cook line.
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (Pasta and potatoes were discarded)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Chest freezer. (The door is broken such that insulation is exposed)
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.
- Lighting Intensity/ Food Prep Area / 50 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the food preparation areas. (There was not enough lighting at the cook line above the 2 door low-boy because some lights were out.)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. (Employee replaced light bulbs)
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Observed personal items stored throughout the kitchen, not in the designated lockers.
Correction: Employees shall use proper storage facilities for personal belongings to prevent contamination of food, food equipment, and food contact surfaces.
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07/29/2015 | Routine | |
| No violation noted during this evaluation. | 05/18/2015 | Complaint | |
This visit was made to conduct a routine food safety evaluation.
Repair the hand sink upstairs at the cook line and keep it supplied with soap and paper towels at all times.
When thawing raw fish that is vacuum packaged, you must open the package to let oxygen in while thawing in the refrigerator, or open immediately after thawing under running cold water.
*Repeat violations are subject to civil penalty*
- Thawing / Approved Methods (repeated violation)
Observation: Observed improper methods used to thaw food. (Boxes of ground beef tubes left out at room temperature to thaw)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the dish machine upstairs is being used for purposes other than washing hands. (Observed a metal container full of water inside the sink)
Correction: A handwashing sink may not be used for purposes other than hand washing. (PIC moved the container).
- Plumbing / Maintained in Good Repair
Observation: The hot water line to the hand sink upstairs at the cook line is broken.
Correction: A plumbing system shall be maintained in good repair.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink at upstairs kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels).
- Physical Facilities Good Repair
Observation: Observed that the duct above the three compartment sink downstairs is not maintained in good repair. (The seam is rusted and peeling)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/31/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Great improvement on cold hold and storing raw foods below ready to eat foods.
Foods shall be thawed in the fridge, under running COLD water, or cooked from frozen.
Repair floors, walls, ceilings as necessary to prevent contamination of food products.
*Repeat violations are subject to civil penalty*
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Drinking cups used to scoop ice at the bar, some dry ingredient scoop handles were in the food product)
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. (PIC took away drinking cups and provided a scoop with handle)
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed chicken thawing in sink of still water- not running)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
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12/15/2014 | Routine | |
Repair prep cooler upstairs immediately or do not use it for TCS until it has been repaired.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw fish was improperly stored above salad dressing in the reach-in refrigerator. The fish was relocated to another refrigeration unit.
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.
- 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: hamburger is improperly stored above chicken wings in the reachicken refrigerator at the cookline. The chicken wings were relocated during the inspection.
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).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lettuce (prep cooler down staurs) Blue cheese, tomatoes, and cheese (prep cooler up stairs. The prep cooler up stairs is not working properly. Foods were discarded except cheese was relocated to a cooler unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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08/21/2014 | Risk Factor | |
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: the Red chili was 143°F. The chili was reheated to 167°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: Texas chili that was prepared on 5/12/14 was 45-46°F. The chili was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
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05/13/2014 | Risk Factor | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The employee's beverage upstairs did not have a lid and a straw. The beverage were discarded during the inspection.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice. The rice was reheated during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongings were improperly placed on top of the potatoes. The items were removed during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed mouse droppings near the back door. Provide pest control for mice
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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02/11/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind staff that sinks designated for hand washing may not be used for any other purpose.
2) When cold holding foods on the line (not under refrigeration) ensure that you have enough ice and/or that your frozen container is maintaining the food items at or below 41F. Repeat violations will be issued civil penalties of $50-$100.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: spaghetti/57F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Item discarded).
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the upstairs bar is being used for purposes other than washing hands. (food debris observed in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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10/28/2013 | Risk Factor Assessment | |
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. Food was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken wings, chicken breast (Traulsen refrigerator), and beef, chicken (walk-in refrigerator #2). Foods were moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk- in refrigerator #2.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
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) The upstairs dishmachine is sanitizing. Do not use the dish machine until it is able to properly sanitizes equipment.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the upstairs is being used for purposes other than washing hands. Liquid eggs were improperly defrosting in the upstair hand sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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07/19/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation:
1. Ensure that the sour cream on the ground floor line is maintained at 41
°F
or below.
2. Ensure that chicken products are thorough cooked, to ensure that they reach an internal temperature of 165
°F
or above.
3. Do not use the upstairs dish machine until it has been repaired.
4. The manager was quick to resolve issues as they were raised.
I will conduct a follow up visit in the next 10 days to check progress with the items highlighted above.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The manager could not name the Big 5 reportable illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw burgers were observed stored over cheese and wraps in the line cooler.
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. (Moved)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Cooled chilli was observed un covered in the walk-in cooler.
Correction: Foods shall remain covered at all times.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: On checking, chicken cooked from raw reached an internal temperature of 158°F, and wings reached an internal temperature of 137-157°F.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. (Returned to grill for further cooking)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Sour cream on the ground floor line was observed at 51°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The shelves to the walk-in cooler were heavily rusted and no longer easy to clean.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration at the upstairs dish machine. On testing, it was found to be between 0 and 10ppm bleach.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. (All dishes taken to ground floor dish washer until up stairs one repaired by engineer)
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in reach-in refrigerators.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. On checking lighting levels were between 25 and 5 foot candles in the ground floor kitchen area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Ensure that you remove droppings and food debris in the ice machine area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
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04/01/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation:
1. Ensure that all team members wash their hands in between glove changes.
2. Ensure that team members monitor sanitizer levels at the dish machine, to ensure that it does not operate on empty.
3. Correct use of time as a public health control was observed in the upstairs line, with products being correctly dated.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food handlers were observed on both lines donning clean gloves (after a change in activity) without washing hands in between.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: The handle of the sugar scoop was observed in contact with the product, and a plastic bowl used to dispense tartar sauce was observed left in the container.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Sour Cream on the line was observed at 45°F .
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (To be discarded at 2:30pm)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used in the ground floor level dish machine was observed to be dispensing at 0ppm chlorine whilst in active use, due to an empty sanitizer container.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. (New container installed)
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system at the mop sink, due to the attachment of a attached hose bib, with spray head.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the downstairs reach-in refrigerators in the line area.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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12/17/2012 | Routine | |
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