Today I conducted a routine inspection and discussed with management 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 food 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 continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 200-400ppm per manufacturer's specifications on the chemical bottle. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management has decided to use "time as a public health control" for certain foods. See hand out provided.
5. Management will remind staff that personal items are separately stored away from work areas.
6. Management will continue to organize the walk-in freezer like the walk-in refrigerator to store all raw, frozen seafood, pork, beef and poultry separately from all other foods.
Please email me the service invoices for the refrigeration units currently not working at 36-38f within 5 business days. In addition please email me the invoice for repair to the automatic dispensing unit located above the 3-vat sink so that the sanitizer is configured to the effective concentration and mixed with cold water. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils like ice cream scoops and tongs found stored in standing water at the smoothie station.
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 FIRST WASH, RINSE AND SANITIZE ALL UTENSILS AND THEN IF STORED IN WATER BETWEEN USES THE WATER SHALL BE HOT OR RUNNING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 2DR Flat Top refrigerator @pizza station, 2. 3DR Flat Top refrigerator @mexican station, 3. 1DR Flat Top refrigerator @salad station, 4. Wells hot holding cabinet @salad station (cooked chicken storage), 5. 3DR Flat Top refrigerator @sandwich station (kitchen area unit), 6. True 1DR Flat Top refrigerator @smoothie station, 7. Ice cream freezer @smoothie station.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL REFRIGERATORS, FREEZERS AND HOT HOLDING CABINETS ARE EQUIPPED WITH AMBIENT AIR THERMOMETERS TO ENSURE THE UNITS ARE FUNCTIONING PROPERLY. EACH DAY THE UNITS SHALL BE CLEANED AND SANITIZED, RE-STOCKED FOR THE NEXT DAY (if applicable) AND THERMOMETER LOCATED TO THE FRONT OF THE UNIT WHERE VISIBLE. MANAGER WILL BUY MORE THERMOMETERS.
- 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. Pasta display case: 52-60f, 2. 1DR Flat Top refrigerator @salad station: 49f, 3. 3DR Flat Top refrigerator @sandwich preparation station in the kitchen: 44f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR SERVICE ON ANY REFRIGERATION UNITS NOT CAPABLE OF MAINTAINING AN AMBIENT AIR TEMPERATURE OF 36F-38F SO THAT FOODS REMAIN AT 41F OR BELOW. EMAIL ME A COPY OF THE SERVICE INVOICE WITHIN 5 BUSINESS DAYS TO ENSURE THE UNITS ARE WORKING PROPERLY.
- 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 at the 3-vat sink with a concentration of less than 100ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR SERVICE TODAY SO THAT THE AUTOMATIC DISPENSING UNIT LOCATED ABOVE THE 3-VAT SINK IS CONFIGURED TO DISPENSE QUATERNARY AMMONIUM SANITIZER AT 200-400PPM AND MIXED WITH COLD WATER. IN THE MEANTIME STAFF SHALL MANUALLY POUR SANITIZER INTO THE 3-VAT SINK AND WET TOWEL BUCKETS AND ENSURE USING A TEST KIT THE CONCENTRATION IS EFFECTIVE.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of equipment including ovens, fryers, grills, refrigerators, freezers, hot holding cabinets, dish machine, sinks, etc. 2. Interiors of refrigerators and/or freezers including floors, walls, shelves, door gaskets/seals, fan covers, 3. Shelving units for storage of food, equipment, utensils, linens, single service items, etc.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH DAILY TO REMOVE DUST, FOOD DEBRIS AND RESIDUE.
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Unwrapped knives, forks, or spoons were not stored properly.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO ORGANIZE THE UTENSILS PROPERLY.
- Plumbing / Maintained in Good Repair
Observation: The hand sink at the pizza station is slow to drain and leaking. One faucet at the 3-vat sink is leaking.
Correction: A plumbing system shall be maintained in good repair. DISCUSSED WITH THE MANAGER. MANAGER SHALL CALL FOR SERVICE TO HAVE ANY PLUMBING ISSUES REPAIRED.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors located at the grill and deep fryer station are soiled.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER. MANAGER SHALL BE INSTRUCTING STAFF TO PROPERLY CLEAN AND SANITIZE ALL FLOORS, WALLS, BASE BOARDS, ETC. TO REMOVE STANDING WATER, FOOD RESIDUE, DEBRIS, ETC. STAFF SHALL BE MOVING EQUIPMENT FROM WALLS IF ON WHEELS TO EFFECTIVELY CLEAN.
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03/03/2016 | Routine | |
- Duties / Train Employees in Food Safety
Observation: Employees are not trained in food safety as it applies to their job 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. DISCUSSED WITH THE OWNER THAT EMPLOYEES SHALL BE PROPERLY TRAINED IN FOOD PREPARATION, FOOD TEMPERATURES, HAND WASHING, ETC. IT IS THE CERTIFIED FOOD MANAGER'S RESPONSIBILITY TO TRAIN EMPLOYEES AND IMPLEMENT ACTIVE MANAGERIAL CONTROL.
- 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: 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.
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. DISCUSSED WITH THE OWNER THAT ALL EMPLOYEES SHALL BE PROPERLY WASHING THEIR HANDS AND CHANGING THEIR GLOVES.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Chicken breasts stuffed with spinach on the steam table: 117f, 2. Breaded tilapia on the steam table: 111f, 3. Gyro meat in a warming unit next to the grill (in drawer for 1 hour): 77f.
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. DISCUSSED WITH THE OWNER THAT ALL HOT FOOD SHALL BE HELD ON STEAM TABLES AND WARMING DRAWERS AT 135F OR ABOVE. FOODS WILL BE DISCARDED.
- 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. Bean sprouts in a metal pan on ice at the asian station: 60f, 2. Sliced pepperoni in a metal pan at the pizza prep. station: 54f, 3. Shredded mozzarella cheese in a metal pan at the pizza prep. station: 50f, 4. Quiche Lorraine at the salad station display case: 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. DISCUSSED WITH AN EMPLOYEE THAT COLD FOODS SHALL BE HELD AT 41F OR BELOW AT ALL TIMES. FOODS WILL BE DISCARDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 3-door reach-in refrigerator at the burrito station, 2. 3-door reach-in refrigerator at the grill station, 3. 3-door reach-in refrigerator at the pizza prep. station, 4. 3-door reach-in refrigerator at the sandwich station in the kitchen, 5. Delfield reach-in refrigerator at the salad prep. station (not used for potentially hazardous foods): 52f.
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. DISCUSSED WITH AN EMPLOYEE THAT ALL UNITS SHALL HAVE A WORKING THERMOMETER THAT ACCURATELY MEASURES THE AIR TEMPERATURE INSIDE THE UNITS. THE THERMOMETER SHALL BE EASILY SEEN. PROVIDE NEW THERMOMETERS AS NEEDED.
- 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. 3-door reach-in refrigerator at pizza prep. station: 45f, 2. Victory upright refrigerator for storage of pizza dough in the kitchen: 43f, 3. 3-door reach-in refrigerator at sandwich prep. station in the kitchen: 44f, 4. Delfield reach-in refrigerator at the salad station (used for salad dressings and non-potentially hazardous foods): 52f.
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. DISCUSSED WITH AN EMPLOYEE THAT THESE UNITS SHALL BE REPAIRED AND THE INVOICE OF SERVICE PROVIDED UPON THE FOLLOW UP INSPECTION. DO NOT USE THESE UNITS FOR POTENTIALLY HAZARDOUS FOODS.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Dough mixer, 2. Can opener, 3. Food processor, 4. Slicer. 5. ALL equipment, utensils, etc. are not being sanitized since the heat sanitizing dish machine does not function properly.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH AN EMPLOYEE THAT ALL FOOD CONTACT SURFACES SHALL BE CLEANED AND SANITIZED AT LEAST EVERY 4 HOURS OR AFTER EACH USE USING THE 3-VAT SINK UNTIL THE DISH MACHINE IS REPAIRED.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- 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. 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 OWNER THAT A CERTIFIED FOOD MANAGER SHALL BE PRESENT DURING ALL HOURS OF OPERATION OTHERWISE THE ESTABLISHMENT CAN BE CLOSED.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Observed the water temperatures at all the sinks at 81f-82f.
Correction: Hot water demands shall be met during all hours of operation. The hot water at the hand sinks shall be at 100f and the 3-vat sink at 110f. DISCUSSED WITH THE OWNER AND A PLUMBER HAS BEEN CONTACTED AND THE NECESSARY PARTS ORDERED. REPAIR SHALL BE EITHER TODAY OR TOMORROW.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen near the 3-vat sink is not easily accessible. Observed a soiled linen bag stored directly in front of the hand sink.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH AN EMPLOYEE THAT HAND SINKS SHALL BE EASILY ACCESSIBLE AT ALL TIMES.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the Asian station being used for preparation of food like ginger and utensils are being stored in the sink basin.
Correction: Handsinks are to be used ONLY for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH AN EMPLOYEE THAT HAND SINKS SHALL BE USED FOR HAND WASHING ONLY. FOOD AND UTENSILS WERE REMOVED FROM THE AREA.
- Plumbing / Maintained in Good Repair
Observation: Observed the following hand sinks not working: 1. Pizza station prep. station, 2. Next to ice machine in the kitchen.
Correction: All sinks with plumbing shall be maintained in good repair. DISCUSSED WITH AN EMPLOYEE THAT THE SINKS SHALL BE WORKING SO EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the following hand sinks: 1. Pizza station, 2. Salad and panini station.
Correction: Provide hand soap at ALL hand sinks to allow employees to properly wash their hands.
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08/25/2015 | Routine | |
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