- Critical: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: Scramble eggs=128-F.
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above. (Returned to reheat to 135-F)
- 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: skim milk =46-F, 2% milk=46-F, half & half=46-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(Discarded all)
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crates found used for elevating food supplies off the floor in the continental breakfast kitchen.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the 1-door glass unit is not accurate in °F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Repair or replace this thermometer to accurately monitor the air temperature of the refrigerator. Frequently check the thermometers for accuracy.
- Equipment / Good Repair / Operation
Observation: The 2-door TRUE upright freezer is not operating properly and is unable to maintain cold food at freezing temperature of 32-F or below 41°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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the ceiling light fixture located above the kitchen hand sink are not covered by a protective shielding. The shield is missing.
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. replace the missing shield on the ceiling light fixture.
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05/28/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed cleaning schedules and temperature logs.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of dry storage area.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: sausage patties under heat lamp
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. Sausage was discarded at time of inspection.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no bleach test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions at the dishmachine.
Correction: Obtain a BLEACH test kit.
- 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. Pink mold observed inside of 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. Clean and sanitize ice machine to prevent accumulation of mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: under prep tables in kitchen and secondary kitchen, inside of freezer, dry storage area and cabinets throughout the kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean and sanitize under prep tables, inside of freezer, dry storage area and cabinets throughout the kitchen.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed that clean single use forks, spoons and knives were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked by the true 2dr refrigerator and a mop bucket, 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. True 2dr refrigerator and mop bucket were removed at time inspection.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors throughout the kitchen was observed with dirt, dust and food debris.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the light bulbs in the kitchen are blown out and are not maintained in good repair.
Correction: Replace the light bulbs in the kitchen.
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10/27/2014 | Routine | |
The purpose of this visit is a routine inspection (first inspection since change of ownership). Thank you.
Employee health policy in place. Try to keep copies of signed forms in an area where the forms are accessible for inspections
Water heater: Four units in parallel - State SUF130400NEA
- 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit for the dishmachine. Note: The facility has test kit for the three vat sink sanitizer (Quaternary ammonium).
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03/29/2013 | Routine | |
Although the dish machine is not being used as a part of the daily operation of the food service facility, it must be maintained in workable condition. If it is present and hooked up, it is available for use. It must operate correctly. Fax or email a copy of the work order for the service on the dish machine.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
There is no hood. There is no grease producing cooking being done. All hot foods are pre-cooked and heated in a convection oven.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Four units in parallel - State SUF130400NEA
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The water temperature gauge on the dish machine was not accurate. Water was measured at 120F after 2 runs of the dish machine and through all subsequent runs. The gauge registered 110F through all runs of the dish machine.
Correction: Adjust or replace the temperature gauge on the dish machine.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: The dish machine is not sanitizing - there is no measurable chlorine when tested with a chlorine test kit.
Correction: The chlorine concentration must be 50-100ppm during the sanitize cycle of the dish machine. Adjust the concentration to meet the specification.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on two pieces of equipment:
1) ice maker in secondary kitchen.
2) mop sink faucet
Correction: Install a backflow prevention device on the water line serving the ice maker.
Install a backflow prevention device (vacuum breaker) on the mop sink faucet.
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Ceiling tile were observed missing in large dry storage room.
Correction: Replace missing ceiling tiles in large dry storage room.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs were observed unshielded in the small dry storage room and in the walkin freezer.
Correction: Provide covers(shields) for the listed bulbs OR replace the bulbs with a shatter-resistant type of bulb.
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02/08/2013 | Pre-Opening | |
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