The purpose of this visit is to conduct a risk factor assessment. Employee Health Policy in place. Wet wiping cloth bucket solution observed within acceptable limits. Temperatures within acceptable ranges. Foods properly datemarked.
IMPORTANT:
1. The heat sanitizing dishmachine did not activate thermolabel on first run or second run. The machine was drained and re-set and then the thermolabel activated. It is important to monitor the water temperature on final rinse. According to the manufacturer specifications, the final rinse temperature shall reach 180f minimum to effectively heat sanitize utensils. The dishwasher was instructed to rewash the utensils from morning service.
Overall, this facility manager is demonstrating Active Managerial Control. With a few adjustments, your facility could be eligible for the Active Managerial Award. EHS provided manager with a sheet of ideas to create a culture of food safety and promote Active Managerial Control. If you have any questions, please call the health department.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before touching clean utensils but after stacking dirty utensils at the dishmachine. Before engaging in food preparation or handling clean utensils, 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, wash hahnds and place on clean gloves.
Correction: Food worker was trained by the manager during today's visit. 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: The .utensils being washed, rinsed and sanitized in the heat sanitizing dishmachin as the unit is hot reaching final rinse minimum temperature requirements to sanitize.
Correction: All utensils were rewashed, rinsed and sanitized after the adjustment was made to the unit which allowed the dishmachine to operate properly.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
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: The unit was re-set and the thermolabel activated. In the future, if the unit is not working, 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.
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02/05/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time in following me through the inspection, as your participation allows me to clarify any questions or concerns that arise. Employee Health policy in place. Supplier invoices reviewed today were from approved suppliers. Sanitizer in three vat sink and wiping cloth bucket observed dispensed at an acceptable level. Heat sanitizing dishmachine activated thermolabel.
TO DO:
1. Obtain letters of parasite destruction for Tilapia and salmon. Email or fax a copy to my attention at the health department within 10 business days.
2. Remind employees to discard foods once the dated marked foods exceed the 7 day date mark limit (which includes the day of preparation, such as your cream cheese charro cheese mix and the pos creamy mango dressing).
Thank you. If you have any questions, please call (703) 246-2444.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: tilapia and salmon
Correction: Within 10 days, obtain the letters of parasite destruction for the above two fish served raw or undercooked according to menu review. Then, fax or email a copy of the letter(s) to my attention at the health department. Also, maintain a copy of the letters available for health department review. Update letters iyour supplier for the above fish changes. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: chorro cheese filling dated 6/23 and prepared on site mango dressing dated 6/25 inside the 1 door refrigerator/freezer side by side refrigerator.
Correction: Manager discarded the above two foods. Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use by storing with absorbant mop surface on ground and also inside dirty mop water.
Correction: Manager hung mops to dry. Once mopping is completed, take the mops to the mop rack and hang to allow for air drying.
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07/09/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 01/15/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed cleaning procedures.
- Physical Facilities Good Repair
Observation: Observed that the floors tiles in the kitchen are cracked and broken and the air curtains in the walk-in freezer is not maintained in good repair.
Correction: Repair or replace the floor tiles. Replace the air curtains in the walk-in freezer. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/04/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed pest control, cleaning procedures and procedure for air drying.
EHS discussed with manager the importance of taking temperatures of units and foods in regards to active managerial control.
Manager will fax a copy of invoice for True display 2dr cooler once repairs are complete by March 21, 2014.
- 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 sausage observed at 58 degrees and cooked corn observed at 48 degrees inside of True upright refrigerator/freezer
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. Cooked sausage, cooked corn and all foods were discarded at time of inspection.
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03/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of freezers, cooling racks, piping under sinks and drains under sink
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
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.
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11/01/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cleaning procedures, fixing floor tiles in walk-in cooler and masking tape on mixer with manager.
EHS discussed washing, rinsing and sanitizing thermometers.
- Critical: 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.
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 found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes inside of hot holding unit
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.
- 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: cooked meatloaf inside of True 2dr glass unit, orzo in serve area, sliced turkey inside of 2drawer unit on cookline,
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. All food items were discarded or relocated to ice bath or freezer at time of inspection.
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01/30/2013 | Risk Factor | |
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