The purpose of this visit was to conduct a risk factor assessment. Good storage of food items to prevent cross-contamination was observed. All temperatures were observed in compliance. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment.
Within five days, please submit the following:
1) Service report/invoice for repair of walk-in cooler #3
2) Service report/invoice for repair of high-temperature dish machine.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: turkey, and ham in Walk-in cooler #3 at 50, 53F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Moved to another unit to cool to 41F or below.
- 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. Person in charge requested service for repair.
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07/31/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at restrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/18/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note:
1) The packages for salmon and Tilapia mentions that it is farm raised. However, per the manager and menu only Ahi tuna and salmon may be served medium rare.
2) The facility uses time as public health control (TPHC) 4 hours for all items on buffet. Once the breakfast is done, the employees finish the leftovers and discard the rest. Nothing is reused. Hence did not cite cut melon at buffet as cold holding violation.
3) In addition to items on buffet the facility will use TPHC 4 hours for butter used for bread in kitchen area.
Facility Data:
Dishmachine: Ecolab PA-C4
Hood: Every 3 months front and 6 months back hood and filters cleaned every day.
Pest Control: Every Month.
Grease trap: Every 3 months (outside in ground)
(Database really slow took more than 30 minutes to type the report).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." Two new employee did not sign the agreement.
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. Observed employee working at the dishmachine touched clean utensils without removing soiled gloves or washing 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. Note: The chef provided training during inspection and employee washed hands. Normally they have 2 employees by the dish machine during rush.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry watch on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints. Observed servers without proper hair restraint entering kitchen and handling and in charge of refilling food containers at server station.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. Note: Discussed with manager and employees.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is 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. ALL ITEMS FOR BREAKFAST BUFFET.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Note: All items removed from buffet and taken to employee break room.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Pans and other utensils were found stacked while wet after cleaning and chemical sanitization in dish machine area.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Note: Manager talked to the employoee and explained about the correct process.
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03/07/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: Observed frozen package for salmon that states that it is farm raised.
** The facility will use time as public health control 4 hours for cut melons, cottage cheese at breakfast. Items should be marked with start time and end time.
REMINDER:
**Monitor cold holding and hot holding temperatures at breakfast buffet.
**Hand washing for employees
Please fax following item to my attention within 10 days: (Fax# 703-385-9568)
1) Invoice for fixing the pressure gauge or checking the dishwashing machine.
Facility Data:
Water Heater: Boilers (for entire building) 1501 GPH and 1201 GPH.
Dishmachine: Ecolab PA-C4
Hood: Every 3 months and filters cleaned every other day.
Pest Control: Every Month.
Grease trap: Every 3 months (outside in ground)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked sausage 130F and sausage patties 132F.--breakfast buffet. Note: Reheated.
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut cantloupe 47F, cottage cheese 47F--on ice buffet. Packaged cream cheese 63F, milk in container with ice wand 51F--Note: All items discarded. corn 52F, shredded cheddar 44F--cold well front. diced tomatoes 45F --Delfield 3DR prep top. Note: Put back in refrigerator.
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.
- Press Gauge (PSI) on Mechanical Warewashing, Scaled & Accurate within 14 PSI
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not (accurate/properly scaled). The pressure guage is reading at 80 psi, per the data plate it should be at 20 psi.
Correction: Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 7 kilopascals (1 pound per square inch) or smaller and shall be accurate to +/-14 kilopascals (+/- 2pounds per square inch) in the 100-170 kilopascals (15-25 pounds per square inch) in the range indicated in the manufacturer's data plate.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: several refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean the beverage tube/hose adjacent to the handsink at bar was in a plastic container filled with soiled water and debris at the bottom,.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
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 providing an air gap as specified under 5-202.13.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dishmachine piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the ceiling vents in the kitchen 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: The concentration of the quaternary ammonia solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 150-400ppm (per manufacture label). Verify concentration using the appropriate test kit.
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07/24/2013 | Routine | |
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