The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed using public health control for milk and half and half located at the self-service bar.
- 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.
- 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: Skim milk and whole milk located in the shelf service area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. The skim milk and whole milk was replaced with the milk that is storing at proper temperature inside of the walk-in cooler.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside of cabinets, espresso machine that is no longer used, inside of refrigerators and inside of drawers.
Correction: Clean inside of all cabinets, entire espresso machine, inside of refrigerators and drawers.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the handle on the cabinet is broken and is not maintained in good repair.
Correction: Repair or replace the handle on the cabinet.
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03/07/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed the following handouts: time as a public health control (4 hour option and 6 hour option for milk & half & half at customer self service area), CFM guidelines (since CFM 's card expires in three months). EHS reminded CFM that all food contact surfaces that come in contact with potentially hazardous foods need to be replaced or washed/rinsed and sanitized every four hours. Inspection time reflects the time enter secure building, exit building to type inspection report, technical issues, and time to enter building a second to deliver the inspection report.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the customer self service area were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Skim milk at 57F,
2) Whole milk at 59F.
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. ITEMS WERE PLACED OUT ONE HOUR PRIOR AND PLACED ON TPHC.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ------shelving inside cabinets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the current 2015 permit to operate in a conspicuous location.------Observed the 2013 food permit posted.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED EXTRA SIGN.
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06/16/2015 | Routine | |
this visit was conducted to do a routine inspection for the renewal of the 2014 Health Department permit. . The kiosk has been inspected and is hereby approved for the renewal of the 2014 Health Department permit.
No violation noted during this evaluation. | 01/14/2014 | Routine | |
This visit was conducted to do a Routine inspection for the above listed kiosk. Correct the above violations and call me for a Follow up inspection
- 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:
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.
- 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: open air refrigerator observed at 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.
- 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. (see handout provided) 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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink being used for storage and rinsing off of coffee utensils
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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01/07/2013 | Routine | |
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