The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed using time as a public health control for milk and half & half located at the self-service area.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: scrapple and sausage patties
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Scrapple and sausage patties were discarded.
- 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 throughout facility, inside of cabinets and flooring near the soda storage area.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink located near the walk-in cooler and office was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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03/07/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection. Thank you for your time. Manager was aware of responsibilities concerning employee health. Observe proper handwashing by 1 employee during inspection. Manager able to discuss the cooling process for foods in walk in refrigerator.
Things to do:
1. Once the plumbing is repaired at the leaking sprayer/in-sink erator station, please fax a copy of the invoice for the repair to my attention at 703-653-9448 within 10 days. The repair was in progress during today's visit.
From last inspection: Thank you for installing lights in dry storage area. The light in this area is now 30 foot candles.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Opened bulk packages of the following deli meats: Deli ham, deli turkey, pastrami, deli roast beef.
Correction: Manager dated the above foods based upon opening date. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the sprayer/ insink erator sink are leakning into a bucket. Observed that the repair is in progress.
Correction: Within 10 days fax or email a copy of the invoice for the repair of this leak. Contact information can be located on my business card or in the comment section of this report. A plumbing system shall be maintained in good repair.
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03/06/2015 | Routine | |
Time was for inspection only and does not include the time allotted for typing this report.
Observed examples of good Active Managerial Control by CFM, Thank you.
- 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: sour cream 50F at open cooler at taco station
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. CFM ADDED ICE TO BOTTOM OF TRAYS IN COOLER UNIT.
- 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 in the sanitizing buckets with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM CHANGED SANITIZING BUCKETS WITH LOW LEVELS OF SANITIZER.
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10/21/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide information regarding the water heater and submit service reports for the repair of the hand sinks.
Dishmachine: Heat Sanitizer: Turned thermolabel black on first run.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Scrapple at the self service hot bar was left outside of the sneeze guard area and uncovered in a pan.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM PLACED COVER OVER CONTAINER HOLDING THE SCRAPPLE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
WIC: brisket, chicken, macaroni and cheese, open deli packages.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM LABELED FOOD WITH DATE OF PREPARATION.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at the food prep stations was measured at a temperature less than 100°F
1. water 56F
2. water 73F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the handsink by the food prepararation area is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage area. There was no light available in the dry storage room.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the caulking at the 3-compartment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/10/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting the violations during the inspection.
Dishmachine: Heat sanitizer
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: oven, hot holding equipment,
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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 all handwashing sinks in the restrooms 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor underneth the equipment 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.
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11/15/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided an employee health policy. Submit copies of signed agreements within 10 days.
Submit service report for the repair of the 3 dr reach in cooler. Discontinue use to store potentially hazardous food.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. MANAGER REQUESTED EMPLOYEE REMOVE GLOVES, WASH HANDS, AND DON NEW GLOVES.
- 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. EMPLOYEE COVERED BEVERAGE WITH LID AND USED A STRAW.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
3 dr reach in cooler at service line:
Sliced tomato 46F
Chicken salad 50F
Chicken Fajita 42F
Buffet:
Honeydew 61F
Milk Display:
Milk 44F
Beverage Display:
Cream Cheese 53F
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. MANAGER DISCARDED ALL FOOD.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: WIC: fried chicken, bbq ribs.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. MANAGER DATE MARKED FOOD.
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07/19/2013 | Risk Factor | |
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