- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed foods cold holding at improper temperatures in the one door three door refrigerator (ham 47 F, cheese 48 F, turkey 47 F and stuffing 48 F). Observed Spring mix cold holding at the improper temperature of 54 to 60 F at the expo. Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The one door, three drawer refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (not maintaining foods 41 F or below).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The nonfood-contact surfaces of the equipment on the cookline is not kept free of an accumulation of grease, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Cleaning, Frequency and Restrictions
Observation: The walls and piping in the warewashing area are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
03/14/2016 | Routine | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed foods in the sandwich bar cold holding at improper temperature (sour cream 53 F, cut leafy greens 50 F, cheese 55 F, ham, 47 f, turkey 47 F, boiled eggs 60 F). Observed butter cold holding at 60 F. Foods were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
09/03/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/15/2015 | Risk Factor | |
- Food Storage/Preventing Contamination from the Premises
Observation: Observed dry foods not properly containerized to protect from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the under side of the dish machine and the faucet on the spray faucet at dish machine.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
|
02/10/2015 | Routine | |
1. Please make sure to cool sliced/diced tomatoes and deli meats to 41F or less before portioning and covering.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking/cooling of time/temperature control for safety foods including meat, poultry, eggs, and fish.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of time/temperature control for safety foods including meat, poultry, eggs, and fish.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Gritz hot holding at the improper temperature of 123F.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced American cheese (46-67F - discarded), stacked too much too high on top portion of 1-dr 3-drawer prep refrigerator and tomato salsa (46F - uncovered for faster cooling) in "Traulsen" 2-dr stacked refrigerator were observed at improper cold holding temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
06/10/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Crepes at 70 F, discarded. Cold cut ham at 46 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (repeated violation)
Observation: The prep table cutting board need leaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
|
10/15/2013 | Risk Factor | |
Monitor and lower the Traulsen 2 door refrigerator during hush hours. Work order called in by the CFM.
Keep it clean poster given to the CFM
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Ham(46ºF), portioned beef(45ºF) cold holding at improper temperatures in the Traulsen 2 door upright refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
06/12/2013 | Risk Factor | |
Do not used dish racks as shelving, Store all food and equipment 6 inches off the floor.
Trash pick up is on Friday.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The a few food storage containers on the drying rack were observed not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (corrected on site)
Observation: The nonfood-contact surface of the 1 door 3 drawer refrigerator on the cookline and the interior of the served station shelving(behind the orange juice pitchers) are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Dish racks used as shelving are improperly stored on the floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
|
01/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about International House Of Pancakes #504, 935 N Stafford St, Arlington, VA 22203 »