- 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. CFM washed hands
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. PIC removed cans
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw chicken over butter in beverage air 2dr glass split cooler 2) raw shrimp over ham in walkin cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. PIC rearranged raw items to the lowest shelf
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice cream scoop in standing water
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: 1) ham 47F, tuna salad 45F, sliced tomatoes 45F in true 2dr preptop cooler, 2) cut cantaloupe 49F, cooked potato 46F in 2 drawer cooler, 3) cooked chicken 49F, pico de gall 45F, cooked egg 45F in true 3dr preptop cooler
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 changed out and placed back in the walkin cooler to chill back down
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ahi tuna ceviche salad, burgers, filet mignon, lamb, steak frites, ribeye in both lunch and dinner menu
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer cooler 48F, True 3dr preptop cooler 44F
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. Food employee turned down equipment air temperatures
- 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. Sanitizer bucket was set up to hand sanitize items
- Plumbing / Maintained in Good Repair
Observation: handsink in the dish machine room was observed in need of repair
Correction: A plumbing system shall be maintained in good repair.
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10/21/2015 | Routine | |
- 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: 1) feta cheese 47F and bleu cheese 44F at 2dr preptop cooler #3 salad, 2) provolone cheese 45F and chicken salad 44F at 2dr preptop cooler #2 sandwich
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 items listed above were removed and changed out. Chicken salad was discarded and cheeses were placed back in other coolers to cool down
- 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: Beverage Air 1dr glass cooler, 2dr preptop cooler pizza
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: single-service spoons were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
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07/15/2015 | Routine | |
- 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: 1) cooked crab 48F, pico de gallo 45F in Beverage Air 2dr glass cooler, 2) cooked chicken 44F, cooked sausgae 47F in Spartan 2dr preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items were placed back in the walkin cooler to cool down
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process (meats and fish)
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. ROP IS STOPPED IMMEDIATELY UNTIL FURTHER NOTICE AND WHEN HACCP PLAN IS SUBMITTED AND APPROVED. FROZEN PACAKGES WERE SLICED OPEN AND STAY IN FREEZER UNTIL USE
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: ahi tuna in salad section, meat section, bistro section, burgers in both lunch and dinner menus
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
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. Sanitizer basin was set-up and all food contact surfaces will be sanitized by hand
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06/18/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts:-------code print out of 3-502.12 ROP, 8-201.14 Contents of HAACP Plan, cooling log, sign and methods in English and Spanish, farm raised fish letter requirements and sample letter and extra hand washing sign. EHS recommends to CFM to use the cooling log for one item every day for the next seven days and then email or fax to EHS for phone consultation. EHS will have Senior EHS/DSO contact CFM regarding preparing a HAACP plan.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour:
1) Chili # 1 cooling for over 12 hours in the Kolpak Walkin Cooler observed at 48°F,
2) Chili # 2 cooling over 12 hours in the Kolpak Walkin Cooler observed at 60F,
3) Chili # 3 cooling over 12 hours in the Kolpak Walkin Cooler observed at 52F,
4) Marinara Sauce cooling over 12 hours in the Kolpak Walkin Cooler observed at 60F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED.
- Critical: ROP of Fish / Fish Must Remain Frozen (corrected on site)
Observation: The following fresh, not frozen, fish were observed vacuum packaged using the Reduced Oxygen Packaging (ROP) method in the Kolpak Walkin Cooler:-----------lobster, swordfish and grouper
Correction: A food establishment may not package fresh fish (raw, unfrozen) using a ROP method. ALL PACKAGES WERE DISCARDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink in ware washing area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- When a HACCP Plan is Required/Before Activity Begins
Observation: Observed several packages of vacuum packaged raw beef and fish without a HAACP Plan being in place prior to engaging in vacuum packaging.
Correction: A HAACP Plan that follows 3-502.12 and 8-201.14 needs to be fully in place before engaging in vacuum packaging. EHS PROVIDED CFM WITH CODE PRINT OUT OF 3-502.12 AND 8-201.14 AND WILL HAVE CFM CALL SENIOR EHS/DSO FOR ASSISTANCE ON PREPARING HAACP PLAN
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11/20/2014 | Risk Factor | |
Today's visit is a follow-up to verify that the prep cooler is holding at 41F or below. Observed cooler and food holding at 41F and below.
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
Today's visit is a follow-up to verify correction from the routine inspection conducted on July 17, 2014. Another follow-up will be conducted within 10 days.
- 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:
1) Peeled boiled egg-------48F,
2) American cheese-------52F,
3) Feta cheese-------49F.
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. MOVED TO UNIT HOLDING 41F AND BELOW.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -----------------True 3DR prep cooler observed holding at 50F.
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.
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08/05/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handout: sample menu containing complete consumer advisory language. A follow-up inspection will be conducted on or around Thursday, July 24, 2014 to verify that the True 3DR prep cooler is able to maintain 41F or below and to verify that the main board has been corrected
Time reflects inspection time only.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in True 3DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Peeled boiled egg at 51F,
2) Sliced ham at 51F,
3) Chicken salad at 47F,
4) American cheese at 49F.
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. PER MANAGER ITEMS WERE BROUGHT DOWN COLD AT 41 F OR BELOW FROM MAIN KITCHEN ONE HOUR PRIOR, ITEMS WERE MOVED TO FREEZER TO CHILL RAPIDLY.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:
1) Hamburger,
2) Cheesburger,
3) Flank Steak.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: -----------------True 3DR prep cooler observed holding at 47F.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
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.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location in public view.
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) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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. PROVIDED EXTRA SIGNS TO MANAGER.
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07/17/2014 | Routine | |
Today's visit is a follow-up to the routine inspection conducted on April 16, 2014. Thermo label activiated when ran through high heat sanitizer on a ceramic and metal dish.
The consumer advisory needs to be updated and corrected for all three menus mentioned above no later than Friday, May 30, 2014 and emailed to EHS. Please feel free to email sample menus to the EHS before re-printing menus. Please contact EHS if additional time is needed to update menus.
No violation noted during this evaluation. | 04/23/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: no bare hand contact, parasite destruction/farm raised letter requirements, sample menu with complete consumer advisory language. Please continue to sanitize all dishes and utensils in the three compartment sink, after washing and rinsing in the dish machine until the dish machine is repaired. The dish machine needs to be repaired no later than Friday, April 25, 2014. Please call EHS once thermo label activates, EHS provided a few test labels. No later than the follow-up inspection for dish machine, please provide written confirmation that the smoked salmon is either farm raised or frozen for parasite destruction.
The consumer advisory needs to be updated and corrected for all three menus mentioned above no later than Friday, May 30, 2014 and emailed to EHS. Please feel free to email sample menus to the EHS before re-printing menus. Please contact EHS if additional time is needed to update menus.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock (oysters) from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Two food employees were observed handling the following ready-to-eat foods using their bare hands:------lettuce and sliced tomatoes for sandwiches.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin cooler, walkin freezer and dry storage room.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-------smoked salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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:---------cut honeydew and cut cantaloupe in 2 drawers cooler observed at 48-50F (stored below a cooling menu item)
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. ORIGINAL BATCH OF CUT MELON IN WALKIN COOLER OBSERVED BELOW 41F, PER EMPLOYEE REMOVED FROM WALKIN COOLER 1.5 HR BEFORE EHS TEMP, PLACED ON TPHC TO BE DISCARDED AFTER LUNCH.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:
1) Items on Dinner Menu: Fresh Salmon, Sirloin, Lamb Rack, NY Strip Steak, Skirt Steak,
2) Item at Sunday Brunch: Smoked Salmon,
3) Item on Bar Menu: Mini Cajun Burger
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:-------True 2DR prep cooler right, True 3DR prep cooler & Bar Cooler.
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.
- 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: dishes ran through the high heat sanitizing warewashing machine due the machine not sanitizing properly.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SANITIZE BASIN SET UP AT THREE COMPARTMENT SINK.
- 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 chemically sanitize food-contact surfaces.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean utensils and singler service items were stored in an manner that exposed the item(s) to contamination:
1) Observed clean glasses stored in a dish rack below the hand sink in the warewashing area,
2) Observed boxes of single service cups and containers on floor in dry storage room.
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:-------observed household microwave along prep line.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the unisex employee restroom.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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 SIGNS TO MANAGER.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and caulking in the warewashing room are 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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04/16/2014 | Routine | |
- 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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED BOXES OF FOOD INCLUDING CHICKEN AND SEAFOOD STORED ON THE FLOOR OF THE WALK IN FREEZER.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED TERIYAKI GLAZED CHICKEN IN THE CRESOR HOT HOLD CABINET AT 121 F
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. CORRECTED: ITEM WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED LARGE CONTAINER OF CUT MELONS ON THE COUNTER HOLDING AT 49F.
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.CORRECTED: STAFF REMOVED THE ITEM TO THE WALK IN REFRIGERATOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (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:OBSERVED SEVERAL ITEMS IN THE WALK IN REFRIGERATOR INCLUDING COOKED RICE, POTATO SALAD, COOKED PASTA, COOKED BLACK BEANS THAT WERE NOT DATE MARKED.
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. CORRECTED: DISCUSSED WITH CHEF TO DATE MARK THE ITEMS.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the counters at kitchen area 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 Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back near the dish machine was found being used to store spoons and ladles
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: CHEF REMOVED THE ITEMS FROM THE HAND WASH SINK.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUARTERNARY AMMONIUM SANITIZING solution was measured at 500 ppm using a Quaternary ammonium test strip. 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 Quarternary Ammonium sanitizer solution at 200-400 ppm range or as specified by the manufacturer's label. Verify concentration using the appropriate test kit CORRECTED: DISCUSSED WITH CHEF ON PREPARING A SOLUTION WITH CONCENTRATION IN APPROVED LIMITS
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10/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about International Town & Country Club, 13200 Lee Jackson Memorial Hwy, Fairfax, VA 22033 »