The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Date-marking
The following suggestions have been provided as a means to incorporate Active Managerial Control:
1. Train employees IMMEDIATELY on how to properly date mark items. Provide labels/tape to facilitate date marking.
- 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: PREP TABLE- GARLIC IN OIL (72F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. GARLIC IN OIL PLACED IN WALK-IN COOLER.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: SHREDDED MOZZARELLA CHEESE, AMERICAN CHEESE SLICES, SHREDDED CHEDDAR CHEESE.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ALL ITEMS DATE MARKED.
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11/06/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. As mentioned in previous inspection report, please be advised to date-mark all refrigerated food items (both made in-house and commercially) that are being held for 24 hours or more. Also, suggestions made to have multiple Certified Food Managers (CFMs) on-site in the event that one is needed to make deliveries, run errands, etc. Per discussion with CFM, CFM is typically on-site only when inspections are scheduled by the Health Department. Explained that a CFM is required during all hours of food preparation, regardless if inspection is scheduled or not. Also suggested making copies of CFM cards in the event that employee forgets to bring them to food establishment.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: IN WALK-IN COOLER--- BAGS OF SHREDDED MOZZARELLA CHEESE, BLOCK OF AMERICAN CHEESE, CONTAINERS OF SLICED DELI TURKEY AND HAM.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ALL ITEMS DATE MARKED BY CFM.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: TOWELS BEING USED AS ON-SLIP MAT UNDER CUTTING BOARDS.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. TOWELS REMOVED FROM UNDER CUTTING BOARDS, SUGGESTIONS MADE TO USE CLEANABLE RUBBER MATS INSTEAD.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) 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. CFM WAS UNAVAILABLE BECAUSE HE WAS MAKING DELIVERIES. APPEARED ON-SITE AT 12:15PM.
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04/13/2015 | Routine | |
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:--OBSERVED FOOD EMPLOYEE WASHING AND RINSING BAKING SHEETS WITHOUT A SANITIZING STEP.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--CERTIFIED FOOD MANAGER (CFM) FILLED THIRD COMPARTMENT OF SINK WITH SANITIZER AND BAKING SHEETS WERE REWASHED, RINSED AND SANITIZED.ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON SANITZING FOOD CONTACT SURFACES AND UTENSILS.
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10/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS discussed the proper way to wash, rinse and sanitize. EHS also discussed proper glove use.
EHS provided employee health information. Manager will fax a copy of the training documentation by December 2, 2013.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugarf, salt, flour
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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: cooked gravy, corn and blackbeans inside of walk-in cooler
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.
- Critical: Sanitizer / Alternate Solution / Approval (corrected on site)
Observation: The operator is using a sanitizer that is not chlorine, iodine, or quaternary ammonium compound, and has no documentation on site that indicates the product is approved for use and has no documentation on how to use the product.
Correction: If another solution of a chemical is used the permit holder shall demonstrate to the Health Department that the solution achieves sanitization and the use of the solution shall be approved. Bleach was purchased at time of inspection.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives stored in between prep table
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of containers that store clean equipment, drains and piping under three vat sink, piping under handsink and outside of Cabros.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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: food storage containers.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the three compartment sink being used to store container of raw fish.
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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11/20/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with information on date marking. Observed proper glove usage during inspection and obbserved employees verifying proper cook temperatures by taking food temperatures.
- 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 commercially processed and prepared on site is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:------cut tomatoes, sliced turkey and shredded feta cheese observed in Penn Walkin Cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back of kitchen holding an empty bag of raw shrimp.
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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07/09/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Jko Catering Company, 6333 South Kings Hwy, Suite E, Alexandria, VA 22306 »