The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM to follow instructions on commercially received vacuum packaged salmon regarding removing packaging prior to thawing. Please continue to monitor the chemical dishmachine to verify the correct concentration of sanitizer. Please check and test the sanitizer concentration of the dishmacine and sanitizer buckets at least a few times a day to verify that both remain at the correct concentration throughout the day. EHS observed that the faciity is incorporating the preparation time, along with the menu item name and preparation date on the container labels, as this allows the facility to better verify proper cooling.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM PRIMED THE MACHINE AND WAS OBSERVED AT THE CORRECT CONCENTRATION AFTERWARDS.
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12/22/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Observed a number of good active managerial systems in place: food temperature, equipment temperature and sanitize level logs are taken and recorded every 2-3 hours, canned food items kept in Walkin Cooler to facilitate rapid cooling after food preparation, glove boxes are kept above hand sink and paper towel dispenser with a sign reminding food employees to wash hands before putting on a new pair of gloves and observed food employees eating and drinking in dining room. CFM on duty today is definitely a candidate for the Active Managerial Control recognition award. EHS recommends the following: due to the large number of food item prepared and sliced consider labeling the container with the time that preparation is complete in order to easily verify that rapid cooling is occurring no more than 4 hours after preparation. Also consider labeling the start time for items reheating to ensure reheating is completed within two hours. Good inspection, please keep up the good work.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----knives in dipping water without running 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.
- Handwashing Sink / Refuse Container Required (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to each hand sink. Distance to closest trash can not conveniently located.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks. CONTAINERS WERE PLACED NEXT TO HAND SINKS.
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03/10/2015 | 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: chicken salad = 50-F, tuna salad = 50-F, pork wrap=48-F, ham wrap = 48-F, turkey wrap 48-F.
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. (Relocated to the walk-in freezer for rapid cooling for cold hold)
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09/17/2014 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils were observed stored in a broken dipper well without running water on the cookline.
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 (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:feriut yourt salad =50-F, pico de gallo =46-F,
cut canteloupe = 50-F.
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 (Replaced and discarded) .
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The dipper well used for soaking in-use utensils on the cookline is not working.
Correction: Repair the dipper well so that in-use utensils may be soaked in running water in-between use as required.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor drain under the ware washing machine 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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04/15/2014 | Routine | |
| No violation noted during this evaluation. | 11/05/2013 | Risk Factor | |
- 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)
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less: soups, meatballs, and sauces.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens.
- Warewash Machines/ Internal Baffles/Curtains/Present
Observation: The warewashing machine is not properly equipped with baffles, curtains, or other means to minimize internal cross contamination.
Correction: Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks.
- Sanitizer Test Kit Required
Observation: There is no chlorine test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/CHLORINE test kit.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution due to a lack of the proper test kit on premises.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Certified Food Manager/Certificate Process (repeated violation)
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 / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sinks near the dish washing machine and those located in the back work area 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sinks located near the dish washing machine and in the back work area were blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the back work area is being used for dumping and washing utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Plumbing / Maintained in Good Repair
Observation: The hand washing sink basin at the dish washing machine station is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Repair the sink to drain properly
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the faucet on the 3-compartment sink are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the leak at the 3-compartment sink.
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06/19/2013 | 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: sloiced tomatoes=45-F/46-F/51-F, pica de gallo=47-F,
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. (Discarded)
- Certified Food Manager/Certificate Process (repeated violation)
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 / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at food prep area and in the restrooms 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.
- Handwashing Signage at Handwashing Facilities Required
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.
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12/12/2012 | Risk Factor | |
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