- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: sliced tomatoes completely covered when cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatoes at 51F.
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. Note: Discarded.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 drawer refrigerator.
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.
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02/05/2016 | Routine | |
- 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: Observed uncovered turkey, ham and other deli meats on the top shelf of display refrigerator and water droplets due to condensation was dripping on it.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Note: Covered the meats.
- 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: Sliced tomatoes at prep line 56F. Turkey 45F , provolone cheese 44F--short display refrigerator,
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: discarded tomatoes. Note the unit was opened a lot during rush. Recommend adjusting temperature of unit to 36F.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 400 ppm. 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 quaternary ammonia solution at 150-400ppm per manufacturer. Verify concentration using the appropriate test kit. Note: Add more water to dilute the solution.
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09/30/2015 | Risk Factor | |
Please fax, to my attention, a copy of invoice for fixing the 2 drawer refrigerator on left within 10 days. Fax# 703-653-9448
REMINDERS AND RECOMMENDATIONS:
1)
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
** It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
2) Recommend taking temperature of 1 or 2 food items inside the refrigerator during temperature checks. Note: They just take the ambient temperatures of the unit.
3) Adjust the thermostat for each refrigerator to 35F or 36F during summer.
(Time reflects inspection time only.)
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. Person in charge did not share knowledge about cold holding temperatures and also the process of how the sliced tomatoes are stored.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored on shelf with dry storage items.
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.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service: Observed 2 dented cans of Tuna on the shelf.
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. Note: The person in charge marked it and separated it for return.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced tomatos coldwell 52F and 2 drawer refrigerator prep top left 46F. Salsa (portioned) 58F, canned mushroom 60F--2 drawer prep top right. Sliced roast beef 58F--2 drawer prep refg right.
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. Note: All items discarded.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: both 2 drawer refrigerators.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 drawer refrigerator right
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.
- 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 wet wiping bucket with a concentration of less than 150 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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed meat and cheese slicer located at the prep station is not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. Note: The employee took the parts off for cleaning and replace with new clean utensils.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager 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. Note: The CFM came approximately 40 minutes after the inspection started.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink near dish washing area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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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05/04/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. No one washed hands before putting on gloves, and the only working hand sink was perfectly dry upon arrival.
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. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation.Observed food service worker remove paper wrapper from raw beef, place beef on grill, open refrigerator, and make sandwich, with same gloves.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Critical: Time as a Public Health Control/ Up to 6 Hours for Cold PHF(TCS) 70°F or less / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: Mgr. stated that they flip over tomatoes after a period of time.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 6 hours, is used as the public health control: 1) the food shall have an initial temperature of 41°For less when removed from temperature control and the food may not exceed 70°F within a maximum time period of 6 hours, 2) the food shall be monitored to ensure the warmest portion of the food does not exceed 70°Fduring the 6 hour period, 3) the food shall be marked or otherwise identified to indicate the time when the food is removed from 41°F or less or, 4) the food shall be marked or otherwise identified to indicate the time that is 6 hours past the point in time when the food is removed from cold holding temperature control, 5) the food shall be discarded if the temperature exceeds 70°F, or 6) the food shall be cooked and served, served if ready to eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F or less, and 7) unmarked food containers or containers of food that exceed the 6 hour limit shall be discarded. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- 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 sanitizer spray bottle with a concentration of 0.0 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. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Both handwashing facilites located at the kitchen were shut off, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that containers of poisonous and toxic materials do not bear have legible manufacturer's labels. Sanitizer bottle was not properly labeled.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. ORAL & WRIITEN INFORMATION PROVIDED. RECOMMEND, MORE TRAINING.
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12/23/2014 | Risk Factor | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT #3 until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-8448.
(PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
- 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. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING 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.ORAL & WRITTEN INFO. PROVIDED.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: MEAT BALLS 122F.
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. REHEATED TO OVER 165F AND ADJUSTED TEMP. UP ON UNIT. ORAL & WRITTEN INFO. PROVIDED.
- 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: CHICKEN PATTY 47F, & CHICKEN SALAD 47F @ #3.
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 & DISCARDED POTENTIALLY HAZARDOUS FOODS & TURNED UNIT TEMPS. DOWN. RECOMMEND MONITORING. ORAL & WRITTEN INFO. PROVIDED.
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06/19/2014 | Routine | |
| No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment inspection after receiving a foodborne illness complaint.
Complainant ate a buffalo chicken wrap with lettuce on 6/1/13.
Chicken is received frozen pre-cooked from Sysco, cheese, lettuce, bread are from Sysco, lettuce is from US produce. Chicken is pulled from the walk-in freezer, placed in the walk-in refrigerator to defrost and datemarked once opened. Chicken is reheated for immediate service, cut into pieces on the grill, covered in sauce and cheese and placed on wrap. All cold holding temperatures were observed below 41F.
No bare hand contact was observed, employees were all observed wearing gloves and handwashing properly as needed.
CFM is aware of and has an employee health policy in place, no employees have reported being ill in the past 3 weeks. No other complaints have been received.
Please contact me if you have any questions. Thank you.
NOTES: Quat at 200 ppm.
No violation noted during this evaluation. | 06/14/2013 | Risk Factor | |
- 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: Sliced tomaotpoes on cold-sub table and in the walk-in refrige. Temps: 49-F and 61-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 for rapid cooling)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There were no temperature measuring devices/thermometers located in some of the refrigerators./
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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Paper beverage cups were observed stored unprotected at the serving counter near the cash register
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezer.
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. Replace the burned out light bulb
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided under the hood system above the ovens
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out light bulbs.
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02/15/2013 | Routine | |
| No violation noted during this evaluation. | 11/22/2011 | Pre-Opening | |
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