The purpose of today's assessment was to respond to a complaint received on 3/27/15 in which the complainant stated that she witnessed pallets of bread being delivered to the establishment several hours prior to opening. The complainant also mentioned that she witnessed birds consuming the delivered bread that is left outside of the establishment. She expressed concern that these items were being used in customer orders. Conducted a complaint investigation on 3/27/15 via phone after receiving permission to do so by Cassandra Mitchell. Talked to Shirley, the Certified Food Manager on site, who explained that the bread delivery company has received instructions to place bread in sealed containers provided by Italian Deli upon delivery. Shirley stated that the bread is delivered far earlier than opening hours and no one is in the establishment to receive these items. Suggestions made to limit contamination of bread items by birds, which can carry disease. Advised Shirley to have an employee on site during scheduled delivery to ensure bread is received in good condition. Stressed the importance of discarding all items with evidence of tampering/distress by birds. Shirley also said she will provide key to food establishment to delivery personnel so they can place bread in kitchen during delivery.
3/27/15-- Called complainant to share results of complaint investigation
3/27/15-- Complaint confirmed, complaint closed.
No violation noted during this evaluation. | 03/27/2015 | Complaint | |
The purpose of this visit was to conduct a routine assessment. Time As A Public Health Control (TPHC) will be implemented for garlic in oil mixture being maintained at ambient air temperature on prep table. Please be advised to provide the Environmental Health Specialist with the following:
1. UPDATED menu with CONSUMER ADVISORY information within 10 days.
2. SERVICE INVOICE FOR 2 DOOR PIZZA PREP COOLER within 5 days.
Environmental Health Specialist provided information on TPHC as well as TPHC form to be signed by PIC. It was a pleasure serving you and your facility today. I look forward to my next visit.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: PIZZA CUTTER, MULTIPLE TONGS, BEING STORED IN DRY METAL PAN BETWEEN USES.
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. PIZZA CUTTER AND SETS OF TONGS WERE PLACED IN A CONTAINER OF WATER MAINTAINING 135F.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED MUTIPLE WET WIPING CLOTHS STORED ON PREP TOP, COOKLINE, AND PIZZA PREP AREA.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.WET WIPING CLOTHS WERE PLACED IN BUCKETS CONTAINING SANITIZING SOLUTION.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. OBSERVED DRY FOOD STORAGE ITEMS BEING STORED UNDER TOOL KIT CONTAINING SCREWS, NUTS, AND BOLTS.
Correction: Food may not be stored under other sources of contamination. TOOL KIT WAS REMOVED FROM ABOVE DRY STORAGE ITEMS.
- 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: AT PREP TOP- GARLIC IN OIL (72F), RAW EGG WASH (61F).
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 DISCARDED BY PERSON IN CHARGE.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: SLICED DELI MEATS, HOUSE MADE RANCH AND CEASAR DRESSINGS, HOUSE MADE SOUPS.
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. PERSON IN CHARGE DATE MARKED ALL ITEMS KEPT FOR 24 HOURS OR MORE.
- 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: 1. HAMBURGER LOCATED ON MENU UNDER "HOT SUBS", JUMBO CHEESE BURGER LOCATED UNDER "SANDWICHES/DINNERS" ON 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.
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01/22/2015 | Routine | |
- Certified Food Manager/Certificate Process
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.
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01/09/2014 | Risk Factor | |
- Certified Food Manager/Certificate Process
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.
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01/09/2014 | Complaint | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on glove use, handwashing and the proper way to set up the three compartment sink.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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, before and after putting on gloves, 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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef stored above tomatoes inside of walk-in 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.
- 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: pizza cooler and Evergreen unit that milk is stored in
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: all equipment washed and rinsed at the three vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facilities located in the kitchen are with pizza boxes and clean equipment, 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 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.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. Poisonous and toxic material was discarded at time of inspection.
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12/11/2013 | Routine | |
- 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 SLICED TOMAOTES AND COOKED SPAGHETTI NOODLES IN THE WALK-IN COOLER WITHOUT DATE MARKING.
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.--EHS PROVIDED DATE MARKING TRAINING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the COOKLINE AND THE HANDSINK IN BACK are blocked, preventing access by employees for easy handwashing.--OBSERVED HANDSINK AT COOKLINE BLOCKED BY STACKED PIZZA BOXES. OBSERVED HANDSINK IN BACK BLOCKED BY PLASTIC CONTAINERS.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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08/02/2013 | Risk Factor | |
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