- 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-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade and the base/ holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener after each use.
- 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.
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. (Permit posted)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen was blocked, preventing easy access by employees for easy handwashing. Two food carts were located in front of this sink at the time of the inspection.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Relocate one of the two sinks away from the sinks so that food employees can access it easily to wash their hands. Relocate the cart that is closest to the sink.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. After each use close the dumpster tightly to prevent entry of birds, rodents and other small animals.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the kitchen hand sink faucet is loose and needs to be secure in place properly.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/18/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. No critical violations observed. Thank you.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
The purpose of this visit is a routine inspection. Training provided to manager and foodworker concerning public health rationale of datemarking foods. Thank you
- 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 is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Observed american cheese, per manager opened on 3/19/14 and was without a datemark. Discard american cheese stored in the Victory upright 1 door refrigerator.
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.
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03/27/2014 | Routine | |
The purpose of this visit is to check on the repair of the Victory upright reach in refrigerator. The unit has been repaired andis now capable of maintaining potentially hazardous food at 41f or below.
No violation noted during this evaluation. | 11/26/2013 | Follow-up | |
The purpose of this visit is a risk factor assessment. In addition, materials provided by the CD-Epi unit regarding flu/norovirus/GI illness were discussed with the director of the facility. The supplemental materials in the yellow folder to support the discussion were provided to the director.
IMPORTANT: 4-501.11A: Equipment good repair: Please repair the Victory upright 1 door refrigerator at the cookline which has an ambient air temperature of 53f. Remember: Do not store potentially hazardous foods inside this unit until a repair is completed and the unit is capable of maintaining phf at 41f or below. Once repaired, fax a copy of the invoice for the repair within 10 business days to ATTN: Area E-4 inspector at fax # 703-385-9568. Thank you.
- 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: american cheese 50f, cream cheese 52f
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. All potentially hazardous food items stored inside the upright 1 door victory refrigerator which was not operating properly were discarded during inspection.
- 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: After lunch, the CFM washed and rinsed but failed to sanitize utensils in sanitizer.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The sanitize basin lf the three vat sink was assembled and the utensils were placed to soak in 200ppm quaternary ammonium. Facility has test kit.
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11/13/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Remember to properly assemble the sink by placing the following order for the sink set-up: Wash, rinse, sanitize, airdry.
Thank you.
MAINTENANCE:
*Water Heater: AO Smith BT 100 300 which uses 75, 100 BTU
*Dish Machine: N/A,
No violation noted during this evaluation. | 03/22/2013 | Routine | |
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