- Responsiblility of Person in Charge to Notify the Regulatory Authority
Observation: The person in charge did not know the 5 big foodborne illnesses that are reportable to the regulatory authority.
Correction: The person in charge shall notify the regulatory authority when a food employee is diagnosed with an illness due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi.
- Responsiblility of Person in Charge to Notify the Regulatory Authority
Observation: The person in charge did not know the 5 big foodborne illnesses that are reportable to the regulatory authority.
Correction: The person in charge shall notify the regulatory authority when a food employee is diagnosed with an illness due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi.
- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: A food employee handled ready to eat food with his bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of metal trays are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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12/10/2015 | Risk Factor | |
- Package Integrity (corrected on site)
Observation: A black beans can was dented.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- In-Use Utensils, Between-Use Storage
Observation: Knifes found stored between tables.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises (corrected on site)
Observation: A bag of potatoes was stored on the dry storage room floor.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Cooling, Cooked Food (corrected on site)
Observation: Pasta was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Found two containers of pasta at 48 F and 62 F inside the walk-in cooling unit.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Pepperoni at 50 F and slice tomatoes at 48 F inside the prep table.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, metal and plastic trays are not air-dried or cloth dried.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance
Observation: One of the bar hand sink is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
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08/12/2015 | Routine | |
CO 1500428 approved. Please call when the air curtains are installed to 571-438-4462 or e-mail me to sayala@arlingtonva.us A routine inspection will be conducted on or after August 11, 2015. Risk Category 4.
- Temperature Measuring Devices
Observation: The bar perlick small coolers I & II and large cooler II are missing the internal thermometers.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Handwashing Cleanser, Availability
Observation: The sushi counter, front counter, bar and front cashier counter hand sinks were without soap.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: One of the bar hand sink missing the paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: The sushi counter, front counter, back room and bar hand sinks were without the hand washing signs.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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06/11/2015 | Pre-Opening | |
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