- 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: salsa 64F & tomatoes 67F @ #3 - butter 45F & nooldles 43F @ #4
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED PHF TO OTHER UNITS & WILL DISCARD ALL ITEMS JUST PUT IN WITH-IN PUT IN THIS MORNING WITH-IN 6 HOURS IN UNIT #3 & #4. MONITORING RECOMMENDED.
- 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. .WITH-IN 10 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 kitchen wet wash cloths with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.Corrected.
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07/08/2015 | Risk Factor | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OYSTERS.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. ORAL & WRITTEN INFO. PROVIDED.
- 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: SALSA 52F, SEAFOOD SALSA 54F & BUTTER SAUCE46F @ #3.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED EVERYTHING FROM YESTERDAY AND MOVED TODAY'S INSERTED FOOD, TO OTHER UNITS. ORAL & WRITTEN INFO. PROVIDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: UNIT #3.
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. Adjust the ambient temperature of the refrigerators to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES
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02/11/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/24/2014 | Risk Factor | |
The purposed of today's visit is to conduct a routine inspection.
EHS provided CFM with shell stock record keeping and consumer advisory hand outs.
Note to manager: Please fax the service report that the Walk-in cooler has been repair within 10 days to the Fairfax County Health department. FAX#703-653-9448
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shell stock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shell stock tags or labels and marking the tag or label with the date when the last shell stock from the container is sold or served.---Discuss with the CFM and provided shell stock record keeping information hand out.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: salt
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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: Walk-in cooler- milk, raw salmon, raw chicken, raw beef
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.---All items above was moved to the walk-in freezer and other cooling units.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: oysters and clams
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- 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: Walk-in cooler 47-50F
Correction: Owner has schedule a service technician to arrive today. 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surfaces of ice bins are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Refuse / Area / Clean
Observation: The outside grease trap area has accumulation of grease on the asphalt.
Correction: A storage area and enclosure for refuse, recyclable, and returnables shall be maintained free of unnecessary items and kept clean.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.--All purpose cleaner
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.---Label
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.---Removed from the facility
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06/23/2014 | Routine | |
All violations from risk factor inspection of 17 October 2013 have been corrected. Also present was Melba Merino, CFM F-94478, Exp. 16-Feb-2016.
NOTE ON PREP COOLERS: These coolers, especially during peak periods, will not substantially cool foods. Hot and room temperature foods (including cut vegetables and fruits, and foods from cans or other packaging which must be refrigerated after opening) must be pre-cooled below 41F before placement in the prep coolers. Monitor these foods and rotate to larger refrigeration units as needed to maintain 41F or below. Keep thermometers inside these coolers to monitor internal ambient temperatures. Have regular service and replace damaged door gaskets (seals).
No violation noted during this evaluation. | 10/21/2013 | Follow-up | |
THE PURPOSE OF TODAY'S VISIT WAS TO CONDUCT A RISK FACTOR FOOD SAFETY INSPECTION. THANK YOU FOR YOUR ASSISTANCE IN THIS PROCESS.
IN ADDITION TO THE VIOLATIONS OBSERVED ABOVE, THE FOLLOWING GOOD RETAIL PRACTICE VIOLATIONS FROM THE ROUTINE INSPECTION OF 25 APRIL 2013 WERE NOT CORRECTED AT THE TIME OF THIS INSPECTION: ICE SCOOPS WERE OBSERVED STORED IN THE ICE IN KITCHEN ICE MACHINE AND BAR ICE COOLER (3-304.12 (A)-(F)), THERE WAS NO COVERED WASTE RECEPTACLE FOR WOMEN'S PRODUCTS IN THE WOMEN'S REST ROOM (5-501.17).
A FOLLOW-UP INSPECTION WILL BE PERFORMED ON OR ABOUT 21 OCTOBER 2013, AS NOTED ABOVE, DUE TO MANY REPEAT VIOLATIONS FROM THE LAST INSPECTION OF 25 APRIL 2013. AT THE TIME OF THIS INSPECTION, ALL VIOLATIONS NOTED ABOVE MUST BE CORRECTED. FAILURE TO COMPLY MAY LEAD TO FURTHER ENFORCEMENT ACTION, WHICH MAY INCLUDE SUSPENSION OR REVOCATION OF THE FOOD ESTABLISHMENT PERMIT.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED SEVERAL RECENT SHELLSTOCK TAGS, BEING RETAINED FOR 90 DAYS, BUT DATE OF LAST SALE OR SERVICE WAS NOT RECORDED.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CORRECTIVE ACTION: BEGIN MARKING DATE OF LAST SALE OR SERVICE ON ALL SHELLSTOCK TAGS (OYSTERS, MUSSELS, CLAMS)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: RAW CHICKEN WAS STORED OVER RAW FISH IN THE TRUE 2 DOOR DISPLAY 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. CORRECTIVE ACTION: CHICKEN WAS MOVED.
- 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: IN TOP OF BEVERAGE AIR 3 DOOR PREP COOLER IN KITCHEN, PICO DE GALLO AT 49F AND CUT TOMATO AT 64F.
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. CORRECTIVE ACTION: ITEMS WERE DISCARDED BY MANAGER.
- 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: LARGE BUCKETS OF TOMATO AND BEEF BROTHS IN PENN WALK-IN COOLER, MADE THREE DAYS AGO ACCORDINT TO MANAGER, WERE NOT DATE MARKED.
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. CORRECTIVE ACTION: MANAGER PROVIDED DATE MARKING. DISCUSSED WITH MANAGER REQUIREMENT FOR DATE MARKING.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked: FRESH OYSTERS WHICH MAY BE SERVED RAW ON THE HALF SHELL, AND ARE NOT LISTED ON THE MENU, WHICH DOES HAVE A CONSUMER ADVISORY FOR OTHER ITEMS.
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. CORRECTIVE ACTION: WHEN SERVING RAW OYSTERS, A CONSUMER ADVISORY SPECIFIC TO RAW OYSTERS MUST BE PROVIDED TO CUSTOMERS BY EFFECTIVE WRITTEN MEANS AS DESCRIBED ABOVE. MANAGER AGREED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 JACKSON PA-1 DISH MACHINE WITH NO DETECTABLE CONCENTRATION OF CHLORINE, USING TEST STRIPS SUPPLIED BY MANAGER AND EHS, WHICH WERE DIFFERENT TYPES OF CHLORINE TEST STRIPS.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. REPAIR DISH WASHING MACHINE
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the bar being used for storage of dry wiping towels in a metal pot
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTIVE ACTION: POT WAS REMOVED AND WIPING TOWELS WERE PLACED IN A BLEACH SOLUTION WITH CHLORINE GREATER THAN 50 PPM.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
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. THERE WAS NO HANDWASHING SIGNAGE IN THE MEN'S RESTROOM USED BY EMPLLOYEES.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED SIGNAGE AND MANAGER POSTED IN MEN'S RESTROOM.
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10/17/2013 | Risk Factor | |
THE FOOD ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY MAY 9, 2013). DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION.
It is strongly recommended to reduce holding temperatures of all coolers to assure maintenance of a maximum 41F at all times, especially for the prep and display coolers during peak times when they are frequently opened, and for the storage cooler when large amounts of cooked or room temperature foods are introduced for cooling. Foods in the cooling process should be stored in small containers, with a maximum surface spread and uncovered until they reach 41F
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." Observation: "Red Folder" with documentation for EHP had been left at last inspection, but little or no action had been taken. Discussed policy with manager and provided forms 1 and 2 in Spanish.
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: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CORRECTIVE ACTION: Record date of final sale or service of shellfish on the tag.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken stored above fish in True 2-door display cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTIVE ACTION: Manager moved foods to appropriate positions. EHS provided English/Spanish food storage guide.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop stored in ice in kitchen ice machine.
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. CORRECTIVE ACTION: Manager removed scoop from ice machine.
- 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: In Prep Top above True 3-Door Prep Cooler: Pico de Gallo 46F, Bechamel Cream Sauce 50F, Sliced Tomato 58F (Room Temperature).
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. CORRECTIVE ACTION: Manager moved foods to appropriate refrigeration. EHS explained prep top will not reduce room temperature foods to 41F or hold them below room temperature indefinitely.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar being used for storage of wiping towels in a small plastic bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTIVE ACTION: Manager removed bucket.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. CORRECTIVE ACTION: Provide covered trash receptacle.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. OBSERVATION: signaage was not present in men's restroom or at bar sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: EHS provided Spanish handwashing signs for sinks not posted.
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04/25/2013 | Routine | |
Today's visit is a follow-up to the routine inspection conducted on December 6, 2012 to verify that the oyster delivery contained a shellfish tag and to verify cooling temperatures. EHS observed shellfish tag from an approved source on oyster shipment. Tomato sauce observed with a good cold holding temperature. Since tomato sauce was prepared two days ago, cooling was not fully re-evaluated today. Please use the cooling log to verify that cooked/heated foods are cooled down properly.
No violation noted during this evaluation. | 12/12/2012 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Ruud G75-125 which uses 125,000 BTU, posted recovery rate of 121.2 GPH
*Dish Machine: Jackson PA-1, observed with acceptable level of chlorine.
EHS provided manager with updated Employee Health handouts (red folder) in English and Spanish. EHS also provided manager with the following handouts: cooling log/sign in English and Spanish. EHS recommends the use of the cooling log in order to verify that cooked foods are cooled properly.
A follow-up inspection will be conducted on or about next Thursday, December 13, 2012 to verify that the shellfish tag for the next delivery of oysters and to verify cooling practices and temperatures.
Note: a consumer advisory reminder statement is provided on the menu, per owner at this time all foods are fully cooked. EHS provided owner with a sample menu and shared that if in the future menu items are offered undercooked that a complete consumer advisory disclosure and reminder statement need to be provided.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: Molluscan Shellstock ID/Spec for Receiving/No Label/Subject to Hold Order (corrected on site)
Observation: The shellstock (oysters) offered for sale or service bears no label or has a label that does not contain all the information as specified in law.
Correction: A container of shellfish (oysters, clams, mussels) that does not bear a tag or label or that bears a tag or label that does not contain all the information as specified by Law shall be subject to a hold order or seizure and destruction in accordance with 21 CFR Subpart D - Specific Administrative Decisions Regarding Interstate Shipments, Section 1240.60(d). TWO BOXES OF OYSTERS DISCARDED BY MANAGER VOLUNTARILY.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last mussels from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Tomato sauce in large deep plastic container # 2 in Penn walkin cooler cooling since Tuesday, Dec 4---57F,
2) Tomato sauce in large deep plastic container # 3 in Penn walkin cooler cooling since Tuesday, Dec 4---59F,
3) Tomato sauce in large deep plastic container # 4 in Penn walkin cooler cooling since Tuesday Dec 4---48F,
4) Pupusa filling # 1 cooling overnight in Beverage Air 3DR prep cooler,
5) Pupusa filling # 2 cooling overnight in Beverage Air 3DR prep cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. ALL ITEMS DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------observed tomato sauce cooling in three large deep plastic containers covered with plastic wrap in Penn walkin cooler.
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(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Tomato sauce sitting out at room temperature on stove top-----61F,
2) Garlic in oil sitting out on shelf at room temperature-----70F.
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. BOTH ITEMS DISCARDED
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:
1) Beverage Air 2DR display cooler,
2) Beverage Air 3DR prep cooler,
3) 2DR prep cooler.
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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of various foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Ladies restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Toilet Room Doors Kept Closed
Observation: Observed that men restroom door are being kept open.
Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
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12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Las Americas Restaurant, 3103-A Graham Rd, Falls Church, VA 22042 »