The purpose of this visit was to conduct a risk-factor assessment in response to Cryptosporidiosis food borne illness complaint. The customer had salad with avocado, grilled chicken, and seeds on February 29, 2016 and reported a case of Cryptosporidiosis on March 5, 2016.
The facility manager was not aware of complaint and there were no other complaint. Observed the facility's sanitation, hand washing and glove practice, food temperature, and employee health policy.
This facility cooks only eggs from raw. All the meats are cooked in the central kitchen and delivered in the morning including grilled chicken. Food items are delivered cold and most of them are frozen. Grilled Chicken are re-heated to (165F for 15 Sec.) per customer's request.
The employees were wearing gloves while preparing food. Sanitizer (quaternary ammonia) was observed at 200 ppm. Employees were using sanitized wipes to clean the cutting boards and food contact surfaces. They were required to wash hands properly before preparing food and between changing gloves. Customers are served water from the faucets near the kitchen entrance and coffee serving area. Per manager, the faucets are wiped with sanitizer nightly.
Employee Health Policy with employee agreement copy was in place at this facility. There were no employees reported sick on the day of or 2 week before 2/29/2016.
The daily log with food temperature was observed during inspection.
NOTE:
- Monitor the cold holding temperature. Observed some food items were out of compliance in cold holding requirement. Advised the manager to start taking temperature of receiving temperature when food is delivered at the facility.
- 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: Quinoa (43F), Rice Pudding (44F) in Walk-n refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE DISCARDED VOLUNTARILY.
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03/17/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Harvest Porridge, Ham & Cheese, Sliced Ham (48F, 57F, 48F)
Tuna Salad, Chicken Strips, Vegetable Quiche, Prosciutto (49F, 50F, 48F, 48F) in Continental 9 Drawer
Beef Stew, Tuna Salad Quinoa, Lentil, Smoked Mozzarella Cheese (43F, 43F, 44F, 43F, 43F) in Walk-in Unit.
Butter (59F) at prep
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. FOOD ITEMS WERE DISCARDED VOLUNTARILY. BUTTER WAS PLACED BACK IN TO A UNIT THAT HOLDS 41F OR BELOW.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold unit is not accurate in °F: Continental 9 Drawer refrigerator
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. PROVIDED A THERMOMETER TO THE PERSON-IN-CHARGE (PIC).
- 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: Continental 9 Drawer refrigerator (Initial/Final - 56/48F).
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. REPAIR THE REFRIGERATOR AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS. DO NOT STORE ANY TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) ITEMS IN THIS UNIT UNTIL IT IS REPAIRED. THE SERVICE COMPANY WAS ON SITE DURING INSPECTION.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
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 LIGHTIN THE WALKK-IN
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11/19/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
NOTE:
- Provided a datemarking information handout.
- Observed ice scoop placed on the ice machine lid in a way it would get contaminated. Discussed with the person-in-charge (PIC) and have the scoop placed in to a container to prevent contamination.
- Active managerial Control information was discussed with the PIC and AMC handout was provided.
- 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: Blue Cheese
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. Discussed with the Person-in-Charge (PIC). Provided a datemarking information handout.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the Kitchen was blocked, 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. The handwashing sink was made available to wash hands.
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04/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quat sanitizer solution, 3-vat sink, 350ppm. Quat sanitizer solution wiping cloth bucket #1/#2/#3 (initial
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ice scoop stored on top of 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. NOTE PIC provided clean, sanitized plate to store ice scoop.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.OBSERVED at 0ppm.
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. NOTE PIC scheduled service call during inspection. Provide invoice of dish machine service to Health Department within 10 days.
- 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 2 wiping cloth buckets 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. NOTE PIC had wiping cloth bucket solutions replaced.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. NOTE PIC provided hand soap to hand sink.
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12/08/2014 | Routine | |
The purpose of this inspection was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine: 100 ppm.
No violation noted during this evaluation. | 08/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer concentration 3 vat sink/ wiping cloth bucket: 300/400 ppm. Chlorine sanitizer final rinse dishmachine: 0 ppm. Provided wash, rinse, sanitize sticker for 3 vat sink, and copy of "Time as a Public Health Control Procedure" to PIC during the inspection. The following recommendations were made during the inspection: 1) Keep prep cooler top lids closed, 2) Locate foods in prep cooler top such that PHF are further away from potential heat sources (e.g. ovens). 3) Reminder portion of Consumer Advisory should be added to both sides of menu. 4) To avoid confusion, same indicator marking (asterisk) should not be used to reference both consumer advisory and 100% botanical/vegan designation on menu (even though references are located on opposite sides of the menu). NOTE
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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.
- 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: diced tomatoes/large white beans/chick peas in 9 drawer prep cooler: 43/48/47 degrees F., butter on shelf above prep cooler: 53 degrees 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. NOTE: PIC adopted TPHC for butter, and added label documenting disposal time. Other foods were relocated to walk-in cooler.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic prep table containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2014 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2014 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure. NOTE: Provide copy of valid establishment permit to Health Deparment within 5 days.
- Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. NOTE: Two wiping cloth buckets located sufficiently close to food prep/storage areas that contamination could occur.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. NOTE: PIC relocated wiping cloth buckets.
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03/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Quaternary ammonia sanitizer concentration in wiping cloth bucket: 300 / 300 ppm. PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR DISHMACHINE TO HEALTH DEPARTMENT WITHIN 48 HOURS AS REQUIRED ABOVE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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. NOTE: PIC will provide service invoice to Health Dept. wihtin 48 hours.
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09/20/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith Cyclone Xi BTH-150-100. Dish machine Hobart AM15. Quaternary ammonium sanitizer concentration dish machine/wiping cloth bucket 200/250 ppm. PIC provided invoice for latest pest control service on 3/23/13, and advised pest control service is provided monthly. PIC advised grease extractors are cleaned 3x/week, and hood is scheduled to be serviced every 4-5 months. PIC provided logs of routine testing for ambient cooler temperatures and cold holding food temperatures.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: container of packaged lasagna in 6 drawer prep cooler top was overfilled, preventing maximum heat transfer and efficient cooling. NOTE: PIC relocated some of the packaged lasagna to another cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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04/08/2013 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
EHS provided manager with employee health policy and hand washing signs.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.---EHS provided hand washing signs.
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12/18/2012 | Risk Factor | |
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