Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should ensure ALL staff members who work in the establishment have read and signed the Employee Agreement found in the Employee Health Policy.
2. Management should ensure ALL staff members who work in the establishment use the hand sinks only to wash their hands with warm water and soap before drying with paper towels.
3. Management should ensure the 3-vat sink is properly set up each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water. SANITIZE in cold water (65f-75f) with bleach at a concentration of 50-200ppm. The water should be changed at least every 2 hours.
4. Management should train ALL staff to calibrate the food thermometer at least once a week in the ice water bath to 32f. The ice water bath is a cup completely filled with ice and some cold water. The thermometer should also be washed, rinsed and sanitized before and after each use.
5. Management states all foods are used within a 24 hour period.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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: 1. Container of flour.
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. DISCUSSED WITH THE MANAGER. ALL FOODS REMOVED FROM THEIR ORIGINAL CONTAINER OR PACKAGE AND STORED IN ANOTHER CONTAINER SHALL BE PROPERLY LABELELD WITH THE NAME OF THE FOOD. LABEL ALL CONTAINERS AND BOTTLES OF FOODS SUCH AS FLOUR, CORN STARCH, SALT, SUGAR, OIL, WATER, ETC.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Scoop and bucket found stored in the container of flour.
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. DISCUSSED WITH THE MANAGER. ALL UTENSILS USED TO DISPENSE FOOD IF STORED IN THE CONTAINER SHALL BE STORED WITH THE HANDLE UP, OUT OF THE FOOD. THE UTENSIL(S) SHALL BE WASHED, RINSED AND SANITIZED DAILY.
- 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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL SET UP BUCKETS AT EVERY WORK STATION. ONE BUCKET WILL CONTAIN HOT, SOAPY WATER. THE OTHER BUCKET WILL CONTAIN COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. TOWELS SHALL REMAIN IN THE BUCKETS AND BE USED TO WIPE DOWN SURFACES OF EQUIPMENT AND UTENSILS WHILE IN USE. CHANGE THE WATER IN THE BUCKETS AT LEAST EVERY 2 HOURS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1. Can opener unit and blade, 2. Dough mixer unit and components, 3. Slicer unit and components.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH THE MANAGER. ALL PIECES OF EQUIPMENT USED FOR THE PREPARATION OF FOOD SHALL BE WASHED, RINSED AND SANITIZED AFTER EACH USE TO REMOVE VISIBLE DEBRIS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of all equipment including ovens, grills, fryers, etc., 2. All sinks, 3. All shelving units in the facility, 4. The floor fan in the kitchen, 5. Interiors of all refrigerators and freezers including walls, floors, shelves and door gaskets, 6. Exteriors of all refrigerators and freezers including doors and door handles.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. EVERYTHING YOU SEE AND TOUCH SHALL BE CLEANED AND SANITIZED DAILY TO REMOVE VISIBLE SOIL AND GREASE. CLEAN OFTEN.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the men's restroom hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED WITH SOAP AND PAPER TOWELS TO ENCOURAGE EFFECTIVE HAND WASHING.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the kitchen floors and walls (especially behind and under equipment) are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. DISCUSSED WITH THE MANAGER. CLEAN EVERYTHING YOU SEE DAILY TO REMOVE VISIBLE SOIL AND DEBRIS. CLEAN FLOORS AND WALLS AS OFTEN AS NEEDED.
- Mops in Air-dry Position
Observation: Observed that mops and other cleaning tools like brooms are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH THE MANAGER. ALL CLEANING TOOLS LIKE MOPS, BROOMS, ETC. SHALL BE USED AND THEN PROPERLY STORED AT THE MOP SINK ON THE WALL MOUNTED DEVICE.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCUSSED WITH THE MANAGER. MANAGER SHALL CONTACT A LICENSED PEST CONTROL COMPANY AND HAVE THEM ON A CONTRACT AS NEEDED. IF ANY EVIDENCE OF PESTS IS FOUND THEN THE MANAGER CALLS THE LICENSED PEST CONTROL OPERATOR FOR SERVICES. DO NOT USE RESIDENTIAL PESTICIDES IN THE ESTABLISHMENT AND NEVER SPRAY THEM IN YOUR FACILITY SINCE YOU ARE NOT A LICENSED PEST CONTROL OPERATOR.
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01/20/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before putting gloves on.
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. Employee washed hands.
- Hair Restraint Effectiveness
Observation: Employee working in food preparation did not have a hair restraint - hat.
Correction: Employess working with food - male or female - must use hair restraints.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: feta cheese.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Cheese was discarded. EHS explained problem to CFM.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Gyro meat was unprotected in walkin refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM covered food.
- 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: caesar dressing in Delfield refrigerator.
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. Dressing was moved to walkin refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: 3 varieties of pasta in walkin refrigerator
Correction: marinara sauce.
- 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: Delfield refrigerator - 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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
Observation: When tested, the quaternary ammonium compound-based sanitizing solution below the recommended level. Minimum concentration is 200ppm. Measured amount was less than 200ppm.
Correction: Adjust the dispensing system to provide adequate concentration of quaternary ammonia sanitizer.
- Plumbing / Maintained in Good Repair
Observation: The following plumbing problems were identified:
1) Sanitize sink is leaking on floor. Sink does not hold water.
2) Faucet in men's restroom is not securely attached to the sink.
Correction: 1) Repair the drain line at the sanitize sink. There must be a means of sanitizing at the 3 vat sink.
2) Repair the faucet in the men's restroom.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Closer on men's restroom door is broken. Door is not self-closing
Correction: Repair/replace the door closer on the men's restroom door.
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07/21/2015 | Routine | |
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