Discussed active managerial control. Note to Manager:
1) Please email a copy of the service report for the 3 vat sink cold water nozzle repair.
2) Train staff on proper cooling methods for items that are cooled overnight. Recommend keeping a cooling log.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: COOKED PASTA cooling OVERNIGHT in the WALK-IN-COOLER AND 4 DRAWER COOLER observed at 45 AND 44°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 4 hours within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED FOOD AND TRAINED STAFF ON PROPER COOLING. RECOMMEND USING ICE AND/OR FLAT PANS TO FACILITATE COOLING AND KEEPING A COOLING LOG TO CHECK FOODS FOR PROPER COOLING.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SLICED CHEDDAR IN 2DR RANDELL PREP COOLER AT 54F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED FOOD. RECOMMEND DECREASING THE COOLER TEMPERATURE AND KEEPING THE LID CLOSED TO KEEP THE FOOD IN THE TOP PORTION AT 41F OR BELOW.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. TEMPERATURE WAS 103F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE 3 VAT SINK TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/26/2015 | Routine | |
Note to Manager: Please monitor storage of raw animal foods in the coolers and train staff on proper storage to prevent cross-contamination.
- 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: OBSERVED RAW CHICKEN STORED OVER ALFREDO SAUCE IN 1DR SUPERIOR 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. REARRANGED FOOD AND TRAINED STAFF. EHS PROVIDED POSTER ON CROSS-CONTAMINATION PREVENTION. MANAGER WILL MONITOR COOLERS FOR PROPER STORAGE OF FOOD.
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02/25/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler and to drop off the inspection report. walkin cooler was observed at 39F. Copy of the invoice was given.
No violation noted during this evaluation. | 10/29/2014 | Follow-up | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: alfredo sauces at 51F and 54F cooling overnight in True 1dr glass cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. food employee removed all alfredo sauces and discarded them
- 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: cooked sausage 47F, cooked lasagna 48F, cooked turkey 47F all in walkin cooler
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. walkin was on defrost mode and during end of inspection, air and food temps went back down to 41F and below
- 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 sanitizer bucket with a concentration of 10 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. food employee reset solution to 50ppm
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the cashier is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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10/27/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the display cooler (no work order was done). Display cooler was found to be at 41F and below and was holding potentially hazardous foods at 41F and below. EHS observed menu with the updated consumer advisory.
No violation noted during this evaluation. | 03/28/2014 | Other | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- food employees were observed washing hands without soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. food employees rewashed hands at handsink
- 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) sliced tomatoes 51F at randell 2dr preptop cooler grill, 2) cheesecake 53F and tiramisu 54F in display cooler
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. CFM discarded all items
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: filet mignon salad and fancy ceasar salad
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.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Randell 3dr preptop cooler (pizza) at 47F, display cooler at 53F
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. food items were taken out and put in other coolers and food employee turned machine down to 41F and below for pizza cooler. CFM discarded phf items in display cooler
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level at the prep sink is not observed- pipe is extending into flood rim level
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the cashier being used to hold containers
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: The sink basin by the cashier is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and floors (especially under the equipment) is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/20/2014 | Routine | |
- 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: cooked pasta 46F, raw chicken 45F, american cheese 45F all in walkin cooler
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. CFM CALLED MECHANIC AND MADE SURE EMPLOYEES WERE KEEPING THE DOOR CLOSED AND WILL MAKE SURE DOOR IS SEALED PROPERLY
- 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: walkin cooler 41--44F
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. CALLED MECHANIC AND MAKE SURE DOOR STAYS CLOSED
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Randell 2dr preptop cooler and the yellow cutting board in prep area are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean pizza dough holders were stored in an manner that exposed the item(s) to contamination (mopsink)
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the office being used to hold items such as dish rags
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door on top
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at handwashing sink by office
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and floors (junctures) is in need of cleaning, especially in the 3-vat sink area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/03/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: american cheese 48F, sliced tomatoes 46F, sliced tomatoes 47F in randell 2dr preptop cooler. CFM discarded items
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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed tongs, spatulas located at the grill that are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
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02/22/2013 | Risk Factor | |
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