REMINDERS:
1) Please monitor cold holding temperatures at least 3 times a day.
2) Monitor cooling time and temperatures and cooling methods.
3) Please have a designated spot for employee food in refrigerators. Also, please cover and store employee food to make sure it does not contaminate any food contact surface.
4) All refrigerators should be set at least 37F to make sure it holds foods at 41F or below during rush hours.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
Note: Per the chef and the manager initially, the tomato sauce and the beef broth was cooked yesterday afternoon and was in the walk-in refrigerator all night. They did not use it that morning. After the owner came they stated that the sauce was cooked this morning. So they put it on ice.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed wedding soup container on the floor outside small walk-in near the condensation drain pipe.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: Tomato sauce 51F and beef broth 57F cooling for more than 15 hours in the small walk-in cooler all night.
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. Note: Recommended to discard both items. But the after the owner came they stated both items were cooked this morning so they put it on ice.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed tomato sauce and beef broth cooling in small walk-in refrigerator for more than 15 hours in a big metal pot (more than 25 inch deep) with lid on.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: whole milk 44F--2DR UC wine cooler. Shredded mozzarella 46F, pizza sauce 44F--pizza prep top.
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: Put inside the refrigerator.
- 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:meat sauce, pasta manicotti, sausage
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2DR UC wine cooler (used for milk for coffee). Also, the inner plate of the ice bin is chipped.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the hand sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
|
11/20/2015 | Routine | |
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: cloth under cutting board
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Wedding soup on floor outside small walk-in refg.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed meat sauce cooling in deep more than 20-inch deep pot in small walk-in refrigerator. (per manager they had it on ice and they moved in walk-in and it has been cooling for ~3 1/2 hrs). Meatball cooling in deep ~7-inch deep pan. wedding soup cooling on floor (no ice) ~8-10 inch deep container.
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: marinara sauce 44F--small walk-in refg. half & half 46F--2Dr flat top server stn. deli meat 44F--True 1DR display. diced ham 44F--3DR pizza prep refg.
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: Put all items inside the refrigerator. Do not leave potentially hazardous foods at room temperature.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in 15°F. True short display for dessert read 25F but it was 40F. Also, True 1DR display refg thermometer shows 32F but it was at 41F, it was off by 7F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: prep refrigerators and 1DR display refg, short display refg.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Inner surfaces of ice bins has pink and black mold accumulation.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink at cookline piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
|
06/10/2015 | Routine | |
Additional Violations Observed:
4-501.11A Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F or below: Brown Large Walk In Cooler, 3DR Pizza Prep Cooler
Correction: Repair/ adjust the unit so that it is able to maintain foods at or below 41F or below. Do not use the unit to store potentially hazardous items while it is not operating properly.
Please do not store any potential hazardous food in LARGE WALK IN COOLER and 3DR PIZZA PREP COOLER until after THEY have been repaired and DISCARD ALL ITEMS THAT ARE POTENTIALLY HARMFUL FOODS (PHF) THAT HAVE BEEN IN UNIT FOR MORE THAN 4 HOURS.
**PLEASE SEND INVOICE FOR REPAIR TO HEALTH DEPARTMENT BY 12/25/14 **
*COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
- 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: eggplant parmesean 44F, sliced sausage 42F, raw beef 44F, shredded mozerella cheese 44F, tomato sauce 47F in LARGE WIC. Sliced prochuitto 46F, cut ham 47F, tomato sauce 45F, ricotta cheese 45F in 3DR PREP PIZZA REF.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. EGGPLANT PARMESEAN AND TOMATO SAUCE IN LARGE METAL POT DISCARDED, ALL OTHER ITEMS MOVED TO ALTERNATE COOLER IN LARGE WIC. ALL MEAT ITEMS IN 3DR PIZZA PREP COOLER MOVED TO ALTERNATE REFRIGERATOR AND ADDED ICE TO PREP TOP FOR CHEESE AND SAUCE.
- 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: ministroni soup, lentil soup, tomato sauce, meat sauce, lasagna, cooked sausage, eggplant parmesean in all refrigerator units.
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. CFM LABELED ALL FOODS WITH DATEMARK.
|
12/15/2014 | Risk Factor | |
- 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: meat balls 47F, sausage 46F, cooked egg plant 46F @ #5 - cooked red 49F & green peppers 47F & tomato sauce 50F @ #6.
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 POTENITALLY HAZ. FOODS MOVED TO OTHER UNITS, TOMATO SAUCE DISCARDED.
- Warewashing Machines Flow Pressure Device Present & Properly Installed
Observation: The pressure gauge for the high temperature final rinse warewash machine is not properly installed. GAUGE BROKEN.
Correction: Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine and if the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth Iron Pipe Size (IPS) valve. REPLACE.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. SUBSTITUTED INDIVIDUAL PAPER NAPKINS.
|
06/13/2014 | Routine | |
The purpose of this inspection was to conduct a risk factor evaluation. Dishmachine turned the thermolabel black. Good retail practices discussed during the inspection:1) repair damaged tile wall at food disposal at 3 vat sink. 2) Use of ice baths and shallow metal pans for rapid cooling.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Wedding soup/minestrone soup cooling at room temperature (3 hours): 107/83 degrees F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: PIC disposed of soup.
|
09/17/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection and investigate a complaint. Water heater information: Ruud 691-200. Chlorine sanitizer in 3 vat sink: 75 ppm PIC provided invoice for pest control service and advised service is provided monthly. PIC advised hood is serviced every 6 mo., and grease extractors are cleaned every 2 weeks.. PIC to fax invoice to Health Department for repair of dish machine within 10 days, no later than 3/17/13.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on beverage dispsenser rack.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the ice with their handles above the top of the ice, 2) in a clean, protected location.
- Food Protection From Environmental Sources during Preparation
Observation: The following food observed to be subject to sources of contamination during preparation: raw sausage prepared on cutting board located on warewashing counter next to three compartment sink.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination by preapring food in designated food prep areas only.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: Several coolers/freezers had no themometer to measure ambient air temperature.
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.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. NOTE: PIC presented invoice for dish machine service dated 3/5/13. Replacement for a malfuntioning switch is on order, and to be installed within 10 days. Dishmachine was found to turn thermolabel at the time of the inspection, and is currently being used for sanitizing only, although sanitizer level in 3 vat sink was also satisfactory. PIC advised 3 vat sink wash/rinse/sanitize to continue with supplementary dish machine sanitizing until repair is completed, and dish machine is restored to fully functional condition.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions.
|
03/07/2013 | Routine | |
The purpose of this visit was to investigate a complaint received on 3/5/13.
Complainant alleged that there was a roach infestation, and that the dish machine is not functioning satisfactorily. No evidence of roach infestation was observed. Investigation revealed that approved wash, rinse, sanitize procedures were in place - thermolabel was turned by dish machine. Dish machine currently being used for sanitizing only. 3 vat sink being used for washing and rinsing, but third vat was set up for sanitizing and had the proper level of chlorine sanitizing solution. Complaint was not confirmed.
No violation noted during this evaluation. | 03/07/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Luciano Italian Restaurant & Pizzeria, 2946g Chain Bridge Rd, Oakton, VA 22124 »