The purpose of today's visit was to conduct a routine inspection. EHS observed that additional active managerial control is needed in the area of cooling down ambient air temperature menu items within four hours of preparation. Please fax or email the following items within seven calendar days: 1) third party pest control service targeting flies, 2) statement from owner that the 2 door/2 drawers will not be used to store potentially hazardous food 3) statement from owner agreeing that if the 2 door/2 drawer cooler is repaired that EHS will be contacted to conduct a follow-up to verify that the unit is able to maintain 41F or below and 4) a statement explaining how all critical observation observed today will remain corrected in the short term and long term.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:------------observed pizza sauce at 51F after cooling over 16 hours in extremely large and deep pot in the Walkin Cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the 2 drawer/2door cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------diced tomatoes at 48F, sliced provolone cheese at 44F and sliced ham at 44F.
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. MOVE TO WALKIN COOLER TO CHILL.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ---------------2 door/2 drawers cooler observed at 49F.
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. OWNER STATED THAT UNIT WOULD NO LONGER BE USED TO STORE POTENTIALLY HAZARDOUS FOODS (PHF). PLEASE MAKE SURE ALL STAFF IS AWARE OF THIS CHANGE. PLEASE DO NOT TEMPORARILY STORE PHF IN THIS UNIT.
- 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. SINK ALONG THE COOKLINE WAS RESTOCKED.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests.-------Observed flies in the warewashing area, in mixer room, dry storage room and in mop room.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.EHS OBSERVED A THIRD PARTY PEST CONTROL SERVICE INVOICE FOR SERVICE RECEIVED YESTERDY 3/15/16. PLEASE OBTAIN ANOTHER SERVICE WITHIN SEVEN CALENDAR DAYS AND FAX OR EMAIL THE INVOICE.
|
03/16/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed great date marking in coolers. Owner/CFM will only use 2 drawers/2 door cooler to hold non-potentially hazardous foods.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (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 and to 41°F within a total of six hours:----------cooked meat marinara sauce at 60F after cooling 10-12 hours in Walkin Cooler. Observed sauce in large deep plastic container covered with plastic lid.
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. DISCARDED.
- 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) Raw squid at 46F in 2 drawers/2 door prep cooler
2) Garlic butter at 51F & Diced tomatoes at 50F both in 2 drawers/2 door prep cooler,
3) Milk at 46F in Delfield 4DR stacked display cooler,
4) Cut tomato at 45F in Delfield 4DR stacked 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. ITEM 1, 3, & 4 MOVED TO FREEZER TO CHILL. ITEMS UNDER # 2 DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
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.
|
08/27/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. The cooked to order steak shown on the main menu is currently not offered. Consumer advisory currently does not apply. EHS observed good cooling methods during inspection and observed CFMs and food employees using ice water baths and cooling ice wands to cool sauces. Also observed CFM taking temperatures of the sauces during the cooling process. EHS provided CFM with cooling log, sign and method handouts and recommended the use of the cooling log to further verify proper cooling.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:------2 drawers/2 door 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.
|
02/24/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting all violations during the inspection.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered containers of sugar, salt in the pasta machine room.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER DISCARDED PRODUCTS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: 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. MANAGER CLEANED THE ICE BIN.
|
08/25/2014 | Risk Factor | |
Please remember to label dates on food items accordingly and update with correct date. Please do not keep food items past 7days in WI cooler, even if not in use.
Per Manager, Steaks are not served at this location. Consumer advisory not needed with this particular food item. Please remove from menu.
- 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: sausage slices 47F - 2DR prep cooler (across cookline)
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 ADJUSTED TEMPERATURE OF UNIT
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Marinara sauce 6/13/14, Ministroni soup 6/15/14, Marinara sauce 6/10/14
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO TOWELS AT HANDSINK BY COOKLINE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CFM REPLACED PAPER TOWELS.
- 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. Handwashing signs missing at all handsinks including kitchen (2) and bar (1).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS provided handwashing signs.
|
06/23/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant alleges that a piece of wire was found in pizza.
EHS spoke with Manager regarding complaint and observed all pizza prep stations and oven to observe pizza handling process. Pizza is made on prep table across from oven and transferred using wooden pizza peel and tray. Pizzas are then placed on metal pizza plate/tray to cool moved to glass display unit in carry out area where under Time as public health control. Observed no source of loose wire at facility. Observed proper food handling by food employees and practices being used. No violations found in relation to pizza prep unit and handling.
At this time, the complaint is not confirmed.
No violation noted during this evaluation. | 06/23/2014 | Complaint | |
The purpose of today's visit was to conduct a complaint inspection.
Complainant visited the establishment on 1/11/14 and observed no handwashing from employee and observed roaches.
On today's visit no pest activity was noted. It was noted that the drains and area near the dishmachine must be cleaned more frequently. CFM was instructed to ensure pest control is received twice a month.
Proper handwashing was reviewed with employees.
Complaint not confirmed.
- Cleaning Frequency for Physical Facilities
Observation: Observed food debris at dishmachine floor drains.
Correction: Clean thouroughly more frequently.
|
01/16/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Please provide a copy of the invoice once the refrigerator is repaired. Please contact me if you have any questions. Thank you.
NOTES: dishmachine CMA A2, 50 ppm
- 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: items at the prep top of the 3dr pizza prep refrigerator including meatballs 56F, sausage 58F, cheese 59F and pizza sauce 50F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were moved to the main part of the refrigerator. Manager will have technician repair unit, until then do not use the prep top for meats, pizza sauce or cheese. You can continue to store raw onions, peppers, mushrooms, etc.
|
12/05/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Facility was clean and well organized. Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: CMA A2
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs for lettuce in contact with lettuce.
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Hanging pesticide trap observed hanging above dishmachine.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Manager moved device to beneath the counter of warewashing area.
|
05/24/2013 | Routine | |
The purpose of today's visit was to conduct a complain inspection. Complainant alleges that a worm was found in their calzone, purchased on May 16, 2013.
Ingredients to calzone were observed to be in good condition, being held at 41F or below. Sausage is cooked, cooled and sliced on site. Dough is made on site. Calzones are made to order only, two calzones at display counter are for show only. Sources of possible contamination were not observed. Pest control is received monthly and no pest activity was noted on the last inspection on 5/19/13. Good handwashing/glove use was observed.
Manager was aware of complaint, stated that complainant had ordered item at take-out counter and left the premises and returned more than an hour later with a piece of food and a live worm. She stated it was unlikely the worm originated at the restaurant as the worm would not have survived a 500F oven.
Complaint is not confirmed. Sources of possible contamination were not observed.
No violation noted during this evaluation. | 05/24/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Luciano Italian Restaurant & Pizzeria, 11711-L Fair Oaks Shopping Ce, Fairfax, VA 22030 »