The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees on how to organize items in the walk-in cooler. Provided "How to Prevent Cross Contamination" document in English and Spanish for training purposes. Please teach all employees proper storage order of ready-to-eat and raw products.
2. Retrain employees on when to date mark food with appropriate labels. All items that remain under refrigeration in the walk-in cooler, or any other cooler, should be date marked.
3. Review Employee Health Policy previously provided to ensure that all new and long-term employees are able to recall reporting, restriction, and exclusion polices.
4. Create a cleaning schedule for all non-food contact surfaces in preparation for your next routine assessment.
Please send the following documents to the Health Department within 10 days:
1. Updated sample menu with complete consumer advisory (with disclosure statement provided). Health Department provided Consumer Advisory document with examples on how to update menu.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN MUG OF HOT CHOCOLATE BEING STORED ON PREP TOP OF SUPERIOR 2 DR PREP COOLER.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. BEVERAGE WAS DISCARDED. PREP TOP WASH CLEANED AND SANITIZED.
- 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: IN PENN WALK-IN COOLER- RAW SHELL EGGS AND RAW FISH BEING STORED OVER READY-TO-EAT CHICKEN. RAW CHICKEN AND BEEF STORED ABOVE READY-TO-EAT YUCA, CUCUMBERS, AND LETTUCE.
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. WALK-IN COOLER WAS REORGANIZED BY THE PERSON IN CHARGE. RAW SHELL EGGS, FISH, BEEF, AND CHICKEN WERE PLACED ON SHELVING BELOW ALL READY TO EAT FOODS ACCORDING TO COOK TEMPERATURE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: COOKED GYRO, COOKED CHICKEN, COOKED SPAGHETTI NOODLES.
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. ALL ITEMS WERE DATE MARKED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: ON DINE-IN AND TAKE OUT MENUS- HAMBURGER, CHEESEBURGER, AND BACON CHEESEBURGER.
Correction: PLEASE PROVIDE UPDATED SAMPLE MENU WITH COMPLETE CONSUMER ADIVSORY, INCLUDING ADDED DISCLOSURE STATEMENT, WITHIN 10 DAYS. The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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10/30/2015 | Risk Factor | |
The purpose of today's visit was to perform a routine assessment. The following observations were previously mentioned in your last inspection report: lack of date marking of refrigerated items held for 24 hours or longer, cleaning frequency of non-food contact surfaces, and discarding/resurfacing of cutting boards as necessary. Please be advised to label all items being held for more than 24 hours. Provided training on batch labeling items prepared at the same time to facilitate date marking process. Also suggested using marker on plastic wrap as an alternative to obtaining and using date marking labels. Recommended coming up with a cleaning schedule of both food and non-food contact surfaces so that entire establishment is free of dust and debris that could lead to contamination. Also mentioned that heavily scored cutting boards pose a potential for bacterial growth in areas that are not easily cleanable. Also provided training on how to properly cool items along with cooling guidelines in both English and Spanish.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: COOLING AT AMBIENT AIR TEMPERATURE ON PREP COUNTERS WITHOUT MONITORING 2 STEP COOLING PROCESSES USING A CALIBRATED THERMOMETER.
Correction: PLEASE PLACE ITEMS (I.E., YUCA, CHICKEN WINGS) IMMEDIATELY IN WALK-IN COOLER OR IN ICE BATH TO FACILITATE COOLING PROCESS. 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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: PREP COUNTER- SPANISH RICE (48F), YUCA (50F), IN SUPERIOR 2 DR COOLER- GRAPE LEAVES (43F), SLICED TOMATO (47F).
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 ITEMS MOVED TO WALK-IN COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: LASAGNA, COOKED PASTA, BEANS IN WALK-IN COOLER.
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. ITEMS PROPERLY DATE MARKED, TRAINING PROVIDED.
- 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: SUPERIOR 2 DOOR COOLER.
Correction: PLEASE HAVE COOLER SERVICED AS SOON AS POSSIBLE. 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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the BEV AIR 3 DOOR COOLER, SUPERIOR 2 DOOR COOLER, 2 DR PIZZA PREP COOLER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: PLEASE DISCARD OR SAND DOWN CUTTING BOARDS TO CREATE A SMOOTH AND EASILY CLEANABLE SURFACE. 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.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: FANS OF WALK-IN COOLER COVERED IN THICK LAYERS OF DUST.
Correction: PLEASE CLEAN FANS REGULARLY TO PREVENT CONTAMINATION OF FOOD AND FOOD CONTACT SURFACES IN WALK-IN COOLER. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Signage at Handwashing Facilities Required
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. NO HAND SIGN FOR HANDSINK NEAR WALK-IN COOLER.
Correction: PLEASE MOVE EXTRA HAND SIGN FROM 3-VAT SINK TO HAND WASHING SINK. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the CEILING IN KITCHEN is not maintained in good repair. OBSERVED MISSING TILES AND EXPOSED DUCT SYSTEMS OF CEILING DIRECTLY OVER FOOD PREPARATION AREAS.
Correction: PLEASE REPLACE MISSING CEILING TILES TO COVER EXPOSED DUCT SYSTEMS TO PREVENT FOOD CONTAMINATION. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/03/2015 | Routine | |
| No violation noted during this evaluation. | 01/13/2015 | Complaint | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED LASAGNA IN THE 2 DOOR PREP COOLER AT COOKLINE WITHOUT DATE MARKING. OBSERVED GYRO MEAT LOAVES, SLICED GYRO MEAT, SPAGHETTI NOODLES, COOKED YUCCA, AND CHICKEN WINGS INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
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.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON DATE MARKING. CERTIFIED FOOD MANAGER (CFM) PLACED DATE MARKING ON NEEDED ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--2 DOOR PREP COOLER AT COOKLINE, TRUE 1 DOOR DISPLAY COOLER, AND THE BEVERAGE AIR 3 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the SUPERIOR 2 DOOR PREP COOLER AT COOKLINE, 2 DOOR PREP COOLER AT COOKLINE, TRUE 2 DOOR PIZZA PREP COOLER, AND THE CUTTING BOARD ON THE PREP SURFACE OF THE BEVERAGE AIR 3 DOOR COOLER 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.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--OBSERVED SOILED EXTERIOR OF TRUE 2 DOOR PIZZA PREP COOLER.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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: STAINLESS STEEL WALL COVERING TO LEFT OF THE STOVE AND BACK SPLASH AND THE STOVE SURFACE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.--CERTIFIED FOOD MANAGER THOROUGHLY CLEANED THE AREAS LISTED ABOVE DURING TIME OF INSPECTION.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.--OBSERVED BOTTLE OF PESTICIDE SPRAY UNDER FRONT CHECK-OUT COUNTER.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--ENVIRONMENTAL HEALTH SPECIALIST INSTRUCTED CERTIFIED FOOD MANAGER (CFM) THAT ONLY A LICENSED PEST CONTROL OPERATOR CAN SPAY PESTICIDES INSIDE THE ESTABLISHMENT. CFM REMOVED PESTICIDE FROM THE ESTABLISHMENT.
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11/19/2014 | Routine | |
- 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:--OBSERVED MOZZARELLA CHEESE AT 48F AND GYRO MEAT AT 43F INSIDE THE BEVERAGE AIR 3DOOR REACH-IN PREP 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.--THESE ITEMS WERE MOVED TO THE WALK-IN COOLER (WIC). DO NOT PLACE POTENTIALLY HAZARDOUS FOODS (PHF'S) INSIDE THIS UNIT UNTIL IT CAN HOLD AT 41F OR BELOW.
- 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:--OBSERVED INSIDE THE WALK-IN COOLER (WIC) CHICKEN WINGS, LASAGNA, SPAGHETTI, AND FETTUCINE WITHOUT DATE MARKING.
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.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON DATE MARKING. CERTIFIED FOOD MANAGER (CFM) PLACED DATE MARKING ON NEEDED ITEMS.
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08/27/2014 | Risk Factor | |
This is a follow-up to complaint investigation performed on May 30, 2014 to confirm correction of following:
1) There is no construction debris affecting food prep. Observed wall was installed to prevent from any contamination.
2) Dining talbes are removed. This is catered-only facility. EHS removed from the door a sign stating "Bathroom is for customers only". There is no public bathroom at this location currently. Employee bathroom is located through the kitchen. Manager understands that customer can not walk through the kitchen to use the bathroom.
3) Food was still observed stored in employee bathroom. Manager removed food items. EHS requested manager to remove large shelving in it to prevent employees from storing food there.
- Food Storage / Prohibited Areas / Toilet Room (corrected on site) (repeated violation)
Observation: Food storage in employee toilet rooms: observed dried pasta
Correction: Food may not be stored in toilet rooms. Removed.
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06/13/2014 | Follow-up | |
This is complaint investigation. Complaint said due to renovation, food prep was exposed to dust and contamination. Food was being stored in employee bathroom and public bathroom was out of service. This restaurant was currently closed by Fire Department due to fire on May 25, 2014 and violation observed by Fire Department.
Renovation: This restaurant is combining two commercial spaces. Area under renovation is 2260 Huntington Ave. This area is being converted into dining area with customer bathroom. However, the carry out restaurant located at 2258 Huntington Ave is still operational with employee bathroom.
EHS did not observe that restaurant was under construction currently. Food and food equipment were observed in the employee bathroom and were taken out to dining area.
Hoods over grill/fryer and converyor oven are working. EHS tested and observed they are able to pull smoke and humidity created from cooking.
Besides above violation, other violations observed:
-4-501.114(A) Did not perform sanitizing step during manual dish washing. *corrected during inspection*. EHS provided training.
-5-205.15B. Plumbing in good repair. 3-vat faucet is leaking
-6-501.11 Physical facilities in good repair: cracked tile, hole in wall
-4-101.19 Non-Food contact surface cleanability: unfinished wood and aluminum foil on shelving
-6-501.16 mop needs to be hung to air dry
-4-501.11B Gasket for 3-vat is damaged.
**EHS will perform a follow-up inspection on or about June 13, 2014 to observe:
-No construction is being performed without complete closure between the two commercial areas. Food prep may not be performed if exposed to construction debris and dust.
-Dining tables and chairs are removed. This facility is carry out facility is permitted for 6 seats.
-No food and food equipment are stored in the employee rest room.
**Hood over rotisserie chicken is damaged. Please submit specifications to Plan Review if this hood is being replaced.
- Food Storage / Prohibited Areas / Toilet Room (corrected on site)
Observation: Food and food equipments were stored in employee toilet rooms
Correction: Food may not be stored in toilet rooms. All were taken out and placed in dining area.
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05/30/2014 | Complaint | |
The purpose of this visit was to conduct a re-opening inspection after a fire incident. The fire was above the rotisserie oven. Facility in process of cleaning, however all violations noted from previous inspection 5/25/14 corrected. Observed all previously damaged or missing ceiling tiles all replaced with proper non-absorbant ceiling tile in fair condition. Small hole in one ceiling tile observed will be covered or replaced. Observed no additional leakage or excess water found from ceiling, water on floor is currently being cleaned and mopped.
Observed no food items inside both prep top coolers, however turned on to be used for opening tomorrow morning - ambient temperature recorded 67F, turned on 1hr prior. Please check temperature of coolers before placing food items inside - 41F or below. Prep tables, coolers, and cookline equipment cleaned and sanitized. Light fixture above cookline with previous leakage cleaned and replaced.
Facility is ready for re-opening kitchen area (excluding rotisserie oven area as will need to be inspected by fire department prior). Cookline and prep areas ready for use tomorrow morning after final cleaning.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
The purpose of this visit to conduct a re-opening inspection after a fire incident. The fire was above rotisserie oven. Observed ceiling tiles above the food prep area missing and water leaking from the ceiling. Observed dough in walk-in refrigerator in trays covered with plastic, it was outside during the incident, discard the dough. Observed the shelves for the prep table adjacent to the pizza prep area was not clean and discard all the condiments that was not covered. Wash rinse and sanitize food contact surfaces prior to opening.
The facility cannot re-open for business until the leak is controlled and the ceiling is fixed. Clean the food prep area, fix the ceiling, make sure all refrigerators are at 41F or below.
Call only after everything is fixed for a re-opening inspection. Provided cell number if they are ready to open on Monday, 5/26/2014. If plan to open on Tuesday, 5/27/2014, call main office at 703-246-2444 for re-opening inspection.
No violation noted during this evaluation. | 05/25/2014 | Complaint | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.--OBSERVED ONE FOOD EMPLOYEE WITHOUT EFFECTIVE HAIR RESTRAINT.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. --FOOD EMPLOYEE PUT ON A HAT.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: Dead or trapped COCKROACHES were found on the premises.--OBSERVED TWO DEAD COCKROACHES ON WALL ABOVE DISPLAY COOLER
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.--FOOD EMPLOYEE CLEANED THE WALL DURING TIME OF INVESTIGATION
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03/12/2014 | Complaint | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.--OBSERVED TWO WIPING CLOTHS ON THE SURFACE OF PREP TABLE.
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.--CFM PREPARED A NEW WIPING CLOTH BUCKET AND NEW CLOTH
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED CHICKEN WINGS, CHICKEN SALAD, GRILLED CHICKEN BREAST, AND GYRO MEAT INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
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.--EHS PROVIDED THOROUGH TRAINING WITH CFM ON DATE MARKING. DATE MARKING WAS PLACED ON NEEDED ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--TRUE 2DR PIZZA PREP COOLER, 2DR PREP COOLER AT COOKLINE, SUPERIOR 2DR PREP COOLER AT COOKLINE.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the SURFACE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.--CUTTING BOARD SURFACE OF THE 2 DR PREP COOLER AT COOKLINE AND CUTTING BOARD SURFACE OF THE SUPERIOR 2DR PREP COOLER AT COOKLINE
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:--INTERIOR OF TRUE 2DR PIZZA PREP COOLER, INTERIOR OF THE GE 1DR UR FREEZER, EXTERIOR OF THE SUPERIOR 2DR PREP COOLER AT COOKLINE.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized.--OBSERVED FOOD EMPLOYEE WASH KNIFE, RINSE, AND THEN BEGIN TO USE KNIFE WITHOUT SANITIZING.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.--EHS DISCUSSED WITH CFM THE NEED TO TRAIN STAFF ON HOW TO PROPERLY WASH, RINSE, AND SANITIZE UTENSILS. EHS PROVIDED TRAINING TO FOOD EMPLOYEE ON HOW TO PROPERLY WASH, RINSE, AND SANITIZE.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) IN THE CEILING OVER THE CLEAN PAN STORAGE SHELVES are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR UNDER the GRILL/FRYER is in need of cleaning. OBSERVED THAT THE FLOOR AND WALL UNDER/BEHIND THE THREE COMPARTMENT SINK IS IN NEED OF CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed A BOTTLE OF PAIN RELIVER stored in such a way that they could contaminate PREP TABLE in the KITCHEN.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.--CFM REMOVED BOTTLE. EHS PROVIDED TRAINING ON PROPER STORAGE OF PERSONAL CARE ITEMS.
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01/23/2014 | Routine | |
Complaint states that chicken was ordered and delivered an hour later to find that the chicken was uncooked and bloody inside. EHS discussed complaint with CFM. CFM stated that the complainant returned the chicken and that it was uncooked on the breast portion of the chicken. CFM stated that the complainant's money was refunded. Whole roasted chickens were hot holding during time of inspection, no chickens were cooking during time of investigation. Hot holding temperatures were above 135F. EHS asked CFM for their food thermometer. Thermometer was broken, not reading temperature properly. EHS provided training on calibration. EHS provided training on how to check internal temperature of the chicken while cooking. EHS stated that internal cook temperature of chicken must reach 165F for 15 seconds, then it can be removed from rotisserie and placed in hot holding cabinet at 135F. EHS provided handouts on food thermometer use and internal cook temperatures during time of investigation. Be sure to obtain a food thermometer ASAP. Calibrate thermometer before use. Wash, rinse, and sanitize before and after each use. EHS will follow-up with a phone call to ensure a new thermometer has been obtained.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.--CFM PROVIDED THERMOMETER
Correction: HOWEVER IT WAS BROKEN.
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08/29/2013 | Complaint | |
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:--OBSERVED COOKED MACARONI NOODLES, COOKED SPAGHETTI NOODLES IN THE TRUE 1DR DISPLAY COOLER ON ITALIAN SIDE WITHOUT DATE MARKING. OBSERVED COOKED CHICKEN WINGS, LINGUINI NOODLES, SPAGHETTI NOODLES, AND TUNA SALAD IN THE WALK-IN COOLER ON THE ITALIAN SIDE WITHOUT DATE MARKING. OBSERVED COOKED ROTISSERIE CHICKEN, COOKED SHREDDED CHICKEN IN THE WALK-IN COOLER ON THE LATIN SIDE WITHOUT DATE MARKING.
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.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.--DID NOT OBSERVE SOAP AT FRONT HANDSINK ON LATIN SIDE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.--DID NOT OBSERVED PAPER TOWELS AT FRONT HANDSINK ON LATIN SIDE.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/16/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for walking with me throughout the inspection.
Water Heater: AO Smith BT-80-230
Dish Machine: N/A
Manager will fax, or provide during inspection report hand delivery, a copy of pest control receipts as well as repair invoice for the three compartment sink.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- 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)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.--OBSERVED FOOD EMPLOYEE WITH GLOVED HANDS TOUCH RAW HAMBURGER AND PLACE ON THE GRILL, LEFT THE GRILL, WENT TO UPRIGHT FREEZER TO GET FRENCH FRIES. FOOD EMPLOYEE DID NOT REMOVE GLOVES AND WASH HANDS UPON LEAVING GRILL AND TOUCH FREEZER DOOR.
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.--EHS SPOKE TO CFM AND ASKED THAT SHE INSTRUCT THE FOOD EMPLOYEE HOW AND WHEN TO WASH HIS HANDS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.--OBSERVED ON LATIN SIDE IN WALK-IN COOLER: RAW TILAPIA BEING STORED OVER COOKED CHICKEN AND RAW SHELL EGGS OVER FRESH VEGETABLES. OBSERVED ON ITALIAN SIDE IN WALK-IN COOLER: RAW SHELL EGGS OVER ONIONS.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CFM MOVED ALL RAW FOODS BELOW RTE FOODS IN BOTH WALK-IN COOLERS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:--OBSERVED UNCOVERED COOKED MEAT IN THE PEPSI 1DR DISPLAY COOLER ON ITALIAN SIDE. OBSERVED UNCOVERED SPICES AND SEASONING IN THE DRY GOOD STORAGE ON THE LATIN SIDE.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.--CFM COVERED THE FOOD.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.--CFM WAS INSTRUCTED ON PROPER STORAGE OF WET WIPING CLOTHS AND THEN PLACED THE CLOTH BACK IN THE SANITIZER BUCKET.
- 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:--OBSERVED COOKED GYRO MEAT AND SPAGHETTI NOODLES IN THE PEPSI 1DR DISPLAY COOLER ON ITALIAN SIDE WITHOUT DATE MARKING. OBSERVED OPENED DELI MEAT IN THE WALK-IN COOLER ON THE ITALIAN SIDE WITHOUT DATE MARKING. OBSERVED IN WALK-IN COOLER ON LATIN SIDE: COOKED CHICKEN AND VEGETABLE MIXTURE AND ROTISSERIE CHICKEN WITHOUT DATE MARKING.
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.--EHS INSTRUCTED CFM WHICH FOODS NEED TO BE DATE MARKED. CFM BEGAN DATE MARKING FOODS LISTED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:GE 1DR UPRIGHT FREEZER, ITALIAN SIDE AND THE DELFIELD PREP COOLER ON THE LATIN SIDE.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): TRUE 2 DR PREP COOLER ON ITALIAN SIDE
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.
- 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 THREE COMPARTMEN SINK ON ITALIAN SIDE AND LATIN SIDEwith a concentration of LESS THAN 100 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.--CFM PLACED MORE QUAT AMMONIUM IN BOTH SINKS. TESTED WITH STRIP: READING 200PPM
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the SUPERIOR PREP COOLER AND TRUE 2DR PREP COOLER ON ITALIAN SIDE 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.
- Utensils in Good Repair / Discard (corrected on site) (repeated violation)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: WINCO FRYING PAN OBSERVED WITH HEAVY ACCUMULATION OF BURNT ON FOOD ON THE BOTTOM. LASTING CUT KNIFE OBSERVED WITH LARGE PIECES MISSING FROM BLADE.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. CFM DISCARDED
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the CAN OPENER(ITALIAN SIDE) were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: WHIRLPOOL MICROWAVE OVEN ON LATIN SIDE
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level ON THE THREE COMPARTMENT SINK ON THE LATIN SIDE is not observed. --OBSERVED GREEN PLASTIC CONNECTING WATER SUPPLY OUTLET AND FLOOD RIM.
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. --EHS EXPLAINED THE NEED FOR THE AIR GAP TO OWNER. OWNER REMOVED GREEN PLASTIC.
- Plumbing / Maintained in Good Repair (corrected on site) (repeated violation)
Observation: Plumbing connections under the THREE COMPARTMENT SINK ON ITALIAN SIDE piping are leaking.
Correction: A plumbing system shall be maintained in good repair. FOOD EMPLOYEE PLACED A TEMPORARY REPAIR ON THE LEAK ON THE ITALIAN SIDE. .
- Refuse Container with Cover/ Women's & Unisex Toilet Room (corrected on site) (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. OWNER PLACED A COVERED RECEPTACLE IN LADIES ROOM
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the WALK-IN COOLER ON ITALIAN SIDE are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Openings to the exterior of the building are present along the BACK DOOR ON ITALIAN SIDE.--OBSERVED BACK DOOR AND SCREEN DOOR BEING PROPPED OPEN.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.CFM CLOSED BACK DOOR.
- Physical Facilities Good Repair
Observation: Observed that the CEILING TILE ABOVE THE WALK-IN COOLER ON ITALIAN SIDE is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.--OBSERVED ADULT COCKROACH UNDER ELECTRICAL OUTLET AT HANDSINK ON ITALIAN SIDE. OBSERVED ADULT COCKROACH RUN ACROSS THE FLOOR AT COOKLINE ON LATIN SIDE.
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. CFM AND OWNER WERE INSTRUCTED TO PROVIDE PEST CONTROL RECEIPTS TO THE EHS WITHIN 10 DAYS.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.--OBSERVED HOBART FLOOR MIXER ON ITALIAN SIDE COVERED IN PLASTIC WRAP, NOT BEING USED. OBSERVED SMOKING PIPE BEING STORED UNDER PIZZA OVEN.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.--SMOKING PIPE WAS REMOVED DURING TIME OF INSPECTION.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL BEHIND THE GRILL LINE ON THE ITALIAN SIDE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.--OBSERVED WET MOP IN MOP BUCKET AND WATER
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Maggio's Italian & Latin Cuisine, 2258 Huntington Ave, Alexandria, VA 22303 »