- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin (raw pork skewers) stored over ready-to-eat (RTE) food in the stand up refrigeration unit in front of the line.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Critical: Reheating for Hot Holding* (corrected on site) (repeated violation)
Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria.Chili temperature was at 105F after 1 hour 45 min.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Chili was removed from steam table and rapidly reheated on the stove.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) Blue cheese dressing was not discarded by the ""consume by"" date.
Correction: Item was voluntarily discarded. ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits, food residue or other soil on the following food contact surfaces: cooler doors and table tops
Correction: Clean and sanitize these surfaces.
|
10/14/2015 | Routine | |
Chlorine concentration in dish machine measured at 50 ppm. Chlorine concentration in bar dish machine measured at 100 ppm.
Oysters are on the menu, however, the PIC stated they no longer serve them. I did not observe any oysters in the establishment.
I observed proper hand washing and glove use during my inspection.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Corrected during inspection- discussed reporting requirements and gave handouts to the PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Cooling* (corrected on site)
Observation: A container of rice in the under counter/prep cooler noted not being adequately cooled to prevent the growth of harmful bacteria.Rice had been prepared the night before and the internal temperature of the rice was measured at 47°F.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC voluntarily discarded the rice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pepperoni, Italian sausage and shredded cheese in the pizza prep cooler were at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
02/07/2014 | Risk Factor | |
Chlorine concentration in the dish machine was measured at 50 ppm
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed: observed an employee briefly wash her hands with soap (for 3-5 seconds) before rinsing them off.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: Observed an employee fail to wash his hands between cleaning dirty dishes and handling cleaned and sanitized dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The foods in the steam table (chili, cheese sauce with scallions, gravy and salsa) were not reheated to 165F within 2 hours to eliminate pathogenic bacteria.
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours.
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp: shrimp were found in a bowl of water at 62°F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the right prep cooler (cooked chicken, sliced tomatoes, sliced cheese, etc) were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Adjusted the temperature in the unit and before I left temperatures were 39-41°F.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Raw and/or undercooked burgers and steak are provided on the menu, menu board, table tent or brochure without proper disclosure.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Correct by 2/5/13.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use: the cutting boards have a lot of mold and may need to be resurfaced or replaced prior to sanitizing.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of windex and bleach solution are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
12/06/2012 | Routine | |
Restaurant representatives - add corrected or new information about Mahalo Cove, 46300 Mcclellan Way, Sterling, VA 20165 »