Cold holding violation from previous inspection has been corrected. Thank you.
No violation noted during this evaluation. | 01/19/2016 | Follow-up | |
Due to a pattern of violations, a Notice of Alleged Violation (NOAV) will be issued. A follow-up will be conducted in about 30 days, on or about January 19, 2016.
- Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The "Naked" juice for sale with "Enjoy by" dates of December 9 & 16, 2015 found inside self-service "Pepsi" sliding door refrigerator were not safe
Correction: they were removed from sale.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Foods (Sliced deli meats, sliced cheese, sliced tomatoes, shredded lettuce, tunasalad) in the top portion of the prep refrigerator cold holding at the improper temperatures of 46-50 F
Correction: adjust/repair the unit to hold foods at or below 41 F
- Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: When tested, a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide chlorine at proper concentration of 50-100 ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
- Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Raid" ant & roach spray a restricted use pesticide does not belong in the establishment
Correction: it was discarded.
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12/18/2015 | Risk Factor | |
The sandwich prep refrigerator was found at a marginal temperature of 44 F and cold holding foods at that same marginal temperature. The unit had been repaired/adjusted to be colder since my last inspection, but it still needs to be adjusted to be slightly colder to keep foods at or below 41 F throughout the entire day.
No violation noted during this evaluation. | 08/21/2015 | Follow-up | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: The cook is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Cooling, Ambient Ingredients
Observation: Sausage gravy and corn beef hash in covered cans, sliced tomatoes in the top portion of the sandwich prep refrigerator prepared from ingredients at ambient temperature are not properly cooling. Uncover/loosely cover cooling foods. Cool foods in shallow containers, no greater than four inches. Cool foods in the bottom portion of a refrigerator that is designed to cool/hold time/temperature control for safety foods.
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Time/Temperature Control for Safety Food, Hot Holding (repeated violation)
Observation: Egg rolls, hash browns, and corn beef hash hot holding at the improper temperatures of 105-125 F
Correction: the unit was adjusted to a hotter setting and the foods got up to 135-145 F
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Cut water melon, honeydew and cantaloupe cold holding at the improper temperatures of 60-65 F in the salad bar
Correction: ice was added to the unit to surround these pans of food. Foods in the top portion and inside the sandwich prep refrigerator were cold holding at the improper temperatures of 54-68 F
- Time/Temperature Control for Safety Food, Cold Holding, Eggs (corrected on site)
Observation: Shell eggs not treated to destroy all viable Salmonellae were not stored in a refrigerated unit with an ambient air temperature of 45ºF or less
Correction: found at 77 F on the cook's counter.
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08/12/2015 | Risk Factor | |
There is a damage wall tile at the mop sink that needs resealing.
Do not hang coats on the food shelving.
Elevate boxes onto approved shelving in the storage room.
The facility has two grease interceptors, one for the wok cook-line and one for the cook's three compartment sink. The owner states that they are cleaned out weekly.
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of sugar and salt are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Individual creamers no longer on ice at the coffee station cold holding at the improper temperature of 60 F. Ice was added to the container. Cut lettuce, cut tomatoes, sprouts, and sliced cheese cold holding at the improper temperatures of 47-57 F in the top portion of the prep refrigerator. Some of these items were doubled panned and stacked above the fill line in their pans. These foods were rearranged. Cut cantaloupe and watermelon were found at 46 F at the salad bar
Correction: rearrange to hold at or below 41 F.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The cardboard boxes reused to hold items on the metal shelving and to line the walk-in refrigerator floor are not corrosion-resistant nor nonabsorbent.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The prep refrigerator door gaskets no longer meet the requirements of materials for construction and repair and/or design. The men's rest-room urinal is covered with a bag.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The food-contact surfaces of can opener and cook's cutting board are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Light Bulbs, Protective Shielding
Observation: Two light bulbs in the hot buffet bar and the light in the walk-in refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The entrance door is not closing tightly by itself.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Several burnt out light bulbs in the kitchen and front counter area ceiling.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles inside the "Bev Air" two door freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Permit to Operate/Responsibilities of Permit Holder (corrected on site)
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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04/15/2015 | Routine | |
Re-inspection scheduled for 10 days to ensure operational functionality of walk in at 41 F or less.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: American cheese was at 45 F, swiss cheese at 45 F, unsliced and sliced deli ham at 45 F in walk in. Adjustment was made to the unit thermostat.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical) (corrected on site)
Observation: The equipment food-contact surface(s) of the can opener blade was(were) not cleaned at least every 4 hours during use. Device was removed for cleaning.
Correction: Equipment food-contact surfaces and utensils shall be cleaned: (1) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
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12/08/2014 | Risk Factor | |
Remove, repair, or replace the urinal with a bag over it in the men's rest-room.
Do not tightly wrap containers of food that are > 41 F.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Boxes of oil are not elevated at least six inches off the floor in the prep kitchen.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles inside the upright two door freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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09/12/2014 | Follow-up | |
- Specifications for Receiving/Temperature
Observation: Refrigerated sprouts and noodles received at a temperature above 41ºF.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cheese cold holding at the improper temperature of 45 F in the walk-in refrigerator. Cheese in the prep refrigerator cold holding at the improper temperature of 45-49 F. The manager's food thermometer was found not properly calibrated
Correction: it was reading 10 F too low. The manager was instructed to adjust/repair these refrigerators to hold foods 41 F and/or below. The manager talked about using time as a public health control and I informed him that he had to have written procedures and time mark those foods.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The toasters and microwave are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the soda fountain nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Boxes of oil are not elevated at least six inches off the floor in the prep kitchen.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles inside the upright two door freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food (ceiling light bulbs out by cook at wok where there are also dark stained ceiling tiles).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing (repeated violation)
Observation: The wall repair work behind the woks is not finished. There are some cracked floor tiles in the kitchen.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Maintaining Premises, Unnecessary Items and Litter (repeated violation)
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment (i.e. unused chest freezer, urinal with a bag covering it).
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The kitchen walls, floors, and ceiling are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/02/2014 | Follow-up | |
- Package Integrity
Observation: A can of soy sauce is not in good condition.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. A dirty wiping cloth was observed on the cook's counter. A container of sanitizer solution was found at a concentration above 200 ppm in the prep kitchen.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Egg rolls hot holding at the improper temperature of 121 F at the buffet steamtable
Correction: sold/discarded at 1:30 p.m. .
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Slices of cantaloupe and watermelon at the buffet bar cold holding at the improper temperature of 59-61 F
Correction: discarded within 4 hours of preparation. Foods in the walk-in refrigerator (cut melon, block of cheese, and milk) cold holding at the improper temperatures of 44-46 F. Garlic 'n' oil and tofu on the cook's counter cold holding at the improper temperature of 68 F and 74 F
- Equipment and Utensils/Durability and Strength
Observation: The toasters, rotisserie oven, flower rice cooker, microwave are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The can opener and cutting board in the cook area are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the soda fountain nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The walk-in refrigerator condenser fan unit and walls, the one door refrigerator door handle area, the cornstarch container lid and handles, and the hood system over the woks are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (repeated violation)
Observation: No sanitizer was set-up in the three compartment sink. Utensils and food-contact surfaces of equipment must be sanitized after washing and rinsing.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Boxes of oil, bins of food, other various boxes, containers, and cases of drinks are not elevated at least six inches off the floor in the prep kitchen and store room
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Hand Drying Provision (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (ceiling light bulbs out by cook at wok where there are also dark stained ceiling tiles).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles inside the upright two door freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: The wall behind the woks is not maintained in good repair. There are some cracked floor tiles in the kitchen and some other small areas of wall damage. The walk-in refrigerator is rusty/no longer smooth and easily cleanable.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Some dead knats observed in an open almost empty container of flour.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment (i.e. unused chest freezer, urinal with a bag covering it).
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Cleaning, Frequency and Restrictions
Observation: The kitchen walls, floors, and ceiling are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/28/2014 | Routine | |
Warm foods were found tightly covered. Cool foods properly.
Cutting board in cooking area no longer smooth, easily cleanable in need of replacement.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food and the gloves employee used were previously used gloves. Corrected by instruction.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Critical: Potentially Hazardous Food, Cold Holding
Observation: Observed the following foods cold holding at improper temperatures:
1. cut tomatoes (47 F), cheese (56 F), veg cream cheese (48 F), ham (50 F), cut lettuce (63 F) all stored in the open sandwich prep top portion of the prep unit. Foods were moved to bottom portion of unit
2. salad dressing (45 F), tofu (49 F), cheese (46 F) all stored in the walk-in unit. Manager stated that he would lower temperature on unit
3. peas (54 F), ham (54 F), chick peas (51 F), cut melons (54 F) observed on cold buffet. Manager stated that foods were only stored there for 3 hours then discarded. Recommend using Time As A Public Health Control to maintain safety of these foods.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the drink fountain nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
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12/04/2013 | Risk Factor | |
Front door found propped open
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sprouts found on the counter at 55 F. These were placed inside a refrigerator unit. Sliced roast beef and sliced cheese found inside the sandwich prep refrigerator at 47 F and 45 F, they were earlier in the top portion of the unit.Ham and shredded cheese cold holding at the improper temperature of 44 F and 45 F inside the walk-in refrigerator. Adjust the unit to maintain food temperatures at 41 F or below throughout the day.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Food pans were not sanitized after cleaning in the three compartment sink by the cooking equipment. The three compartment sink was set-up with sanitizer.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: The handwashing sink located by the stove was not provided with individual, disposable towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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09/18/2013 | Risk Factor | |
Potentially hazardous foods on the cold buffet must be held at 41
ºF
or below. (Melons, chicken salad, tuna salad, etc.) or Time as a public health control may be used.
SUPPLY ALL HANDWASHING SINKS WITH PAPER TOWELS IN THE KITCHEN.
A written procedure for TIME AS A PUBLIC HEALTH CONTROL was given to the CFM for PHF on the cold buffet
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Melons cold holding at the improper temperature of 54ºF on the cold buffet.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored on the floor in the back storage room.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Outer Openings, Protected (corrected on site)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The front door was observed propped open.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Cleaning, Frequency and Restrictions
Observation: The walls and boiler room door are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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05/29/2013 | Routine | |
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw beef observed over vegetables in walk-in.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site) (repeated violation)
Observation: Potatoes hot holding at the improper temperature of 90F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Melon cold holding at the improper temperature of 50F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Hand Drying Provision (corrected on site)
Observation: No paper towels at restroom hand sink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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12/12/2012 | Risk Factor | |
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