- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Meat sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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03/16/2016 | Routine | |
Talked to the manager about having a better training process for the employees. Essa Azar 703-509-0897
- Food - Miscellaneous Sources of Contamination
Observation: There isn't any splash gaurd protecting food from water splash. Hand sink is located next to the prep table.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Marina sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Sliced chicken, Deli, and sausage are cold holding 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.
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11/10/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
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: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Pasta sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods in walking(Deli meat, pasta) and prep cooler(sausage) cold holding 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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) lasagna and pasta in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Food contact surfaces of the can oepener used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Correction: Clean food-contact surfaces of can opener to prevent the growth microorganisms on those surfaces.
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11/03/2015 | Routine | |
Follow up inspection will be conducted before or on April 16, 2015. All violations corrected or discussed for correction during the inspection.
- Critical: Hands - When to Wash*
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 which may have contaminated his/her hands.
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: Package Integrity*
Observation: Food from damaged packaging offered for sale or service.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) - raw beef over ready to eat food items.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location
Observation: Food stored in a commonly wet or soiled location - under three compartment sink.
Correction: Protect food from contamination by storing the food in a clean and dry location.
- Thawing
Observation: Improper methods used to thaw raw hamburger.
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: Cooling*
Observation: Gyro meat noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Cooling*
Observation: Gyro meat noted not being adequately cooled to prevent the growth of harmful bacteria - sliced from cone then placed at room temperature and covered with wet cloth.
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.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Chicken and a roll of sausage cold holding 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.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Pizza boxes were found stored on the floor.
Correction: Store all single service food contact items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the pizza rack preventing its use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/31/2015 | Routine | |
Hand sink reinstalled hot water 137
°F cold 80°F - relocate paper towel dispenser and install splash guards.
0470 Critical/repeat/corrected during inspection - raw hamburger stored above ready to eat food/ store raw animal foods below ready to eat foods.
Correct the remaining item today, maintain the corrected items as corrected.
Reminder - obtain approval prior to adding/removing equipment exception = replace with same exact item in same spot - when in doubt contact us.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
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09/04/2014 | Follow-up | |
Correct the remaining items within 72 hours. According to GM gaskets and handsink are on order. EHS to follow-up next week or sooner id directed by supervisor.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw shell eggs stored above produce and ready to eat food.
Correction: Store raw animal food below ready to eat foods
- Critical: Cooling* (repeated violation)
Observation: Foods prepared and/or cooked last night improperly cooled.
Correction: Cool foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Handwashing Lavatory* (repeated violation)
Observation: There is no hand washing sink in the kitchen - the plumbing connection was observed and photographed under a work table.
Correction: Reinstall the handsink, soap and paper towel dispensers.
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08/26/2014 | Follow-up | |
Permit on file expired March 26, 2014 -> renew and correct the above items prior to the follow-up inspection.
The floor at the prep/cook station was covered in cardboard boxes 0 please discontinue this practice.
The sandwich/salad prep cooler - 2 gaskets broken, 1 missing - replace.
- Critical: Demonstration of Knowledge*
Observation: When asked, the person in charge was not able to state the correct temperature for cold holding of potentially hazardous foods.
Correction: Obtain training on food safety as it relates to the operation.
- Critical: Employee Health* (corrected on site)
Observation: Staff not aware of employee health policy.
Correction: Train on provided policy.
- Critical: Hands and Arms Cleaning Procedure*
Observation: Food service workers not observed lathering with soap for 10 seconds prior to rinsing.
Correction: Instruct food service workers on correct hand washing procedures.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee beverages stored in various locations and containers.
Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs stored above ready to eat food.
Correction: Store raw animal food below ready to eat food.
- Critical: Reheating for Hot Holding*
Observation: Sauces placed in the warmer at 11 AM per staff were observed improperly reheated..
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours maximum.
- Critical: Cooling*
Observation: Foods prepared and/or cooked last night improperly cooled.
Correction: Cool foods prepared from ingredients at ambient temperature to 41°F or below within 4 hours. Cool hot potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple foods cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Multiple foods prepared greater than 24 hours in advance do not bear date marks.
Correction: Mark the date on foods prepared greater than 24 hours in advance to indicate a maximum holding period of seven days.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: A food service worker was observed washing, rinsing then storing a pan without sanitizing.
Correction: All food contact surfaces shall be sanitized before use after cleaning.
- Critical: Handwashing Lavatory*
Observation: There is no hand washing sink in the kitchen - the plumbing connection was observed and photographed under a work table.
Correction: Reinstall the handsink, soap and paper towel dispensers.
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08/19/2014 | Risk Factor | |
Hot water and flow was an issue in restrooms. Follow Up required.
No violation noted during this evaluation. | 12/10/2012 | Complaint | |
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