Observed True 1DR Prep Cooler without Top cover, as cover is removed during the daytime. Observed all food items on Prep Top covered with plastic covering. Only small amounts of food items are kept at Prep Top Cooler at a time. CFM has agreed to use Time as a Public Health Control for all food items kept in Open Prep top unit including: Tomatoes, Sliced Ham, and Sliced Turkey. Time Sticker created during inspection.
Please remember to keep wet cloth used for cleaning and sanitizing of Espresso steamer wand submerged in Sanitizer Solution at all times.
NOTE: Observed Superior 2DR Prep Pastry Cooler ambient temperature adjusted from 54F to 41F during inspection.
EHS provided additional signage on proper Handwashing and Employee Health Policy in Korean and Spanish.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED BAGS OF FLOUR, SUGAR, ETC. ON SHELVING UNITS AT BACK DRY STORAGE AREA.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. PLEASE REMEMBER TO CLOSE OR TIE ALL BAGS CLOSED WHEN FINISHED USING. FOOD EMPLOYEE SEALED ALL BAGS WITH TIE.
- 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: SHREDDED CHEDDAR CHEESE 47F, CUT MELON 50F, RED BEAN PASTE 47F- SUPERIOR 2DR PREP PASTRY COOLER
Correction: SLICED HAM 44F - TRUE 1DR OPEN PREP TOP COOLER
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed BLENDERS located at the FRONT COUNTER SERVICE that are not being cleaned at least every 4 hours. EQUIPMENT IS ONLY RINSED AND WASHED WITH SOAP AND WATER AT SINK AT FRONT COUNTER.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS EXPLAINED PROPER DISHWASHING PROCEDURES. ALL EQUIPMENT IS TO BE WASHED, RINSED, AND SANITIZED AT BACK 3VAT SINK AT LEAST ONCE EVERY 4 HOURS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 3VAT SINK being used to store bucket of towels in Sanitizer Solution, and as drying rack for Gloves and Mats.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ALL ITEMS REMOVED FROM HANDSINK BASIN.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED CLOTHING ITEMS AND PERSONAL ITEMS STORED ON SHELVING UNITS IN BACK SHELVING AREA ABOVE BAGS OF FLOUR, SUGAR, ETC. OBSERVED PERSONAL ITEMS ON PREP SHELVING UNIT AT COOKLINE.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. ALL ITEMS REMOVED FROM FOOD AREAS. PLEASE PROVIDE AN AREA FOR ALL JACKETS AND PERSONAL BELONGINGS (BY BACK STAIRWELL AREA).
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS in the BACK BAKING ROOM (MIXING EQUIPMENT), BACK STORAGE AREA (BY STAIRS), AND UNDER COOKLINE EQUIPMENT is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/17/2016 | Routine | |
This visit was conducted to do a Risk Factor inspection.
Health Policy provided and reviewed.
1. Ensure that there are operational thermometers in all refrigerators and locate them at the front so that they can be easily seen.
2. Provide extra shelving to store dry goods.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Scoop handles were embedded in sugar and salt bins
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Eggs in walk in cooler above pastries
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.
- 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: Clover milk in gallon container on counter top in back prep area tested at 64 F - discarded
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
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10/02/2015 | Risk Factor | |
Restaurant representatives - add corrected or new information about Manoa Cafe & Bakery, 7326-A Little River Tp, Annandale, VA 22003 »