- 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: raw fish above leafy greens for salads in 2DR prep refrigerator and raw chicken above raw pork in walk-in refrigerator.
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. Note: Re-arranged items in refrigerator. Provided handouts to prevent cross contamination.
- Critical: Raw Animal Foods Cooked to 145°F (corrected on site)
Observation: The following fish item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria. Observed salmon at 138F in the thickest part.
Correction: Raw animal foods such as eggs, fish, pork, and commercially raised game animals shall be cooked to heat all parts of the food to a minimum internal temperature of 145°F for at least 15 seconds. Note: Cooked little longer and the temperature went up to 151F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: eggs in sauce 60F, bean sprout 59F, corn 50F-- service line. shredded cheese 45F butter 50F--2DR prep top. Rice bun 46F and tater tots 44F--2DR prep refg.
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. Note: Put inside refrigerator. Put new items on ice. Adjusted 2DR prep refrigerator.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigeratot 45F and dish machine not sanitizing.
Correction: 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. Adjusted the 2DR prep refrigerator and it went down to 40F. Removed air bubble for dish machine and fixed the sanitizer tube to sanitize at 100 ppm.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-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 3-vat sink with a concentration of 0 ppm total chlorine and the dish machine was not sanitizing observed at 0 ppm.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Note: Add bleach to the 3-vat sink. Primed the dish machine and fixed the pipe during inspection. Observed at 100 ppm.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
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03/28/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed frozen foods received frozen.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:--------cooking oils, salt and sugar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----------------observed utensils stored in room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. UTENSILS WASHED AND SANITIZED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:-------Beverage Air 2DR prep 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM/OPERATOR WAS ABLE TO TROUBLESHOOT THE MACHINE AND EHS OBSERVED AT 50 PPM WITHIN MINUTES.
- Equipment & Utensils / Cloth Drying Prohibited
Observation: Utensils and bowls were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils may not be cloth dried.
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11/23/2015 | Routine | |
This is a follow-up inspection to risk factor assessment performed on June 10, 2015. Following items were reviewed:
-cold holding temperatures were in compliance
-2dr prep cooler was confirmed to be holding at 41F and below.
-2dr tabletop prep cooler was taken out of service and out of the kitchen. Maintenance invoice was reviewed. Parts to fix this item is on order.
-Dishmachine was confirm to be sanitizing above 50ppm. Manager also demonstrated how to make chlorine sanitizer solution at 3-vat.
-Time as Public Health Control is in place. A sign was placed in the kitchen for food items that will be under time during rush hours of lunch and dinner.
No violation noted during this evaluation. | 06/18/2015 | Follow-up | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
EHS provided additional training and written instructions on:
-Employee Health policy
-cooling
-time as public health control
-how to make chlorine sanitizer
*A follow-up inspection will be performed on or about June 17, 2015 for:
-2dr prep cooler temperature
-dishmachine sanitizing concentration
-Employee Health Policy
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Responsibility of Employee to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Employee were not trained in employee health policy
Correction: Perform employee health policy training.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: edamame
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discarded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: fried chicken (karaage) was observed at 93F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Discarded. Discussed time as public health control.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 3-vat with a concentration of 0 ppm total chlorine. Dishmachine chlorine concentration above 200 ppm.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. 3-vat chlorine concentration was fixed and observed at 100ppm. Maintenance is requested for the dishmachine.
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06/10/2015 | Risk Factor | |
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