This was a risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were observed to be visibly cleaned. However, the manager on duty was advised to maintain the floors in clean condition.
The manager was advised to fax her NOVA Food sanitation certificate with the next 10 days top verify compliance.
- 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: Hash brown, burrito
Correction: Potentially hazardous foods (time/temperature control 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.(hash brown discarded, burritos reheated)
- Critical: Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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08/11/2015 | Risk Factor | |
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the cafe station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at dish washing station and at the front serving area was measured at a temperature less than 100°F. (Maximum observed temperature was 81-F)
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Adjust the temperature of the hot water at these sink to a minimum of 100-F, for proper hand washing.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the front serving area being used to store utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.(Utensils removed from the sinks during the inspection).
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the base of the back door entrance to the kitchen and storage areas.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather striping at the base of the back door to prevent entry of pest into the establishment.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive obnoxious odors in the men's restroom. The front ceiling vent at is not operating properly.
Correction: Provide mechanical ventilation at a sufficient capacity to remove obnoxious odors. repair or replace the front vent in this restroom.
- Physical Facilities Good Repair
Observation: Observed that the base of the back door to the establishment is not maintained in good repair. The base of the door is rusty and broken and has openings.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Repair or replace the damaged door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the deep fryers is in need of cleaning. Water pooling was noted at different location throughout.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Also, keep the floors clean and dry at all times.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles of cleaning chemicals were observed hung on food storage rack at the cafe station.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.(bottles were relocated)
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02/24/2015 | Routine | |
The purpose of today's visit was to conduct a standardization training exercise
No violation noted during this evaluation. | 12/19/2014 | Training | |
The purpose of today’s visit was to conduct a routine inspection.
1. Observed proper handwashing and glove use during today's visit. 2. Observed adequate concentration of sanitizer in sanitize basin of three vat sink. 3. Facility observed clean and orderly.
If you have any questions concerning this inspection, please call the health department. Thank you.
MAINTENANCE:
*Water Heater: State Sandblaster SBT757NE which uses 75,100 BTU, 71 GPH recovery rate
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed hamburger buns stored directly below the bug zapper light.
Correction: Manager relocated the buns to reduce the risk of contamination. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Refuse / Drain Plug
Observation: The refuse container used to store refuse/recyclables has no drain plug.
Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. Ensure that the dumpster has an intact drain plug wihtin 90 days.
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03/26/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Burrito mix 66f in the Time As A Public Health Station" holding well during the first 1.5 hours of inspection 66f and not marked with a discard time, Egg patty 44f, yogurt parfait 45f-47f, in the walk in refrigerator. ;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. The burrito mix was discarded and a manager provided training on either preparing burritos all at once and placing the mix back into the undercounter refrigerator or marking the item with a discard time and holding at the Time as a Public Health station. The refrigeration technicians arrived during inspection for the repair of the walk in refrigerator. Any potentially hazardous foods held above 41f for more than four (4) hours shall be discarded. Because when technicians arrived in the beginning, and the time of the repair for the walk in refrigerator could not be determined, the manager moved potentially hazarous foods to the walk in freezer to maintain at 41f or below until the repair could be completed. The walk in refrigerator was repaired during inspection. Manager informed that the items previously moved into the walk in freezer could be moved back to the walk in refrigerator.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature on the countertop next to the grill line and these eggs were not marked with a discard time. Ambient room air varied from 77f-85f depending upon whether or not the grill was in use.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. The raw shell eggs were marked with a discard time of two hours (health department allows 4 hours) and stored next to the grill.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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10/30/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
1. Monitor temperatures of phf inside walk in refrigerator
2. Obtain a pest control inspection for ants in the customer seating area of the facility and for fruit flies observed throughout the kitchen area.
MAINTENANCE:
*Water Heater: State Sandblaster SBT757NE which uses 75,100 BTU, 71 GPH recovery rate
*Dish Machine: N/A, Sanitize basin tested at 300ppm (sanitizer approved for 200ppm-400ppm per manufacturer label)
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) held out at room temperature and Time as a Public Health Control is being utilized.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling a plastic cup and then using the plastic cup to scoop ice, thus contaminating the ice in the ice being served to customers with bare hands.
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. Remove ice from ice dispenser at the drive thru, place scoop with handle in ice, use ice scoop with handle to scoop ice. Do not allow the handle of the ice scoop to touch ice. Do not use a cup without a handle to scoop ice as you may not be able to prevent the contaminated portion of the cup which was touched with the foodworkers hands from coming into contact with the ice for drinks.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chocolate milk 47f, swiss cheese 43f-44f, vanilla ice cream 44f in the walk in refrigerator (moved to walk in freezer)
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: raw shell eggs held at 72f ambient room air temperature per manager TPHC is used
Correction: burrito mix 52f in lexan tray in the serve well, sausage burrito on a tray above the serve well
- Equipment / Non Food / Design / Easy Clean
Observation: Milk/bread crate(s) found used for the following purpose(s): Elevating boxes of single service items in dry storage
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- 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: Although the ambient air of the walk in refrigerator was 41f, the foods holding inside the unit measured at: Chocolate milk 47f, swiss cheese 43-44, vanilla icecream 44f
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. If Potentially Hazardous Foods were held in the walk in refrigerator above 41f for four or more hours discard these items. Monitor temperature of phf to ensure that it holds at 41f or below. The technician arrived onsite during inspection and repaired the walk in refrigerator--Unit now capable of maintaining PHF at 41f or below.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: A wire wisk was rinsed in a handsink by a foodworker and placed back into service.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Manager notified and the utensil taken to the three vat sink to sanitize
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the back cookline being used to rinse utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Observed three ants at a booth in the customer seating area. Observed fruit flies throughout the kitchen area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Obtain a pest control treatment and inspection for ants and fax a copy of the report to my attention at the health department.
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04/26/2013 | Routine | |
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