The purpose of this visit was to conduct a Risk-Factor Assessment.
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor inspection which turned into routine inspection.
NOTE:
- Cooling log, cooling information, and cooling guidelines was provided in Spanish and English languages to the person-in-charge. Cooling training was provided to a staff.
- Service the Delfield 4-Drawer cooler at the serve line at front prep area. Send a service receipt to Health department with in 2 days.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Taco meat (112F/2HR)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Food item was determined to be out of temperature about 2 hour so it was re-heated upto temperature (203F) and cooled down properly. Cooling log, cooling information, and cooling guidelines was provided to the person-in-charge. Cooling training was provided to a staff.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: The taco meat was left out in the room temperature in a covered container with out icebath.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 4-Drawer prep cooler at the front service area (59F)
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. Service the delfield 4-Drawer and send the service receipt to Health Department with in 2 days. Do not store food in that unit until it is fixed. Double panning and ice bath was suggested to the person in charge for the prep top.
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04/23/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm.
Violation:
Section 45
- Equipment / Good Repair / Operation
Observation: The bottom right drawer of the 4 drawer prep cooler does not close and seal completely. This allows air at room temperature to flow into cooler, and adversely affects the maintenance of required food temperatures.
Correction: Repair the cooler so all drawers form a tight seal when closed.
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11/25/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection with focus on risk factors. Quaternary ammonium concentration in 3 vat sink: 300 ppm. Documentation on exhaust hood over cookline states hood was due for cleaning 4/2013. Provide invoice to Health Department for current exhaust hood cleaning within 10 days. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR UNDERCOUNTER COOLER AND COPY OF INVOICE FOR EXHAUST HOOD CLEANING TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets/ cooked cubed chicken breast in 1 dr UC cooler CL: 45/46
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1 dr undercounter cooler at cookline.
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. NOTE: Provide copy of service invoice for undercounter cooler to Health Department within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: Caulk located inside the exhaust hood over the cookline is loose or sagging.
Correction: Replace all loose, sagging caulk in exhaust hood
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03/06/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer concentration in 3 vat sink initial/final: <200/400 ppm.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. NOTE: PLEASE REMEMBER TO PROVIDE SIGNED COPIES OF EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS, AND PROVIDE SERVICE INVOICE FOR UNDERCOUNTER COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: chicken nuggets/cooked chicken strips/sliced havarti cheese/sliced swiss cheese in 1 dr UC cooler (46/48/51/46 degrees F)
Correction: sliced tomato/guacamole/sour cream in pan of ice on prep table. (51/46/45 degrees F)
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1 dr UC cooler cookline.
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. NOTE: Provide service invoice to Health Department for 1 dr UC cooler within 10 days.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 <200 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: PIC had concentration in sink corrected.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: Some of the cutting board(s) stored under the prep table with the microwave and blender are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave on rear prep table of kitchen.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that according to documentation on the exhaust hood over the cookline, it was due for cleaning 4/3/13.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
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12/19/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution in wiping cloth bucket: 500/300 ppm (initial /final). The following good retail practice was discussed: Sanyo microwave designed for home use only.
- 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: cooked bacon on counter (61 degrees F). NOTE: PIC relocated bacon to cooler.
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: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the quaternary ammonium sanitizer solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. NOTE: PIC diluted solution to 300 ppm.
Correction: Maintain the concentration of quaternary ammonium solution at 150- 400 ppm. Verify concentration using the appropriate test kit.
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06/19/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided person in charge with copies of employee health policy.
Water Heater:State Sandblaster
Model: CSB12036SFEB9
54 KW
3 compartment sink is means to sanitize dishware
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: WIC: diced chicken, rice, spaghetti.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EMPLOYEE DATE MARKED FOOD.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain A QUATERNARY AMMONIA test kit.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed pink mold on the ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. EMPLOYEE CLEANED ICE BIN.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Sanyo Microwave.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed storage of utensil in clear wrapping paper underneath prep tables, observed unused salad rinser in employee locker area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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12/19/2012 | Routine | |
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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed blue cheese at 51F, diced tomatoes at 50F, shredded cheddar cheese at 53F on the flat top prep refrigerator - DISCARDED, sliced tomatoes at 45F on the Delfield 2 drawer prep refrigerator - PUT IN WALK IN
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: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Feta cheese date marked 11.9.11 -DISCARDED
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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11/22/2011 | Risk Factor Assessment | |
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