Discussed active managerial control. Provided training on handwashing and cooling. Please train staff and monitor for proper handwashing and cooling for long term compliance.
- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands. OBSERVED FOOD EMPLOYEE TOUCH RAW BEEF PATTY AND CONTINUE WORKING WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EMPLOYEE WASHED HANDS AND CHANGED GLOVES. PLEASE PROVIDE TRAINING ON HANDWASHING AND MONITOR FOR PROPER HANDWASHING.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. MASHED POTATOES cooling for 4 hours AT ROOM TEMPERATURE observed at 92°F, CHICKEN NOODLE SOUP COOLING FOR 4 HOURS AT ROOM TEMPERATURE AT 110F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCARDED FOOD. PROVIDED TRAINING ON COOLING METHODS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: PORTIONED LASAGNE WRAPPED IN PLASTIC COOLING IN THE 2DR SUPERIOR COOLER AT 103F AFTER 1HR.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Refuse Receptacle / Clean Frequency
Observation: GREASE COLLECTION BIN AND SURROUNDING GROUND IS soiled WITH an accumulation of debris.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. CLEAN THE GREASE BIN ON A REGULAR BASIS AND PREVENT/CLEAN SPILLED GREASE.
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03/22/2016 | Routine | |
Discussed active managerial control.
No violation noted during this evaluation. | 12/14/2015 | Risk Factor | |
(1) Please email a copy of the new CFM card to the Health Department by June 30, 2015.
(2) Please email a copy of the revised carryout menu to the Health Department by June 22, 2015.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: DISCLOSURE AND REMINDER STATEMENTS MISSING ON THE CARRYOUT MENU.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. PLEASE ADD THE STATEMENTS AND EMAIL A COPY OF THE UPDATED MENU TO THE HEALTH DEPARTMENT BY JUNE 22, 2015.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an expired Certified Food Manager (CFM) card.
Correction: 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. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE EMAIL A COPY OF THE NEW CFM CARD TO THE HEALTH DEPARTMENT BY JUNE 30, 2015.
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06/17/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Repeat violations of bare-hand-contact with ready-to-eat foods, or cold-holding, may lead to further enforcement action. It is suggested to the restaurant to discuss the noted violations with staff to prevent future repeat violations. Thank you for your time today. If you have any questions please call (703) 246-2444.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread.
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. BREAD WAS TOASTED (MEASURED AT 156F). DISCUSSED WITH PERSON IN CHARGE.
- 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: cream cheese on ice at 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ICE ADDED TO CREAM CHEESE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was observed in excess of 200 ppm in the high temperature dish machine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Do not add bleach to high temperature dish machine. Discussed with dish washer and certified food manager. EHS requested the dish washer to drain the water in the dish machine. Dish machine was refilled with water only.
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11/24/2014 | Risk Factor | |
The purpose of today's visit was to conduct a risk factor assessment. During today's visit, it was observed that containers of butter and half and half are not placed deep enough into ice, making it difficult to maintain proper cold-holding temperatures. Ensure ice surrounds butter and half and half. Discussed with manager. Manager moved items to refrigerator. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Critical: No Bare Hand Contact with RTE Foods (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bread sliced for customers.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken over pasta in 2DR upright 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. PERSON IN CHARGE REARRANGED ITEMS TO PREVENT CROSS CONTAMINATION.
- 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: butter, half and half, on ice at 57F and 61F.
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. According to PIC, butter and half & half are being kept under refrigeration OR outside of refrigeration in ice containers depending on customer flow. During today's visit, it was observed that containers of butter and half and half are not placed deep enough into ice, making it difficult to maintain proper cold-holding temperatures. Ensure ice surrounds butter and half and half. Discussed with manager. Manager moved items to refrigerator.
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08/29/2014 | Risk Factor | |
- 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: lemons for drinks were observed being sliced without gloves.
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. GLOVES WERE DONNED BY FOOD EMPLOYEE.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw meat stored over ready-to-eat lemons in prep 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. RAW MEAT REMOVED FROM UNIT.
- 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: creamer at 46F in 2DR flat top refrigerator - coffee station.
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. CREAMER WAS MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- 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: 2DR flat top refrigerator - coffee station is holding at 46F.
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. TCS FOOD ITEMS WERE REMOVED FROM UNIT.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, and beverage dispensing nozzles, were observed in need of cleaning. Discussed with CFM.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the main kitchen are 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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02/26/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: gyro 115F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM TURNED UP MACHINE TO REHEAT.
- 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: 1) half&half 65F, cream cheese 47F in superior 2dr coffee cooler, 2) raw salmon 49F, raw cod 49F in 1dr/2drawer cooler, 3) provolone cheese 45F, feta cheese 47F in true 2dr cooler next to cookline
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. ALL ITEMS WERE TAKEN OUT AND PUT IN DIFFERENT WORKING COOLERS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
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08/30/2013 | Risk Factor | |
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. water bottle over bread. cfm discarded water bottle
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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 eggs mix over bread and cooked sausage in 2dr prep cooler. cfm rearranged items.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils not inverted in kitchen
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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: mashed potatoes 88F in superior 2dr and cooked sausage 47F 2dr cooler. CFM discarded items.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- 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: 1. cooked sausage 45F, cooked potatoes 46F in 2dr cooler across- cfm put items in a different cooler
Correction: 2. cream cheese 48F, half&half, cottage cheese 47F in superior 2dr- cfm took out items and stored in different cooler
- 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: Superior 2dr cooler (coffee) is at 54F. CFM adjusted machine and removed all potentially hazardous food from the cooler
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of veggies, eggs.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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03/08/2013 | Routine | |
The purpose of this visit was to conduct a handwashing training. Handwashing for Life DVD was shown, proper handwashing methodology and the importance was discussed, glo-germ/handwashing demonstration was conducted for 20 employees.
No violation noted during this evaluation. | 11/29/2011 | Training | |
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