Discussed active managerial control. Check that the time log is maintained for pizzas.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: PIZZA
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. PROVIDED TIME MARK.
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11/04/2015 | Risk Factor | |
Note to Manager:
1) Email a copy of the service report for the dishmachine to the Health Department. Continue to use the 3 vat sink until the dishmachine is repaired.
2) Provide datemark stickers.
3) Provide regularly scheduled trainings on cross-contamination prevention.
- 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: (1) RAW EGG STORED OVER SALAD IN THE 3DR SUPERIOR COOLER (2) RAW SAUSAGE STORED OVER COOKED CHICKEN IN THE 2DR SUPERIOR PREP COOLER.
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. REARRANGED FOOD AND TRAINED STAFF. PROVIDED INFORMATION ON PROPER FOOD STORAGE IN SPANISH AND ENGLISH. PLEASE TRAIN STAFF REGULARLY ON PREVENTING CROSS-CONTAMINATION.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. PLACED TOWELS IN SANITIZER BUCKETS.
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02/05/2015 | Routine | |
The purpose of this visit was to conduct another follow-up inspection on the dish machine. Repairman was called to repair machine but no invoice was provided. Machine was tested and results were at 50ppm. Facility is now in compliance
No violation noted during this evaluation. | 08/18/2014 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on the dish machine. Invoice was not provided. Dish machine was tested and was not able to sanitize (less than 50 ppm). Another follow-up inspection will be done on August 18, 2014. Please sanitize all food contact by hand until machine is repaired.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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.
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08/15/2014 | Follow-up | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. Complainant allegedly visited facility last week and ordered drink from the soda machine. Complainant believes that soda machine is unsanitary and caused complainant to get a headache. CFM was not aware of the complaint and there were no other complaints made to the facility. Machine is on lease from Coke company. The facility only cleans the nozzles and the surfaces of the machine. Coke company handles the other parts of the soda machine and they come about every 2 months. EHS observed nozzles to be in clean condition and recommended facility to clean outer surfaces more frequently. Based on today's discussion and observations, complaint is not confirmed.
No violation noted during this evaluation. | 08/13/2014 | Complaint | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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.
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. CFM removed drink container
- 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 steak over shredded cheese in superior 3dr cooler
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. food employee placed steak on bottom shelf in different cooler
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs hanging on handle bar
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.
- 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: cooked spaghetti, tuna salad, tomato sauce in superior 3dr cooler
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. CFM labeled items with creation date
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: superior 2dr preptop cooler pizza, superior 2dr preptop cooler sandwich
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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. food employee hand sanitized food contact surfaces at 3-vat sink and will santize by hand until machine is repaired
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: superior 2dr preptop cooler sandwich
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CFM posted permit
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
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08/13/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Pizza slices are sold during lunch. Time as Public Health Control will now be implemented.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: provolone cheese
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. cheese was discarded
- 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: raw beef 45F and raw chicken 47F both in superior 2dr preptop cooler sandwich
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. items were taken back to the superior 3dr cooler to cool down
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06/04/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review
WATER HEATER: STATE MODEL: SBT-75-75NE, BTU: 75100, 83.00 GPH OF 120F AT 80F RISE. DISH WASHING MACHINE: JACKSON:MODEL ES 1000 29.00GPH, CHEMICAL(CHLORINE).
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the 3 Door Superior Refrigerator aredamaged
Correction: Repair/replace the above gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine santizing solution was not observed with an acceptable concentration.Chlorine concetration indicator did not change color at all after four trial washes.
Correction: Repair dishwashing machine within 24hours. Call Edward Nantamu, Senior Environmental Health Specialist to report compliance or fax copy of work order to 703-653-9448. Meanwhile all plates and utensils must be sanitized in the 3 compartment sink sanitizing bath. A chlorine (bleach) sanitizing solution shall have a concentration between 50-100ppm.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the 3 compartment sink drain has accumulated dirt and garbage and area smells very bad. Walls around the soda machines in the back and the water heater were sprayed with a soda syrup spill and are in need of cleaning.
Correction: Clean the above areas within 10 days and take necessary steps to ensure that physical facilities are cleaned at a frequency necessary to ensure the protection and safe preparation of food.
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05/01/2014 | Pre-Opening | |
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