The purpose of this visit was to conduct a follow-up on the 3dr preptop cooler. Cooler was observed at 39F and is able to keep potentially hazardous foods cold at 41F and below.
- 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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10/09/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on the 3dr preptop cooler and to deliver inspection report. Cooler was still not in good repair and air temperature was observed at 55F. All potentially hazardous foods were taken out and placed back in the walkin cooler to cool down. Do not use the cooler until it is at 41F and below. EHS recommended using ice baths and other coolers until the equipment is repaired. Another follow-up inspection will be done on October 9th.
- 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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10/06/2015 | Follow-up | |
- 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: butter 81F, tatertots 177F, cheese 132F
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. Butter was reheated, tatertots and cheese were discarded
- 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: sliced tomatoes 50F, cooked chicken 53f, turkey 52F all at 3dr preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALl potentially hazardous foods were pulled out and placed in walkin cooler
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the solution was measured at over 200 ppm at the 3-vat sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-200ppm. Verify concentration using the appropriate test kit. CFM reset solution to 100ppm
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10/02/2015 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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: 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 chicken over onions in the walkin 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 chicken on the lowest shelf
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoops in standing water, knives stored in between table and wall space
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: 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: cream cheese 44F, sour cream 44F, cooked pork 45F all in walkin 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. walkin air temperture was over 41F and end of the inspection, air temperature was at 41F and potentially hazardous foods were also cooling down
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 Chlorine test kit.
- 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: utensils and containers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee sanitized utensils and containers
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- 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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04/28/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:
Walk in cooler:
Provolone cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. MANAGER LABELED PRODUCT.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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10/27/2014 | 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 thirty (30) days. Email a picture of the CFM card, the grease trap servicing the wok system, and the installed FRP (or cleaned and repaired wall) to my attention by 10/22/14. 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.
- Equipment / Non Food / Design / Easy Clean (corrected on site)
Observation: Observed soda crates used to elevate food off of the floor.
Correction: Do not use soda crates for elevation of food or equipment as they are not easily cleanable.
- Equipment / Fixed / Space / Seal (corrected on site)
Observation: Observed the wall panel beneath the hood not tightly affixed to the wall. Also observed the wall panels beneath the hood inneed of caulking at the seams.
Correction: Secure the panel to the wall. Caulk the panels beneath the hood system to fill gaps. NOTE: Repairman onsite completed began the work during the inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the gaskets torn on the True 3-door reach-in prep refrigerator.
Correction: Replace the gaskets. NOTE: Refrigerator technician onsite placed an order for the gaskets which will be ready for install tomorrow.
- 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: Obtain the photo identification card from ORS Interactive, Inc. within 10 business days. Send a copy of the photo identification card by fax or email to my attention within 30 days.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: Observed the need for a grease trap to service the wok system on the front cookline.
Correction: Install a grease trap to service the wok system.
- Physical Facilities Good Repair
Observation: Observed the wall peeling behind the equipment under the hood.
Correction: Repair the wall. NOTE: The CFM has started installing FRP and stated he will install FRP over this area of the wall as well.
- Cleaning Frequency for Physical Facilities
Observation: Observed the wall behind the equipment under the hood soiled.
Correction: Clean the wall behind the equipment under the hood. NOTE: The CFM has started installing FRP and stated he will install FRP over this area of the wall as well.
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09/23/2014 | Pre-Opening | |
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