- 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: cooked meatballs (45F), cooked fettucini (45F) in 2dr Traulsen reach-in cooler. feta (46F), cream sauce (44F), boiled egg (45F) in 2dr prep cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Maintenance called. Foods in 2dr Traulsen reach-in cooler was discarded and emptied out. 2dr prep cooler was emptied out, necessary potentially hazardous food items were put on ice, and maintenance was called.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: lasagna, musaka, cooked gyro, cooked pasta, stuffed peppers, etc.
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. Dated.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-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 dishmachine with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Chlorine chemical container was emptied. It was replaced and EHS observed corrected chlorine sanitizer concentration.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate. Dish washer was not performing sanitizing step at 3-vat while washing pots.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Manager created sanitizer vat and pots were sanitized.
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08/27/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/05/2015 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: cans of tomato sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans were pulled out of service.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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. EHS helped to make the sanitizer solution for wet wiping cloth storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: gyro (110F) on rotating grill
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. Reheated to 166F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: tuna salad, cooked gyro, cooked sausage, cooked pasta sauce in walk-in cooler
Correction: cooked pasta in 2dr Traulsen reach-in cooler.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet of 3-vat and the grease trap is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. EHS provide a diagram of 3-vat airgap requirement.
- Floor / Wall / Ceiling / Cleanability
Observation: Dry storage ceiling tiles and bar ceiling tiles are absorbent.
Correction: Dray storage and bar ceiling tiles should be smooth and washable.
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02/05/2015 | 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: deli turkey 45f, mpzzerella cheese 45f, chicken salad 45f stored at the three door prep cooler.
Correction: The manager discarded the deli turkey. The manager moved the chicken salad, and mozzerella cheese to the walk in refrigerator based upon the time that the food had been taken from the walk in refrigerator and placed into this unit. 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: lasagna cut into preportions, bulk chicken salad all in the walk in refrigerator for prepared foods.
Correction: Manager dated the foods properly during inspeciton. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: sliced pastrami, sliced roast beef, sliced american cheese, sliced mozzerella cheese.
Correction: Manager dated the foods properly during inspeciton. 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.
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08/20/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection. Thank you for your time in following me through the inspeciton. Observed proper handwashing today. Employee health policy in place. Facility was observed neat and orderly.
MAINTENANCE:
*Water Heater: Bradford White, Model: D80T1993N which each uses 199,999 BTU to provide 182 GPH of 120F water at a 80F rise
*Dish Machine: American Dish Service AH chemical sanitizing, which uses 50.5 GPH. After repair, observed dishmachine at 100 ppm chlorine.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Foodworker labeled the bottles of white wine. The following food items that are not easily identified by appearance were observed without a label: White wine in squirt bottles along the cookline.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives stored along the cookline in a metal pan with 68f water.
Correction: Foodworker dumped out the water and obtained a clean dry pan and placed clean knives into the dry pan. 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.
- 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: Foodworkers placed the wet wiping clothes into the wiping cloth buckets which contained adequate strength of solution.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.
- 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: spinach and feta mix, lasagna, marinara sauces made in large quantities and stored in the walk in refrigerator in the refrigerator at the end of the cookline.
Correction: Manager date-marked the foods with a date mark not to exceed 7 days from preparation of the above foods. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Shredded mozzerella cheese, deli meats, such as deli ham, deli turkey in bulk and stored inside the walk in refrigerator at the end of the cookline.
Correction: Manager dated foods mentioned above with a date mark not to exceed 7 days from opening the commercially processed foods. 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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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. Manager replaced the hose which dispenses the sanitizer and the unit began operating to dispense 100ppm chlorine during rinse cycle.
- 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: The utensils being sanitized in the dishmachine.
Correction: A foodworker assembled the three vat sink and began re-washing, re-rinsing and re-sanitizing the utensils which had been previously placed through the dish machine. Once the unit was repaired, the foodworker continues re-washing, re-rinsing and re-sanitizing the remaining utensils. Surfaces of equipment shall be sanitized before use and after cleaning.
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04/02/2014 | Routine | |
The purpose of this visit is a risk factor assessment.
IMPORTANT: 4-501.11A: Equipment good repair: Please repair the Traulsen upright two door refrigerator at the cookline which has an ambient air temperature of 59f and fax a copy of the invoice for the repair within 10 business days to ATTN: Area E-4 inspector at fax # 703-385-9568. Thank you.
- 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: cooked noodles, 49f, 49f inside the traulsen upright two door refrigerator which had an ambient air temperature of 59f at time of inspection.
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. The Traulsen urpright two door refrigerator was emptied and any foods held above 41f for 4 or more hours were discarded. The cut tomatoes were sliced two hours prior and were moved to the walk in refrigerator to continue cooling.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): house dressing.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Based upon a discussion with the manager, a sign was prepared during inspection and placed on the glass 1 door upright at the bar/server station reminding employees to discard any remaining dressings at 3pm and 9pm as containers are filled twice per day with prechilled house dressing and then placed at tables during lunch and dinner beginning twice per day 11am and 5pm after the mid afternoon break.
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08/26/2013 | Risk Factor | |
T
he purpose of today's visit is to conduct a routine inspection. Thank you for your time.
MAINTENANCE:
*Water Heater: Bradford White, Model: D80T1993N which each uses 199,999 BTU to provide 182 GPH of 120F water at a 80F rise
*Dish Machine: American Dish Service AH chemical sanitizing, which uses 50.5 GPH. Observed dishmachine at 100 ppm chlorine.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placing cooked sliced sausage, diced ham on the top portion of the pizza prep cooler prior to the foods being cooled to 41F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Mousaka sauce, cooked rice in lexan containers in the walk in refrigerator
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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Ceiling tile in the dry storage area is absorband an not easily cleanable.
Correction: As these tiles break, replace with the type of ceiling tiles which are non absorbant and easily cleanable.
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01/14/2013 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered pitchers of tea and water on a counter where the tea could possibly be subject to contamination.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. The tea and water pitchers were covered with saran wrap during today's visit.
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01/14/2013 | Complaint | |
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