Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should be calibrating the digital food thermometers at least once a week or before each use in an ice water bath to 32f to ensure accuracy.
3. Management should locate the 2015 permit and post it in the kitchen facility.
The facility has an operational kitchen but does not use it. Staff on sight provide after school snacks for children however the snacks consist of pre-packaged items like cookies, crackers, chips, pop tarts, fruit cups, fruit snacks, etc. The foods are not considered TCS (time/temperature control for food safety). However once a year they do have an open house and provide a cooking demonstration and serve food to the patrons of the community center. Today they did have a cooking demonstration going on. The individual preparing the food in the kitchen is certified and is preparing a black bean and corn salsa. The person is aware of proper hand washing practices, glove usage with ready to eat foods and disposing of any foods that are not consumed within a specific period of time. In addition any equipment and utensils used today will be washed, rinsed and sanitized at a base facility. However if needed, a 3-vat sink is on site for use.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Observed cookies unprotected while on display for patrons of the community center.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE A COVER IN THE FUTURE TO PROTECT FOODS ON DISPLAY FROM POSSIBLE CONTAMINATION.
- 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 BLEACH test kit. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE A BLEACH TEST KIT TO ENSURE THE BLEACH WATER SOLUTION IS AT A CONCENTRATION OF 50-200PPM TO EFFECTIVELY SANITIZE ALL SURFACES.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Interior of the McCall 1DR UPR refrigerator/freezer unit. Observed a build up of ice inside the refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE THE SURFACES INSIDE THE REFRIGERATOR AND FREEZER AS OFTEN AS NEEDED TO REMOVE ANY BUILD UP.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Single service spoons for coffee were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. DISCUSSED WITH MANAGER. MANAGER WILL INFORM STAFF TO TURN THE SINGLE SERVICE ITEMS SO THAT THE HANDLES ARE FACING UP TO THE CUSTOMERS.
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12/10/2015 | Routine | |
| No violation noted during this evaluation. | 12/31/2014 | Risk Factor | |
Follow-up was conducted to verify correction of outstanding critical violations included in the 12/18/2013 Routine inspection. All violations have been corrected, invoice provided for dish machine service.
No violation noted during this evaluation. | 02/04/2014 | Follow-up | |
- 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: Rotisserie Chicken 93F
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.
- 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 Sodium Hypochlorite test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 zero 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.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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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12/18/2013 | Routine | |
The purpose of this inspection is to follow up on the dishmachine citation from the 7/8/2013 Routine inspection. Verified that the dishmachine is a chemical unit, ran several cycles and tested the chemical (sodium hypochlorite) at 100ppm. No violations noted.
- Storage of Equipment/Location/Contamination Prevented (repeated violation)
Observation: The following equipment, utensils, linens, single-service and/or single-use articles observed stored in soiled cabinet:
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items should be cleaned.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils in dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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07/12/2013 | Follow-up | |
- Storage of Equipment/Location/Contamination Prevented
Observation: The following equipment, utensils, linens, single-service and/or single-use articles observed stored in soiled cabinet:
Correction: Equipment, a cabinet used for the storage of food, or a cabinet that is used to store cleaned and sanitized equipment, utensils, laundered linens, and single-service items should be cleaned.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils in dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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.
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06/28/2013 | Routine | |
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