| No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
| No violation noted during this evaluation. | 06/26/2015 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed tomato basil soup in deep metal container and covered, observed rice and several other items completely covered in walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: Portioned cream cheese 44F--open display refrigerator. Sliced American cheese 46F--Delfield 2DR prep refg grill
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. Note: Put back in walk-in refrigerator. Discussed with manager to put potentially hazardous foods (PHFs) in the back of the open refrigerator and non PHFs in front.
- Mechanical Warewashing Equipment, Sanitization Pressure 15-25 PSI
Observation: The pressure gauge for the high temperature warewashing machine was above 30 PSI.
Correction: The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall be within the range specified on the machine manufacturer's data plate and may not be less than 5 PSI or more than 30 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed that grill, fryer and other equipment needs more frequent cleaning to prevent accumulation of debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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. Note: During the inspection the facility was closed and they were not using the machine.
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. Note: Manager will send an invoice for fixing the dish washing machine within 10 days.
|
11/03/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Please fax or email invoice for fixing the 2DR refrigerator.
**REMINDER:
Monitor cooling methods and cooling temperatures.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 2DR flat top--deli station
Corrective Action:
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.
- 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 beef stored above cooked pasta in walk-in 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.
- 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: sliced cheese 51F --2DR prep top grill stn. boiled egg 46F, sliced turkey 37F--Delfiled 2DR flat top deli stn. Note: Put all items in other refrigerator.
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.
- 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 mozzarella cheese--walk-in
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.
|
12/12/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility data:
Water Heater: A. O. Smith LN 750 (same per the manager)
Dish Machine: Stero SCT-765
Pest Control: Once a month
Hood: Self cleaning (maintenance twice a year)
Note: Retrain all employees for hand washing.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to change gloves and wash his hands after breaking raw shell eggs and before touching bread and sliced cheese.
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.
- Jewelry Prohibition (corrected on site) (repeated violation)
Observation: Employee observed wearing lots of rings on hands.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced tomatoes cooling on prep top refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 american cheese 53F--grill --2DR prep refg. Sliced tomatoes 51F--Delfield 2DR prep top -deli station. Cut melon 50F--on ice buffett. Vitamin D milk (packaged) open display refg. Sliced american cheese 47F, sliced swiss cheese 44F--short display refg. Note: All items moved to walk-in refrigerator and cut melons stirred.
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.
- 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 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: Diced ham and sliced cheese.--prep refrigerator.
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.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu board without proper disclosure:
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.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: short display deli area 45F. Adjusted thermostat and temperature went down to 39F.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Several cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Caulking at prep sink and hand sink in dish machine area needs new caulking.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls behind equipment in kitchen and ceiling in the facility is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
05/31/2013 | Routine | |
Restaurant representatives - add corrected or new information about National Rifle Association, 11250 Waples Mill Rd, Fairfax, VA 22030 »