The purpose of today's visit was to conduct a risk factor assessment inspection. Please note that today was the second time in a row that no Certified Food Manager was present at the beginning of the inspection. A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure. EHS provided CFM with a handout on the CFM guidelines/requirement. EHS also discussed with CFM the importance of verifying that prepared foods (sliced meats, sliced tomatoes, cut watermelon, cut honeydew, chicken salad, tuna salad etc) must cool down to 41F within four hours after the preparation is complete. Please verify proper cooling by taking temperatures with a santiized/calibrated food temperature and use rapid cooling methods as discussed and shown in the handouts provided.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. ARRIVED BEFORE END OF INSPECTION.
- 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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11/06/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please note referral may be made to Fire Marshall or Code Compliance regarding the current use of electric stove burners without mechanical hood ventilation. EHS provided CFM with and discussed handouts on the following topics: CFM guidelines, extra Employee Health handouts in English and Spanish and food temperature reminders.
- 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 and stirring spoons being stored in sanitizer solution.
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. REMOVED FROM SANITIZER SOLUTION AND REPLACED WITH NEW UTENSILS.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less:-------cooked chili at 27F in center and 105-138F along outside after reheating in a warmer for two hours.
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. SPLIT INTO TWO PLASTIC CONTAINERS AND REHEATED RAPIDLY IN MICROWAVE. OBSERVED OVER 165F.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: ---------packages of raw chicken thawing soaking in room temperature water (70F) at the three compartment sink.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. MOVED TO WALKIN COOLER.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: ---------American cheese held in Norlake 2DR upright cooler since May 14, 2015.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the next to the coffee/smoothie area being used to store utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER AND UTENSILS MOVED TO THREE COMPARTMENT SINK AREA TO BE CLEANED AND SANITIZED.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at back handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes.-----Observed electric two stove burners used for preparing pancakes and french toast. Also observed single electric burner being used to prepare soup and chili.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vent above the three compartment sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/28/2015 | Routine | |
- 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Container were overfilled. Insufficient time given for cooling foods.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:grilled chicken,
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: 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: grilled chicken
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. The sanitizing compartment drain pipe at the 3-vat sink does not drain directly to the floor drain.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. Ensure that the drain piping from the sanitizing compartment drains separately and directly to the floor drain.
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12/04/2014 | Routine | |
**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. 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.
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.
NOTE: An additional CFM with a photo ID works for this establishment. The owner, with a certificate of completion but no photo ID card, has been instructed to obtain a CFM card from ORS Interactive.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: Observed an air break rather than an air gap on the piping extending from the sanitize basin of the three-compartment sink to the pipe leading to the grease trap.
Correction: Provide an air gap. NOTE: Piping section was removed to create a sufficient air gap.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed the two handsinks missing signs informing employees to wash their hands.
Correction: Provide signs informing employees to wash their hands.
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08/15/2014 | Pre-Opening | |
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