The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the 3DR prep refrigerator. The owner will discard the 3DR prep and replaced it with 1DR prep refrigerator. See temperatures noted above.
Please monitor temperatures of all refrigerators and food inside at least twice a day.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of the 3DR prep refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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10/19/2015 | Follow-up | |
A follow-up inspection will be conducted to assess the cold holding capability of the 2DR prep refrigerator. Also, the EHS will check if handsink and 3-vat sink is attached to the wall. (Note: This violations was cited during last inspection).
REMINDERS:
1) Keep the facility clean and in good repair.
2) Monitor employees for handwashing and sanitizing practice.
3) Do not leave the front door open.
(Note: Time reflects inspection time only)
- 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 tomatoes 53F, feta cheese 54F--2DR prep top. Marinara sauce--2DR prep refg.
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: Discarded. Per the manager they were not using it. Reminded that in future to discard all the potentially hazardous food if the refrigerator is not working.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refg 60F
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. Note: The techinician will come today.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of the 3DR prep refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the the hand sink is falling off the wall and 3-vat sink has damaged tiles near the caulking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Fix both the sinks.
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10/09/2015 | Routine | |
Please fax an invoice for fixing the Beverage Air 2DR prep refrigerator to my attention within 10 days. Do not use the refrigerator until it is capable of holding foods at 41F or below.
REMINDERS and RECOMMENDATIONS:
1) Monitor cold holding temperatures and all refrigerators at least 3 times a day. Write down the temperatures in a book. DO NOT LEAVE PIZZA SAUCE OUT AT ROOM TEMPERATURE. You can put pizza sauce on ice or on prep top refrigerator along with the cheese.
2) Monitor sanitizing practices and using sanitizer buckets to hold the wet wiping cloth. (Sanitizer should be changed every 4 hours)
3) Monitor receiving temperatures for potentially hazardous foods.
4) Do not leave main door open.
5) Train employees as reminder for hand washing and date marking.
6) Remove all unnecessary items and card board to prevent cockroach infestation or harborage conditions.
Note: Provided handouts for cooling and preventing cross contamination.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: condiments, dressings and oil in squeezy bottles.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pizza sauce 64F (left out during lunch rush)
Correction: sliced mozzarella 48F, sliced tomatoes 46F, feta cheese 45F--2DR prep top. cooked chicken 50F, deli meat 52F, sliced mozzarella and provolone cheese 52F and 54F--2DR prep refg. feta cheese 56F, blue cheese 56F, cooked chicken 54F, sliced ham 54F, shredded mozzarella 45F--True 3DR prep top.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed aluminum foil, cardboard boxes used for lining shelves on prep table. Also, observed unfinished wood used to support the hand washing sink at cookline.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: the tiles and caulking near 3-vat sink is damaged.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Fix the broken/loose tiles and caulk the gaps between the 3-vat sink and hand sink.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2DR prep refrigertor 56F. Prep top for the 3DR refrigertor 63F
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. Note: The prep top for 3DR prep refrigerator was not turned on, the manager turned it on during inspection.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: walk-in refrigerator and middle 1DR upright freezer. Also, the doors for 3-Dr prep refrigerator do not close properly.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Note: Replace the gaskets and fix the doors.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Main door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at employee restroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile missing and damaged outside the walk-in refrigerator and above the freezers.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling tiles in kitchen, tiles behind the grill and dry storage area.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Bait and spray bottles for cockroaches.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Per the manager it is very old and it was discarded.
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05/01/2015 | Routine | |
PLEASE REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS
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No violation noted during this evaluation. | 11/06/2014 | Risk Factor | |
- 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: TURKEY COLD CUTS.
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. TRAINING & WRITTEN INFORMATION PROVIDED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: None of the refrigerators & freezer have them.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 3 comp. sink with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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05/23/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomatoes 55F, Chicken 57F, & Ham 55F @ #3
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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 3 compartment sink & wash cloth bucket with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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11/14/2013 | Risk Factor | |
| No violation noted during this evaluation. | 11/14/2013 | Complaint | |
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. WITNESSED WORKER HANDLE RAW CHICKEN BUCKET WITH GLOVES (FINGERS TOUCHING INSIDE OF BUCKET), THEN HANDLES OF DEEP FRIER STRAINERS, THEN DOOR HANDLES OF 2 DOOR PREP. COOLER WHERE CUT VEGATABLES FOR SANDWITCHES ARE STORED.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. INSTRUCTED CFM AND WORKER IN PROPER FOOD HANDLING AND PROVIDED LITERATURE.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: ALL 3 CUTTING BOARDS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEAN & SANITIZE ON A MORE REGULAR BASIS AND AFTER CHANGING FOOD TYPES.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed improper disposal of sewage (i.e. mop water, water used to clean refuse containers). SOLID WASTE AND GREASE OBSERVED IN AND AROUND 3 COMP. SINK DRAIN.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. CLEAN DRAIN AND PREVENT REOCCURRANCE. AND ALSO, FAX COPIES OF GREASE TRAP SERVICE RECEIPTS TO 703-385-9568 WITH SITE NAME WITH-IN 2 DAYS.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at thE EMPLOYEES sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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08/20/2013 | Routine | |
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