The purpose of this visit was to conduct a risk-factor assessment. Advised the facility manager to have more than one Certified Food Manager on duty.
- 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. 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. DISCUSSED WITH THE MANAGER. THE MANAGER ARRIVED DURING INSPECTION.
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02/02/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Discussed about the dumpster in the common place in the back of the facility. The dumpsters (both) were not covered with lid or the doors were open. Suggested the operator to keep it shut and advised him to speak to the management to remind all the tenant in the shopping complex to keep the lib close to prevent any possible rodent infestation.
- Provide the CFM card and 3-vat sink service receipt to the HD with in 7 days.
- 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. DISCUSSED WITH THE PIC. THE PIC SAID THERE WILL BE TWO MORE EMPLOYEES TAKING EXAM AND WILL HAVE CFM CARD. THE CFM ARRIVED AT THE FACILITY DURING 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. 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. Provide a CFM card with in 7 days to the Health Department.
- Plumbing / Maintained in Good Repair
Observation: The 3-compartment sink is not holding water.
Correction: The operator has already called the service company for work order. Provide a copy of service receipt to the Health Department with in 7 days.
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07/16/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment. The next inspection will be in approximately in six months.
No violation noted during this evaluation. | 02/05/2015 | Risk Factor | |
The purpose of this visit was to provide a routine inspection with focus on risk factors. Dishmachine activated thermolabel. Quaternary ammonium sanitizer in wiping cloth bucket 300 ppm. Provided copy of prevent cross contamination poster. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 2 DR PREP COOLER AT THE FRONT COUNTER AS DETAILED ABOVE.
- 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 chicken stored above cooked pork and potstickers (and raw beef) in walk-in cooler.
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. NOTE: PIC corrected storage order.
- 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 chicken strips/sliced tomato in 2 dr prep cooler front counter:46/47 degrees F.
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: PIC volutarily disposed of food.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr prep cooler front counter (salad prep).
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. Provide copy of service invoice to Health Department within 10 days.
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07/29/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Quaternary ammoniumm sanitizer concentration in wiping cloth bucket: 300 ppm.
- 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: 2 drawer cooler/strip cooler behind range.
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.
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01/08/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. Jackson Infermo dishwasher turned thermolabel black. Quaternary ammonia sanitizer concentration in wiping cloth bucket.
No violation noted during this evaluation. | 09/19/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: Bradford White EF100T199E3N2. Dishmachine information: Jackson Inferno 071226994. Dishmachine did not turn thermolabel. Quaternary ammonium sanitizer in 3 vat wiping cloth bucket: 250 ppm. PIC advised pest control operator service is provided monthly. Hood system last serviced 12/12 per documentation on hood
- 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 chicken stored over cooked noodles in walk-in cooler. NOTE: PIC reordered the food products immediately so all raw foods were below RTE foods.
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.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution. NOTE: PIC advised he would obtain test strips for Victory rinse from rinse supplier.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- 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: PIC scheduled dishmachine service during inspection, and advised dishmachine will be serviced today.
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.
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03/26/2013 | Routine | |
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