The purpose of this visit was to conduct a risk-factor assessment and conduct a risk factor study.
NOTE:
- Increase the cleaning frequency in the kitchen remove the debris on the floor.
- Use sanitizer buckets to store wet wiping cloths between use. Store the sanitizer bucket under the table.
- Repair the faucet leak at 3-vat sink.
- Active managerial Control was discussed with the manager.
- Reviewed the pest control service receipt during inspection.
- 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. DISCUSSED WITH THE MANAGER. ADVISED THE EMPLOYEE TO USE COVERED BEVERAGE CONTAINER WHILE DRINKING IN THE KITCHEN.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: The feta cheese in bucket (mold inside/around/cover).
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. FOOD ITEM WAS DISCARDED VOLUNTARILY. ADVISED THE MANAGER TO HAVE SMALLER PORTIONS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Chicken over raw lamb in the freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEM WAS RE-ORGANIZED. DISCUSSED WITH THE MANAGER.
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01/11/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk-factor assessment. Observed food in the walk-in cooler out of temperature (almost all of them). Per discussion, the operator said the leftover food from day before is not being served to the customer at all. Those food either gets transported to the Mosque or the employees take it home. At the time of the inspection, there were no food cooking. Due to religious holiday, the operators were prepping food for later evening.
- Asked the employees and owner to use separate white cutting boards for raw chicken, raw lamb/beef. DO NOT use prep table for raw animal meat.
** Observed equipment location changed inside the facility. All the non-working refrigerators were removed from the premises. The facility has been providing buffet line during religious month.
- 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: Milk (47F), Butter (44F), Yogurt (44F) at the walk-in cooler.
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. The food items were discarded. Discussed with the owner.
- 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: Walk-in cooler (45F)
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. Re-adjust the thermostat or repair the cooler and provide a copy of service receipt to the Health department with in 7 days.
- Critical: Food-Contact Surfaces Cleaned before Different Type of Raw Animal Food (corrected on site)
Observation: Equipment food contact surfaces/utensils (the white cutting board at the Beverage-air 2-DR prep) was not observed cleaned before each use with a different type of raw animal food. The employee cut raw chicken on the white board and began to prep raw lamb.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. White board was cleaned and sanitized. Discussed with the owner about the cross contamination.
- 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 to the Health Department with in 7 days.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Kitchen handwashing sink was made available to wash hands.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands Soap was provided..
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed the cockroach in the dining area.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. Contact the pest control contactor and adress the cockroach issue. Provide a copy of service receipt to the HD with in 7 days.
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07/14/2015 | Routine | |
The purpose of this inspection is to conduct a routine inspection.
NOTE:
- Call the water heater service company to fix. Provide hot water to the 3-vat sink at a temperature of 110Fand all handwashing at a temperature of 100F at all time. Send a specification sheet to HD in 7 days.
- 3-vat sign is provided.
- Handwashing sign for bathrooms and kitchen handsink is provided.
- Food thermometer is provided.
- Remove all the unnecessary equipment from the establishment. Unnecessary equipment can become a contamination source or hazard.
- 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 Chickpeas (46F) at the breverage-air 1DR.
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. Food item was discarded.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold hold unit was not accurate: Beverage-Air 1Dr cooler read 20F while ambient air was measured 44F with calibrated thermometer.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. A thermometer is provided to the PIC to use in the cooler.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of chlorine sanitizing solutions.
Correction: Obtain a BLEACH test kit. A chlorine test strip kit was provided to the PIC.
- 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 (44F).
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. Do not use Beverage-Air 1Dr cooler to store food until it is fixed. Service the cooler with in 7 days and send a copy of service receipt to HD.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F at 3-vat sink.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Provide water at a temperature no less than 110F at all time.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Grill pans, containers were washed after sanitized.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discuessed the proper sanitizing process while washing/cleaning utensils and equipments.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: GE Freezer, Roper, Frigidaire refrigerator, Kenmore, Admiral, Microwave.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Replace/remove the household use only refrigerators and microwave. Discussed the NSF or commercial equipment requirement with Person-in-Charge.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The permit holder has installed or replaced a warewashing machine. The current water heater (Whirlpool, Model #E1F50RD045V) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: Within 14 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3)Minimum 60GPH recovery rate at 80F rise (12kW or 52,000BTU) and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department. Provide specification sheet to HD with in a week.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at Kitchen, bathrooms were measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Provide water temperature of at least 100F at all handwashing sinks.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide a covered trash container at the ladies bathroom.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at ladies bathroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel was provided at the ladies room.
- 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. Handwashing sign is given to the person-in-charge to post.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that cleaning chemical materials were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical product was stored above utensils shelf.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Chemical product was moved to the bottom shelf.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution between 50-100 ppm. Verify concentration using the appropriate test kit. Gave instructions to PIC to set up sanitizer sink properly.
- Critical: Storage and Display / Retail Toxics (corrected on site)
Observation: Container of 'Attack Bug' was stored above oil container by the handsink.
Correction: All poisonous and toxic materials for retail sale shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. The container was removed from the food prep area/kitchen.
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02/03/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer in 3 vat sink: Initial/final: 0/200 ppm. Provided copy of CFM guidelines to PIC, and discussed public health significance of having a CFM on the premises whenever any food service activities are in progress. The following good retail practices were discussed during the inspection: 1) Pest control service frequency due to sighting of live insects (cockroach and fruit flies) within the facility. 2) Clean top of ice maker and other non-food contact surfaces of equipment as often as necessary to prevent the accumulation of grease or food debris. 3) Thermometer in prep cooler not functional. 4) water Heater had slow leak at the time of inspection. PIC advised plumbing contractor had been contacted and replacement has been scheduled. 5) Clean beverage dispenser on plate located above nozzles as needed to prevent accumulation of beverage. 6) Provide chlorine test strips. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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 on top shelf of walk-in over cooked lamb and beef.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: observed kitchenware washed in 3 vat sink and air dried prior to sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NOTE: PIC had kitchenware sanitized prior to use in sanitizing solution or required strength.
- 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. NOTE: CFM with Prometric Certificate arrived prior to the end of the inspection and agrred to obtain CFM photo ID and provide to Health Department within 10 days.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided). Provide copy of CFM photo card to Health Depatment within 10 days.
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07/25/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine risk evaluation. Chlorine sanitizer in 3 vat sink: 100 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF EMPLOYEE ILLNESS REPORTING AGREEMENTS, AND COPIES OF INVOICES FOR THE LATEST PEST CONTROL SERVICE AND GREASE TRAP SERVICE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: No handwashing observed during the inspection. Handwashing sink was blocked and filled with soiled utensils preventing handwashing..
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. NOTE: Discussed with PIC.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): Storage shelve for soda cases. Also rubber shelf liner used for storage shelving across from 3 vat sink.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Remove rubber liners from shelving and provide smooth, durable, easily cleanable surface for storage shelving.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Quaternary ammonium test kit provided, but chlorine sanitizer currently in use in 3 vat sink and wiping cloth bucket.
Correction: Obtain a BLEACH test kit.
- 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) upper panel of soda dispensing machine above nozzles, 2) Front, top, and recessed surfaces of charbroiler, griddle, and range.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean single use spoons were observed stored with the food-contact surface facing outwards in contact with handles of adjoining spoons.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- 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 / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen near cookline was blocked, and was filled with soiled utensils preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored handsink to fully accesible condition.
- 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. NOTE: PIC provided soap to handwashing station.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractors in the cookline hood are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to promote fire safety.
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01/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation. The following good retail practices were discussed during the inspection: 1) Obtain chlorine test strips. Chlorine sanitizer in use, but only quat test strips were provided. 2) Clean the non- food contact surface of equipment (meat band saw) after use as as necessary to prevent accumulation of food residue. 3) Store used (soiled) wiping cloths in chlorine sanitizer solution prior to laundering.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Fish and lamb shank in walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. NOTE: Food containers were covered.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 3 vat sink with a concentration of <50 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. NOTE: PIC had chlorine solution raised to 100 ppm.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. NOTE: PIC had microwavbe interior cleaned.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal pans and other utensils placed in air drying rack after wash and rinse, prior to sanitize.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a metal pan in the handsink next to 3 vat sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/16/2013 | Risk Factor | |
The purpose of this visit was to investigate a complaint received on 2/15/13. The complainant alleged that a large piece of glass was food in his food. An inspection of the facility revealed no broken ceiling light shields or other potential source of broken glass or plastic. Complaint could not be confirmed.
No violation noted during this evaluation. | 02/19/2013 | Complaint | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: AO Smith DRE52-916 Chlorine sanitizer solution in 3 vat sink: 50 ppm.. PIC advised pest control operator service is provided every 2-3 weeks with latest service approximately 1/17/13. Hood over cookline serviced 1/20/13. PIC advised grease extracting filters cleaned every 2-3 days.
- 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: Rice in covered pan on counter. NOTE: Pan of rice was placed on range.
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device was missing in several refrigerator units.:
Correction: Place a fully functional temperature measuring device in all refrigerator/freezer units. Temparature measuing device should be located in the front of the unit where it is easily visible, and where it measures the warmest location in the unit.
- 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 chlorine test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 wiping cloth bucket with a concentration of <50 ppm total chlorine. NOTE: PIC corrected the chlorine concentration in the wiping cloth bucket.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) at both the 2 door and 3 door prep coolers 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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener. NOTE: PIC had can opener cleaned and sanitized.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: lower shelves of prep tables.
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.
- Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: Clean equipment/utensils were found stored on the same shelf as and immediately next to equipment parts..
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination.
- 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. NOTE: Two certified food managers arrived during 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the rear kitchen handwashing sink. NOTE: PIC refilled towel dispenser.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/19/2013 | Routine | |
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