The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Keep copies of all Certified Food Manager (CFM) cards on file in restaurant for reference.
2. Train employees to use color coded cutting boards for their intended purposes to avoid potential cross contamination (i.e., using green cutting board for fruits and vegetables only)
No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
The purpose of today's follow-up assessment is to verify adequate air gap for 3-vat sink. Photocopy of 3-vat sink repairs was sent electronically via text message. Adequate air gap was observed.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled an accumulation of debris. EXTERIOR GREASE TRAP IS HEAVILY SOILED AND COVERED IN GREASE.
Correction: PLEASE POWER WASH GREASE TRAP TO REMOVE GREASE ACCUMULATION. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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04/17/2015 | Follow-up | |
The purpose of today's visit was to perform a routine assessment. As mentioned in previous inspection report, please make sure all cold holding units (especially sliding 2 door potato toppings cooler) is able to maintain temperatures of 41F or below. Also, please send service invoice/photo of air gap correction for 3-vat sink within 10 days. Your organization of chemicals, dry storage items, and ready-to-eat/raw foods is greatly appreciated as proper storage limits change of physical, chemical, and biological contamination of food items. Also, your organization of required parasite destruction/farm-raised, pellet fed documents from fish suppliers is commended as well.
- 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: SLIDING 2 DR COOLER (POTATO TOPPINGS)- BUTTER #1 (43F), BUTTER #2 (44F), SOUR CREAM (44F). ON PREP TOP- WING BUTTER #1 (63F), WING BUTTER #2 (67F).
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. ITEMS PLACED IN WALK-IN COOLER.
- 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: SLIDING 2 DOOR COOLER USED TO STORE POTATO TOPPINGS.
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. THERMOSTAT FOR COOLER ADJUSTED, AMBIENT AIR TEMPERATURE IS NOW 37F.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED 3 SOILED KNIVES STORED ON MAGNETIC STRIP NEAR GRILL LINE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WASHED IN DISH MACHINE.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3 COMPARTMENT SINK is less than 1 inch.
Correction: PLEASE TRIM COPPER PLUMBING LINE TO ACHEIVE ADEQUATE AIR GAP. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled an accumulation of debris. EXTERIOR GREASE TRAP IS HEAVILY SOILED AND COVERED IN GREASE.
Correction: PLEASE POWER WASH GREASE TRAP TO REMOVE GREASE ACCUMULATION. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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04/07/2015 | Routine | |
Environmental Health Specialist (EHS) discussed the complaint with the Certified Food Manager(CFM) upon arrival. EHS did not observe any servers return a used glass to customers during time of investigation. CFM stated that water and ice tea are refilled at the tables via pitcher. CFM stated that all other beverages are delivered to the customer in a clean glass. EHS asked CFM to remind staff of their policy of delivering refills in a clean glass.
No violation noted during this evaluation. | 08/12/2014 | Complaint | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Fettuccine noodles and Penne pasta cooling for 6.5 hours in the 1 door Under Counter (UC) Reach-In (RI) cooler observed at 46,47°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON COOLING METHODS. PASTA WAS DISCARDED DURING TIME OF INSPECTION.
- 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:--OBSERVED SLICED TOMAOTES IN COLD WELL AT 47F. OBSERVED SLICED CHERRY TOMATO/BASIL SAUCE IN COLD WELL AT 48F. OBSERVED SECOND BATCH OF CHERRY TOMATO/BASIL SAUCE IN COLD WELL AT 47F
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.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON WHY SLICED TOMAOTES ARE POTENTIALLY HAZARDOUS FOOD (PHF'S). EHS INSTRUCTED CERTIFIED FOOD MANAGER (CFM) ON HOW TO STORE PHF'S. ICE BATH NEEDS TO COVER ENTIRE CONTAINER, NOT JUST BOTTOM TO KEEP PHF'S AT 41F OR BELOW. ALL TOMATO PRODUCTS WERE ON THE LINE FOR LESS THAN 4 HOURS. ALL PRODUCTS LISTED ABOVE WERE PLACED ON ICE DURING TIME OF INSPECTION.
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08/12/2014 | Risk Factor | |
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:--OBSERVED HEAVY ICE ACCUMULATION ON FLOOR OF WALK-IN FREEZER.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 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: --OBSERVED SLIDING DOOR CHEST COOLER FOR TO GO TOPPINGS HOLDING AT 46F. ALL PHF'S WERE MOVED TO ANOTHER UNIT.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
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.
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.--WATER WAS DRAINED FROM THE MACHINE, CORRECTING THE PROBLEM.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/18/2013 | Routine | |
- 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:--OBSERVED RAW BEEF STEAKS ABOVE RAW FISH AND LOBSTER.
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).
- 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.
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.--CFM WILL FAX OR EMAIL THE REPAIR INVOICE FOR THE DISH MACHINE TO THE HEALTH DEPARTMENT WITHIN 5 BUSINESS DAYS.
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08/06/2013 | Risk Factor | |
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