This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please ensure that Time/temperature control for safety foods (TCS) are properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. TCS foods prepared from ambient temperatures shall be cooled from 70°F to 41°F within 4 hours. Ensure that these food items are at 41°F or below before placing them on the prep top units
2. Time/temperature Control for Safety Foods prepared on site and not used within 24 hours need to be date marked with a "use by" date not exceeding 7 days
3. Please ensure that all foods are stored off the floor in the walk in refrigerators.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employees were unable to correctly identify big 6 foodborne illnesses and their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Observed numerous food items left uncovered in the larger walk in refrigerator
Correction: Foods shall remain covered at all times. Person in Charge to cover food items.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: cutting knives and scoops for deserts were in a container filled with warm water not at 135°F
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.
- Food Storage / Preventing Contamination
Observation: Observed numerous containers of food including those containing raw chicken, on the floor of both walk in refrigerators. .
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Person in Charge to relocate food containers to be off the floor.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Observed a tray of chicken on top of a garbage can in the back prep area as it was being prepared.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Food worker relocated tray of chicken to be off the garbage can.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: A large container of pomodoro sauce was left in the walk in refrigerator unattended.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Person in Charge instructed food employee to place in ice bath and regularly stir.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut chicken for salads was at 44-48°F on prep top, cole slaw at 41-47°F and sliced turkey at 49°F at back prep top (was recently out for prep).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Ensure that all foods are at 41°F before putting on prep top units as these units are not meant to cool foods prepared from ambient temperatures. Food items were placed underneath prep units
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: numerous items including mashed potatoes, lentils, grilled chicken, meatloaf in walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "use by" not exceeding 7 total days. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on December 1 they shall be date marked with a "use by" date not exceeding December 8. Person in Charge instructed food worker to label and date those food items that lacked a date.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Observed numerous containers nested together on top of 3 compartment sink that were not dully dry.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: A can of Raid was observed on a shelf outside the employee's bathroom.
Correction: Because of their toxicity, restricted use pesticides shall only be applied by a certified applicator. Instructed Person in Charge to remove the can of Raid from the establishment.
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12/21/2015 | Routine | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees how they should be washing their hands. Most of your staff were great at hand washing, however not everyone is washing their hands correctly all the time.
2) Ensure hand sinks are fully stocked with soap and paper towels at all times.
3) Work with staff so that they are consistently date marking shell stock tags with last date sold/served and then keeping them in chronological order.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee observed washing their hands for approximately 10 seconds.
Correction: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds. When washing their hands they must:
(1) Rinse under clean, running warm water
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. (Discussed with manager. Created a sign in spanish to help with training employees).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (missing at hand sink next to walk-in cooler at cook line).
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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05/27/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) When cold holding TCS foods outside of the refrigeration unit with ice, ensure that they ice level is at least as high as the food level to maintain those foods at proper temperatures of 41F or below.
2) Remind staff how food should be stored on the speed racks. No RAW food shall be stored above foods that are READY-TO-EAT.
3) Shell stock tags shall be dated with the last date sold/served and kept in chronological order for 90 days.
4) TCS foods prepared on site and not used within 24 hours need to be date marked with a "use by" date not exceeding 7 days.
Note - wiping cloths may not be used under cutting boards to keep them from sliding, also some of your cutting boards are becoming heavily scratched/scored and will need to be resurfaced/replaced in the near future.
Repeat violations may be issued civil penalties of $100-$500
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days in chronological order.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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 fish stored above cooked ribs on the speed rack in the 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. (FPM rearranged speed rack to correct problem)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: black beans/46, shell eggs/45. (items were stored in plastic containers in a metal pan with ice, however ice was not high enough to cover product).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (FPM had ice added to be level with the food).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: meatloaf, mashed potatoes, cooked chicken and soups.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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02/04/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. (Observed employee wash hands for about 12 seconds).
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered containers of cut potatoes in buckets in the WIC.
Correction: Foods shall remain covered at all times.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: woodoven atlantic salmon and bistro steak frites on the lunch menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the side kitchen beside the prep sink is blocked, preventing access by employees for easy handwashing. (Blocked by bulk food containers).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. (PIC relocated container).
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10/27/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
1. Monitor cooling methods and temperatures to ensure that cooked foods are cooled from 135 to 70 degrees within 2 hours, and from 70 to 41 degrees in another 4 hours for a total of 6 hours. Foods prepared at room temp should also be cooled back down to 41 degrees F in 4 hours. Use resources provided during this visit.
2. Work on a system for retaining shell stock tags with the shellfish until the last one is used. Then, record the date the last one is use don the tag, and retain them in chronological order for 90 days.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Inadequate record keeping system of molluscan shellfish tags. (Observed container of mussels with no tag information)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. (PIC agreed to keep tag with shellfish until last one is used, then record that date on the tag and retain in chronological order for 90 days)
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: (Observed opne containers of bread, crispy noodles, and nuts at food prep area at oven station)
Correction: Foods shall remain covered at all times. (PIC provided covers)
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (observed ice scoop in between machine and splash gaurd, an area that is not regularly washed, rinsed, and sanitized).
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.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Containers of couscous and other cooling food items from about an hour ago were observed tightly covered in refrigerator units. There was also a bulk container if creme anglais in a walk-in at 128 degrees F)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Manager uncovered the coolign items and started cooling the creme in an ice bath to get down to 70 within another hour)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: items in 3 door prep top near dish machine including coleslaw, lasagna, mac and cheese.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Coleslaw was discarded
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood contact surface of the following non-food contact equipment had accumulations of grime and debris:
1. Ice machine internal surfaces
2.external surfaces of cooking equipment next to oven
3. dry storage shelves
4. bulk dry storage containers
5. external surfaces of stand mixer
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall behind the dish machine 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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07/21/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The manager was very helpful. The following items require attention:
1. Oyster tags shall be recorded with the date the last one was used, and kept in chronological order for 90 days.
2. All menu print outs, including changing specials, must have a consumer advisory for animal products offered undercooked (customer specification).
*Repeat violations are subject to civil penalty*
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw pork chops above cabbage and other produce in small 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. (PIC moved pork)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Utensils and ice scoops in container of water in back prep area next to dessert fridge)
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. (PIC removed utensils to be washed)
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Observed food on floor in walk-in)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: (Pork Chops on Easter Specials menu)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) used at the prep areas 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood contact surface of the dry ingredient bins had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the bar is being used as a dump station. (observed ice in the hand sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
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04/17/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The PIC was very helpful and knowledgeable. The following items require attention:
1) When cooling cooked foods, bulk liquid items shall be cooled with an ice bath, or separated into smaller container and cooled in walk-in UNCOVERED until cooled to 41 degrees F. Cooked foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours, and to 41 degrees F in another four, for a total of 6 hours.
2) Provide consumer advisory for online menu, and for specials printouts.
3) Store raw meat below ready to eat products, and keep foods covered to prevent contamination.
*Repeat violations are subject to civil penalties*
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (Tags are not labeled with date last sold, and are not kept in chronological order)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw beef steak and ground beef stored over mashed potatoes in walk-in)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved mashed potatoes above raw beef)
- 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: Containers of crispy noodles, bread, flour, etc. not covered on cook lines)
Correction: Foods shall remain covered at all times. (PIC covered)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed knives and utensils stored in container of water in prep area)
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. (PIC removed utensils to be cleaned)
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (Food items stored on floor in both walk-in coolers including, sauces, produce, prepared produce)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: (Creme anglais sauce on counter in bulk container, and sauce in walk-in in bulk container covered with seran wrap)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (PIC had employee put in smaller containers and place in walk-in)
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: (Consumer advisory not provided on steak sandwich item on specials printout. Consumer advisory is also not provided on online menu)
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/28/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salmon, cole slaw and tuna. Foods were moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: right undercounter refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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10/25/2013 | Routine | |
Note: CFM to get new photo ID
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: employee health policies are incomplete. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: crab cakes @ 55F, salmon @ 47F, salmon @ 46F, pepperoni @ 56F. (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. sandwich prep unit at 54F. Repair tech called at time of inspection.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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07/18/2013 | Routine | |
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: grilled chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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03/20/2013 | Risk Factor | |
Handed the employee health policy in Spanish and English tot he PIC.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The agreement that was signed can't be found and the PIC has no knowledge
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea
Observation: The PIC has no knowledge of the employee health policy
Correction: HAnded the information tot he PIC to review them to the food handlers.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 2 large gallons of tomatoes.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
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01/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Overwood, 220 N. Lee St, Alexandria, VA 22314 »