The purpose of today's was to conduct a risk factor assessment inspection. Observed facility clean and organized during a busy preparation period.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ---------lettuce for sandwiches.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.:-------------cooked beef stock at 45F in center after cooling eight hours in the Small ThermoKool Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
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12/15/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 05/12/2015 | Routine | |
The purpose of the visit was to perform a routine inspection. Thank you for accompanying us during the inspection.
Please be aware that butter is a potentially hazardous (time / temperature control for safety) food. Potentially hazardous foods must be kept at a temperature of 41 F or below for cold holing, or at 135 F or higher for hot holding. Potentially hazardous foods may be stored at temperatures between 41 F and 135 F ONLY if Time as a Public Health Control is used as described in the FDA Food Code 3-501.19.
Please ensure that all appropriate employees are trained in the proper preparation and testing of chemical sanitizer solutions. Test papers should be used frequently to ensure all sanitizer solutions contain the proper concentration of chemical sanitizer.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Utensils were stored in still, room-temperature water between use near the grill.
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. NOTE: The utensils were removed from the water and sent to the warewashing area.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: Salmon that may be served raw or partially cooked was observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. Obtain a copy of this letter and email it to your inspector within 7 days. Keep this statement on site at the food establishment for no less than 90 days beyond the time of service of the fish. NOTE: The supplier of the salmon confirmed that the fish were farm raised and fed a parasite free food during a phone conversation with the inspector. Written confirmation is required to be kept at the food establishment.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Semi melted butter (88 F) and steakhouse butter (73) near the grill were hot holding at improper temperatures.
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 a Public Health Control" as specified under 3-501.19. NOTE: Butters were discarded.
- 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: parmesean cream sauce at the pizza station (68 F) and butter in a double-stacked container on a prep top near the grill (55 F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: The paremesean cream sauce was placed in a freezer to reach the correct temperature and the butter was discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Honey butter prepared at 11am and stored at room temperature was not discarded by 3:24pm.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. NOTE: The honey butter that had exceeded the time limit was discarded. Proper use of Time as a Public Health Control was discussed with the CFM.
- Equipment / Good Repair / Components / Gaskets
Observation: The gasket on the walk in refrigerator door was torn.
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: A stock bucket thought to contain quaternary ammonium sanitizing solution was used to fill sanitizer buckets. The stock bucket did not contain quaternary ammonium at concentrations detectable by test papers.
Correction: Maintain quaternary ammonium solutions at the manufacturer's specified concentration for sanitizing food contact surfaces. Verify concentrations frequently using test strips.
NOTE: The solution in the stock bucket was discarded and a new solution with the proper concentration was prepared and tested to verify the concentration of quaternary ammonium.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsinks at the bar being used as dump sinks.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution in a stock bucket near the walk in refrigerator was measured to be greater than 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain quaternary ammonium solutions at the manufacturer's specified concentration for sanitizing food contact surfaces. Verify concentrations frequently using the appropriate test kit.
NOTE: The solution in the stock bucket was discarded and a new solution with the proper concentration was prepared and tested to verify the concentration of quaternary ammonium.
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12/08/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
Improvements have been made with the use of Time as a Public Health Control for butter kept at room temperature. Apply the same labeling system to the breaded buns placed on the cookline. Label the buns with their time of discard, 4 hours after being removed from temperature control.
Do not use the Traulsen 2-door upright refrigerator for storage of potentially hazardous foods. Send me proof of repair within 72 hours.
Additional Violations:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
Traulsen 2-door upright refrigerator (43F)
Corrective Action: 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.
Additional Temperatures:
Equipment Temperatures:
* service bar 2-door reach-in refrigerator (12): 39F
* 1-door reach-in refrigerator by soup station (13): 37
* 2-drawer/2-door reach-in prep refrigerator, salad (14): 41F
* Traulsen 2-door upright refrigerator (15): 41F
* reach-in prep refrigerator (S&D) (16): 39F
* Delfield reach-in refrigerator (S&D) (17): 40
* bar 2-door reach-in refrigerator (19): 40F
- 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: Short ribs (45F) and cooked vegetables (43F) in the Traulsen 2-door upright refrigerator.
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: Food items were relocated to the walk-in refrigerator.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: buttered bread at the cookline.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. NOTE: Buttered bread had been recently placed on hte cookline. The CFM labeled the bread with the appropriate discard time.
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05/20/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. All violations were corrected with the exception of one instance of cold-holding. Butter was observed at an elevated temperature because it was double-stacked along with asparagus in the 6-drawer prep unit by the grill. Double stacking pans prevents cold air circulation to the top pan and makes cold holding at proper temperatures very difficult. Do not double-stack containers of potentially hazardous foods on prep tops. Cold holding has been a repeated violation at your last two inspections. Failure to maintain correct cold holding temperatures at your next inspection may lead to further enforcement action.
Contact me if any questions arise.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: Butter in a double-stacked container on the 6-drawer reach-in prep refrigerator near the grill (53F)
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: Food was re-located to a unit with an ambient air temperature of 41F or below.
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01/06/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. To ensure compliance of repeated risk factor violations, a follow-up inspection will occur on January 3, 2014. At this time, all violations stated above should be corrected (with the exception of the installation of new gaskets, which I understand must be ordered).
* Butter is a potentially hazardous food and must be safely stored by either: (1) Storing the butter at 41F or below within a refrigeration unit OR (2) using Time as a Public Health Control (TPHC) with the butter in which case the butter is labeled with the date, the time the temperature exceeds 41F (or the time it was removed from refrigeration, if easier) and the time the butter is to be discarded, 4 hours later. At the follow-up inspection I will need to see the butter at 41F or below or properly labeled. Please discuss this with your management team as you see fit.
*Bare hand contact with ready-to-eat foods shall not occur. Hands may serve as a vehicle for contamination of food. All ready-to-eat foods should be handled with gloves, tongs, or another suitable utensil. Any ready-to-eat food observed handled with bare hands should be discarded.
*Train all employees on where, when and how to wash their hands to prevent hands from serving as a vehicle of food contamination.
Additional Temperatures:
Equipment Temperatures:
* service bar 2-door reach-in refrigerator (12): 33F
* 1-door reach-in refrigerator by soup station (13): 42
* Delfield reach-in refrigerator (S&D) (14): 41F
* 2-drawer/2-door reach-in prep refrigerator, salad (15): 41F
* Traulsen 2-door upright refrigerator (16): 41F
* reach-in refrigerator (S&D) (17): 34F
* refrigerated prep top (S&D) (18): 40F
* bar 2-door reach-in refrigerator (19): 40F
* hot water at handsink: 131F
Food Temperatures:
* cooked mushrooms (9): 41F
* raw shrimp (10): 41F
* milk (11): 38F
* milk (12): 41F
* cooked potatoes (13): 42F
* mozzarella (14): 40F
* Blue cheese (15): 41F
* cooked chicken (16): 42F
* cooked mushrooms (17): 50F (cooling 4 hours)
* cream/egg sauce (18): 46F
* eggnog (18): 38
* Saudsage on ice at the S&D station: 63F.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. One employee quickly rinsed hands with water and without the use of soap on the back prep line. The dishwashing employee dipped hands in a water bath in lieu of handwashing.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after handling soiled dishes being loaded into the dishwasher and before unloading clean dishes.
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: CFM provided training during the inspection.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. NOTE: CFM re-directed the employee to a handsink.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed a dented can of artichoke hearts on the canned goods shelf intended for use.
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. NOTE: Can was segregated for return.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed assembling a sandwich with their bare hands on the line.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Sandwich was discarded and hands were washed and gloves donned.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed a container of raw egg yolks stored on top of cheese in the walk-in refrigerator.
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: to serve as a non-slip mat beneath cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Piping bags of butter stored at room temperature (66F)
2.Butter in a double-stacked container on the 6-drawer reach-in prep refrigerator near the grill (49F)
3. Cream/egg sauce in a double-stacked container in the refrigerated prep top (46F)
4. Sausage on ice at the S&D station (63F)
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: Food items were re-located to a unit with an ambient air temperature of 41F or below.
- Ventilation Hood System / Drip Prevention
Observation: Observed a drip pan missing from the hood in the test kitchen.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. Provide a drip pan to catch grease which may accumulate.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn:
1. Traulsen 2-door upright refrigerator
2. 2-drawer refrigerator under the grill
3. reach-in refrigerator (by soup station)
4. 2-drawer, 2-door refrigerator (S&D)
5. Traulsen 2-door upright refrigerator (S&D)
6. reach-in refrigerator (S&D)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink on the cook line is being used to rinse or store utensils. Observed a ladel in the handsink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Ladel removed.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids and devices are installed at the dump sinks at the bar and the service bar.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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. Observed the need for a sign at the handsinks on the line, at S&D and at the service bar.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/12/2013 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Thank you for accompanying me during the inspection. All critical violations were corrected during the inspection. The following are recommendations related to my observations today:
1. Train dishwashing staff to wash their hands between handling dirty and clean dishes
2. Do not overstack food in containers within units as it is difficult to maintain proper food temperatures when there is too much product in a container. Use the "fill line" divets in the container as a guide to how much to put in the container.
Butter is a potentially hazardous food and therefore must be maintained at 41F or below. In lieu of this requirement, you may use TIME rather than temperature to ensure the food is safe (called Time as a Public Health Control, or TPHC). To use TPHC you must label the food item with the date, the time it was removed from temperature control, and the time it will be discarded (4 hours later). The food must be discarded at this time. It may not be chilled for re-use.
Temperatures Continued:
Equipment Temperatures:
* coffee bar 2-door reach-in refrigerator (12): 35F
* 1-door reach-in refrigerator by soup station (13): 40
* 2-drawer/s-door reach-in prep refrigerator, salad (14): 42F
* Traulsen 2-door upright refrigerator (15): 39F
* left 1-door reach-in refrigerator, salad (16): 34F
* right 1-door reach-in refrigerator, salad (17): 33F
* bar 2-door reach-in refrigerator (18): 40F
* hot water at handsink: 131F
Food Temperatures:
*cooked chicken (10): 41F
* milk (11): 41F
* milk (12): 38F
*cooked shrimp (13): 38F
*sliced tomatoes (14): 42F
*Blue cheese (16): 37F
* spinach and artichoke dip (15): 41F
* smoked chicken (17): 37F
*milk (18): 41F
- 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." NOTE: THIS ESTABLISHMENT HAS NOT PROVIDED STAFF WITH INFORMATION ABOUT REPORTING AFTER CERTAIN EXPOSURES.
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: An employee failed to wash his or her hands after handling dirty dishes and before handling clean dishes.
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.
- 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: Butter (72F) at room temperature, mahi mahi (44F) and rib eye (44F) in the 6-drawer reach-in refrigerator by the grill.
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: Butter was placed on Time as a Public Health Control. Mahi mahi and rib eye werestacked too high in containers. The containers were properly portioned and placed into another unit to rapidly chill.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids (paper towel dispenser) are installed at a sink not intended for handwashing in the butcher walk-in refrigerator.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that signs or posters that notify food employees to wash their hands are not provided at the 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.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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06/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ozzie's Corner Italian, 11880 Grand Commons, Fairfax, VA 22030 »