The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. EHS observed a complete consumer advisory disclosure and reminder in place for Ahi Tuna, Salmon, Sea Bass and Lobster. Note: per CFM Lobster is always fully cooked.
- 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:--------lobster salad at 48F and raw scallops at 48F.
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. ALL PHF MOVED TO BLAST CHILLER TO COOL. CFM SHOWED EHS ON THE COLD HOLDING LINE CHECK LOG THAT FOOD ITEMS WERE BELOW 41F AT OPENING.
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12/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Please fax a third party service report for both units observed holding above 41F by Friday, June 12, 2015. EHS observed the following good active managerial control practices in place: rapid cooling methods used (example, observed flat metal trays used on speed racks in the Walkin Cooler), cold holding temperature logs, parasite destruction letters on record and Employee Health training in place. EHS discussed the following with CFM: proper handwashing in dishwashing area. EHS observed a complete consumer advisory disclosure and reminder in place for Ahi Tuna, Salmon, Sea Bass and Lobster. Note: per CFM Lobster is always fully cooked.
- 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:-------rice scoop stored in room temperature water.
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. CLEAN AND SANITIZED AND RICE SCOOP PLACED IN CLEAN EMPTY CONTAINER.
- 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:
1) Items in top portion of the 2 drawers/1 door prep cooler center right cookline: cut tomatoes at 56F, cut tofu at 50F, cut honeydew at 50F, bean sprouts at 45F,
2) Items in Traulsen 1DR Cooler: Milk at 43F & Half & Half at 43F.
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 UNDER # 1 WERE RECENTLY PLACED IN UNIT ONE HOUR PRIOR AND WERE MOVED TO BLAST CHILLER TO RAPIDLY CHILL. ITEMS UNDER # 2 WERE DISCARDED.
- 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:
1) Top portion of the 2 drawers/1 door prep cooler at center right cookline observed holding at 43-50F,
2) Traulsen 1DR cooler in server area observed holding at 43F.
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. TPHC WILL BE USED UNTIL BOTH UNITS ARE SERVICED AND REPAIRED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: --------two ice scoop holders.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. ICE SCOOPS AND HOLDERS CLEANED AND SANITIZED THROUGH THE HIGH HEAT DISH MACHINE.
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06/09/2015 | Routine | |
The purpose of today's visit was to perform a routine inspection.
Within ten business days (by December 4), provide:
*Proof of repair of bar dishmachine. Do not use the machine for sanitizing bar glasses until it has been adequately repaired and demonstrates a proper chlorine concentration when tested with your test strips.
*Proof that CFM photo ID cards have been obtained for all CFMs that only currently have a paper certificate.
Ensure repeat violations are maintained corrected for the next inspections. Failure to do so may result in further enforcement action.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Knives were stored in non-running, room temperature water. Tongs were stored with handle portion resting on ready-to-eat lettuce.
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.
- 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. Wet cloths were also observed under cutting boards.
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. Use non-slip, easily cleanable mats under cutting boards, if needed.
- Sanitizer Test Kit Required (repeated violation)
Observation: Quaternary ammonium was in use as a sanitizer
Correction: no quaternary ammonium test kits were available on premises.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: The concentration of chlorine in the bar dishmachine rinse cycle was below detectable levels.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, wash bar dishware in primary dishmachine near kitchen.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed dishware exiting bar dishmachine that was operating without adequate chlorine concentration.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitize all dishware at bar using appropriate methods.
- Certified Food Manager/Certificate Process (repeated violation)
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 sent to the EHS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Handsink at the cook line contained sanitizer bucket and rag.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Do not store any equipment in handwashing sinks.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at handwashing sink across from beverage station.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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11/20/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
IMPORTANT:
*Repair the 1-door reach-in refrigerator at the coffee station so that it is able to maintain ambient air and food temperatures of 41F or below. Fax or email a copy of the repair receipt to ATTN: Shannon McKeon within ten days. In the meantime, do not use the unit for storage of potentially hazardous foods. Maintain milk in another refrigerator or on ice as demonstrated during the inspection.
*When cooling food items, ensure the food item cools to 70F or below within the first two hours and 41F or below within a total of 6 hours. This can be accomplished by cooling food items in shallow pans within refrigeration units and occasionally stirring the product.
* Monitor handwashing practices at the warewashing operation station. Soiled hands used to load dirty dishes should be washed before removing clean dishes from the warewashing machine.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed an employee rinse hands with just water at the pre-wash spray hose near the warewashing machine.
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)
Observation: A food employee failed to wash his or her hands after handling dirty dishes and before removing clean dishes from the warewashing machine.
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 discussed the need to wash hands between handling dirty and clean dishes with the employee.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Observed a container of chicken lettuce wrap mix at 49F after cooling overnight. The container was deep and tightly packed with food product.
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. NOTE: Food item was discarded. CFM stated that chicken lettuce wrap mix is usually cooled on a sheet pan in the walk-in refrigerator. Observed proper cooling methods within the walk-in refrigerator.
- 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 (54F) in the reach-in refrigerator near the coffee station.
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: Milk discarded.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used to store a sanitizer bucket.
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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06/11/2014 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine based inspection.
* All non-critical violations should be corrected within 30 days and no later than the time of next inspection.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging. PIC explained in discussion that food supplier is conducting key drops with no inspection or observation by staff/PIC.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. Discussed with manager.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in-use cutting knife being stored in quatnary ammonium sanitizer on cook-line
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.
Discussed with manager.
- 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: Chopped Chicken in 3 door reachin prep
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. Discussed with manager, and was discarded at time of inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Bar 2 door reachin refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Discussed with manager.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Quatnary ammonium test kit not available at time of inspection.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 on the cook-line with a concentration of 100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Corrected at time of inspection to 200 ppm.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: Butcher knife and cutting board on prep-line was observed ineffectively cleaned by (manual, mechanical) warewashing.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic and metal food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Discussed with manager.
- Certified Food Manager/Certificate Process (corrected on site)
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. Discussed with manager.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink at the bar nor on the line.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the cook-line handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Discussed with manager.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the cook-line handwashing sink 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. Discussed with manager.
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11/27/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: The current employee health training does not include training on foodborne illness 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: 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: a dented can of hoisin sauce was observed 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: 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 (48F) in the 1-door reach-in refrigerator on the service line.
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: Milk discarded.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed 0ppm chlorine dispensed from the warewashing machine.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: A repair technician was called during the inspection. Dishes were not being washed at the time of the inspection and had not been washed today.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the handwashing sink between the hot hold tables at the service line.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink on the service line between steam tables and at the handsink at the bar.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle of cleaning product stored next to dry noodles on a storage shelf near the cook line.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/20/2013 | Risk Factor | |
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