Discussed active managerial control. Recommend keeping a dishmachine and sanitizer log to track sanitizer levels and a cooling log to ensure that foods are properly cooled prior to packaging.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: COOKED PASTA PACKAGED IN PLASTIC BAGS PRIOR TO COOLING TO 41F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: MASTERBILT 2DR PREP COOLER (L)- FETA CHEESE AT 46F, SLICED TOMATO AT 48F, CHICKEN WING AT 49F, SALAMI AT 50F
Correction: MASTERBILT 3DR PREP COOLER (C)- AMERICAN CHEESE AT 56F, SWISS CHEESE AT 52F.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: MASTERBILT 2DR PREP COOLER (L) AT 50F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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. SET UP 3 VAT SINK. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACKDOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. CLOSE THE GAPS ALONG THE BACKDOOR.
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08/14/2015 | Routine | |
Note to Manager:
1) Please email a copy of the service report for the Endura 4DR Prep Cooler and Masterbilt 2DR Prep Cooler to the Health Department within 10 days.
2) Temperature log is maintained for the cooler units. Check the temperatures more frequently to prevent food temperatures from reaching the danger zone.
3) Monitor the chemical levels for the dishmachine to prevent running out of sanitizer in the future.
4) Keep each of the handwashing stations in the kitchen well stocked with supplies to ensure proper handwashing in the kitchen.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: (1) MOZZARELLA CHEESE 48F (2) PIZZA SAUCE 58F IN ENDURA 4 DR PREP COOLER
Correction: (3) FETA CHEESE 44F (4) CHICKEN WING 45F (5) FRESH MOZZARELLA 46F (6) HARDBOILED EGG 46F (7) PASTRAMI 46F (8) SLICED TOMATO 45F IN MASTERBILT 2DR PREP COOLER.
- 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) ENDURA 4DR PREP COOLER AT 48F (2) MASTERBILT 2DR PREP COOLER AT 46F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 THAT THE SANITIZER CONTAINER WAS EMPTY.
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. USE THE 3 VAT SINK UNTIL SANITIZER ARRIVES.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PROVIDED HANDSOAP.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that the HANDSOAP DISPENSER AT THE HANDSINK BY THE PREP SINK is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPLACEMENT DISPENSER ORDERED.
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04/11/2015 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs hanging off stove handles
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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. After running machine several times, sanitizer started to work
- 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 in the sanitizer buckets with a concentration of less than 150 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. Food employee reset buckets to 200ppm
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: trays, utensils, plates, bowls
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. All items listed above were rewashed, rinsed, and sanitized with the dish machine (after fixing it)
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the pizza station is blocked, preventing easy access for handwashing.
Correction: A handwashing sink shall be maintained so that it is accesible at all times for employee use
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11/26/2014 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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. After pushing sanitizer prime button, machine was found to be working after several cycles
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink by the pizza line cooler.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/12/2014 | Risk Factor | |
The purpose of this visit was to conduct another follow-up inspection on the walkin cooler. Based on discussion with CFM on duty and on the phone August 23rd, CFM has been monitoring temperatures from Friday to Monday almost every hour. CFM stated after discussion with repair company, the setting was turned down to ensure walkin cooler will stay at 41F and below and based on past routine check-up on equipment, there is nothing wrong or malfunctioning on the equipment. A repair person will come out once more to double check on the status of the walkin cooler. To ensure that the walkin cooler and potentially hazardous food will stay 41F and below, on verbal agreement, CFM has agreed to prop open the freezer door between 2-5pm since this time is prep time and when temperatures are observed to be over 41F. Freezer door was propped open and air temperature went down to 39F and potentially hazardous foods temperatures were also dropping.
Please send a copy of the invoice and previous invoices by August 30th, 2013.
No violation noted during this evaluation. | 08/26/2013 | Follow-up | |
The purpose of this visit was to follow-up on the walkin cooler since invoice was not received. Walkin cooler air temperature was found at 47F and potentially hazardous foods were over 41F. walkin freezer door was propped open to lower the air temperature of the walkin cooler down to 41F. Please monitor the air temperature of the walkin cooler and contact your repair company (possible problem with defrost cycle). EHS will contact facility via phone and/or do a physical visit within 24 hours.
- 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: Cooked pasta 49F, cream 49F, provolone cheese 47F in walkin cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. WALKIN COOLER AIR TEMPERATURE WAS AT 47F. FREEZER DOOR WAS PROPED OPEN TO LOWER AIR TEMPERATURE
- 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: walkin cooler 47F
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. FREEZER DOOR WAS PROPPED OPEN TO HELP AIR TEMPERATURE GO DOWN TO 41F AND BELOW.
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08/22/2013 | Follow-up | |
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in the 3-vat sink
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH CFM AND FOOD EMPLOYEE WENT TO DINING AREA TO EAT
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin freezer
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.
- 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: A) provolone cheese 46F, cooked ham 48F, cream 46F in walkin cooler, B) cooked ziti 45F and cooked linguini 61F in 3dr preptop cooler pasta
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. A- items were going down with ambient air temperature, B- CFM removed top portions of pasta and put in under 3dr preptop cooler pasta.
- Sanitizer Test Kit Required
Observation: There is no bleach test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler 47F
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. FREEZER DOOR WAS PROPPED OPEN AND AIR TEMPERATURE WENT DOWN TO 39F
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
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 200 ppm total chlorine. CFM PRIMED AT THE FIRST CYCLE AND MACHINE WAS ABLE TO SANITIZE CONSISTENTLY WHEN IT WAS RUN SEVERAL TIMES.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Hamilton Beach hot hold for marinara sauce
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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07/31/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
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01/18/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Paisanos, 8603 Westwood Center Dr, #130b, Vienna, VA 22182 »