The purpose of this visit was to conduct a risk-factor assessment which turned in to a routine inspection.
NOTE:
- Provide the service receipt for Marc Display case to the Health Department with in 14 days.
- 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:
Sliced Tomatoes, Ham, Salami (46F, 46F, 45F) 2-DR prep at Cookline
Marinated Raw Chicken (63F) Walk-in
Rice pudding, milk (49F, 52F) in Marc Display Case
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. FOOD ITEMS WERE DICASRDED.
- 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: Marc Display case (49/46)
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. The technician was on site during the time of inspection to repair the unit. Provide the service receipt to the health Department with in 14 days.
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10/26/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment which turned in to routine inspection.
NOTE:
- Service the handwashing sink pipe and send a copy of the receipt to Health department with in 10 days.
- Discussed some ideas about how to re-organized the walk-in cooler for this establishment. Provided a copy of cross contamination prevention guidelines handout.
- Service both of the coolers and send a receipt to Health Department with in 3 days. Do not store any food items in the Trulsen 2-Dr upright cooler until it is fixed. Do not store any potential hazardous food item in the display cooler.
- Advised the person-in-charge (PIC) to use the 3-vat sink sanitizer station to sanitize the utensils and equipments until the dishwasher is fixed.
- Service the warewashing machine and send the service receipt to Health Department with in 3 days. Use the sanitizer sink as directed to sanitize the washed utensils and equipment.
- Send a copy of the CFM card to health department with in 10 days.
- Discussed the datemarking process with the PIC and provided a copy of datemarking information handout.
- Remove all the asterisk (consumer advisory) from the poultry items. Update the menus and send a copy of the menu to health department with in 10 days for review.
- The coolers service personal was present at the end of the inspection. The PIC will submit the service receipt with in 2 days.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw ground meat was stored above raw shell eggs, raw beef in the walk-in cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). Food items were re-organized in the walk-in cooler. Discussed some ideas about how to re-organized the walk-in cooler for this establishment. Provided a copy of cross contamination prevention guidelines handout.
- 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: Navy Bean soup/Noodles/Pasta/ Stuffed cabages/Sausage/Baked bulk beef (46F/51F/46F/45F/48F) in the walk-in cooler and Lasagna/Feta cheese/Cut mushrooms/Chickpeas/Cooked Pasta/Sliced tomatoes/Marinated beef&Chicken(55F/55F/55F/57F/57F/57F/56F in the Trulsen 2-DR uprihgt 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. All the food items that were determined to be out of temperature from the walk-in cooler and Trulsen 2-Dr prep cooler were discarded. The food items that were determined to be out of temperature less than 2 hours were moved to Trulsen 2-Dr uprught freezer.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Open cheese packages (feta/Provolone/Swiss)
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. Discussed the datemarking process with the PIC and provided a copy of datemarking information handout.
- Critical: 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: House Salad dressing
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.
- 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: Trulsen 2-Dr upright cooler (55F), Marc Display cooler(45F)
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. Service both of the coolers and send a receipt to Health Department with in 3 days. Do not store any food items in the Trulsen 2-Dr upright cooler until it is fixed. Do not store any potential hazardous food item in the display cooler.
- 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: All the utensils and equipments that were washed in the dishwasher machine..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Advised the person-in-charge (PIC) to use the 3-vat sink sanitizer station to sanitize the utensils and equipments until the dishwasher is fixed.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Advised the person-in-charge (PIC) to use the 3-vat sink sanitizer station to sanitize the utensils and equipments until the dishwasher is fixed.
- 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.. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Send a copy of the CFM card to health department with in 10 days.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handwashing sink piping were disconnected at the prep area by the 3-vat sink.
Correction: A plumbing system shall be maintained in good repair. Service the handwashing sink pipe and send a copy of the receipt to Health department with in 10 days.
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04/17/2015 | Routine | |
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