The purpose of this visit was to perform a risk factor assessment.
Please email to me the invoices for the repair/replacement of the True flat top prep refrigerators and the photo certified food manager id by August 4, 2015.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed 2 of the True flat top prep refrigerators holding above 41F. Discontinue the use of these units until they are repaired/replaced and capable of holding PHF/TCS food at 41F or below.
- 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:Observed sliced tomatoes at 43F in the 4 drawer sandwich prep refrigerator, chicken at 45F, sliced tomatoes at 45F on the 4 drawer panini prep top, butter at 45F in the 4 drawer panini prep refrigerator, cream cheese at 43F in the True 2 door flat top prep refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.ALL ITEMS MOVED TO THE WALK IN TO COOL TO 41F OR BELOW
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in enforcement action.INFORMATION ON LOCATION OF ORS ALREADY GIVEN TO PIC AT 2.13.15 INSPECTION
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07/28/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please email me the invoice for the repair of the True prep refrigerator within 10 days.
- 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:Observed half and half at 47F, milk at 46F, yoghurt at 43F in the True flat top prep 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.MOVED TO A ALTERNATE REFRIGERATOR TO COOL TO 41F
- 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: True prep refrigerator espresso
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.
- 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 30 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.
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02/13/2015 | Routine | |
- 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. OBSERVED CFM HAS SERVE SAFE CERTIFICATE BUT NO CARD FROM ORS INTERACTIVE.
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. CFM HAS BEEN ASKED TO OBTAIN ORS CARD AND FAX IT TO 703-653-9448 ATTN: A 1 WITHIN 10 BUSINESS DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the QUATERNARY AMMONIUM SANITIZER solution was measured at >500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUARTERNARY AMMONIUM solution at 200-400 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH STAFF TO DILUTE CONCENTRATION TO WITHIN 200PPM. CFM TO CALL TECHNICIAN WITHIN 3 BUSINESS DAYS TO REPAIR SANITIZER EQUIPMENT.
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11/04/2014 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before changing gloves and enngaging in food preparation, after touching and engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE LEAVE THE PREP AREA TO THE BACK OF THE STORE AND RETURN AND START HANDLING BREAD FOR SANDWICHES WITHOUT CHANGING GLOVES OR WASHING HER HANDS.
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.CFM INSTRUCTED THE EMPLOYEE TO WASH HER HANDS AND PUT ON NEW GLOVES BEFORE HANDLING THE READY TO EAT FOOD.
- 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:OBSERVED TURKEY AT 49F, HAM SLICES AT 48F, ITALIAN COMBO AT 48 F IN THE 4 DRAWER PREP TOP REFRIGERATOR (TOP) AND TUNA SALAD AT 50 F AND NAPA SALAD AT 45F IN THE BOTTOM COMPARTMENT AT 4 DRAWER PREP TOP REFRIGERATOR ( PANINI MAKER SIDE)
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 ITEMS WERE MOVED TO WALK IN FREEZER.
- 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: OBSERVED THAT THE 4 DRAWER PANIN PREP REFRIGERATOR WAS READING AT 43-44F AND WAS UNABLE TO KEEP PHF AT 41F OR BELOW.
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.ITEMS TAKEN OUT OF THE REFRIGERATOR AND MOVED INTO WALK IN REFRIGERATOR. MANAGER ASKED NOT TO USE IT TILL IT HAS BEEN REPAIRED. PLEASE FAX INVOICE WITHIN 10 DAYS TO 703-63-9448
- 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 faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action. ASKED CFM TO FAX CARD WITHIN 10 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (repeated violation)
Observation: The concentration of the chlorine solution in the dish machine was measured at >200 ppm using chlorine teste strip and concentration of Quat at 3 VAT sink was measured at >400 . This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at 50-100pm and Quat at 200-400ppm. Verify concentration using the appropriate test kit.
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05/23/2014 | Routine | |
- 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:OBSERVED FRUIT CUPS AT 54F AND CHOCOLATE MILK AT 65 F IN THE TRUE 1 DR FLAT TOP REFRIGERATOR ( NEAR BAGEL STATION BEHIND THE REGISTER.
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.CORRECTED: STAFF REMOVED ALL ITEMS TO THE WALK IN REFRIGERATOR.
- 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 ATTN: SUJA. 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 each handwashing sink. OBSERVED NO PAPER TOWELS AT THE HAND SINK NEAR THE DISH WASHER.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED: CFM PROVIDED HAND TOWELS AT THE SINK.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the BLEACH SANITIZER solution was measured at >100 ppm at the dish machine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Bleach sanitizing solution at 50-100ppm. Verify concentration using the appropriate test kit.
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11/27/2013 | Risk Factor | |
- 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.OBSERVED ARTICHOKE MIX AT 50F,HAM SLICES AT 46 F, TURKEY SLICES AT 48F, COOKED CHICKEN AT 48F IN THE 4 DR UNDERCOUNTER PANINI REFRIGERATOR. OBSERVED BUTTER AT 48F AND CREAM CHEESE DRESSING AT 52F IN THE TRUE 2DR UNDERCOUNTER REFRGIERATOR NEAR BAGEL 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.CORRECTED: CFM REMOVED MOST ITEMS TO THE WALK IN REFRIGERATOR AND DISCARDED ITEMS IN THE TRUE 2 DR REFRIGERATOR.
- 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: Observed the 2 DR/2 Drawer undercounter refrigerator near the panini station is maintaining temperature at 57F when measured with a thermometer.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the back prep area 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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean spoons and forks near the egg/omlet hot hold station were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. CORRECTED: DISCUSSED WITH CFM TO INVERT THE ITEMS SO THE HANDLES WERE FACING UP.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back near the dishwasher is blocked by wet vaccum, cart holding plates and has coffee filters placed on it preventing access by employees for easy handwashing. Handwash sink in the back near the water heater is also blocked preventing access to handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: DISCUSSED WITH CFM TO REMOVE ALL ITEMS.
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05/31/2013 | Routine | |
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