- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item is observed to be unsound: Observed spaghetti sauce in a plastic container which had fungus growth on lid and on top layer of sauce.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Note: Discarded. Reminded employees about marking the items with the date the product was opened.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: burger 121F--Crescor display hot holding cabinet
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Note: Reheated in the oven. The cabinet was on proof for the cinnamon rolls.
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11/12/2015 | Risk Factor | |
Please fax (to my attention) or email an invoice for fixing Hoshizaki 2DR upright refrigerator on left within 10 days. Do not use the refrigerator until it is capable of holding foods at 41F or below.
REMINDERS AND RECOMMENDATIONS:
1) Please check receiving/delivery temperatures for potentially hazardous foods and write on the invoice.
2) Monitor cooking (especially burgers), cold holding and hot holding temperatures and maintain a log.
3) Fix the wall behind the grill.
4) Train employees on hand washing and no bare hand contact.
5)
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
6) ** It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash her hands before engaging in food preparation, after touching her face that could contaminate the 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.
- 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: Hoshizaki 2DR upright refrigerator left 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container for recycle waste has broken lid and was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Note: Replace the dumpster.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door of the kitchen.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Note: Provide new weather stripping under the door.
- Physical Facilities Good Repair
Observation: Observed that the wall behind the grill has chipping paint and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Please make sure that the wall is smooth and easily cleanable. The chipping paint can falll and contaminate food. Also, insects can hid under the chipped paint.
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06/04/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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.
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: 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: #3 UNIT TEMP. WAS AT 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL LEFT OVER ITEMS WERE TO BE DISCARDED AFTER LUNCH, SINCE THEY WERE MADE TODAY. CFM AGREED TO HAVE THE UNIT REPAIRED AND NOTIFY INSPECTOR, WITH-IN 10 DAYS.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. AFTER CALLING FOR MAINTENANCE, A PAPER TOWEL ROLL WAS INSERTED INTO DEVICE.
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11/10/2014 | Risk Factor | |
Adjust the ambient temperature of the refrigerators to between 33-41F (35-37 best) or with-in 10 days have THE REFRIGERATOR UNIT repaired and fax the repair record to our office at phone # 703- 653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE).
- 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." CFM COULD NOT PROVIDE A THOROUGH DESCRIPTION OF THE USE OF THE '"EMPLOYEE ILLNESS GUIDE FOR MANAGER" INCLUDING, COULD NOT DESCRIBE REGULAR EMPLOYEE TRAINING ON FOODBORNE ILLNESSES, OR THE BIG 5 FOOD CAUSED ILNESSES IN THE US AND SAID HE DOES NOT GET THE PHONE CALLS FROM ILL EMPLOYEES, THE MAIN OFFICE ONLY TELLS HIM WHEN A WORKER IS NOT COMING IN. LASTLY, THE REQUIRED FORMS ARE NOT COMPLETE.
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: 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 45F & Ceddar cheese 45 @ 1.
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 #2.
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05/14/2014 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 2 wash cloths tested with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Or you can use the Victoria Bay, Table Top Sanitizer observed for tables.
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12/11/2013 | Risk Factor | |
- 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: Cut melons & tomatoes @ #1 50F, 47F
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. PHF Items were moved to other refrigerator.
- Critical: Plumbing / Maintained in Good Repair
Observation: The sink basin at the employees restroom is slow to flow.
Correction: A plumbing system shall be maintained in good repair.
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09/11/2013 | Routine | |
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