- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: steak 79F, fried chili 74F, chicken 76F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. All items were reheated back to 165F and above to restart cooling process
- 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: cutting board
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM sanitized cutting board
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the kitchen line being used to wash fod-contact surfaces
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CFM removed pesticide
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11/12/2015 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: avocado
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. discarded
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop in ice
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: 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: 1) sour cream 54F and sliced tomatoes 56F in 3dr preptop cooler #1 right, 2) cooked tamale 46F, cooked peppers 45F in 3dr preptop cooler #2 left
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 coolers were turned down and air temps were at 41F at the end of inspection. Sour cream and sliced tomatoes (overnight) were discarded and the rest of the food items were placed back in the walkin cooler and ice baths were created
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the catering area and kitchen was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Critical: No Reuse of Poisonous or Toxic Material Containers for Food Storage (corrected on site)
Observation: A container previously used to store poisonous or toxic materials is being used to dispense soap
Correction: Do not use containers previously used to store poisonous or toxic materials to dispense food. This practice may result in food contamination and subsequent medical consequences to anyone consuming the contaminated food. EHS discussed with CFM about not reusing containers
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06/17/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with a complaint.
The manager was reminded to ensure all employees wear gloves or use utensils when handling ready to eat foods. All the food requiring temperature control was removed from the refrigeration unit that was not maintaining food 41F or below. Do not use the refrigerator until it is able to maintain an ambient temperature of 41F or less.
Adequate cold holding temperature is a preventative measure to control food borne illnesses.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Tortillas
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EMPLOYEE REMINDED TO USE TONGS, UTENSILS, OR GLOVES WHEN HANDLING READY TO EAT FOOD. FOOD WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
3dr: tomatoes 54F, Cheese 54F
Salsa 44F
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 WAS DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located on the catering side is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Articles blocking hand sink were removed to ensure it is accessible.
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10/06/2014 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The manager was aware of the complaint and stated that they have followed the standard operation procedures of how to make their food and have not had any employees that are ill. The manager has not received any further notifications of any one else reporting illness. During the inspection it was noted that one of the employees was not wearing gloves as he removed the tortillas from the grill. The manager requested he discard the tortillas which can be used to make chips, wash his hands and put gloves on before handling ready to eat food. The salsa is made from tomatoes and herbs which is prepared on a daily basis. The salsa is maintained cold by the waiter station. At the time of the inspection it was noted that the salsa was at 44F, the manager removed the product from the serving line and discarded. The cheese associated with the nachos meal is maintained hot and during the inspection is was holding at 137F. EHS discussed cold holding procedures with the person in charge and made recommendations to ensure equipment keeping food 41F or below. EHS reviewed hand washing and glove use regulations with the manager.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: tortillas
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EMPLOYEE REMINDED TO USE TONGS, UTENSILS, OR GLOVES WHEN HANDLING READY TO EAT FOOD. FOOD WAS DISCARDED.
- 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:
3dr: tomatoes 54F, Cheese 54F
Salsa 44F
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 WAS DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located on the catering side is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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10/06/2014 | Complaint | |
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting some violations during the inspection.
Dishmachine: chemical
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Salt container, flour container.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP FOUND IN ICE AT THE WAITER STATION.
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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. Observed less than 10 foot candles in the dry storage room.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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06/25/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up on the elevated temperatures at the walk-in refrigerator.
Refrigeration technician repaired unit and lowered temperature during visit. Violation corrected.
Please contact me if you have any questions.
No violation noted during this evaluation. | 11/04/2013 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Follow-up will occur by November 5, 2013 to ensure that your walk-in refrigerator is holding at 41F or below.
Please contact me if you have any questions. Thank you.
*Time reflects inspection only.
- 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: Items at walk-in refrigerator on catering side including chicken (3 days ago) 45F, beef 45F, cheese 44, 45, 45F. Items that were stored orignially in this unit and moved to other units at opening of today, including tilapia 45F, raw shrimp 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. CFM had unit tempereature turned down to 38F, although unit thermometer read 41F, EHS observed temperature at 45F.
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10/30/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please remember that
you must mark the name and "consume by" date on the container of food at the time of preparation if the food is to be held for more than 24 hours or after a can or package of food is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date.
Also, today, some of the temperatures in the hot holding cabinet were about 100-135F degrees. For reheating foods that have already been cooked, they must be reheated to at least 165F in two hours or less. It is suggested that your staff reheats food on the stove or microwave, stirs and then puts either at the steam table or in the hot holding cabinet. The beans and meats are very thick and can take a long time to reheat in the cabinet.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater - Rheem Ruud, Model # G100 200, 199,000 BTUs, A.O.SMITH Model # BT 80 110 76,000 BTUs,
Dishmachine: Autochlor, Model # A4, observed at 50 ppm.
- 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: Items at 3-door reach-in refrigerator in front of the grill - chicken 53F, pork 52F, sour cream 55F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Some items were moved to other refrigerators, refrigerator temperature was turned down.
- 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: 3dr reach-in refrigerator on the right, in front of the grill, was observed holding at 46F with foods inside at 46-52F.
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. CFM turned down temperature of unit, by the end of the inspection, the unit was holding at 38F.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: most refrigerators including walk-in refrigerator (catering), all reach-in refrigerators at the cook line. The door on the right of the 3dr reach-in refrigerator (left) is broken and falls off the hinges.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cook line 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice machine at the catering kitchen are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulk at the 3-vat sink at the catering kitchen was peeling and dirty.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Picante The Real Taco, 14511b Lee Jackson Memorial Hwy, Chantilly, VA 22021 »