The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- 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.--Discarded
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10/20/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Sanitizer and Pots/Pan detergent dispenser tubes
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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05/07/2015 | Routine | |
Also present: manager Fadi I. Hamideh, Prometric 3-60-1176, EXP: 20-Feb-2019.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: DELI MEATS AND CHEESES SLICED ON PREMISES WERE STORED IN THE PENN WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. ITEMS WERE MARKED.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PERMIT WAS POSTED.
- 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. BOTH PIC AND MANAGER WERE PRESENT AND HAD PROMETRIC CERTIFICATES, BUT NO ORS CARDS.
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.
- Physical Facilities Good Repair
Observation: Observed that the HAND WASHING SINK IN THE PIZZA KITCHEN is not maintained in good repair. THERE IS NO HOT WATER AND THE SINK DOES NOT FUNCTION.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR THIS SINK. THERE ARE OTHER SINKS IN THE BACK, BUT THIS ONE IS MOST CONVENIENT TO EMPLOYEES WORKING ON PIZZAS AND SUBS.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. OBSERVED RAID PESTICIDE AND BLEACH STORED NEXT TO BULK SUGAR CONTAINER.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. BLEACH WAS MOVED AND PESTICIDE REMOVED FROM PREMISES.
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04/15/2014 | Routine | |
'The purpose of today's visit was to perform a routine inspection
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: pizza sauce from cans, in large bucket in prep cooler cabinet, at 72F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Moved to walk-in cooler for pre-cooling.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large bucket of marinara sauce from opened room temperature cans was intrroduced into the Jimex 3-Door Prep Cooler without pre-cooling, raising cooler ambient temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (chlorine, for wiping towels in buckets) and QUATERNARY AMMONIA (for 3-vat sink sanitizer compartment) test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged): Jimex 3-door prep cooler with prep top, all 3 doors.
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. REPLACE GASKETS.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: household microwave oven.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Food manager arrived, but certification had expired in June 2013
Correction: another manager arrived with a valid certification.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. There was no soap at the handwashing sink nextto the 3-vat sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. A soap dispenser was provided.
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07/29/2013 | Routine | |
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