Discussed active managerial control. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 01/05/2016 | Routine | |
The purpose of today's visit was to investigate a complaint regarding overflowing grease bins. The bins were emptied and the grease spill was cleaned. Food establishment has a contract in place to remove the waste. Issue has been resolved.
No violation noted during this evaluation. | 07/27/2015 | Complaint | |
Note to Manager:
(1) Observed good handwashing and food temperature control.
(2) Please provide a refresher training for your staff on the big 5 foodborne illnesses and the symptoms.
- Physical Facilities Good Repair
Observation: Observed that the HANDSINK BY THE DISHMACHINE is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALL BEHIND THE DISHMACHINE is in need of cleaning.
Correction: CLEAN THE WALL. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/10/2015 | Routine | |
- 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
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). PIZZA SAUCE WAS REHEATED TO 165F AND UP AND WILL COOL DOWN IN THE FREEZER AND THEN THE WALKIN COOLER
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: SWEET TOMATO SAUCE 123F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. REHEATED TO 165F AND UP
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SANITIZER SINK WAS SETUP. ALL FOOD-CONTACT SURFACES WILL BE SANITIZED BY HAND UNTIL DISH MACHINE IS REPAIRED.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to the mopsink The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. CFM hung up hose
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls by the dish machine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/20/2014 | Routine | |
The purpose of this visit was to do a follow-up inspection for the drain under the 3-vat sink. It is now draining well and properly.
No violation noted during this evaluation. | 02/21/2013 | Follow-up | |
The purpose of this visit was to follow-up inspection on the drain under 3-vat sink and to receive a copy of the CFM card. CFM gave copy of card to EHS. Drain under 3-vat sink is still slow to drain. A company will be called to snake the drain. Another follow-up inspection will be conducted on or around March 1, 2013.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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02/15/2013 | Follow-up | |
The purpose of this visit was to do a follow-up inspection of the 3-vat sink drain pipe and system. EHS observed pipe fixed and in good use. Draining is still an issue and possible problem may be the grease trap not being recently cleaned out. Another follow-up inspection will be conducted by or on February 15, 2013.
No violation noted during this evaluation. | 02/01/2013 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils not stored with handles pointing to the ceiling at food prep line
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: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 sanitizing buckets with a concentration of 0 ppm total quaternary ammonium compound. CFM replaced buckets with quat solution of 200 ppm.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- 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. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3-vat sink is not connected and the drain at the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the employee entrance door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/22/2013 | Routine | |
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