The purpose of today's visit was to conduct a risk factor assessment. The following violations have been repeated for the second time:
1. Missing tags on molluscan shellfish.
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. IMMEDIATELY label containers of shelfish with corresponding tags once removed from original bags,
2. Train employees on Employee Health Policy documents provided, as well as symptoms associated with foodborne illness at monthly meetings,
3. Provide regular hand washing and proper glove use training to all employees,
4. Maintain food/equipment temperature logs for all units. Temperature logs provided.
- Critical: Demonstration of Knowledge/Employee Health Policy - Symptoms of Diseases (corrected on site)
Observation: The person in charge is not able to relate information on the primary symptoms of illnesses/diseases that are transmissible through food.
Correction: The person in charge shall know the symptoms commonly associated with foodborne illnesses (Big 5: E. coli, Salmonella Typhi, Shigella, Norovirus and Hepatitis A). Common symptoms of foodborne illness include vomiting, diarrhea, jaundice and/or sore throat with fever. PROVIDED EMPLOYEE HEALTH TRAINING AND EMPLOYEE HEALTH DOCUMENTS FOR REVIEW.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE HANDLE RAW HAMBURGER PATTY AND CHANGE GLOVES WITHOUT WASHING HANDS PRIOR TO DONNING NEW GLOVES.
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. PROVIDED TRAINING ON WHEN TO WASH HANDS. EMPLOYEE REMOVED GLOVES AND WASHED HANDS PRIOR TO PUTTING ON NEW SET.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) (repeated violation)
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. MUSSELS RELOCATED FROM ORIGINAL BAG TO PLASTIC BIN IN WALK-IN COOLER. OBSERVED CONTAINER OF MUSSELS WITHOUT APPROPRIATE TAG/LABELING ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. ORIGINAL TAG PLACED ON CONTAINER OF MUSSELS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. HANDWASHING SIGN NOT PROVIDED AT BAR HAND SINK OR CARRY-OUT AREA HAND SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HAND WASHING SIGNS PROVIDED.
|
07/07/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please be advised to maintain shellstock tags on containers until empty. When empty, record last date of sale on tags and maintain on file for 90 days. Shellfish have historically been linked to food-borne illness, specifically Hepatitis A. Proper maintenance of shellstock records allows for harvest location and batch traceability in the event of food-borne illness. Please provide updated take-out and dine-in menus within 10 days. Continue to employ safe food handling practices as your employees are very knowledgeable on how to prevent contamination through handwashing, sanitizing, and proper glove use. I look forward to your next inspection.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. REATTACHED CORRECGT TAG ASSOCIATED WITH MUSSEL CONTAINER.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WET WIPING CLOTHS PLACED IN A BLEACH SOLUTION.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: AT STOVE TOP-- BUTTER (110F), BUTTER (113F).
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. ITEMS REHEATED TO 165F AND PLACED IN STEAMWELL.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. ON TAKE-OUT MENU: CAESAR SALAD, SALMON GORGONZOLA, BREAKFAST SPECIAL, EGGS BENEDICT, BURGERS, CHEESEBURGER SUB. ON DINE-IN MENU: PRIME GREAK SALAD, CAESAR SALAD, BURGERS, CHEESE BURGER SUB.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
|
01/30/2015 | Routine | |
The purpose of today's visit was to respond to a complaint received on January 29th, 2015. The complainant stated that bathrooms were unclean and as a result he was concerned that the kitchen was also. Inspection of both bathroom, kitchen, and bar areas was conducted. Discussed cleaning schedule of facility with CFM. Bathrooms are clean and adequately supplied. Kitchen and bar areas exhibit no visible sign of soil accumulation. Complaint not confirmed.
No violation noted during this evaluation. | 01/30/2015 | Complaint | |
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours FETTUCCINE NOODLES, WRAPPED TIGHTLY IN PLASTIC WRAP, cooling for 2 hours in the WALK-IIN COOLER observed at 79°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON COOLING. FETTUCCINE WAS DISCARDED DURING TIME OF INSPECTION.
- 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:--OBSERVED CUT TOMTOATES AT 47F, FETTA CHEESE AT 48F AND BLUE CHEESE DRESSING AT 45F INSIDE THE TURBO AIR 1DR SALAD PREP COOLER AT THE BAR. AMBIENT AIR TEMPERATURE FOR THIS UNIT WAS 46F. THESE ITEMS HAVE BEEN INSIDE THE UNIT FOR LESS THAN 4 HOURS.
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.--POTENTIALLY HAZARDOUS FOODS (PHF'S) INSIDE THIS UNIT WERE MOVED TO THE SLIDING DOOR COOLER AT THE BAR. DO NOT PLACE PHF'S INSIDE THIS UNIT UNTIL IT HOLDS AT 41F OR BELOW. CERTIFIED FOOD MANAGER (CFM) WILL FAX OR EMAIL TO THE HEALTH DEPARTMENT A COPY OF REPAIR INVOICE FOR THIS UNIT.
|
07/23/2014 | Risk Factor | |
Complaint states overrun with cockroaches throughout the kitchen, dining area, and bar. EHS discussed complaint with establishment owner. Owner stated that he is replacing tile along the walls in the kitchen and discovered a problem with roaches. Western Pest is under contract with the establishment and treats every Friday. Pest control receipt was provided for today, 9/6/13, showing treatment for cockroaches, including tables/booth in dining area. EHS did not observe any cockroach activity during time of investigation.
No violation noted during this evaluation. | 09/06/2013 | Complaint | |
- 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:--OBSERVED MARINARA SAUCE AT 124F AND MASHED POTATOES AT 128F ON STEAM WELL.
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. --CFM TURNED UP HEAT ON MARINARA SAUCE AND MASHED POTATOES, READING 146F AND 135F AFTER HEAT WAS TURNED UP.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBERVED COOKED POTATOES, LINGUINI NOODLES, CHICKEN AND LASAGNA IN THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: --DID NOT OBSERVE TEMPERATURE MEASURING DEVICE IN THE TURBO AIR 2 SLIDING DOOR DISPLAY COOLER AT THE BAR.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--OBSERVED THE HANDSINK AT THE BAR IS MISSING A HANDWASHING SIGN
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN.
|
09/06/2013 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers.--TAG MISSING FROM MUSSELS.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. --CFM PLACED TAG IN CONTAINER WITH MUSSELS.
- 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: --OBERVED SLICED TOMATOES AT 44F, HARD BOILED EGG AT 45F, TUNA SALAD AT 46, AND SLICED TURKEY AT 45F IN THE TRUE 2DR PREP COOLER.
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.--CFM MOVED ITEMS TO ANOTHER UNIT HOLDING AT 41F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED SLICED TURKEY, COOKED STUFFED GREEN PEPPERS, AND MARINARA SAUCE IN THE WIC WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--CFM PLACED DATE MARKING ON NEEDED ITEMS.
|
07/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Primo's Family Restaurant, 1636a Belleview Blvd, Alexandria, VA 22309 »