REMINDER:
1) Please get the double door refrigerator checked to make sure it maintains the temperatures to 41F less during lunch rush. The Victory 1DR and Beverage Air 3DR refrigerators were in use during inspection. Per the temperature logs, the refrigerators were 40F and 36F this morning.
2) Recommend to re-organize products and may be some processes to maintain cold holding temperatures for food items in the 3DR upright refrigerator.
3) Discussed cooling methods and times. It is important to cool the leftover potentially hazardous foods to 41F within 6 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: hummus 46F, cooked broccoli 50F, beans on salad 50F, string cheese 48F--3DR upright refrigerator.
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. Note: Keep the refrigerator door closed. Recommend to move foods in diffrent units to prevent over load on this refrigerator.
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03/17/2016 | Routine | |
Do not block the air flow in refrigerator by putting big trays or boxes on top shelves.
REMINDER:
1) Do not use Victory double door refrigerator for potentially hazardous foods. Note: Right now they use only for whole vegetables or fruit.
2) Check temperatures of chicken on salad or cheese on salad when delivered. It should be delivered at 41F or less.
No violation noted during this evaluation. | 09/22/2015 | Risk Factor | |
REMINDERS:
1) Monitor cooling methods and temperatures, sanitizing procedures.
2) 7-day rule datemarking-- Please make sure that day 1 should be counted as the day the product was opened. For example if cheese was opened on February 13, 2015 the expiration date will be February 19, 2015.
Note: Hot holding cabinets off and clean, as they were in process of cleaning/closing for the day.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed chicken tenders covered completely in a metal baking tray. Also, observed the soup in a deep 8-inch pan with lid on to cool.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Utensils that are washed were not immersed in the quaternary ammonia solution for 1 minute to complete the sanitzing. Observed the employees were just dipping in utensil in the sanitizer.
Correction: Immersion time for the utensils in quaternary ammonia solution should be minimum 1 minute.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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02/19/2015 | Routine | |
- 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: YOGURT 47F, & COOKED SOYBEANS 48F @ #5
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 PHF & RECENTLY PUT IN ITEMS, THAT ARE COOLING, TO OTHER UNITS. MONITORING RECOMMENDED.
- 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: YOGURT 47F, & COOKED SOYBEANS 48F @ #5
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. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT #5 until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to MAINTAIN CORRECT FOOD TEMPERATURES and fax the repair record to our office at phone # 703-653-9448. (PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME ON FAX).
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10/07/2014 | Routine | |
Quaternary ammonium tested at 200ppm in 3 compartment sink and the same sanitizer is used in the wash cloth buckets & student tables.
As a recommendation and as discussed, it was observed that the employees rest room exhaust does not appear to be functioning. Proper maintenance enhances the functionality of the physical facilities.
- 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: Soy milk 48F, Cream cheese 52F, Ranch dressing 48F @ #5.
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. Soy milk & Ranch dressing were only used as indicator temp., Mgr. moved water, and juice drinks to Walk-in Freezer and with-in 30 minutes the unit temp. was at 36F. MGR. INDICATED THAT THEY WILL PRECOOL CERTAIN ITEMS FROM NOW ON, TO NOT OVERLOAD REF. UNITS.
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05/15/2014 | Routine | |
- Clean Outer Clothing (corrected on site)
Observation: Food employees observed wearing soiled clothing, an indication of poor personal hygiene. 2 workers wearing long sleves or separate sleeves that did not appear clean and easily cleanable down to hands.
Correction: Food employees shall always wear clean outer clothing to prevent contamination of food, equipment, utensils, linens, and single-service items. KEEP OUTER GARMENTS CLEAN OR USE PRODUCTS THAT ARE EASILY CLEANABLE THAT WILL SUBSTITUTE FOR SLEEVE USE.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED WORKERS HANDLING COOKED CHICKEN THEN TOUCHING TRAYS, STUDENT PLATES, & HANDLES OF UTENSILS.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. USE TONGS OR OTHER UTENSILS TO HANDLE READY TO EAT FOODS, TO SEPARATE TASKS.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: Chicken drumsticks - 123F & 141F
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Heated more.
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09/10/2013 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Boiler
Dish machine: n/a
D
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the kitchen 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.
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06/14/2013 | Routine | |
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