The purpose of today's visit was to conduct a routine inspection.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could only provide a meat thermometer.
Correction: Obtain a full range food temperature measuring device capable of 0F-220F.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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02/03/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection. There are no violations observed at this facility.
Observed temperature logs onsite.
CFM: Dorean Bicoy
Exp: 12/29/19
# L-28236
Thank you.
No violation noted during this evaluation. | 02/10/2015 | Routine | |
The purpose of today's visit was to conduct the first routine inspection at this facility after the facility transitioned from preparing lunches to receiving catered lunches from a licensed caterer. EHS discussed with facility the requirements to have at least one Limited CFM and to take food temperatures of cold and/or hot potentially hazardous foods upon receipt and to record and retain temperatures. Please fax or email the LCFM card within 30 calendar days. Also for the rest of this calendar week, please fax or email the food temperatures upon receipt to the EHS.
- Duties / Inspect Foods upon Receipt
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed caterer. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) in the Caterer's Cambro were found hot holding at improper temperatures using a calibrated food temperature measuring device:
1) Bean and Cheese burrito at 112F,
2) Beef Burrito at 112F,
3) Corn Dog at 109F.
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. EHS OBSERVED REHEAT TEMPERATURES ABOVE 200F AFTER A SHORT TIME IN OVEN
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a full range food temperature measuring device measuring from 0F-220F.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) possesses the full service CFM card issued by ORS Interactive, Inc that has expired
Correction: This facility needs at least one Limited Certified Food Manager on duty when food is received and served. A copy of the photo identification card needs to be faxed to the food safety section at (703) 653-9448 within 30 calendar days. Failure to provide a copy of the photo identification card will result in further enforcement action.
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10/28/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. It is recommended that facility obtain at least one additional employee with a CFM card for extra coverage. EHS provided CFM guidelines. Observed facility clean and organized.
- 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.
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.
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02/28/2014 | Routine | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: State CSB 12018SFEX. Chlorine sanitizer concentration in 3 vat sink: 50 ppm. No certified food manager on the premises at the time of inspection. All food service related activities were voluntarily suspended. Food service related activities must not be resumed until a certified food manager is on the premises. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF SIGNED EMPLOYEE ILLNESS REPORTING AGREEMENTS TO THE HEALTH DEPARTMENT WITHIN 14 DAYS.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment. Food preparation was in progress at the time of inspection. NOTE: PIC voluntarily suspended all food preparation and all other food service related activities until CFM could return to the facility. Spoke with CFM during the inspection who advised she would return within 1 to 1.5 hours.
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.
- 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. NOTE: Spray cleaner located immediately next to storage bags. Spray cleaner was relocated to a lower shelf.
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.
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07/29/2013 | Routine | |
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