- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handler did not wash for a full 20 seconds (proper method discused, food handler re--washed hands)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. Immedeately follow the cleaning procedure with thorough drying
*To avoid recontamination food employees may use disposable towels to turn off the water at the hand sink
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: - Uncovered beverages consumed in the kitchen (lid and straw requirement discussed with manager, drinks were discarded)
Correction: - Employee beverages may be consumed in kitchen as long as they are covered and consumed through a straw
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food handler touched chips with bare hands (requirement discussed, chips were discarded)
Correction: - Bare hand contact is not allowed with ready to eat foods. Use a deli tissue, tongs, gloves, etc. to handle ready to eat foods.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all, handwashing lavatories used by food employees (no sign in womens bathroom, sign provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/23/2016 | Risk Factor | |
This visit was made to conduct a follow-up inspection.
The walk-in refrigerator is maintaining a temperature of 40 degrees F.
The prep top unit was being repaired during the inspection. Make sure it is maintaining a temperature of 41 degrees F before use and monitor temperature daily during peak hours of use.
No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following issues require attention:
1. The walk-in cooler and 2 door prep tops are not maintaining a temperature of 41 degrees F or lower. A follow-up inspection will be conducted tomorrow to check the units.
2. Use food storage reference provided to train staff on how to properly store raw and ready to eat foods.
3. Use cold holding reference provided to train staff on how to properly keep foods cold on ice.
4. Use cooling reference provided to train staff on how to properly cool foods.
*Repeat violations are subject to civil penalty*
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (Observed raw beef patties stored over cooked chicken and produce in the 2 door reach-in refrigerator).
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved raw beef below cooked foods and veggies.)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed cooked eggplant and mash potatoes cooling on counter tightly covered with plastic wrap)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC uncovered the food items, divided them into smaller containers, and put in the walk-in)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: items on ice including blue cheese dressing, ranch dressing, and salsa
Correction: items in the 2 door prep top including clised toms and half and half
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked meats, vegetables, rice, chili, etc.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the food walk-in and the 2 door prep top unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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07/30/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Cold temperature control for safety items must be kept at or below 41 degrees F. This can be achieved with ice if items are needed out for busy service times.
Note: fish (salmon) in a vacuum packaged container must be opened while thawing or immediately after thawing under running water.
*repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open screw cap water bottle on top of microwave on cook line.
Correction: Employee beverages shall be stored in a container with a cover and straw, and stored to prevent contamination of food. (Bottle was discarded)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw beef next to and above produce in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Beef was moved to bottom shelf)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: beef burger patties at 100 degrees F on the grill.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Patties will be used within 4 hours. You can cook them and hold them at 135 degrees F, par cook them, cool, and reheat to 165 degrees, or just cook to order.)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: raw shell eggs and salsa on counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Both items were placed in the fridge)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chili, soups, coleslaw, sauces, salsa, etc.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and utensils. (the dish machine was not functioning to produce chlorine sanitizer solution at 50-100 ppm).
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (The machine was serviced during the inspection and was functioning by the end of the inspection)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the server station is being used for purposes other than washing hands. (Observed container of iced creamer containers in the sink)
Correction: A handwashing sink may not be used for purposes other than hand washing. (container was removed)
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03/17/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed.
E-mail or fax me a copy of the corrected breakfast menu with the proper consumer advisory.
*repeat violations are subject to civil penalty*
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. (Observed that salmon in reduced oxygen package was thawed in the package and not removed from the reduced oxygen environment)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Breakfast menu items with eggs any style including Oscar's Big Breakfast, Rock-It Breakfast, Oancake Breakfast, Breakfast Sandwich.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and 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. (PIC agreed to e-maiol or fax corrected menu within 10 days)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: knives on side of steam table (on magnetic bar) were touching side of equipment that was soiled. The trash can was also stored next to this surface and the kives.
Correction: Equipment, FOOD CONTACT SURFACES and utensils shall be clean to the sight and touch. (PIC moved trash can, washed knives, and washed the side of the equipment.
- Outer Openings, Protected
Observation: The exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (Back door in kitchen is not tight fitting. There are a few gaps that may allow entry of pests)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that personal items are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed personal jackets, backpacks, shoes, etc were stored next to food prep table and in dry food storage room along with a bicycle.)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items. (Items were moved to a small back room away from food)
- Physical Facilities Good Repair
Observation: Observed that the floor tiles in the kitchen, especially in front of walk-in cooler are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall next to the fryer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed spray bottle of detergent not labeled)
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. (PIC labeled the bottle during the inspection)
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12/09/2014 | Routine | |
Repeat violations are subject to fines. Repair or replace the Superior refrigerator.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above frozen lunch meat in the reach-in freezer. The frozen chicken was relocated to the bottom shelf during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw beef was improperly stored above shrimp in the reach-in freezer. The shrimp were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: rice prepared on9/9/14 was held at 46°F. The rice was discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: salad dressing (ice bath), chicken wings, cole slaw, and dice tomatoes (Superior refrigerator). Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: According to the FPM the spinach dip was prepared on 9/1/14 but was still offered for sale or service. The spinach dip was discarded during the inspection.
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the Superior refrigerator and large walk-in refrigerator are not holding TCS at the required temperature. Repair or adjust the units.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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09/11/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to was his hands for 20 seconds. EHS provided proper hand washing training, Employee preformed proper hand washing after training.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Chicken and steak kabob were improperly stored above produce in the walk-in refrigerator. The raw meat items were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. The pies were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: chicken, sour cream in the Superior refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the Superior reach-in refrigerator. The Superior reach-in refrigerator is not holding cold PHFs at the required temperature of 41°F or below. Have the unit repaired in 24 hours.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. Single service container were improperly stored on top of the dish washing chemicals. The chemicals were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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06/11/2014 | Routine | |
Repeat violations are subject to fines.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking cup was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: the cheese and tomatoes were placed on the sandwich with the employee's bare hands. Employee washed hands and put on gloves during the inspection.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: turkey was improperly stored above beef and beef was improperly stored above clams in the reach-in freezer. The turkey, beef, and clams were relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes, and cheese (sandwich unit). Move PHFs to a colder unit.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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03/12/2014 | Routine | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the CFM was not aware of the FBI which must be reported to the Health Department. EHP was given to the CFM during the inspection.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw beef was improperly stored above seafood in the reach-in freezer. The seafood was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: the ice in the wait station, the bulk dry ingredients, the taco shells and the taco salad bowls in the kitchen.
Correction: Foods shall remain covered at all times.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove the unused ice machine in the wait station in 30 days.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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12/04/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Someone needs to be on-site at all times of operation with a Northern Virginia Certified Food Managers Card. When your manager obtains her card please fax it to my attention at 703-746-4919.
2) Review with employees when they should be washing their hands.
3) When cooling foods put them in shallow pans, uncovered in the refrigeration unit until cooled to 41. You have 2 hours to get from 135F to 70F and a total of 6 hours to get to 41F. Once the item is cool then you can place it in a larger container and cover it with plastic wrap.
All items shall be corrected prior to next inspection.
Note- Repeat violations may be issued civil penalties of $50-$100.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling soiled utensils and before putting away clean utensils and plates.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee drink was being kept on the prep table and had no lid.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: taco meat/50F prepared day before.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (discarded).
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: taco meat was placed in a large deep plastic container and tightly wrapped with plastic wrap and put into the WIC to cool.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the 2 door freezer with no clearance space between the floor and equipment. (a wooden pallet is currently being used to store freezer on floor).
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located beside the 3-compartment sink is blocked, preventing access by employees for easy handwashing. (blocked by large trashcan).
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the serve station is being used as a dump station. (Ice and lemons from drinks were dumped in the sink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (screen door is not tight-fitting).
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Physical Facilities Good Repair
Observation: Observed that the flooring in the WIC is not maintained in good repair. (floor is coming up and the floor around the door is deteriorating).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities Good Repair
Observation: Observed that the tile flooring is not maintained in good repair. (in front of beer WIC).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the entire kitchen area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. (Mops kept stored in dirty mop water).
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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09/03/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. You must ensure that employees use the correct sink for hand washing, in addition, hand washing sink should only be used to wash hands.
2. The ice in the bar area was not covered. Dust and debris could easily drop into the ice, causing contamination.
3. Cooking temperatures taken today were noted to be correct.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM was not aware of the Big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. (Re-washed at correct location)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw chicken and lettuce were observed stored adjacent to each other on the same shelf in the two door cooler in the main kitchen.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Items relocated)
- Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Ice in the bar area did not have a cover to protect it from environmental contamination.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Cut tomatoes were observed at 50°F, and cut lettuce at 69°F in the line area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Placed on ice)
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the server area is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
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05/14/2013 | Risk Factor Assessment | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. You must ensure that raw foods are not stored over ready to eat foods. This is a repeat violation, and a further violation will result in a civil penalty ticket beings issued.
2. To control the risk of Listeria growth, all foods prepared on site and not consumed within 24 hours must be dated, and the food discarded after 7 days.
3. Limited food handling was observed during this inspection, but hot holding temperatures taken were note to be in compliance.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw burger patties were observed stored on top of beer bottles.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. (Moved)
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Please obtain a letter from your supplier confirming that the Salmon has been frozen for a sufficient length of time at the correct temperature.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Sliced Tomatoes were observed on the line at 48°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Cooked ground beef (dated 1/19/13) and marinara sauce (dated 1/17/13) were observed in the walk-in cooler.
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (Discarded)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Deli Slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (Cleaned)
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01/29/2013 | Risk Factor | |
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