The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed great opening cold holding temperatures.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: cooling logs, sign and methods in English and Method, sample menu with a complete consumer advisory, consumer advisory requirements, Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Monitoring Log. EHS observed excellent date marking in all units where the name of the food item and date prepared was put on a label on each food container. EHS recommends that CFM utilize the current date marking labels to monitor cooling times of prepared foods by adding the time that preparation is completed to the container label. EHS also reminded the CFM and food employees of proper glove usage, handwashing and no bare hand contact with ready to eat foods. EHS will consult with the Environmental Health management team regarding whether any enforcement action or follow-up inspection is needed regarding the Repeat out of compliance observation of 3-501.16(A)(2)(a) Cold Holding of Potentially Hazardous Food at 41F or less.
All of the following documents need to be emailed or faxed by the requested time frame: 1) service report for the Kairak 2DR prep cooler # 1 (within ten calendar days, continue to not use the top section until it is able to hold 41F or below), 2) updated complete consumer advisory disclosure and reminder statement on dine-in and to-go menus (within 30 calendar days) and 3) written statement from dishmachine owner and/or service company stating whether the dishmachine is a high-heat sanitizing machine or a low-temperature chemical sanitizing machine. EHS observed the dishmachine with chlorine sanitizer connected to the machine, however the wash and rinse minimum temperatures were operating at high-heat sanitizing levels and the thermolabel activated after several runs.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------several recently prepared menu items were cooling on the top sections of the prep cooler. None of the prep coolers have the flip top cover to close down over the food. All the flip top covers have been completely removed exposing cooling food items to the heat of the cookline grills. Also observed cooked sauces cooling in ice water baths with very infrequent stirring.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:
1) Shredded cheese at 46F in Pizza 3DR prep cooler
2) Butter at 60F in Kairak 1DR prep cooler (was previously sitting out),
3) Butter at 58F in Left 2DR prep cooler,
4) Cheese cake at 44F in Kairak 2DR prep cooler,
5) Tomato sauce for calamari at 50F in Kairak 2DR prep cooler,
6) Shredded mozarella cheese at 60F in Kairak 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. ITEMS 1 AND 4 MOVED TO WALKIN COOLER. ITEMS 2, 3 5 & 6 DISCARDED.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods (steak, pork chop, pork shank, veal and salmon) provided on the dine-in menu and to-go menu do not provide a disclosure statement.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no working temperature measuring device located in the following cold holding equipment:
1) Left 2DR prep cooler,
2) Right 2DR prep cooler.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: --------Kairak 2DR prep cooler # 1 top section at 48F.
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.
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04/07/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection after the issuance of a NOAV for cold holding and equipment operation. The establishment was observed in substantial compliance during today's inspection. The CFM stated that between the last inspection and today's visit, the following steps have been taken to ensure proper temperatures and active managerial control:
* Refrigerators were serviced and, when needed, freon was replaced, leaking coils repaired, and gaskets replaced.
* The CFM has instituted temperature logs for both cold holding (ambient air and food temperatures) and cooling. Cold holding temperatures are taken in the AM (~10:30) and in the PM (~2:45) and recorded. The CFM stated that an additional "spot check" occurs before dinner, however these temperatures are not recorded.
*The CFM stated that elevated food temperatures result in relocation of the food item to the walk in refrigerator if they've been elevated less than 3 hours, or discarded if 4 hours or more.
During today's inspection I observed a small accumulation of ice on the inside of the saute 2 2-door reach-in refrigerator. This may be preventing air from circulating efficiently. The CFM contacted a repair technician for service today or tomorrow afternoon to address the issue. In the meantime, the unit has been taken out of service. Ensure this unit is defrosted often enough to preclude the accumulation of ice within the unit. NOTE: The ice was scraped off the inside of the refrigerator and the ambient air temperature lowered to 39F.
No violation noted during this evaluation. | 09/26/2014 | Other | |
The purpose of today's visit was to conduct a routine inspection. Refrigerator repair is needed for several units to ensure they are capable of maintaining ambient air and food temperatures of 41F or below. Repair is scheduled for tomorrow morning. I suggest maintaining temperature logs of foods so that elevated food temperatures may be corrected. Also, cool food completely before placing food in the prep top refrigerators.
Cold holding and Equipment Operation are historical repeat violations, for which a Notice of Alleged Violation will be sent to the establishment. If you have any questions regarding this Notice, please contact me prior to the follow-up date.
Temperatures Continued:
Food Temperatures:
(10) raw chicken: 41F
(11) cheese: 41F, grilled chicken: 40F
(12) lasagna:39F
tomato sauce on steam table: 138F
(12) milk: 38F
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish (scallops) are not being retained.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer. NOTE: Discussed the need to maintain tags with the CFM and the need to document on the tag the day on which the shellfish sold out.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed nuts and oil stored beneath the paper towel dispenser on the cookline, where water from hands may drip.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. NOTE: CFM relocated the paper towel dispenser.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Macaroni and cheese balls and calamari were observed cooling in a prep top unit, where it is difficult to adequately lower the temperature of the food.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: sliced tomatoes (64F) and diced chicken (68F) in the pantry prep top refrigerator
Correction: sliced tomatoes (51F) in the back pantry prep top refrigerator
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep top units.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: pantry prep top refrigerator (62F)
Correction: saute 2 prep refrigerator (43F, covered with ice preventing circulation of air)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: walk-in refrigerator, walk-in freezer.
Correction: Replace the gaskets. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: Observed the plumbing leaking at the back dump sink and handsink, both near the dishmachine. Also observed the floor drain to which the dumpsink leads clogged.
Correction: A plumbing system shall be maintained in good repair. Repair the leaking plumbing and unclog the floor drain.
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09/09/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. All critical violations were corrected during the inspection.
Fax a copy of your certified food managers card to ATTN: Shannon McKeon at (703)385-9568 within ten days.
Use test strips to verify correct levels of sanitizer at all three-compartment sinks.
- 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 kitchen three-compartment sink with a concentration of ~50ppm total quaternary ammonium compound.
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. NOTE: Quaternary ammonium was adjusted to 200ppm.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has proof 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. NOTE: CFM passed the exam yesterday, however the testing company was having technical difficulties and was unable to provide the CFM with a certificate of completion. Proof of successful completion of the CFM exam was available online. OBTAIN A CFM CARD AND FAX A COPY TO MY ATTENTION WITHIN TEN DAYS AT (703)385-9568.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that the sign that notifies food employees to wash their hands at the handsink on the cookline is not clearly visible.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible/
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium solution at the bar was measured in excess of 400ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonium solution at 200ppm. Verify concentration using the appropriate test kit. NOTE: Concentration in the bar three-compartment sink was adjusted. Only one pump of sanitizer solution is needed to provide an adequate concentration.
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03/06/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection to ensure correction of violations noted at the last inspection, particularly those related to the cold holding of potentially hazardous food items. During today's visit, one refrigeration unit was observed with elevated ambient air and food temperatures, the unit by the office. The CFM stated this unit would no longer hold PHFs. Do not use this unit for PHF storage unless it is capable of maintaining ambient air and food temperatures of 41F or below. The 1-door prep refrigerator by the grill had elevated air temperatures in the prep top, though there were no PHFs in the unit at this time. Do not use the unit for food storage until it is holding proper temperatures. Failure to demonstrate proper cold holding temperatures at the next inspection will result in further enforcement action.
Contact me if any questions arise.
- 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: butter (47F) in the 1-door reach-in refrigerator by the office.
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: PHF discarded. CFM stated that refrigerator will not be used for PHF storage in the future.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: Observed the three-compartment sink in need of caulking to the wall.
Correction: Caulk the three-compartment sink to the wall for easy cleaning. NOTE: CFM stated a company has been contracted to perform the work next week.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1-door reach-in refrigerator near the office (47F), the top of the 1-door prep refrigerator near the grill (56F).
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. NOTE: The 1-door refrigerator near the office will no longer be used for PHF storage. The prep top of hte refrigerator near the grill was not being used for food storage during hte inspection. Do not store PHFs in these locations unless they are capable of maintaining ambient air and food temperatures of 41F or below.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: 1-door reach-in refrigerator, walk-in refrigerator, walk-in freezer, saute 1 refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. NOTE: CFM stated gaskets are on order.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed a broken floor tile under the hood in the back prep area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. NOTE: CFM stated a company has been contacted to do the repairs next week.
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09/18/2013 | Follow-up | |
The purpose of today's visit was to conduct an investigation of a complaint of alleged foodborne illness. See Routine Inspection for observations relating to compliance status for this facility.
The complainant stated he ate pasta with sausage, chicken and alfredo sauce, ceaser salad, and bread at the facility and fell ill within 90 minutes. Although this complaint cannot be confirmed, there are risk factors present that may lead to foodborne illness. Several refrigerators were observed with elevated food and ambient air temperatures, one of which is used to make pasta bowls. Sausage, chicken and pasta were observed with elevated temperatures in this unit. These food items were discarded and the CFM instructed to not use these units until they are capable of maintaining proper food temperatures. A follow-up inspection will be conducted to verify correction of this and other violations. Failure to correct this violation will result in further enforcement action.
The facility has a complete employee health policy and the CFM stated there were no other reports of illness from either customers or employees.
No violation noted during this evaluation. | 09/12/2013 | Complaint | |
The purpose of today's visit was to conduct a routine inspection in conjunction with a complaint of alleged foodborne illness.
Cold holding of potentially hazardous foods is a historical repeat violation. A follow-up inspection will be conducted on September 20 to ensure that refrigerators have been repaired and are able to maintain ambient air and food temperatures of 41F or below. Failure to maintain proper temperatures at both the time of the follow-up inspection or the next routine inspection will result in further enforcement action. Proper cold holding temperatures are integral to ensure the prevention of foodborne illness. In the meantime, remove all potentially hazardous foods from units unable to maintain proper food temperatures and do not use the units until the are serviced. Seek service as soon as possible and fax a copy of the repair receipt to my attention at (703)385-9568.
Additional Food Temperatures:
*raw chicken (11): 46F
*orzo, cooked potatoes, cut tomatoes (12): 52F, 53F, 59F
*chicken canneloni (13): 42F
*cheese, cooked potatoes (14): 40F, 42F
*cream (15): 40F
*milk (16): 37F
Ecolab EC44 wearwashing machine dispensing 100ppm chlorine.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw sausage and meatballs stored over cooked garlic and lasagna in the walk-in refrigerator.
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.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: for non-slip traction under a cuting board at the front prep line near the ovens.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- 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: half and half (45F) and butter (44F) in the 1-door reach-in refrigerator by the office (relocated to a unit below 41F)
Correction: cut tomatoes (47F) in the salad station prep top (relocated to a unit below 41F)
- Equipment / Fixed / Space / Seal
Observation: Observed the three-compartment sink with peeling and missing caulk.
Correction: Re-caulk the three-compartment sink to the wall to allow for effective cleaning.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: The 1-door reach-in refrigerator near the office (1) (44F)
Correction: the prep top of the salad sataion (4) (44F)
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: 1-door reach-in refrigerator by the office (1), walk-in refrigerator (2), walk-in freezer, Saute 1 2-door reach-in prep refrigerator (7)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: the door gaskets of the saute 1 2-door reach-in prep refrigerator and the pizza 2-door reach-in refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the bar being used to rinse the lid of the blender.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside grease 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the handwashing sink at the bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the handwashing sink at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed two burned out light bulbs beneath the hood in the back prep area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the floor beneath the hood in the back prep area is not maintained in good repair. Observed a missing floor tile allowing for the pooling of water which may attract pests.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the floor tile.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor at the front cook line is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: 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. Observed cleaning chemicals stored on a dried goods shelf directly next to containers of spices.
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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09/12/2013 | Routine | |
- 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken stored next to zucchini and raw eggs stored over cooked foods including cooked turkey in the walk-in refrigerator.
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.
- 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: Raw shrimp (57F), orzo (60F) in saute 1 2-door reach-in prep top refrigerator
Correction: Orzo (50F) in the grill 1-door reach-in prep top refrigerator and raw chicken (46F) and raw shrimp (46F) in the ggrill 21-door reach-in prep refrigerator (bottom).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Lobster Stock. Observed items dated with a prep date instead of a discard date in the walk-in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. NOTE: Discussed marking items wiht a discard date with the CFM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the bar is blocked by a blender, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: Handsink and dump sink are going to be swapped since the dump sink is more accessible.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the bar with equipment drainage tubes leading to the sink basin.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: Handwashing sink and dump sink are to be swapped, as the dump sink does not have drainage tubes.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink at the bar.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink at the bar.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink near the oven.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/15/2013 | Risk Factor | |
- 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: half & half mkilk =49F/60F/54F
Correction: diced roasted turkey = 45F
- 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: The one-door traulsen refrigerator at the To-Go station.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Several refroigeration units including the walk-in refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage/refuse container /dumpster located outside is in disrepair. This container leaks at the bottom and does not close tightly.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Properly repair or replace the container.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container does not close tightly.
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.
- Handwashing Signage at Handwashing Facilities Required
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment 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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08/07/2012 | Routine | |
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