This visit was made to conduct a routine food safety evaluation.
Use cooling methods sheet given to train employees on proper cooling methods. Monitor cooling using the temperature log provided to ensure that it is done correctly. Soups, sauces, roasts, and dense dishes like lasagna should be monitored closely.
Cooked potatoes will be added to your time as a public health control plan. PIC reported that potatoes are used by the end of breakfast or discarded, and they don't have the space to hot hold them.
*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 bacon and sausage stored over cooked deli meats in the walk-in, and there was a roll of ground beef on the same tray as the deli meats).
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 meats below ready to eat foods)
- 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: chicken tortilla soup, lasagna in the walk-in cooler made yesterday.
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. (soup and lasagna were discarded. PIC reported that they have ice paddles and are supposed to cool soups on ice. He agreed to retrain employees and mintor cooling.)
- 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: cooked potatoes and gyro meat.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Gyro meat was reheated to 135 and hot held, and potatoes are going to be used or discarded within 4 hours. Potatoes were added to TPHC plan).
- 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: french toast mix out on counter during service)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved egg misture into container of ice for service)
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08/14/2015 | Risk Factor | |
All three units are functioning to maintain a temperature of 41 degrees or below. All are approved for use. The manager also reported that they have obtained ice paddles for cooling which is working well for them.
No violation noted during this evaluation. | 06/05/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection.
There is now a sneeze guard for the pasta buffet and omelet station.
There were no cooling violations noted during the inspection.
The person in charge reported that the bar cooler was replaced, the prep top was repaired, and the dessert display still needs further repairs. There was still milk being stored in the dessert display. It was moved to the walk-in. The bar cooler is not being used for TCS foods, and the sour cream and salsa in the prep top were moved to another refrigerator. All three units are still not functioning to maintain a temperature of 41 degrees F or below. They may need to be serviced again. It may also be helpful to limit the number of times they are open and closed by altering your procedures. You can also keep a temperature log for these units (or all of your units) to help gauge what the issue is, and make sure they continue to function after being serviced. I would highly recommend this.
Another follow-up inspection will be conducted in about 10 days to check these units. If they are still not functioning correctly and TCS foods are out of temperature, a civil penalty of $100 will be issued, and a risk control plan will be implemented.
- 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 small bar reach-in closest to the kitchen (55 degrees F), and the dessert display fridge (52 degrees F).
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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05/18/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation.
A follow-up inspection will be conducted in about 10 days to check the two refrigeration units as well as the temperature control, cooling methods, and plans on how to cover food for the buffets.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Soiled single-use gloves in use by a food employee. (Observed employee wipe nose with glove, and did not change and wash hands befor continuing food service)
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. (Employee removed gloves, washed hands, and put on new gloves upon request)
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. (Items on tables in dining area for the pasta buffet/cooking station are not covered)
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
- Cooling Methods (repeated violation)
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: Alfredo sauce was placed in a covered, bulk container in walk-in after cooking.
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. (PIC moved sauce to shallow plan, and placed in walk-in uncovered to cool).
- 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: turkey burger, chicken patty, potatoes on grill, alfredo sauce at pasta buffet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (turkey buergers, chicken patties, and potatoes were reheated to 165 for hot hold. Alfredo sauce will be used within 2 hours. This item will be added to their TPHC plan).
- 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: half and half in bar cooler, and milk beveraged in dessert display cooler. These units are not maintaining temperature of 41 degrees F or below.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Half and half was discarded since it was almost empty, and milk beverages were moved to another fridge since they had only been out for about 2 hours.)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: stuffing, cooked meats, sauces, cooked vegetables in walk-in cooler.
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. (Employee provided dates for foods)
- 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 small bar reach-in closest to the kitchen (55 degrees F), and the dessert display fridge (52 degrees F).
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed bleach in a Windex bottle that was 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. (Employee provided a label for the bleach)
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04/30/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Great improvement in cooling methods and walk-in organization!
The following items require attention:
1. Discuss the importance of treating ice as a food with staff and reinforce keeping ice scoop handles out of ice and not storing other items inside ice used for beverages.
2. Raw animal products shall be stored below/separate from ready to eat foods.
*Repeat violations are subject to civil penalty*
- 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. (Observed raw sausage and bacon stored over cooked ham and deli meats in the walk-in)
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 bacon and sausage below ham and deli meats).
- Critical: Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food. (Observed a container of lemon slices stored in ice container for beverages)
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. (PIC removed container of lemons)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoops stored with handles in ice at the beverage stations in the front of house)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Ice scoops were removed from ice)
- Physical Facilities Good Repair
Observation: Observed that the wall tiles behine the hand sink next to the 4 door reach-in fridge is not maintained in good repair. (Tiles are coming away from wall)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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 bleach water in Windex spray bottles that were not labeled as containing bleach)
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 bottles)
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01/21/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack was given and discussed with new chef, Victoria.
A cooling resource sheet was printed and given also to help improve cooling methods.
Some good improvements were seen today including the reorganization of the walk-in and replacement of the storage shelves that were damaged. Great job!
*Repeat Violations are subject to civil penalty*
- 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: bread. (Observed server handling bread with her bare hands)
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. (Employee was instructed by chef to use a utensil or wear gloved to handle RTE foods like bread).
- 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: Observed a plate of scrapple pieces covered tightly with plastic wrap. There were also smaller containers of sauces cooling on ice, but the ice bath was not to the top level of the container. It was only touching the bottom.
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. (Scrapple was uncovered, and more ice was added to the ice bath for the sauces.)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: (meats, sauces, side dishes)
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 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Lockers or Employee Storage in Designated Room/Area (corrected on site)
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (Observed personal items on food storage rack across from the dessert display)
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 the employee storage area behind the door to the basement)
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls behind the equipment on the cook line and especially under the storage shelves at the bar areas are 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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10/21/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Foods shall be cooled from 135 to 70 degrees F within 2 hour, and from 70 to 135 degrees F in another 4 hours, for a total of 6 hours. If food is not cooled from 135 to 41 degrees F in 6 hours, it must be discarded. Foods prepared from ambient temperature must also be cooled from 70 to 135 degrees F in four hours.
Cool liquid items in an ice bath and/or with an ice paddle to 41 degrees before placing in walk-in.
Cool solid food items by spreading out on a sheet pan and placing in walk-in uncovered until cooled completely.
Monitor cooling temperatures throughout the process to make sure time/temp requirements are met.
Refer to cooling foods aide given during this visit.
*Repeat violations are subject to civil penalty*
- 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: foods in walk-in cooked yesterday including pulled pork, brown gravy, lasagna)
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. (Items were discarded)
- 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: meatloaf on hot hold table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (unit was turned up. Meatloaf will be used or discarded within 4 hours)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink near cook line)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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07/16/2014 | Risk Factor | |
This visit was made to conduct a complaint investigation regarding a roach infestation.
The person in charge reported that he had not noticed an issue with roaches, and provided a copy of the last pest control service invoice dated 6/13/2014 (attached). According to the invoice, the establishment is receiving treatment for American and German roaches in the kitchen and outside perimeter. There will be another service tomorrow morning, and the person in charge will fax or email me a copy at 703-746-4919 or lydia.zweimiller@vdh.virginia.gov.
No roach activity was witnessed during an inspection of the establishment, though there were dead roaches on the glueboards in the basement. The following items shall be completed to prevent pest harborage:
1. Seal all exterior doors in the kitchen so that no daylight can be seen in the gap between the door and the door frame.
2. Repair the wall tiles around the mop sink that are broken.
3. Keep floors clean and free of food debris, especially underneath shelving and equipment. Floors under shelves at the bar area require cleaning.
These items will be assessed during the next routine inspection. Complainant was informed of findings.
No violation noted during this evaluation. | 06/17/2014 | Complaint | |
This visit was made to complete a routine food safety evaluation. The chefs and person in charge were very helpful, and did a good job washing hands and wearing gloves when necessary.
Raw animal products shall be stored separate from cooked and/or ready to eat foods.
When cooling cooked foods in walk-in, leave them uncovered until cooled completely.
In use utensils shall not be stored in containers of water. They should be clean and dry, in running water, or in water above 135 degrees F to prevent bacterial growth.
- 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: (In True 4 door fridge, observed raw salmon behind cooked chicken)
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. (PIC discarded cooked chicken)
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed spatulas at grill and ice cream scoops at bar stored in containers of water)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper use of wet wiping cloths for the following activity: (wiping cloths stored in water with no sanitizer solution).
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed trays of pasta cooling in walk-in covered tightly with seran 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 pasta)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: (Various prepared items not dated including pulled pork and deli meats)
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 4/1/14 they shall be date marked with a "use by" date not exceeding 4/8/14.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall around the mop sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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. (Basement storage)
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.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. (Observed spray bottle of bleach 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 bottle with marker)
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04/14/2014 | Routine | |
Received invoice ftrom ABCO reporting that the dish machine is now in good working order and producing Cl sanitizer at 50 ppm.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: (Food items held more than 24 hours not date marked. Pulled pork that was cooled and reheated more than once was not date marked)
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of raisins. (Observed yogurt containers used for storage of raisins.)
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the (tile and wall structure around mop sink) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/21/2014 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) Store raw meat below ready to eat foods/ cooked foods to prevent contamination
2) Cooked foods shall be cooled from 135 to 70 degrees F in 2 hours, and from 70 to 41 degrees F in another 4 hours. Food items should be spread out as much as possible and uncovered in refrigerator until cooled completely. Liquid items in bulk container can be cooled in an ice bath while being stirred frequently. Monitor cooling practices to ensure that food items are cooled in the appropriate amount of time.
3) Repair dish machine as soon as possible and contact me for a reinspection, or email/fax a copy of the invoice. Office: 703-746-4822, fax: 703-746-4919, e-mail: lydia.zweimiller@vdh.virginia.gov.
*Repeat violations are subject to civil penalty.
- 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 ribs next to cooked chicken in 4 door reach-in next to grill, and raw chicken and beef kebobs above cooked rice in the walk-in)
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. (PIC moved raw items below ready to eat)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed ice scoops in several locations stored with scoop in ice)
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (PIC moved hadles above ice)
- 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 chicken patty, potatoes, and pulled pork in 4 door, 2 door, and walk-in cooling in containers 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 removed wrap slightly)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: (Food items held more than 24 hours not date marked. Pulled pork that was cooled and reheated more than once was not date marked)
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: (TPHC items on salad bar not labeled with time to indicate when items shall be discarded. PIC was able to provide documentation for TPHC plan)
Correction: Food item(s) for which time rather than temperature is being used as a control shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (Items were discarded at end of inspection)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of raisins. (Observed yogurt containers used for storage of raisins.)
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: (Deli slicer observed to have build up of food debris)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: Food contact equipment and utensils. (dishwashing machine not functioning to produce chlorine sanitizer solution at 50 ppm. Measured at 0 ppm)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC agreed to use machine for washing and rinsing, and then sanitize in 3 comp sink directly adjacent to machine with chlorine sanitizing solution.)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the (tile and wall structure around mop sink) is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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 bleach stored in Windex bottles at 3 comp sink 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 bottles as "bleach")
- 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. (Observed butane cannister next to clean plates and single service items, and Windex bottles stored next to canned food items below prep table next to walk-in)
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.(PIC moved chemical bottles and butane to chemical storage area)
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01/16/2014 | Routine | |
Desert case @ 45F but not being used for potentially hazardous foods.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Food uncovered in the reach-in freezer.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less
Observation: Observed raw shell eggs stored at room temperature @ 75F. (discarded)
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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: not date marking lasagna held longer than 24 hours.
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 DAYSrequired.
- Physical Facilities Good Repair
Observation: Ceiling panels uneven exposing insulation.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/16/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on clean gloves.
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling bacon with their bare hand.
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.(Product discarded)
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Tuna Salad
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). (discarded)
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Salad Bar
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (Forms completed during evaluation)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The deli slicer was observed to have a build up of debris to the blades.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: The cutting board used to cut meat products was not being washed, rinsed and sanitized every four hours (done daily)
Correction: If used with potentially hazardous foods (time/temperature control for safety food), equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
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07/03/2013 | Risk Factor Assessment | |
Recommend the use of Time as a public control for the salad bar especially for boiled eggs.
- 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:eggs at 44F, tuna salad at 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: meatloaves
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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03/07/2013 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Produce on the floor inside the walk-in
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: 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: Meatballs at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
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: meatballs
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the prep area in front of the cookline 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) under the hood are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- 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.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the @Physical structure@ is not maintained in good repair. Ceramic wall tiles, ceramic floor tiles, bar vinyl floors, 3 compartmetn sinks caulkings, and screen door.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Maintenance Tools, Preventing Contamination
Observation: No mop rack provided
Correction: Provide mop rack to store all maintenance tools.
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12/05/2012 | Routine | |
Restaurant representatives - add corrected or new information about Royal Restaurant, 734 N. St. Asaph St, Alexandria, VA 22314 »