The purpose of this visit was to conduct a routine inspection. Monitor temperatures of potentially hazardous foods at the top of the built-in salad cooler to ensure they are at or below 41F. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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: mozzarella, gorgonzola at 44F and 48F in built-in salad cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cheeses were moved to walk-in cooler to cool to 41F or below.
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09/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed approved concentration levels for quaternary ammonia compound sanitizer. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/17/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Pest Control: Weekly
Grease Trap: Monthly
Hood: 6 months and filters biweekly.
REMINDERS:
1) Monitor cooling methods and temperatures.
2) Pre-chill sliced tomatoes, sliced deli meat and other PHFs at 41F or below before putting it on prep top. Do not overfill containers on prep top.
3) Adjust all prep refrigerator temperatures to 36F during summer time.
(Time reflects inspection time only)
- Hair Restraint Effectiveness
Observation: Employee at the pizza prep station observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: raw chicken stored above meat sauce--True 2DR prep refrigerator right.
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed cooked meatball cooling in deep 10-12 inches deep plastic container and cooked pasta, portioned in bags, in deep plastic container in the walk-in refrigerator. Note: Transferred the items in shallow pans.
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 turkey 45F--prep top
Correction: lasagna 44F, cooked sausage 47F--True 2DR prep refg left. Sliced tomatoes 50F, swiss cheese 49F---True 2DR prep top right. Note: Put all items inside the refrigerator.
- Cleaning Frequency for Physical Facilities
Observation: Observed dust accumulation on the ceiling and some equipment above the office, back door area.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/16/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note: The facility still uses TPHC 4 hours for cooked pizza.
Continue monitoring receiving, cooking, cooling, and holding temperatures.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3.501.15(A)-(B)
Observation:-(CORRECTED DURING INSPECTION) The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooked meatball and cooked spaghetti cooling in deep plastic container and covered. Note: Provided handouts in English and Spanish.
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: feta cheese 45F, blue cheese 44F--4DR salad prep top--Note: Put back in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Observed the 7 days datemarking did not include the preparation date. For example food prepared today was datemarked for 12/2.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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11/25/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: A. O. Smith BTR-120-104 (Same per owner, unable to reach and read data plate because it is too close to the wall)
Dishmachine: None
Hood: Every 6 months and filters cleaned every week.
Grease trap: Every 2 months.
Pest Control: Every month
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- 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 turkey 44F, sliced american cheese 49F--Hudson 4DR prep top (kitchen). Feta cheese 50F, blue cheese 55F--4DR salad prep top. Butter with garlic 50F --Hudson 2DR pizza prep. Note: Put back in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- 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: raviolli 4 drawer prep refg dated 3/16 and/or 3/18. Note: Discarded.
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.
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03/19/2013 | Routine | |
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