Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene (includes no bare hand contact on ready to eat foods), Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometers should be washed, rinsed and sanitized before and after each use at the 3-vat sink.
3. Management should instruct staff members to set up the 3-vat sink each morning and change the water as often as needed to maintain the wash and rinse water hot and the sanitizer water at a concentration of 150-400ppm (or per manufacturer's specs) of Quaternary ammonium.
4. Management should instruct staff to use the 2-vat sink for all food preparation. It should be washed, rinsed and sanitized before and after each use.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Food container of sugar, 2. Food container of corn meal (?).
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE ALL FOOD CONTAINERS DAILY AND RELABEL THE FOOD CONTAINERS WITH THE COMMON NAME OF THE FOOD IN THE CONTAINER OR SQUEEZE BOTTLE. FOODS LIKE SUGAR, SALT, CORN STARCH, FLOUR, CORN MEAL, SEMOLINA, WATER, OIL, ETC. NEED LABELING.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored underneath cutting boards to prevent the boards from sliding.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER WASHABLE RUBBER MATS TO PLACE UNDER THE CUTTING BOARDS. TOWELS ARE EITHER CLEAN AND IN STORAGE, WET AND IN A BUCKET WITH SANITIZER OR SOILED AND IN LAUNDRY. IF STORED IN SANITIZER MAKE SURE ALL BUCKETS HAVE A CONCENTRATION OF QUATERNARY AMMONIUM AT 150-400PPM OR PER MANUFACTURER'S SPECIFICATIONS FOR USE.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Chili on the steam table: 118f, 2. Meatballs in sauce on the steam table: 97f, 3. Tomato sauce on the steam table: 117f.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO PROPERLY REHEAT FOODS ON THE STOVE TO AN INTERNAL TEMPERATURE OF 135F (IF COMMERCIALLY PROCESSED) OR 165F IF MADE FROM SCRATCH. ONCE THE FOODS HAVE BEEN REHEATED STAFF SHOULD BE USING A CALIBRATED FOOD THERMOMETER TO CHECK THE INTERNAL TEMPERATURE OF THE FOOD BEFORE PLACING THE FOOD ON THE STEAM TABLE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Sliced provolone cheese stored inside the True 4DWR refrigerator under the grill: 55f, 2. Sliced corn beef, pastrami and ham stored inside the Cold Tech 3DR UPR refrigerator in the kitchen: 45f, 47f, 47f.
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. DISCUSSED WITH MANAGER. COLD FOODS SHALL REMAIN AT 41F OR BELOW WHILE IN STORAGE. MANAGER DISCARDED FOODS.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: Observed temperature measuring devices inside several refrigeration units not properly located in the warmest part of the unit.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE ALL REFRIGERATION UNITS DAILY AND RELOCATE THE THERMOMETERS TO THE FRONT OF THE UNITS, NEAR THE DOOR WHERE THE UNIT IS THE WARMEST.
- 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: 1. Walk-in refrigerator: 43f, 2. True 4DWR refrigerator under the grill: 43f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL MONITOR THE AIR TEMPERATURES OF THESE UNITS BY CHECKING TEMPERATURES OF FOODS STORED INSIDE THE UNITS. IF THE UNITS ARE NOT CAPABLE OF STAYING AT 36-38F IN ORDER TO KEEP FOODS AT 41F OR BELOW THEN THE UNITS SHALL BE SERVICED AND NOT USED UNTIL REPAIRED. EMAIL REPAIR INVOICE TO MY ATTENTION IF YOU FIND THE UNITS ARE NOT WORKING PROPERLY.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exterior of the microwave oven, 2. Interior of the microwave oven, 3. Interior of the Cold Tech 3DR UPR freezer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AS THEY GO. EACH WORK STATION CAN BE PROVIDED WITH TWO BUCKETS: GREEN BUCKET FOR HOT, SOAPY WATER AND A RED BUCKET FOR QUATERNARY AMMONIUM WATER AT A CONCENTRATION OF 150-400PPM (or per manufacturer's specs) AND STAFF SHALL CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH DAILY TO REMOVE FOOD DEBRIS. BUCKETS SHALL BE CHANGED AT LEAST EVERY 2HOURS.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed unused pieces of equipment are being stored on the premises.
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. DISCUSSED WITH MANAGER. MANAGER SHALL HAVE UNUSED PIECES OF EQUIPMENT REMOVED.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO SANITIZE THE MOP HEADS AFTER USE AND POSITION THE MOPS TO ALLOW AIR DRYING.
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12/23/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation. | 06/15/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided a hand washing sign.
Review hand washing guidelines with staff. Hand washing must be done before putting new gloves on and when changing tasks.
Review personal items policy with staff.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. OBSERVED EMPLOYEE RINSING HANDS WITHOUT APPLYING SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. EMPLOYEE COVERED BEVERAGE WITH A LID AND WILL USE A STRAW.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. EHS PROVIDED HAND WASHING SIGN TO POST AT THE FRONT HAND SINK.
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10/27/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection,.
Please contact me if you have any questions. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed employee washing hands for less than 10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: 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.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used to line prep table shelves.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: caulking at 3-vat sink and prep sinks observed black and moldy.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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04/14/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violations observed today. Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 09/26/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Continue to monitor the temperature of the refrigerator unit at the front, it is highly recommended that you stop using the unit if the temperature does not lower to at least 41F within the next hours.
Please contact me if you have any questions.Thank you.
NOTES:
Water Heater: State x2
Dishmachine: N/A
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked chicken and steak for cheesesteaks were observed tightly covered, at 49F and 45F. Items were made early this morning. CFM was asked to only cover items loosely or not at all, until foods cool to 41F.
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items in 3dr reach-in refrigerator at front line including tuna salad 45F, chicken salad 44F, tomatoes 45F, roast beef 44F, turkey 44F, ham 44F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were placed in the unit within the past hour and many were recently prepared, unit temperature was turned down.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located many of the refrigerators.
Correction: All cold holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) 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. Thermometers should be located in the warmest part of the refrigerator, at the front.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr reach-in refrigerator at the front, 45F.
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 / Non-food Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: ice chutes at soda dispensers.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed that clean styrofoam plates were stored in an manner that exposed the item(s) to contamination. Plates were inverted.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/12/2013 | Routine | |
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