Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers in an ice water bath to 32f at least once a week to ensure accuracy.
3. Management should ensure staff always store raw foods like beef on shelves below prepared foods like cut vegetables.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter and underneath cutting boards.
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 SHOULD PROVIDE RUBBER MATS FOR UNDERNEATH THE CUTTING BOARDS TO PREVENT THEM FROM SLIDING WHILE BEING USED. MANAGER WILL ENSURE ALL STAFF KEEP THEIR WET TOWELS IN BOTH A GREEN BUCKET FOR HOT, SOAPY WATER AND A RED BUCKET FOR SANITIZER WATER AT EACH WORK STATION.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1. Cooked chicken breasts were at 47f stored inside the True 2DR flat top refrigerator at the fry station after being cooked last night (over 12 hours ago).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER. MANAGER DISCARDED THE FOODS AND WILL RETRAIN STAFF ON PROPER COOLING TIMES AND TEMPERATURES.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed large plastic containers of chicken covered and stored inside the True 2DR flat top refrigerator at the fry station. The plastic wrap had condensation on it and staff stated the food was cooked last night (over 12 hours ago).
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. True 2DR flat top refrigerator@sandwich station, 2. True 2DR flat top refrigerator@sandwich station, 3. True 2DR flat top refrigerator@pizza station.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF TO CHECK ALL REFRIGERATION AND FREEZER UNITS FOR THERMOMETERS AND ENSURE THEY ARE WORKING AND PROPERLY LOCATED IN THE WARMEST AREA OF THE UNIT.
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12/03/2015 | Routine | |
REMINDERS AND RECOMMENDATIONS:
1) Recommend monitor and record receiving temperatures for potentially hazardous foods (PHFs).
2) Please do line checks at least twice a day for hot holding and cold holding, maintain a log. Do not overfill containers on prep top.
3) Monitor cooling methods and cooling temperatures.
4) Please make sure packaged butter and milk is held at 41F or below, on ice.
5) Monitor employees for hand washing and no bare hand contact.
6) Please use sanitizer buckets at cookline and prep line to wipe the in use food contact surfaces.
7) Remind employees not to spill grease on ground.
Note: Everything including eggs is fully cooked.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before wearing new pair of gloves after removing the soiled glove with raw beef on it.
Correction: ALL food employees shall wash 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 of foodborne illness.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- 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: flour
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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed cooked chicken cooling in container completely covered.
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: packaged half & half 47F--2DR upright refg near cashier. sausage 50F--Pizza prep top.(overfilled). boiled egg w/o shell 55F--True 3Dr prep top cookline.
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: half & half discarded ( it is kept on ice in morning). Rest of the items put back inside the refrigerator. Discussed about not overfilling the containers.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2DR pizza prep refg.
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.
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06/30/2015 | Routine | |
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