- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: meatball 77F, marinara sauce 49F, chili 108F--steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Note: Reheat all the items in a pot on stove top. Discussed with manager about checking the temperatures after reheat and maintain a log.
- 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: packaged half &half creamers 61F and 54F--melted ice. Italian deli meat 46F and sliced provolone 45F--placed above containers on prep top. (3DR sandwich prep)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Half & half creamers discarded and all other items put back inside the refrigerator. Discussed about using time as a public health control for packaged creamers or monitoring every 2 hours. Spoke with the manager about no double pans, no overfilling containers and also putting the cheese and meat directly in pan. Pickles and uncooked onion can be replaced with cheese and meat.. or only one pan of lettuce on prep top.
- 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: Pot and spatula washed at the sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: Fill the sanitizer solution in sink and immerse the utensils. Discussed about importance of sanitizing with the employee and manager.
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10/22/2015 | Risk Factor | |
Please fax or email, to my attention within 10 days, an invoice for fixing the True 2DR flat top and True 1DR flat top refrigerators (front). Fax#703-653-9448
REMINDERS and RECOMMENDATIONS:
1) Recommend writing the receiving temperatures for potentially hazardous foods on invoice.
2) Monitor and maintain a log for holding, cooling, reheating and cooking temperatures.
3) Monitor hand washing and sanitizing practice.
4) Do not double pan or overfill the containers on prep top of refrigerators. Also, pre-chill the items to 41F or below before putting it on prep top.
5) Monitor cooling methods. (handout provided).
6) Adjust temperature for all refrigerators including walk-in refrigerator to 36F during summer time.
NOTE:
1) Per the manager eggs and burger always fully cooked.
2) Walk-in refrigerator door was kept open for a long time per the manager so all the items were reading at 43F, ambient was 41F.
- 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 shell eggs stored above lettuce and dressings in True 1DR prep refg, raw steak above tomatoes in 3DR prep refg, raw chicken above lettuce in 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. Note: Rearranged all the items.
- 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 cheese 58F, sliced ham 59F--True 2DR flat top refg. Sliced provolone 56F and sliced mix deli meat 57F--3DR sandwich prep top (on a plate, not getting cool air).
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: Put all items inside the refrigerator. Put potentially hazardous foods in direct contact with cold air on prep top or on ice.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item for which time rather than temperature is used as a control is 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. CHEESE PIZZA
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Note: The manager marked the item. He discussed that they make one pie every 30 minutes and they start at 10 am. Discussed having an excel sheet for time and the employee can mark that time everytime he makes a new pizza. OR use post it notes OR TIMER.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all prep refrigerators.
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: caulking at 3-vat sink missing
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Re-caulk the 3-vat sink area.
- 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: True 2DR flat top refrigerator sandwich prep area 59F.
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.
- 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 wet wiping buckets with a concentration at 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm based on the manufacturer's use directions and using the appropriate test kit. Note: The manager replaced the solution. He will discard the bottles of sanitizer that is not accurate.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered, also one dumpster was damaged with a hole on bottom left side.
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.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vents and tiles around in the kitchen 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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05/19/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after handling soiled utensils, and equipment such as refrigerator doors and after engaging in handling raw beef in paper separators. OBSERVED FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
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. Mgr. instructed worker to proper techniques. RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE.
- 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. A food employee failed to put new gloves on before engaging in food preparation after handling soiled utensils, and equipment such as refrigerator doors and after engaging in handling raw beef in paper separators.
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. RECOMMEND USE OF UTENSILS AS MUCH AS POSSIBLE. ORAL & WRIITEN INFO. PROVIDED.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (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: POTATO SALAD 2 CONTAINERS 44F & PASTA SALAD 44F MADE YESTERDAY.
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. MGR. WILL REVIEW AND INSTITUTE NEW COOLING PROCEDURES. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COLE SLAW 46F, COOKED PEPPERS 48F, SOUR CREAM 46F @ #2 - POTATO SALAD 52F & PASTA SALAD 53F @ #5.
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. DISCARDED.
- 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 wash cloth buckets with a concentration of <50 ppm 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.
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10/30/2014 | Risk Factor | |
Training and pertinent literature provided.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Italian wedding soup 123F @ Steam table
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. Reheated to 165F.
- 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: Cole slaw 44F & Tahini 45F @ #1, Potato salad 44F, 47F & 53F @ #5, Eggs 46F & Feta cheese 45F @ #9.
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. Eggs & potato salad discarded and all else moved to colder units.All units temperatures were turned down and a service call was made to double check.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Rat type holes in ground near dumpster. Type hole in dumpster door and water cup under rat poison station.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. Ensure rats cannot get into dumpster. Fill in or screen all rat type holes.
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03/31/2014 | Routine | |
Received complaint from Stormwater Management of leaking oil/grease collection container which was draining to storm drainage. Owner advised container had been emptied early last week. Thin film of grease evident in the parking area surrounding the container, and on the container itself. Does not appear container is currently leaking. Owner to have area pressure washed to remove all grease and schedule more frequent collection to prevent spills or overflow.
No violation noted during this evaluation. | 10/07/2013 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in wiping cloth bucket: 300 ppm.
The following good retail practices were discussed during the inspection: Clean shelving in walk-in cooler
No violation noted during this evaluation. | 08/08/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater AO Smith BT80. : Pest control: 1x/month, invoice dated 1/23/13 on file. Hood service: grease extractors cleaned 1x/week
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." Employee reporting agreements had not been signed.
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)
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Plastic containers used in flour/corn meal bulk containers rather than scoops with handles. NOTE: Discussed with PIC who will provide scoops with handles.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: sacks of flour and cornmeal. NOTE: PIC provided cover for corn meal and flour.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: 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 used as a control is 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. Cheese Pizza. NOTE: PIC created written record with time pizza must be disposed.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener. NOTE: PIC had can opener cleaned, rinsed and sanitized.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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01/28/2013 | Routine | |
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