This was a routine inspection. No violations were observed. The facility as a whole was observed to be visibly cleaned. There were no visible signs of pest presence on premises during the inspection.
The high temperature heat sanitizing ware washing machine was checked and noted to be operating properly. The machine also passed the heat tape test.
No violation noted during this evaluation. | 03/17/2016 | Routine | |
This was a Risk Factor assessment inspection. The inspection focused on critical violations and their corrective actions. No critical violations were observed during this visit.
However, it was observed that the low temperature chemical sanitizing ware washing ,machine had been replaced with a high temperature heat sanitizing ware washing machine without notifying our office as required. The information on the newly installed ware washing machine is as follow: Make Name: JACKSON
MODEL # Tempstar
Wash temp: 150F
Rinse Temp: 180F
Pressure: 20+/-5 PSI
The ware washing machine was tested and observed to be operating properly. The machine passed the heat-tape test. The hot water heater is unchanged. The hot water heater will be evaluated in our office since the ware washing machine has changed to ensure adequate availability of hot water especially during peak hours of operation.
The manager will be informed if adjustment is needed.
No violation noted during this evaluation. | 08/11/2015 | Risk Factor | |
- Critical: No Bare Hand Contact with RTE Foods (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Shredded cheese on the sandwich prep table on the cookline. An employee was seen using his bare hands to obtain shredded cheese from the sandwich table to put on a pizza at the pizza table.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Provide cheese at the pizza station for use on pizza to prevent contaminating the salad and sandwich cheeses.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A knife was found stored between tow prep table on the cookline.
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. You may p[lace the knives on a knife rack or on a cleaned and sanitized container or food contact surface. ( knife removed from between the two equipment).
- 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: Gyro meat, and baked Geek potatoes.
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.( These foods were date marked during the inspection).
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Plumbing / Maintained in Good Repair
Observation: The base of the faucet at the 3-compartment sink leaks when the faucet is turned on.
Correction: Repair the base of the faucet accordingly to stop the leak.
- Refuse / Area / Clean
Observation: Grease build-up were observed on the ground at the grease container located near the back door of the restaurant.
Correction: The grease and trash storage areas and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area properly and more often.
- Refuse Receptacle / Clean Frequency
Observation: The exterior surfaces of the bulk grease container located outside at the back of the restaurant is in need of cleaning. Excessive grease build up was noted on the surfaces.
Correction: Maintain the exterior of the grease container in clean condition to prevent attracting pests.
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04/01/2015 | Routine | |
The purpose of today's visit was to perform a risk factor assessment. Thank you for your compliance with, and active managerial control of, food safety procedures.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. NOTE: Three CFMs were present and exercising appropriate active managerial control during the inspection. The EHS provided a copy of the Certified Food Manager Guidelines handout to assist in obtaining the CFM card from ORS Interactive, Inc.
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12/18/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Noritz NC 380 SVASME which uses 380,000 BTU
*Dish Machine: ADS Diversey AF observed with correct level of bleach.
Observed facility clean and organized.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: A cooked pizza was touched when a foodworker lifted the crust with bare hands to place a slip under the pizza.
Correction: Manager coached foodworker on proper use of gloves when working with ready to eat foods. Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discard.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: cooking oil bottles throughout the cookline and back prep areas.
Correction: Manager labeled cooking oil bottles. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice cream scoop stored in 51f water near the ice cream chest.
Correction: Manager placed clean, dry icecream scoops into a clean dry container. 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Bulk sliced provolone cheese, bulk feta cheese, deli turkey, deli ham in the walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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04/10/2014 | Routine | |
Today's visit is a complaint investigation. The complaint was received by the Health Department on February 18, 2014. The complainant alleges that the facility keeps bread in a wooded box outside of the back of the restaurant. Complainant also said that they observed the facility taking bread out of the box for service and that there are rat traps under the wooded box. EHS discussed complaint with manager at arrival. Manager was not aware of the complaint, however shared with the EHS that there is a wooden box outside the back door of the facility. The wooden box has a lock on the door. Bread is delivered every morning in the box by the bakery supplier. Bread stays in the box approximately 30 minutes - 1 hour until a food employee brings the bread inside the facility. EHS observed the wooden box outside the back door. EHS observed rodent traps next to every back door along the shopping center row. No rodent boxes were observed under the wooden box. The wooden box was observed empty during the time of this inspection. EHS discussed with the manager that the wooden box does not serve as barrier to rodents entry. EHS recommended that facility explore the option of obtaining a rodent proof storage bin to serve as a temporary bread box. Note to manager: please contact the Health Department Plan Review Section to obtain approval of the storage bin before purchase of the bin. Complaint is confirmed per discussion with manager, however complaint was not observed during time of inspection. Until a new rodent proof storage bin is purchased please make alternate arrangements for bread deliveries, such as having an employee present.
No violation noted during this evaluation. | 02/25/2014 | Complaint | |
The purpose of this visit is a risk factor assessment. Thank you for following me through the inspection as your participation helps to clarify any issues of questions that arise during the inspection. Observed excellent cooling practices. Observed great hand washing. Food workers are knowledgeable about their assigned duties. Dishmachine sanitizing at 100ppm chlorine. Utensils being washed in the three vat sink were sanitized in 100ppm chlorine in the sanitize basin of the three vat sink. Thank you. It was a pleasure to work with you today. If you have any questions, please call the health department.
No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: Noritz NC 380 SVASME which uses 380,000 BTU
*Dish Machine: ADS Diversey AF observed with correct level of bleach.
Observed facility clean and organized.
Observed great cold holding, hot holding, and cooling temperatures and datemarking. Thank you
- 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: In the walk in refrigerator, observed raw shell eggs over pickles, observed raw sausage link over lemons
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.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Oil bottles at cookline
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.
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04/26/2013 | Routine | |
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