This visit is a follow up inspection to ensure items noted in the November 25th inspection have been corrected.It was observed that all items except the cold holding at salad bar have been corrected. Certified Food Manager was present, Quarternary Ammonium sanitizer solutions at different buckets was checked and found to be approximately 150 PPM , all items for hot hold were placed in the hot hold cabinet.Cold holding was corrected during inspection and managers will check to make sure there is enough ice to cold hold potentially hazardous food at 41 F or below.
- 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:OBSERVED CREAM CHEESE AT 61 F, CUT CANTALOUPE AT 61F AND CUT HONEYDEW AT 63 F IN THE SALAD BAR AREA.
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. ICE WAS PLACED BELOW THE CONTAINERS, SOME ITEMS WERE MOVED TO THE WALK IN REFRIGERATORS. TIME AS A MEANS OF PUBLIC HEALTH CONTROL WAS DISCUSSED WITH MANAGER WHO WOULD PREFER NOT TO USE THIS AT THE PRESENT TIME.
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12/15/2015 | Follow-up | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED A LARGE CONTAINER OF COOKED DICED CHICKEN AT THE STEAM TABLE IN ENTREE SECTION AT 114 F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCUSSED WITH MANAGER AND STAFF THAT STEAM TABLE IS NOT TO BE USED FOR REHEATING OR COOKING FOODS. CHICKEN WAS REHEATED IN THE OVEN TO 198 F.
- 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: OBSERVED CUT HONEY DEW AT 53 F, CUT CANTALOUPE AT 51 F, PRIDE MILK AT 73 F AND CREAM CHEESE AT 64 F IN THE FRONT SELF SERVE SALAD BAR AREA.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE DISCARDED.IT WAS DISCUSSED WITH MANAGER THAT FOODS SHOULD BE COLD HOLDING AT 41 F OR BELOW UNLESS TIME AS A MEANS OF PUBLIC HEALTH CONTROL IS BEING USED.
- 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 UPON TESTING THE SANITIZER BUCKETS PLACED AT VARIOUS LOCATIONS IN THE BACK KITCHEN AREA THAT CONCENTRATION WAS AT 0 PPM
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. ALL SANITIZER BUCKETS WERE EMPTIED AND REPLACED WITH FRESH QUARTERNARY AMMONIUM SANITIZER WHICH WHEN TESTED WAS FOUND TO BE 200 PPM.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED THAT NO STAFF MEMBER COULD PROVIDE DOCUMENTATION OF HAVING A VAQLID FOOD MANAGER CARD FROM ORS INTERACTIVE OR OF HAVING PASSED AN APPROVED FOOD MANAGER COURSE
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH MANAGER THAT OTHER STAFF MEMBERS ARE RECOMMENDED TO TAKE AND PASS THE FOOD MAANGER COURSE. A REPEAT VIOLATION MAY RESULT IN FACILITY BEING TEMPORARILY CLOSED.
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11/25/2015 | Risk Factor | |
The purposeof this visit is to conduct a risk factor assessment. Thank you for following me through the inspection as it allow me to answer any questions or clarify any issues that arise during inspection. Employee health policy. Sanitizer observed within acceptable limits. Manager is using time as a public health control for the cut tomatoes, pico degallo at the sandwich station. Items marked for 2.5 hours. The coffee creamers at the coffee bar for up to 4 hours.
IMPORTANT:
1. 4:501.11(A) Equipment in good repair: The two drawer flat top cooler (#6) has an ambient air temperature of 45f. Repair this cooler within 10 days. Do not use this unit until it is repaired and capable of maintaining potentially hazardous foods (TCS) at 41f or below. Email a copy of the invoice for the repair of this unit. Thank you
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:feta cheese 48f, cut tomato 45f, corn 59f in the delfield two door flat top cooler.
Correction: All items were relocated to ice water baths and into other units. Manager called for repair of this unit. 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.
- 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: The delfield two drawer flat top cooler (#6) has an ambient air of 45f.
Correction: Manager called for repair and email a copy of the invoice for the repair to my attention within 10 business days. Manager emptied this unit of TCS foods and relocated to ice/water baths and/or other working refrigerators. 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.
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06/05/2015 | Routine | |
The purpose of this visit is to investigate a complaint of fruit flies and cockroaches. No specific location identified within the complaint. Manager reported that he has not received any complaints of this nature. EHS conducted a risk factor assessment as well as a complaint inspection. The pest control inspections occur monthly from a certified pest control operator. No fruit flies, no cockroaches observed during today's visit. Areas inspected included the kitchen, cookline, dry storage, prep line, serve line, salad bar, drink station and dishwashing areas. The complaint is not confirmed and is closed.
No violation noted during this evaluation. | 06/05/2015 | Complaint | |
The purpose of this visit was to perform a routine inspection.
At the time of inspection for cold holding was out of compliance, but due to technical difficulties it was unable to be marked as a violation on the report.
CORRECTED DURING INSPECTION 3-501.16(A)(2)(a) Observed cottage cheese at 49F on the salad bar, cream cheese (2) at 50F, 50F in the walk in #1.
Corrective Action: PHF/TCS food shall be held cold at a temperature of 41F or below unless the permit holder is using "time as a public health control" as specified under 3-501.10 to limit bacterial growth. DISCARDED
Discussed the use of Time as a Public Health Control for the food items at the salad/breakfast bar with the CFM.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cooked chicken breasts at 79F in a prep drawer
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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12/01/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me repair invoices for the 2 display cases by June 10, 2014.
Additional temperatures:
Kairak 2 drawer refrigerator - action: 40F
Crescor hot holding cabinet: 156F
Federal open display: 42F
Walk in #1: 40F
Walk in #2: 42F
Walk in freezer #3 & #4: 0F, not in use, not working
Handwashing
- 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:Observed shredded cheddar cheese at 51F on the salad bar, chocolate pudding (2) in the display case at 54F, 50F, milk at 44-45F, yoghurt at 43F, 47F, 48F
Correction: cream cheese at 43F in walk in #1, cream cheese at 43F in walk in #2
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05/27/2014 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Observed potatoes, carrots and eggs stored on soda crates in the walk in.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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:Observed cottage cheese at 47F, shredded cheddar at 44F - PUT IN THE WALK IN TO COOL TO 41F
Correction: whole milk at 51F at the customer service area - DISCARDED
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use - at 28F in ice and water - RECALIBRATED
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
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11/13/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional temperatures:
Crecor hot holding cabinet: 155F
Display case - customer service: 40F
Walk in #1: 40F
Walk in #2: 39F
Walk in freezer #3 & #4: below 32
3-vat: 110F
Additional food temperatures:
Sliced swiss cheese - Kairak 2 drawer under cooktop:40F
Sliced tomatoes on ice - Delfield 2 door prep top refrigerator not in use:38F
Tofu, crumbled blue cheese -Traulsen freezer/refrigerator: 40F, 40F
Raita (cucumber & yoghurt) - Kairak 2 drawer prep top: 41F
Rice, chicken, chili - hot holding: 145F, 152F, 147F
Rice - Crescor: 160F
Milk - display case customer service: 41F
Half and half - customer service coffee area: 54F
Cream cheese (2), vanilla pudding - walk in#1: 47F, 47F, 41F
Shredded cheddar cheese, cream cheese - walk in #2: 40F, 36F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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:Observed tuna salad at 43F on the Delfield 2 door prep refrigerator - PUT IN A REFRIGERATOR CAPABLE OF COOLING THE ITEM TO 41F OR BELOW, halved hardboiled egg at 51F, cottage cheese at 54F, cooked beets at 50F on the salad bar - DISCUSSED WITH THE CFM THAT TIME AS A PUBLIC HEALTH CONTROL COULD BE UTILIZED FOR THE POTENTIALLY HAZARDOUS FOODS AT THE SALAD BAR, cream cheese at 47F, 47F in walk in #1 - DISCARDED
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.
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06/21/2013 | Risk Factor | |
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