Discussed active managerial control. Various logs are maintained to monitor food processes. Food safety training and physical safety trainings are done monthly.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN TENDERS AT 121F ON HOT TABLE.
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. DISCARDED FOOD.
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12/08/2015 | Risk Factor | |
Observed active managerial control with various processes within the food establishment:
1) Test strip is used to test the quaternary ammonia levels prior to use. A sanitizer log is maintained. The automatic dispenser dispenses quaternary ammonia at a level >500ppm. Use the test strip to adjust the sanitizer level to 150ppm- 400ppm prior to use. Repair the dispenser and email a copy of the service report to the Health Department by June 12, 2015.
2) Equipment temperature logs are maintained. Recommend checking the cooler temperatures immediately before or immediately after peak hours to ensure coolers are keeping up with the demand. Please email a copy of the service report for Cooler #6 and Silver King Cooler by June 12, 2015.
3) Recommend keeping a receiving temperature log for the sushi to ensure that the sushi is received at 41F or below.
4) Repair the handsink in Box B and email a copy of the service report to the Health Department by June 12, 2015.
5) Monitor staff's cooling practices to ensure proper cooling prior to storage.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate. OBSERVED FOOD IN THE COLD BUFFET AREAS THAT WERE NOT PROPERLY COOLED. OBSERVED PASTA AT 54F, STEAMED CAULIFLOWER AT 51F, CHICKPEAS AT 54F, STEAMED BROCCOLI AT 50F.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. MOVED FOOD AND PROPERLY COOLED. TRAIN STAFF TO CONSISTENTLY FOLLOW YOUR COOLING METHODS. USE THE TOOLS AVAILABLE SUCH AS BLAST CHILLER, SHALLOW PANS AND ICE TO RAPIDLY COOL FOOD PRIOR TO SERVICE.
- 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: SILVER KING COOLER (1) RAW BEEF PATTY AT 52F
Correction: FOOD DISPLAY CASE (2) TUNA ROLL AT 47F
- 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) SILVER KING COOLER AT 50F (2) COOLER 6AT 44F
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 12, 2015.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: COOLER D SHELVES.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CLEAN THE SHELVES.
- Physical Facilities Good Repair
Observation: Observed that the HANDSINK IN BOX B is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 12, 2015.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 12, 2015.
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06/04/2015 | Routine | |
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, without proper disclosure: burgers, steak, and egg.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CONSUMER ADVISORY INFORMATION PROVIDED TO PERSON IN CHARGE. CORRECT MENU WITHIN 30 DAYS.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of rodents.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
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12/01/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Food Temperatures:
Meatballs, cold-holding in 4DR refrigerator #14 at 39F
Tuna, flank steak, turkey, cold-holding in 4DR refrigerator #13 at 41F, 42F, 37F
Tomato sauce cold-holding, in Victory 1/1 refrigerator #1 at 39F
Chicken cooling ~90 minutes in Hobart 1DR Blast chiller at 46F
Ham, chicken, cold-holding in Walk-in refrigerator E at 39F, 41F
Cooked mushrooms, sliced tomatoes cold-holding on ice at 39F, and 41F
Pico de gallo, provolone, cold-holding in2DR undercounter refrigerator at global station at 42F, 38F
Cooked corn, cold-holding in 2DR undercounter refrigerator #25 at 41F
Hummus cold-holding, in Victory 4DR refrigerator #22 at 39F
Chicken (x2) hot-holding, in Victory 1DR upright hot-holding cabinet at 135F, 137F
Sliced tomatoes on cold-holding wells cooling ~15 minutes at 62F
Honeydew in Display refrigerator #38 at 53
1. Cold-holding: chili 35F, milk 36F, butter 37F in walkin cooler D
cooked veggie 33F in crescor cold box mobile
cooked chicken 36F in cooler #18
cut watermelon 35F in cooler #21
provolone cheese 38F in cooler #27
ham 38F in cooler #3
chicken salad 43F in cooler #34
half&half 37F in cooler #37
2. Hot-holding: rice 170F in FWE hot box
rice 177F in crescor hot box
3. Cooling: cream cheese (20 min) 55F in cooler #21
sliced turkey (30 min) 45F in cooler #29
cooked chicken (1hr) 48F in cooler 36
Please send me a copy of the work order invoices for dish machine and other equipment, updated sushi menu with consumer advisory by May 23, 2014.
Note: Sushi is a new menu since 1 month ago.
For sushi operations, please provide the following (all by May 28, 2014):
1) Employee Health Policy forms
2) Written documention for proof of parasite destruction/farm-raised, pellet fed
3) Updated order forms/menu with asterisks for raw or undercooked items and added disclosure statement
4) Copy of sushi operation's permit to operate
5) Receipts for vendors who supply food items to sushi operations
If you have any questions or concerns, please 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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) honeydew 53F in cooler 39, 2) yogurt 47F in cooler 38
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. items were removed and put back in different coolers
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized- at the main dish machine upstairs
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Do not use until it is repaired (downstairs dish machine will be used).
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05/14/2014 | Risk Factor | |
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.
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: milk in carafe at 60F.
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. MILK IN CARAFES IS NOW UNDER TIME AS A PUBLIC HEALTH CONTROL.
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12/27/2013 | Risk Factor | |
- 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: string cheese in customer self serve refrigerator at 48F. Moved to another unit to cool.
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the walk-in refrigerator B is blocked, preventing access by employees for easy handwashing. SPOKE WITH PERSON IN CHARGE. ITEMS BLOCKING HANDSINK WERE REMOVED.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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04/24/2013 | Routine | |
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