Discussed active managerial control. Equipment temperature logs are maintained. Various training materials for safe food handling are posted. Please email a copy of the service report for the 2DR Beverage Air Cooler to the Health Department within 3 days.
- 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: CHICKEN BASE AT 49F, BUTTER AT 48F, EGG WHITES AT 49F IN 2DR BEVERAGE AIR COOLER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD AND SERVICED COOLER. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE COOLER TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
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11/20/2015 | Risk Factor | |
Discussed active managerial control. Logs are kept for sanitizer and equipment temperatures.
Note to Manger:
Train staff on proper cooling methods, especially when freshly preparing food after the weekend. Remember to not overstock containers and to ensure that the container is in the ice when storing food on ice.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: TURKEY AND SLICED TOMATOES STORED TO THE TOP IN TALL BINS IN 2DR BEVERAGE AIR PREP COOLER.
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: SOUR CREAM AT 51F, CHEDDAR CHEESE AT 48F, SALSA AT 48F ON ICE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO COOLER AND REPLACED WITH COLD ITEMS. ADJUSTED CONTAINERS IN THE ICE TO HAVE MORE OF CONTACT WITH THE ICE.
- 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: OBSERVED OPENED PACKAGES OF CHEESE WITHOUT A DATEMARK IN MULTIPLE COOLERS.
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. DATEMARK OPENED CONTAINERS AND PACKAGES OF COMMERCIALLY PROCESSED FOODS.
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06/08/2015 | Routine | |
- 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: rice 119F
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. rice reheated to 174F
- 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: yogurt 46F in beverage air 1dr glass cooler
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. food employee removed all potentially hazardous foods in beverage air 1dr glass cooler
- 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: Beverage Air 1dr glass cooler
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
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.
- 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.
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. Food employee set up sanitizer basin to sanitize food contact surfaces by hand
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08/15/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Note: milk carafes are only out and used in the morning.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the quat sanitizer 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 quat sanitizer solution at 150-400ppm and/or based on manufactuer's instructions. Verify concentration using the appropriate test kit. CFM reset solution to 300ppm
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03/14/2014 | Risk Factor | |
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution was measured at over 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 quat solution at 150-400ppm and/or by manufacturer's instructions. Verify concentration using the appropriate test kit.
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11/12/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration units were not operating properly and is unable to maintain food cold at 41F and below: 2dr preptop cooler (deli area) 46F
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. Do not use the unit(s) to store potentially hazardous foods while it is not operating properly and until it is repaired and is able to hold at 41F and below. ALL POTENTIALLY HAZARDOUS FOOD WERE REMOVED AND PUT BACK IN WALKIN COOLER
Please fax to my attention the 2dr preptop cooler invoice(receipt) by June 21, 2013 (Friday).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: broccoli soup 122F.
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. FOOD EMPLOYEE DISCARDED ITEM
- 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: american cheese 46F, provolone cheese 50F in 2dr preptop cooler deli.
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 IN WALKIN COOLER.
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06/14/2013 | Risk Factor | |
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