Today’s inspection was to conduct a routine 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.
Provided additional training and written documentation on:
-Datemarking
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. 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: raw beef and raw shrimp of mozzarella cheese in walk-in cooler - back, raw egg over cooked cauliflower in Vulcan walk-in cooler.
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. Both relocated and reviewed crosscontamination chart and importance of proper storage.
- 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: cooked pasta, cooked gyro in walk-in cooler.
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. Date marked.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate: Employee was not performed sanitizing step while manually washing dishes at 3-vat.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization. Sanitizer solution was made at 3-vat and dishes were sent back to be sanitized.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Containers and cups were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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04/14/2015 | Routine | |
The purpose of this visit is a risk factor assessment. Sanitizer/wiping cloth solution in the chemical dishmachine and wiping cloth bucket measured at acceptable levels. Observed acceptable handwashing and glove use during inspection. Employee health policy in place. Handouts on date-marking provided to manager in Spanish and English.
Continued food temperatures: half and half inside the Beverage air display cooler at server 41f
Thank you
- 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: sliced meat loaf, cooked 50f, sliced gyro meat 50f, barbeque pork 50f each on the lower shelves of the Beverage air stacked two door refrigerator along the cookline. Another observation was that on the upper shelves, just below the fan which circulates cold air throughout the refrigerator were two large sheet trays of prepared foods that were holding at 41f (cooked noodles and Spanakopita), and one small container, on the top shelf, of shredded mozzerella cheese holding at 39f. All of the above foods were held inside this unit for 24 or more hours. The ambient air reading from the thermometer inside the refrigerator, which was above the large trays measured 38f. The lower level ambient air measurement was 50f-51f using EHS thermometer. It was my observation that the circulation of cold air was blocked by the large sheet pans on the top shelves of the refrigerator.
Correction: The meatloaf, gyro meat and barbeque pork were discarded. The noodles and spanakopita were placed into smaller pans which allowed for the circulation of air throughout the 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.
- 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 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: american cheese, feta cheese, deli turkey, deli ham, all from bulk containers and reporportioned and placed in the Vulcan walk in refrigerator at the end of the cookline.
Correction: Manager instructed a foodworker to datemark the above identified foods and the foodworker dated the foods. Datemarking guideline in English and Spanish provided to manager by EHS. 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.
- 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: pasta sauces, chicken salad, tuna salad, sliced tomatoes all prepared in bulk and placed in the Vulcan walk in refrigerator at the end of the cookline.
Correction: Manager instructed a foodworker to datemark the above identified foods and foodworker dated the foods. Datemarking guideline in English and Spanish provided to manager by EHS. 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.
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08/13/2014 | Risk Factor | |
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door.
Correction: Within 90 days, fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist as several boxes of single service items and boxes of canned foods are place directly on floor.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors below the cookline equipment and underneath refrigeration equipment have an accumulation of food debris, grease and crumbs.
Correction: Within 10 days, clean the above noted areas. Also, remember to clean at a frequency necessary to ensure the protection and safe preparation of food.
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05/02/2014 | Complaint | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for your participation in the inspection as it allows me to answer any questions or clarify any issues that arise during the inspection. All critical violations were corrected during inspection.
MAINTENANCE:
*Water Heater: State Sandblaster SBF 30 199 NE (in ceiling above mop sink)
*Dish Machine: CMA AH-2 chlorine sanitizer, observed with correct level of chlorine
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: bottles of cooking oil and water stored at the cookline observed without a label.
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Two spoons stored in 66f water at end of 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. Spoons and water container taken to dishmachine for sanitizing.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: bus tubs of mozzerella cheese, feta cheese, sliced provolone cheese, deli meats in the vulcan 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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the Vulcan walk in refrigerator are cracked/peeling.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/06/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over vegetables and ready-to-eat food in the reach-in and walk-in refrigeration units.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food in the following location where the food is subject to contamination: Reach-in refrigerator and in the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: tuna salad = 46-F, blue cheese dressing = 46-F, baked ziti pasta = 46-F.
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. (Baked ziti relocated, tuna salad and blue cheese dressing discarded).
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed a spray bottle of Clorox stored above on a rack containing bread and utensils exposing the bread and utensils to possible contamination.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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07/22/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers were noted in the walk-in refrigerator and walk-in freezer where the food is subject to contamination:
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, flour, oil.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the refrigerators on the cookline are torn and need to be repaired or be replaced.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the r dry storage and other areas..
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Bags of onions stored underneath broom and mops.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
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03/25/2013 | Routine | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: State Sandblaster SBF 30 199 NE (in ceiling above mop sink)
*Dish Machine: CMA AH-2 chlorine sanitizer, observed with correct level of chlorine
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
A follow up inspection will be conducted on or about Thursday, August 16, 2012 to verify that all critical violations are corrected and/or remain corrected.
EHS provided manager with the following handouts: cooling log/sign in English Spanish, prevent cross contamination in English/Spanish.
- Duties / Inspect Foods upon Receipt (corrected on site)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. DISCUSSED WITH MANAGER.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. ----Observed open drink on shelf above prep cooler and another open drink on shelf above clean dishes.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit:
1) Observed raw beef being stored over pizza dough in Penn walkin cooler,
2) Observed raw pork being stored over pizza dough in Penn walkin cooler,
3) Observed raw shell eggs being stored over feta cheese in Vulcan walkin cooler,
4) Observed raw chicken being stored over cut tomatoes and green peppers in Beverage Air 4 drawers cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-------spoon observed being stored in still room temperature water.
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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Three trays of cooked spaghetti cooling overnight each at 45F in Vulcan walkin cooler,
2) Marinara sauce cooling overnight in large deep plastic container at 46F in Vulcan walkin cooler,
3) Cooked gyro slices cooling overnight in plastic containers at 53F in Vulcan walkin cooler and at 48F in Beverage Air 2DR stacked cooler,
4) Baked ziti cooling overnight at 46F in Vulcan walkin cooler and Beverage Air 2DR stacked cooler,
5) Rice cooling overnight at 45F in Tuna 2DR stacked cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed marinara sauce cooling overnight in large deep plastic container,
2) Observed cooked gyro slices cooling overnight in plastic containers covered with plastic wrap,
3) Observed speed rack of trays of cooked spaghetti overfilled with little space between each tray,
4) Observed cooked sausage in plastic containers covered with plastic wrap placed in walkin cooler while still above 135F.
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 (repeated violation)
Observation: The following food item(s) in the Vulcan walkin cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Sliced corn beef-----45F,
2) Sliced turkey----44F,
3) Tuna salad----46F,
4) Greek yogurt----45F,
5) Raw hambuger-----44F
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.
- 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 BLEACH 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 is missing at handsink at the back wall of cookline.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Beverage Air 1DR upright freezer,
2) Beverage Air 3DR prep cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food.-----Observed old ricotta cheese containers used to store shredded feta cheese.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ----Gaskets on the Beverage Air 3DR prep cooler, Beverage Air 2DR stacked cooler, True 2DR prep cooler and Beverage Air 1DR upright freezer.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility----observed Raid.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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08/09/2012 | Routine | |
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