This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit and I observed good handwashing. Thank you.
The following issues require attention:
1. Ensure that all bulk food items taken out of their original packaging are labeled with the common name of the food.
2. Please store all self service items with the handle facing up so that the food contact surface is not touched when removing.
*Repeat Observations are Subject to Civil Penalty
- Food Storage Containers, Identified with Common Name of Food
Observation: Observed unlabeled food containers of bulk items of beans and lentils in the dry storage area.
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.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Observed single service plastic spoons dispensed in a way that could contaminate the food and lip contact service. The lip contact service was facing up.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. Person in Charge spoke to employee and they changed the utensils.
|
09/18/2015 | Routine | |
Discussed proper hand washing procedures with PIC and employee.
Monitor equipment and food temperatures to ensure foods hold at 41F and below.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Improper hand washing procedures observed.
Correction: Ensure wash hands with soap, and at list 20 seconds.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced turkey, chicken, tomato, chicken salad, cut melon in service line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Cold holding units were filled with ice.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: pipes of dishmachine.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: @Sanitizing Agent@ being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. Sanitizer concentration is 500 ppm (quat) in wiping cloths bucket.
Correction: Utilize only @sanitizing agent@ that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
|
04/10/2015 | Routine | |
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Cleaned and sanitized utensils are dispensed with the lip-contact or food-contact surface exposed (utensils on serving line)
Correction: Cleaned and sanitized utensils shall be dispensed so that contamination of food- and lip-contact surfaces is prevented.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (signs provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
|
12/03/2014 | Routine | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: foods that are cooling are tightly wrapped in plastic, chicken cooling on sheet tray not actively cooled when temp. reached 135F or below (left out at room temp.)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid 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, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cauliflower, peas and carrots (reheat to 165F or above)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions or high temp. dishmachine
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. Thermolablels or high temp. registering thermometer must be obtained for high temp machine.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink ( no paper at sink near dishwasher
Correction: lock for openining paper towel holder not working. Paper towels were provided, repair lock so that holder can be used effectively)
|
09/12/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable. The following items require attention:
1) To keep items on cold line below 41 degrees F:
- make sure they are chilled to at least 41 degrees before putting out for service
- keep covered if put out before service starts
- use ice/ice packs to keep food colder while out on the line, and stir when possible.
2) When cooling cooked foods, make sure they are uncovered in refrigerator until cooled to 41 degrees F.
3) gloves shall be changed or hands should be washed when dish washer switches from handling soiled dishes to clean dishes to prevent cross contamination.
*Repeat violations are subject to civil penalty*
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked operation. (Dish washer did not change gloves between dirty and clean dishes)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Food items on cold service line including chicken salad, hummus, and milk.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or discarded within 2 hours)
|
04/22/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very knowledgeable and helpful.
The expectation for employee health is that managers know the big 5 illnesses, and employees know 5 reportable symptoms. Utilize poster provided to implement an employee health policy that meets these expectations.
*Repeat violations are subject to civil penalty*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (employee could not tell 5 symptoms)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- 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 water bottles on food prep areas)
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 (PIC discarded water bottles, agreed to use cup with lid ans straw).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap at hand sink next to oven)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands (Employee provided soap).
|
02/10/2014 | Risk Factor | |
- Equipment / Food-Contact / Design / Ease Clean
Observation: Ice build up around lid of chest freezer due to lid being in disrepair.
Correction: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools.
- Outer Openings, Protected
Observation: An exterior door was observed to be open. This may allow the entry of insects and rodents.
Correction: Windows in the establishment must be tight-fitting and remain closed. If windows are left open for ventilation, they must have mesh screens as specified under 6-202.15 to prevent the entry of insects and rodents. .
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
10/08/2013 | Routine | |
This visit was a routine visit.
Awesome hand washing observed.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing watches during food prep.
Correction: No jewelry may be worn during food prep except for plain wedding bands.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wiping cloth buckets stored on ground under hand sink beside oven.
Correction: Wiping cloth buckets shall be stored off the floor.
- Kitchenware and Tableware - Preventing Contamination (corrected on site)
Observation: Forks and spoons in self-service area are stored in multiple directions.
Correction: These items must be presented in a way that only the handles are touched by employees and customers.
|
02/13/2013 | Routine | |
Restaurant representatives - add corrected or new information about St. Stephens & St. Agnes School_, 4401 W. Braddock Rd, Alexandria, VA 22304 »