The purpose of this visit was to conduct a routine inspection. Dish machine activated thermolabel. Quaternary ammonium sanitizer 3 vat sinK
No violation noted during this evaluation. | 01/28/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Dishmachine activated the thermolabel. Quaternary ammonium sanitizer concentration in 3 vat sink: 300 ppm.
No violation noted during this evaluation. | 07/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Dishmachine activated thermolabel. Quaternary ammonium sanitizer wiping cloth tray/bucket: 250/300 ppm.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: gallons skim/2% milk on counter: 52/47 degrees 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. NOTE: Milk determined to be out of temperature < 2 hours and was placed in cooler.
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05/04/2015 | Routine | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. OBSERVED HALF'N'HALF AT ROOM TEMPERATURE WITHOUT TIME INDICATED.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCUSSED WITH CFM. CFM MARKED THE TIME.
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07/02/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Dish machine: LXI
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: Delfield 1dr cooler(2): skim(1) 50F, skim(2) 48F
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
- Plumbing / Maintained in Good Repair
Observation: EHS observed one faucet at the serving area leaking.
Correction: A plumbing system shall be maintained in good repair.
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10/11/2013 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection for the heat sanitizing dish machine based on the fax the CFM sent to EHS, it did not specify any details if the machine was sanitizing properly . Machine was not properly sanitizing during routine inspection on October 10, 2012. . EHS performed thermalabel test for dish machine and passed. Final Rinse was at 173F.
Please fax or email to my attention a copy of the CFM card by January 9, 2013.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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01/04/2013 | Follow-up | |
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