Discussed active managerial control. Observed good handwashing, food temperature and sanitation.
No violation noted during this evaluation. | 01/07/2016 | Routine | |
Violations from the routine inspection on 2/27/15 were corrected. Quaternary ammonia dispenser was replaced and the concentration was measured at 400ppm. Observed procedures in place for rapidly cooling tuna salad.
No violation noted during this evaluation. | 03/19/2015 | Follow-up | |
Note to Manager:
(1) Please use active managerial control and ensure that the coolers are at the correct temperature to avoid cold holding issues. Temperature logs should be used to monitor cooler temperatures.
(2) Train staff on proper cooling techniques for the tuna salad.
(3) Use test strips to check that the quaternary ammonia solution is within the acceptable range to prevent exposure to high concentrations.
(4) Train staff on proper use of the handsink and do a refresher training on when to wash hands.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED PIZZA SLICER STORED IN 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. DISCARDED WATER.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: OBSERVED TUNA SALAD COOLING IN WALK-IN-COOLER FOR 4 HOURS AT 48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED FOOD. WILL COOL THE INGREDIENTS PRIOR TO PREPPING.
- 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: (1) SERVLINE (R)- (1) TOMATO SAUCE AT 46F (2) SWISS CHEESE AT 46F (3) TURKEY AT 45F (2) 2DR COOLER- (4) BUFFALO CHICKEN AT 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. ADJUSTED COOLER TEMPERATURE FOR BOTH UNITS. MANAGER WILL CHECK THAT THE COOLER TEMPERATURE IS AT AN APPROPRIATE LEVEL AFTER CLEANING.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the SERVELINE being used TO CLEAN A TOWEL AND THERMOMETER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WHERE TO WASH EQUIPMENT WITH STAFF.
- 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 200-400 ppm OR ACCORDING TO MANUFACTURER'S INSTRUCTIONS. Verify concentration using the appropriate test kit. PLEASE ADJUST THE AMOUNT OF QUARTERNARY AMMONIA THAT IS DISPENSED FROM THE SYSTEM WITHIN 10 DAYS FOR REINSPECTION. USE TEST STRIPS TO CHECK THAT THE SANITIZER IS WITHIN THE ACCEPTABLE RANGE.
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02/27/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. food employee rewashed hands at handsink
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced tomatoes 49Fin duke 2dr cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). CFM discarded tomatoes
- 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: 1) half&half 46F in duke 2dr cooler, 2) turkey 44F, ham 47F, roast beef 45F, cooked chicken 44F, american cheese 44F in sandwich #1, 4) sliced tomatoes 49F in sandwich #2
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 switched out items
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: sandwich line unit right #1(order area)- 45F
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. CFM turned down unit and it is now 41F and below
- 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to the water heater was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the cashier being used to clean knives
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. knives were brought back to 3-vat sink and new knives were provided
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
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03/12/2014 | Routine | |
- 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)
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink by sandwich line (front) being used to wash utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at backroom handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink by sandwich line (side) is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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04/12/2013 | Routine | |
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