Observed clean and well organized kitchen, good employee hand/glove hygiene, and employees monitoring food temperatures - Thank you!
EHS provided additional training regarding use of quaternary ammonium sanitizer. Concentration should be between 150 and 400 ppm when tested with test strips at 65-75 F. Please continue to monitor the sanitizing solution dispensed. Confirm the concentration with test paper each time a new batch of sanitizer is dispensed.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three vat sink with a concentration of less than 150 ppm total quaternary ammonium compound. A food container was observed soaking in the solution.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. EHS provided training in the making, use, and testing of quaternary ammonium. Recall that the solution should be 65-75 F when made, used, and tested. Employee was able to adjust the sanitizer dispenser, and solution dispensed was measured to be between 200 and 400 ppm of QA.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: A can of residential use aerosol pesticide was observed in the facility.
Correction: Because of their toxicity, pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Pesticide was discarded.
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01/20/2016 | Routine | |
The purpose of this visit was to perform a follow-up inspection to confirm proper cold holding of foods in the walk-in cooler. All foods measured indicated proper cold holding is occuring in the walk-in cooler.
No violation noted during this evaluation. | 01/27/2015 | Follow-up | |
The purpose of this visit was to perform a routine inspection. The employees of the facility accompanied the EHS and helped to elucidate the processes and procedures in use in the establishment
- 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: Tuna salad (43 F), Sliced cheeses (46 and 47 F), RTE Meatballs in sauce (45 F) in the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. AN EMPLOYEE INDICATED THAT THE REFRIGERATOR WAS HELD OPEN FOR AN EXTENDED PERIOD EARLIER IN THE DAY WHEN A REFRIGERATED SHIPMENT WAS RECEIVED, AND THAT THE REFRIGERATOR WAS OPENED FREQUENTLY SINCE THEN. AIR TEMPERATURE INSIDE THE UNIT WAS OBSERVED AT 39 DEGREES DURING THE INSPECTION. EHS REQUESTED THAT THE UNIT BE MAINTAINED CLOSED AS MUCH AS POSSIBLE TO ALLOW FOODS TO REACH PROPER COLD HOLDING TEMPERATURE AS RAPIDLY AS POSSIBLE. THE IMPORTANCE OF KEEPING THE DOOR CLOSED WAS EXPLAINED TO THE EMPLOYEES AND MANAGEMENT. IT IS ALSO STRONGLY SUGGESTED THAT THE FACILITY OBTAIN AND USE A DOOR ALARM FOR THE WALK-IN REFRIGERATOR.
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01/16/2015 | Routine | |
Today’s inspection was to conduct a routine inspection. 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.
*Please consider installing a curtain to avoid extended elevated walk-in cooler temperature during morning rush.
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: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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05/06/2014 | Routine | |
- 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: deli turkey (46F), American cheese (45F), sliced tomato (44F) in walk-in cooler. Temperature was elevated due to restaurant's airconditioning being out. Maintenance was fixing the problem. Extended door open of the walk-in cooler elevated food temperature. However, manager said cooler's temperature was 38F.
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. To bring the temperature down to 41F and below, food to be readily used was moved to 2dr prep cooler at serving line and other foods were moved to 2dr freezer for 1hr. Maintenance will also check walk-in cooler to make sure it is able to keep temperature at or below 41F
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 100 ppm total quaternary ammonium compound. Observed sanitizer bottle was empty
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Replaced with full bottle.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees: hand sink at customer serving area, 2 bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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10/17/2013 | Routine | |
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