Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometer at least once a week in an ice bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should change the water at the 3-vat sink including the sanitizer water at least every 2 hours or more frequently as needed. Quaternary Ammonium sanitizer should always be maintained at a concentration of 150-400ppm to be effective.
The manager will email me the invoice TODAY for the service on the walk-in refrigerator to show it has been repaired. In the meantime the door to the walk-in freezer shall remain propped open to keep cold air circulating into the refrigerator and keep the foods at 41f or below.
If you have any questions please feel free to call me at 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) stored inside the walk-in refrigerator were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Teriyaki chicken strips: 45f, 2. Buffalo chicken strips: 47f, 3. Sliced tomatoes: 46f, 4. Portioned steak: 47f, 5. Turkey: 47f, 6. Ham: 46f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL BE ENSURING ALL COLD FOOD REMAINS AT 41F OR BELOW.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. Walk-in refrigerator: 48f.
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. DISCUSSED WITH MANAGER. MANAGER CALLED FOR IMMEDIATE SERVICE. IN THE MEANTIME FOODS ARE BEING COOLED BACK DOWN BY KEEPING THE WALK-IN FREEZER DOOR PROPPED OPEN. MANAGER WILL HAVE THE INVOICE FOR SERVICE ON THE WALK-IN REFRIGERATOR EMAILED TO ME AFTER SERVICE IS COMPLETED.
- 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 sanitizer basin of the 3-vat sink with a concentration of 0ppm total quaternary ammonium compound.
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. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CHANGE THE WATER AT LEAST EVERY 2 HOURS AND USE THE TEST KIT TO ENSURE THE CONCENTRATION OF QUATERNARY AMMONIUM IS ALWAYS BETWEEN 150-400PPM TO EFFECTIVELY SANITIZE EQUIPMENT AND UTENSILS.
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01/05/2016 | Routine | |
| No violation noted during this evaluation. | 02/12/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding a confirmed foodborne illness from salmonella. The complainant consumed a turkey sub with lettuce, spinach, cucumbers and black olives. There was one complaint of foodborne illness reported to the establishment within the past two weeks. The complainant had consumed a turkey sub. No employees reported being ill in the past two weeks.
Food is received and stored in the freezer then prepped and stored in the walk-in-cooler prior to being placed in the prep top for service. Food is received pre-cooked and there are no raw animal derived foods that are prepped at the facility. The sliced turkey in the walk-in-cooler was at 37F and the sliced turkey in the prep top was at 43F. The prep top is turned off at the end of the day and turned on when the unit is stocked with food. Some food temperatures in the prep top were above 41F, but the food had been stocked about an hour prior to the inspection. The manager discarded the food as a precautionary measure. Discussed checking the unit with a thermometer to ensure it is at least at 41F or below prior to stocking with food. The unit was at 41F during the inspection, but there was some icing around the perimeter. The manager decided to service the unit as an additional precaution as the contractor was already on-site, and the unit temperature was at 34F after service. The food kept in the prep top are kept in small portions and discarded if not used at the end of the day. Did not observe any issues with sanitation. All the equipment was clean. Quaternary ammonia sanitizer concentration was adequate at 200ppm. Did not observe potential sources for salmonella contamination during today's visit. Complaint could not be confirmed based on today's observations.
- 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: PREP TOP (1) SLICED TURKEY AT 43F (2) SLICED CHICKEN BREAST AT 48F (3) SEAFOOD SALAD AT 47F (4) FETA CHEESE AT 45F.
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 FOOD.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM ARRIVED DURING THE INSPECTION BUT NEEDS CFM CARD.
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. CFM ARRIVED DURING THE INSPECTION. OBTAIN CFM CARD WITHIN 10 DAYS AND EMAIL TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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09/02/2014 | Complaint | |
- 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: PREP TOP (1) SLICED TURKEY AT 43F (2) SLICED CHICKEN BREAST AT 48F (3) SEAFOOD SALAD AT 47F (4) FETA CHEESE AT 45F.
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 FOOD.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM ARRIVED DURING THE INSPECTION BUT DOES NOT HAVE A CFM CARD.
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. CFM ARRIVED DURING INSPECTION. PLEASE EMAIL A COPY OF THE CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
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09/02/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/12/2014 | Routine | |
THE PURPOSE OF THIS VISIT WAS TO CONDUCT A ROUTINE INSPECTION.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by FAX or email that training has been completed. Failure to comply may result in further enforcement action.
HWH: Rheem ES50.276 KW 27
- 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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Prep Top: provolone cheese 44F, tuna salad 42F, veggie burger 44F, cooked beef 46F, guacamole 55F
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. CORRECTIVE ACTION: moved items to cooler to reduce temperatures. Reduced hot hold temperature next to one end of cold hold area.
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04/18/2013 | Routine | |
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