The purpose of today's visit was to conduct a routine inspection. Observed facility extremely clean and organized.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:----------Meatballs at 124-133F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. OBSERVED REHEATED TO ABOVE 165F.
- 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. CFM/OWNER ARRIVED AT END OF INSPECTION AND WAS REMINDED THAT A CFM MUST REMAIN INSIDE THE FACILITY TO OVERSEE FOOD SAFETY.
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02/05/2016 | Routine | |
The purpose of today's visit was to investigate a complaint received by the Health Department on September 16, 2015. The complainant and one family member visited the above facility on September 16, 2015 around 1:30 pm and after eating fell ill with symptoms of vomiting and nausea immediately. The complainant ate a turkey sandwich with pepperoni, salami, cheese (type not specified), spinach, cucumber and peppers. The complainant's family member ate a chopped salad with chicken, spinach, cucumber, green peppers, onions and tomatoes.
Upon arrival today, EHS discussed complaint with CFM/Owner who was already aware of the complaint. The CFM/Owner shared that she reported that complaint to corporate quality control. No other reports of illness related to any of the suspect meal items were reported at this location or other stores using the same suppliers. While one risk factor violation was observed today, complaint cannot be confirmed.
- 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:
1) Sliced tomtatoes at 50F on the right serve line,
2) Cut chicken topping at 44-49F on the left serve line.
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. ITEM 1 DISCARDED. ITEM 2 MOVED TO FREEZER TO RAPIDLY CHILL, ITEM WAS OVERFILLED SLIGHTLY.
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09/21/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS provided owner with CFM guidelines handouts. Please fax or email one CFM's photo card within 21 calendar days. EHS recommended to owner to keep service line air temperature turned down well below 41F to allow food temperatures to easily stay at or below 41F during busy lunch rushes.
- 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) Items on the left service line--------chicken at 47F, steak at 45F, shredded cheese mix at 44F,
2) Items on the right service line------veggie patty at 45F, egg white at 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. ALL ITEMS MOVED TO FREEZER TO RAPIDLY COOL. PER OWNER ELEVATED TEMPERATURES DUE TO BUSY LUNCH AND FREQUENTLY OPENING OF OVENS. EHS RECOMMENDED TO OWNER TO TURN DOWN AIR TEMPERATURE ON SERVICE LINE, OBSERVED TEMPERATURE SET AT 41F ON BOTH THE LEFT AND RIGHT SIDE.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:------Duke 2DR Cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. OWNER PLACED EXTRA AIR THERMOMETER IN UNIT.
- 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 21 calendar days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
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01/20/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Manager was busy during this visit and could not accompany EHS. No critical violations were observed and all non-critical violations were corrected during today's visit. Thank you. If you have any questions, please call the health department.
EHS provided a brochure for your reading concerning Fats, Oils and Grease and the safe, sanitary disposal of such. Please review with your staff as soon as you have time. EHS also provided a handwasing sign.
Observed proper handwashing, sanitizing utensils and holding temperatures. Facility was noted in clean and organized condition. Thermometer properly calibrated.
MAINTENANCE:
*Water Heater: State CSB52 6SFEX 100 which uses 15 KW
Dish Machine: N/A, Sanitize basin with acceptable levels of Quat
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: An unlabeled spray bottle, per manager, contained water, was on a prep table top.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. Manager labeled bottle of water during inspection.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container just below the outdoor back steps to the parking lot behind the facility was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Lid was closed during inspection.
- 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 the front of back handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Two handwashing signs in the managers preferred language were provided to the manager. The handwashing signs were placed at the handsinks.
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02/05/2014 | Routine | |
| No violation noted during this evaluation. | 02/20/2013 | Routine | |
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