The purpose of this visit is to follow up to determine the adjustment/repair of the walk in refrigerator. The unit has been repaired/adjusted and is now 39f. Thank you. You may now resume use of the walk in refrigerator for potentially hazardous food processes. Be sure to monitor the ambient air and the food temperatures of the unit and foods stored in the unit. Thank you.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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10/09/2015 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment. Employee Health policy in place.
Additional violations:
4-501.11(A)-Equipment Good repair and Proper Adjustment: (A) The walk in refrigerator has an ambient air of 43f and is not holding or cooling the potentially hazardous within acceptable limits. The walk in refrigerator shall be maintained in a state of repair and conditions that will allow for the cooling and holding of potentially hazardous foods (TCS).
Corrective Action. Repair or adjust the Walk in Refrigerator so that it is capable of maintaining potentially hazardous foods at 41f or cooling potentially hazardous foods to 41f with acceptable limits for cooling of potentially hazardous foods. Do not use the walk in refrigerator for potentially hazardous foods until a repair is sufficient to meet the above conditions. The foods in the walk in refrigerator were relocated to the walk in freezer during adjustment/ repair of the walk in refrigerator. Some foods, based upon time/temperature were discarded during today's visit.
Training materials and training for employees included during today's visit includes the following:
1. Cooling foods such as roasts, Log of cooling temperatures for your use in monitoring the foods, such as roasts and leftover's in cooling from 135f to 70f in the first two hours and then from 70f to 41f in the second 4 hours for a total cooling time of 6 hours.
2. Handwashing signage
3. Certified Food Manager Guidelines.
4. Newsletter Volume 5 Issue 4 (April 2014) featuring holding temperatures of foods.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Beef brisket (whole, two porportions in one pan, uncut, 57f. Per manager the brisket was cooked yesterday and placed into the walk in to cool.
Correction: The brisket was discarded. Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- 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: American cheese 45f, milk 44f, deli turkey 45f, deli ham 47f inside the walk in refrigerator.
Correction: The above foods and other foods which were held inside the walk in refrigerator for 4 or more hours were discarded during inspection based upon the status of operation of the walk in refrigerator. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- 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 dishwashing and prep area handwashing sinks used by food employees.
Correction: Two handwashing signs provided during inspection by EHS. 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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10/09/2015 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment. Thank you for your time. Employee health policy in place. Sanitizer in three vat sink and wiping cloth solution observed at an acceptable level. Please remember to datemark items such as deli meats and soft cheeses if not used with 24 hours. I have provided you with a guide sheet concerning datemarking as well as a guide sheet on how to obtain your photo identification CFM card from ORS, inc., Interactive. If you have any quesitons, please call the health department.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Deil turkey, deli ham, american cheese observed in open, porportioned packages and stored in the walk in refrigerator, but not date-marked
Correction: The manager dated the above foods. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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05/21/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed active managerial control and establishing a detailed cleaning schedule.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: under prep tables, floors throughout kitchen, walls throughout kitchen, ceilings throughout kitchen, inside of refrigeration units, gaskets on refrigeration units,inside of ice machine, piping under prep sink and shelving throughout kitchen.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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02/25/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed hand washing policy.
No violation noted during this evaluation. | 11/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist (EHS) discussed cleaning schedule and provided employee health information.
Employee health training will be conducted by manager and signed documentation will be fax to EHS by July 31, 2014.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: turkey breast in standing water
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of walk-in freezer, gaskets on 2dr unit and under prep tables throughout facility
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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07/21/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided consumer advisory information. Manager will fax updated menu by January 27, 2014.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs of choice
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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01/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of ice bucket that is not used, inside of 2dr prep unit on serve line, can opener and freezer floor
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
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10/30/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection in conjunction with a complaint investigation. The details are as follows:
CD/Epi reports an increase of GI illness at the above facility and requests an evaluation of the food service operation
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No violations at time of inspection.
No violation noted during this evaluation. | 03/18/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water heater: Bradford White DM50T-1993N-865 199,999 BTU
Dishmachine: Hobart Am-14, 2 Ecolab U-HT-1 Heat sanitizer
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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02/05/2013 | Routine | |
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