The purpose of today's visit was to conduct a follow-up assessment to verify the final rinse temperature of the thermal warewashing machine. Please continue to regularly test machine using thermolabels to verify that dishes are being sanitized.
- 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: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. 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.
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11/05/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following practices as a means to incorporate Active Managerial Control:
1. Temperature logs for cold holding, hot holding, and cooking temperatures
2. Regularly training employees on proper handwashing techniques
3. Reviewing employee health policy with all new and long-term employees regularly.
Please send the following document to the Health Department via fax or e-mail within 7 days:
1. Copy of service invoice for dishmachine
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED TWO OPEN STYROFOAM CUPS BEING STORED ON SHELVES ABOVE PREPPED SALMON AND CUT MELON.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. STYROFOAM CUPS DISCARDED.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: DISHES WASHED DURING INSPECTION WERE MANUALLY SANITIZIED IN 3-VAT AFTER MECHANICAL WAREWASHING. PLEASE HAVE DISHMACHINE SERVICED WITHIN 5 DAYS. Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- 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: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink NEAR THE 3-VAT SINK being used TO WASH WIPING BUCKETS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAINING PROVIDED. EMPLOYEE RELOCATED TO 3-VAT SINK TO CLEAN WIPING BUCKETS.
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10/22/2015 | Risk Factor | |
The purpose of today's visit was to conduct a risk-factor assessment. A Certified Food Manager (CFM) must be on site during all hours of food preparation. Recommended keeping copies of all employee CFM cards and food safety certificates in the event that employee forgets to bring physical CFM card to food establishment. Also suggested having multiple CFMs available in case one is unable to attend work.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager (CFM) 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 APPEARED ON-SITE DURING THE INSPECTION.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at HAND SINK NEAR 3-VAT SINK, HAND SINK NEAR BEV AIR 1 DR COOLER.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS PROVIDED
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05/07/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine assessment. Please be advised to refrain from storing all potentially hazardous foods (PHF) in Bev Air 1 Door Cooler located near coffee/drink station in kitchen until it has been serviced. Please provide Environmental Health Specialist with copy of service invoice for Bev Air 1 Door Cooler within 5 days. It was a pleasure serving you and your facility today and I look forward to my next assessment.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED LARGE BAG OF POTATOES STORED ON FLOOR NEAR WALK-IN COOLER
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. BAG OF POTATOES WERE RELOCATED.
- 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: BEV AIR 1 DR COOLER NEAR COFFEE STATION-- MILK (52F, YOGURT 53F).
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. ITEMS WERE MOVED TO WALK-IN COOLER BY PERSON IN CHARGE.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. OBSERVED BLACK HOSE AT MOP SINK EXTENDED BELOW FLOOD RIM LEVEL OF MOP SINK.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. PERSON IN CHARGE MOVED HOSE. PERSON IN CHARGE PROPOSED HANGING HOSE ON HOOKS.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. OBSERVED DOORS OF OUTSIDE DUMPSTER OPEN.
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.
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01/22/2015 | Routine | |
- 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 WIPING CLOTH BUCKET with a concentration of 0 ppm 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.--CFM DISCARDED WIPING CLOTH BUCKET AND PLACED NEW SANITIZER IN THE WIPING CLOTH BUCKET.
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01/09/2014 | Routine | |
| No violation noted during this evaluation. | 08/19/2013 | Risk Factor | |
The purpose of todays visit was to conduct a routine inspection.
Water Heater: Boiler
Dish Machine: Hobart AM14, heat sanitizer:thermo label verified
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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01/23/2013 | Routine | |
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