- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of the Ice machine chute are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
|
08/12/2015 | Risk Factor | |
Todays inspection was a follow up due to repeat priority violations. Substantial compliance observed. Please take temperatures of food and do not rely on equipment thermometers.
- Food-Contact Surfaces/Cleanability (repeated violation)
Observation: The food-contact surfaces of several food containers are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Cutting Surfaces (repeated violation)
Observation: The surfaces of the cutting boards throughout establishment are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
|
02/09/2015 | Follow-up | |
Due to the repeat violations, a follow-up inspection will be conducted on or after 10 days.
Cool foods in walk-in using proper methods (no lids, metal containers, shallow pans, ice baths)
Take food temperatures (hot & cold) and ensure proper disposition (reheat, discard).
Service/repair Continental unit and have invoice available. Do not store TCS foods in that unit until temperature is 41F or below.
- Cooling, Ambient Ingredients (repeated violation)
Observation: Cut leafy greans and hummus prepared from ingredients at ambient temperature was not cooled within 4 hours to 5ºC (41ºF).
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Cooling Methods
Observation: Methods used for cooling cut leafy greens, shrimp, broccoli, and hummus can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Cooling Methods, Food containers
Observation: Food container of cut leafy greens was not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pork and chicken hot holding at the improper temperatures of 121-125. Corrected by reheating.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Several foods in prep unit on second mainline were cold holding at the improper temperatures of 54-57F. Cut leafy greens observed cold holding at the improper temperatures of 44-49 in lettuce display unit.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surfaces of several food containers are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment
Observation: The "Continental" prep unit is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. Temperature was measured at 56F.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the cutting boards throughout establishment are no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the ice machine chute are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment. Observed small flies near mop sink, office area, and 3 compartment sink area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
|
01/28/2015 | Routine | |
Ensure that the packaged organic pressed juices supplier has a HACCP plan.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Cooked asparagus, squash, and zucchini in the upright "Hoshizaki" refrigerator found at 52 F from the previous day. The product should be discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Cooling, Ambient Ingredients (corrected on site)
Observation: Gazpacho prepared from ingredients at ambient temperature was not cooling within 4 hours to 5ºC (41ºF)
Correction: found in customer open display case refrigerator at 53 F. They were moved to the walk-in refrigerator.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cut leafy greens cold holding at the improper temperature of 56 F inside the open lettuce display case refrigerator. I provided the facility with a written procedure for using time as a public health control and these items were time marked to be discarded within 4 hours after they were removed from the walk-in refrigerator. Cooked sweet potato cubes, cubed cheddar cheese in the top portion of the salad line prep refrigerator and fried tofu in the bottom portion of the salad line prep refrigerator improperly doubled panned were cold holding at improper temperatures of 44-49 F. These items should be relocated, properly panned, and/or covered with lids.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The open lettuce display case refrigerator and the open customer display refrigerator are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (> 41 F).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed food containers stacked while still wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Plumbing System/Maintained in Good Repair
Observation: The three compartment sink spray hose tubing is exposed.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Controlling Pests
Observation: Some small flies were observed by the dessert station and in the dining area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
06/09/2014 | Routine | |
According to CFM, chicken cools during dicing process, and was placed in Alto Sham after cutting. CFM notes that chicken will be placed back in oven to raise temperature to 165oF prior to placing in Alto Sham.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site) (repeated violation)
Observation: Cooked chicken observed in Alto Sham at 114oF. Reheated to 168oF
Correction: PHF foods must be hot held at 135oF.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Cooked shrimp at 49oF, boiled eggs at 48oF, in Hoszhisaki 1 door uprt. Items moved to fully functional unit.
Correction:
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The non-food contact surface of the milk crates used as a rack for Alto Sham is not smooth and easily cleanable.
Correction: All non-food contact surfaces shall be smooth and easily cleanable.
- Backflow Prevention Device, Design Standard
Observation: The backflow prevention device on the mopsink is insufficient for constant pressure.
Correction: Backflow prevention device under constant pressure must meet requirements for such device.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The hand washing sink along front line was being used to rinse wiping cloth.
Correction: Hand washing stations shall be used only for hand washing.
- Controlling Pests (repeated violation)
Observation: Fruit flies observed around mop sink.
Correction: Evidence for pests shall be inspected and adequately maintained.
|
06/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sweet Green, 4075 Wilson Blvd #c, Arlington, VA 22203 »