The purpose of this visit was to conduct a complaint inspection conjunction with a routine inspection.
NOTE:
- The food establishment permit is expired. Please renew it as soon as possible. Discussed with the manager.
No violation noted during this evaluation. | 01/04/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
NOTE:
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- 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: Cooked Sweet potatoes, Chickpeas, Half tomatoes, Watermelon (54F, 50F, 47F, 53F), Cooked tofu, Hummus, Quinoa, eggs (54F, 54F, 53F, 53F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were discarded voluntarily. Discussed with the Person-in-charge.
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08/19/2015 | Risk Factor | |
The purpose of this visit was to conduct a Risk-Factor Assessment (RFA) which turned into a routine inspection.
NOTE:
- Email/Fax a copy of the service receipt to HD for water heater within 2 days. Contact information was provided to the PIC.
- Monitor time and temperature of cooked food while cooling. Some of the methods have been discussed.
- Cooling method guidelines and cooling log was provided to the PIC.
- Active Managerial Control information was discussed with the PIC and handout was given.
This is a critical violation:
5-103.11(B): Hot water/Water Heater/Peak Demands met
Observation: The current water heater does not have the capacity to meet an increase in hourly hot water demands required. (Due to the water heater location, specification sheet could not be read during inspection). Through out the inspection the water temperature was observed below the requirement at the 3-vat sink and handwashing sink (Initial - 88/88F and Final - 99/99F).
Corrective action: Within 2 days, the permit holder shall fix the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 60GPH water at a 80F rise (12kW or 52,000BTU), and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Cooked chicken at the line (100F) after lunch time.
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. Chicken was re-heated to 165F for 15 seconds.
- 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: Quinoa (50/46F), boiled egg at the Bally Walk-in and
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Food items were re-heated and cooled properly. Discussed the time and temperature control with person-in-charge (PIC).
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Measured 88F/98F
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. Service contractors were on the site to fix the water heater. Send a copy of the service receipt to HD.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at all handwashing sinks was measured at a temperature less than 100°F. Measured 88F (initial) 98 (Final).
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. The service contractor was on the site to fix the water heater. Send the service receipt to the HD with in 2 days.
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02/24/2015 | Routine | |
The purpose of this visit was to conduct a routine evaluation. Quaternary ammonia solution in 3 vat sink/wiping cloth buckets: 400/250/300/300 ppm.
No violation noted during this evaluation. | 08/22/2014 | Routine | |
The purpose of this inspection was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm.. The following good retail practice was discussed during the inspection: 1) Obtain quaternary ammonium sanitizer test strips as also required in the 9/18/14 inspection report.
- 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 at the serving line with a concentration of <150 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. NOTE: PIC immediately corrected concentratin of sanitizing solution in the wiping cloth bucket.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution. NOTE: Discussed with PIC.
Correction: Chemical sanitization by immersion in quaternary ammonium sanitizing solution requires an exposure time of at least 30 seconds. NOTE: Discussed wiht PIC who immediately instructed dishwasher in required sanitizing procedure.
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03/28/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonia sanitizer in 3 vat sink/wiping cloth bucket: 300/200 ppm. Strongly recommend greens cooler ambient temperature be lowered to maintain all fresh cut leafy greens at 41 degrees F or below. PLEASE REMEMBER TO PROVIDE COPIES OF EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS AS REQUIRED ABOVE.
- 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken store on same shelf and immediately nest to cooked shrimp.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: PIC relocated cooked shrimp.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard lining shelves of walk-in cooler.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 dr UC cooler RPA, 4 drawer prep cooler RPA, 4 drawer prep cooler serving line, and greens 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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. NOTE: Certified food manager arrived within one hour.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 vat sink used to store a knife.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/18/2013 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity that could contaminate the hands and prior to donning gloves. NOTE Discussed with PIC who agreed to educate/demonstrate proper glove/handwashing procedures to all employees.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: whole week pasta in bottom of prep sink, an dtwo containers of warm grains uncovered in hot hold unit. NOTE: Pasta was relocated to a proper storage area, and the containers of warm grains were properly covered.
Correction: Foods shall be protected from contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: orgainc lentil soup on hot hold unit at serving line. NOTE: Soup was heated to acceptable temperature within 20 minutes.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: Cubed cheese and hard boiled egg in 1 dr prep cooler top serving line. NOTE: PIC relocated food to alternative cooler.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. NOTE: Certified Food Manager with proper credentials arrived prior to the end 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizer solution was measured at >500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. NOTE: PIC adjusted sanitizer concentration to 250 ppm.
Correction: Maintain the concentration of quaternary ammonium sanitizer solution at 150-400 ppm. Verify concentration using the appropriate test kit.
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04/02/2013 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment inspection in response to a complaint for a possible food borne illness received by the Health Department on December 12, 2012.
Water heater: Bradford White MII801835F42
Dish machine: n/a
- 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: cook eggs 44F, slice tomatoes 55F, cook tofu 48F, goat cheese 44F, cook eggs 44F
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 above was moved to a unit that maintain 41 degree and below.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- 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 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Physical Facilities Good Repair
Observation: Observed that one side of the metal shelf is detach off the wall and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/18/2012 | Routine | |
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