This visit was made to conduct a follow-up. Walk in refrigerator has been repaired and ambient temperature was 40.9 to 41.1 today. Consumer advisory for the brunch menu is still pending. Manager is revising all menus and will fax/email new menu within 10 days.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
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 cooked to order on brunch menu including eggs benedict, breakfast hash, croissant with egg,
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 (A revised menu must be sent to A. Guerreiro within 10 days, business card provided)
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03/24/2016 | Follow-up | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Dishwasher did not wash hands between touching dirty and then clean dishes (was discussed onsite and employee re-washed hands properly at handisnk)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink (food handler rinsed hands in 3 compartment sink. This was discussed and food handler re-wahsed hands properly)
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (past tags are not dated. Discussed proper procedure with chef and asked him to date new bag once it is finished)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: grilled onions, tomato sauce (items were reheated properly on stove top)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: pico de gallo, beef, pork, ground beef, cream sauce, potatoes, spinach dip, onion soup, salsa, ribs, cheese sauce, chili, mashed potatoes, cole slaw, grilled potatoes, pulled pork, baked beans, pasta, tomato sauce (ambient temp. for walk in cooler at 45.1F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All TCS foods that were not prepared today were discarded. DO NOT USE walk in for storage of time/temp control food until it is repaired and approved by Health Department.
- 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 cooked to order on brunch menu including eggs benedict, breakfast hash, croissant with egg,
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 (A revised menu must be sent to A. Guerreiro within 10 days, business card provided)
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no sign in ladies bathroom used by employees, sign provided)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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03/23/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
I observed that the white sauce in the walk-in was not cooled to 41 degrees F within 6 hours or less. This is a violation of Section 3-501.14 (A) of the 2013 FDA Food Cade. This same issue was observed during the inspection conducted on March 19, 2015, at which time a risk control plan was implemented for one month. A $100 civil penalty ticket (F16-04449) has been issued for this repeat priority violation. Additional repeat violations within a twelve month period incur increased penalties.
A risk control plan was implemented again for cooling and cooling resources were printed and given again.
Staff should be trained on other ongoing issues with bare hands contact with ready to eat food, employee eating and drinking, and shellfish tag dating. Contact me to conduct a training with the staff if you feel that it would be helpful. Please note that repeat violations are subject to civil penalty.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
Observation: 1. Observed open cup of water on cooking line.
2. Observed server eating fries while putting on a plate for a customer.
Correction: 1. Employee beverages shall be kept in a lidded container with a straw and stored to prevent contamination of food. (Employee discarded beverage).
2. There shall be no eating in the kitchen apart from tasting while cooking. Employees shall have a designated area for eating staff meals. (Fried were discarded and employee washed her hands).
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site) (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: fries being plates for a to-go order.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.(Fries were discarded and employee washed her hands before returning to work).
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: white sauce made yesterday.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (White sauce containers were discarded. A new risk control plan was implemented and a civil penalty of $100 was issued # F-16-04449).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: items on the tops of both 3 door prep top units including cooked potatoes, cooked pork, cooked brisket, ham, coleslaw, beef burger patties)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (These items will be used or diacrded within 4 hours. The prep top units were at 40 and 41 degrees F on the inside. PIC agreed to turn units up from setting 3 out of 9 to 5 or 6 and monitor temperature of items in the top to ensure that they are held at 41 degrees F or below. The inside may need to be kept at 38 or less to keep the top items cold enough during service).
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ice machine internal surfaces.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. (Observed glass cleaner on shelf with clean food contact equipment near the dish machine).
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Glass cleaner was moved to chemical storage area).
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07/29/2015 | Routine | |
Heather emailed a copy of the FPM card she obtained.
No violation noted during this evaluation. | 04/03/2015 | Follow-up | |
This visit was made to conduct a follow-up inspection.
1. The dish machine feeder is broken, but the technician showed them how to manually feed the tablets, and it produces a chlorine sanitizer concentration of 50 ppm. They will do this until it can be replaced.
2. The 4 door low-boy is now functioning to maintain a temp of 41 degrees or lower. It is now approved for use.
3. Heather is going on Saturday to get her FPM card, and will fax or email to me.
4. Cooling log will be sent later today.
- Critical: Certified Food Manager: Presence Required (repeated violation)
Observation: There was no certified food protection manager present during the inspection.
Correction: There shall be a certified food protection manager on site at all times during hours of operation. (The person in charge is a new manager, and is planning to get her card in less than 10 days)
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03/25/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The following issues require immediate attention:
1. Active managerial control is needed to train employees and enforce procedures in order to correct repeat violations.
2. There shall be a certified food protection manager (FPM) on site during hours of operation. Heather will get her FPM card and fax or email to me within 10 days. A back-up FPM will be required when Heather can not be present.
3. A risk control will be implemented for cooling. This plan will be completed and sent to Heather by 3/20/15, and will go into effect on 3/20/15 day. Temperature log was given and discussed today.
4. Dish machine must be repaired within 3 days, as well as the 4 door low-boy fridge. A follow-up inspection will be conducted on or around 3 days to check these units. They are not to be used until approved by the Health Department. The person in charge agreed to use the 3 comp sink to sanitize dishes until the machine is repaired.
5. Cold holding methods were discussed. Temperature control for safety items shall remain at or below 41 degrees F at all times. A printed resource was given.
*Repeat violations are subject to civil penalty of $100 or more for each violation*
- Critical: Certified Food Manager: Presence Required
Observation: There was no certified food protection manager present during the inspection.
Correction: There shall be a certified food protection manager on site at all times during hours of operation. (The person in charge is a new manager, and is planning to get her card in less than 10 days)
- Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates of Harvest
Observation: The tags for the molluscan shellfish are not being retained for 90 days.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the dates of harvest using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: salmon and vegetable soup in the walk-in.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (PIC discarded the soup)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: (Items on both prep top refrigerators including brisket, pulled pork, pico de gallo, raw beef patties, sliced tomatoes. Items in the 4 door low boy were also above 41 degrees F including milk and pasta salad)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Beef patties were discarded as well as brisket and sliced tomatoes. Methods for keeping cold foods cold were discussed).
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: soups, cooked meats, and sauces were not correctly labeled. Some had old labels that were not washed off)
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/15 they shall be date marked with a "use by" date not exceeding 1/8/15..
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment and utensils. (The dish machine is not working to produce chlorine sanitizer solution at 50-100 ppm. The readout says "check/refill sanitizer.")
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (PIC agreed to use 3 comp sink with qauternary ammonia sanitizer to sanitize dishes).
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the 3 compartment sink is blocked, preventing access by employees for easy handwashing. (sink was blocked by brooms, dust pan, and a container of potatoes in water)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (PIC moved items blocking the sink)
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03/19/2015 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Employees require training on proper glove use and hand washing practices. Contact me to arrange for a training if you would like. Otherwise, use resources provided in the food safety information binder during the previous inspection to train employees.
All hand sinks shall be stocked with soap and paper towels at all times to promote frequent hand washing.
Great improvement in cooling and temperature control.
All food shall be stored at least 6 inches off the ground and covered to prevent contamination.
*Repeat violations are subject to civil penalty*
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employees on the cook line failed to wash hands before putting on gloves to being a new task)
Correction: ALL food employees shall be washing 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 foodborne illness. (employees washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee was observed drinking out of an open styrofoam cup on the cook line.
Correction: Employee beverages shall be kept in a container with a cover and a straw and shall be kept away from open food and food preparation areas. (Employee discarded the open cup)
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label. (Mussel tags did not have the date the last one was used on them)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: Observed open container of sliced potatoes in water on the floor and an open container of potato chips on serve line)
Correction: Foods shall remain covered at all times. (Foods were covered)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice cream scoop stored in container of still, soiled water on counter as well as a cup with no handle in ice well at the bar..
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Scoop was removed to be washed and water was discarded).
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Wet wiping cloths were left on counter and also stored in sanitizer solution with concentration of quaternary ammonia too low (100 ppm).
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (New sanitizer solution was provided at 300 ppm for wet wiping cloths).
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Observed employee use wiping cloth to wipe down cutting boards on prep line, and then handle food items without changing gloves)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (Employee washed hands and changed gloves when asked)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Brisket was wrapped tightly in plastic wrap while hot and placed in the walk-in cooler.)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Person in charge reported that it needs to be wrapped for quality purposes, so we agreed that he can wrap it and out it in the freezer to cool faster while maintaining quality)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: coleslaw and milk on the 4 door low-boy unit at the service line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Coleslaw and milk were discarded)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Pulled pork, chicken wings, and baked beans.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14. (All items were dated during the inspection)
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: 4 door low-boy.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. (Person in charge provided a calibrated stem thermometer)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the main cooke line is blocked, preventing access by employees for easy handwashing. (sink was blocked by a container of sliced potatoes and box of raw potatoes)
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Potatoes were moved)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in back next to slicer)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (paper towels were provided)
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (observed employee jackets, shoes, and bags above uncovered onions, potatoes at food storage shelf and some cusihions stacked up next to the food prep table in the back.)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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12/10/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Monitor the cooling practices outlines in your risk control plan, and make sure that all employees involved in cooling food understand the importance of the temperature parameters. If there is a cooling violation during the next routine inspection, a ticket will be issued with a civil penalty of $100.00.
See the resource "keep cold foods cold" provided with this report. In order to better keep cold foods on your prep tops cold, do not overfill (about halfway is probably best, use metal pans, make sure the tops are full (no gaps or missing pans), and use ice if necessary. Ice is more effective in top of food than on the bottom. If need be, you can place a bag full of ice on top of food items, or put ice directly into the food. Monitor TCS food temperatures to make sure they stay at or below 41 degrees F.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection. (Observed employee drinking from an uncovered cup in the cook line)
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: large container of beans in walk-in cooler @ 50 in center.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. (Beans were discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: pulled pork on prep top @50, cut tomatoes on prep top @45, coleslaw on prep top @50.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (These items will be used or discarded within 4 hours. I gave the PIC a "keep cold foods cold" sheet).
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the cook line is being used for purposes other than washing hands. (Observed a soiled knife in the hand sink)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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08/27/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/27/2014 | Other | |
This visit was made to conduct a routine food safety evaluation. The following items require immediate attention:
1. Reinforce proper hand washing and glove use with employees using the posters and materials provided.
2. Repair/ service both 3 door prep top units on the line so that they maintain a temperature of 41 degrees or below at all times. A follow-up will be conducted in 10 days, or you can call/ email when they are functioning properly at 703-746-4822, lydia.zweimiller@vdh.virginia.gov.
3. A risk control plan is being implemented for cooling. Liquid items (soup, sauces, etc) appear to be ok, but solid foods (meats, vegetables, etc.) are not being cooled properly. This plan will be implemented for 30 days, and then a follow-up inspections will be conducted. See plan agreement for details.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands when changing gloves after handling raw chicken, and before handling ready to eat foods)
Correction: ALL food employees shall be washing 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 foodborne illness. (Employee washed hands upon request. Glove use opster was given during the inspection to help train employees on proper glove use and hand washing practices. Handwashing signs were also given)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: (Items in walk-in prepared yesterday including pulled pork (46), cooked pasta (45), mashed potato (45), brussel sprout (46), chicken legs (46)).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (3 door prep top against wall: sliced tomatoes, cut cabbage, ham, ground beef patties, cooked asparagus, raw salmon. 3 Door prep top next to walk-in: sausage, pico de gallo, diced tom, hardboiled eggs, raw shrimp, raw salmon, cooked brisket. Both units were not maintaining a temp of 41 degrees or less)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items out since lunch were discarded. Items just put out on line for dinner were cooled in freezer and kept either in walk-in, or on ice on the line. Person in charge will contact me when the units are functioning. Until then, they will keep items on ice or in another unit)
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: (Wall mounted potato slicer had accumulation of grime and food debris)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.(Employee washed, rinsed, and sanitized slicer before using)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the prep table and cooking line are being used for purposes other than washing hands. (Observed food debris in hand sink on prep table, and a knife in the hand sink at the cook line)
Correction: A handwashing sink may not be used for purposes other than hand washing. (PIC agreed to discuss hand sinks with employees. Items were moved during inspection)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink next to 3 compartment sink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
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06/16/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. There has been much improvement from the last inspection.
1) Raw animal products shall be stored separately from ready to eat/ cooked products.
2) Cool foods in walk-in units and/or freezer units instead of prep top unit on cooking line. This may be raising the temperature of the unit, in addition to the unit being open during service.
3) Personal items shall be stored separate from food and food contact surfaces/utensils/equipment.
*REPEAT VIOLATIONS ARE SUBJECT TO CIVIL PENALTY*
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Employee contacted sunflower seedw with bare hand)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (raw ground beef above cooked sausage in walk-in, also raw beef above cooked ground beef. In the other walk-in, there was raw smoked beef above cooked meat on speed rack)
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: (Items being cooled from ambient (tomatoes, sliced deli meats, etc) and after being cooked (chicken wings, sausage sliders, etc.) in the 3 door prep top unit not maintaining a temperature of 41 degrees or below.)
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Do not cool cooked foods in this unit as it is opened frequently, and cannot maintain temperature necessary to cool foods properly when hot foods are placed in it)
- Lockers or Employee Storage in Designated Room/Area
Observation: Observed that lockers and personal storage facilities are not located to protect food, equipment, linens, and/or single-service items from contamination. (employee items are kept on food storage shelf next to food prep table)
Correction: Relocate lockers and personal storage facilities to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair
Observation: Observed that the floors and walls are not maintained in good repair in some areas.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (Focus repairs on areas that affect the ability to effectively clean the establishment and prevent pest harborage)
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03/20/2014 | Routine | |
This visit was made to conduct a routine evaluation. The following items require attention:
1) Employees shall change gloves when switching tasks, or when gloves are soiled. Hands shall be washed before putting on new gloves.
2) Employees shall not have bare hand contact with ready to eat foods. Gloves/ utensils shall be worn to handle RTE foods.
3) Raw meat should be stored below ready to eat foods, and together in order of cooking temperature (raw chicken on bottom, then ground meats, then steak, pork, fish/seafood)
4) Cooked foods shall be cooled from 135 degrees F to 70 degrees within two hours, and from 70 to 41 degrees F within another 4 hours. This can be achieved in several ways including in small/flat containers in the refrigerator, on ice with constant stirring, or stirring with an ice paddle.
5) Food items shall be stored at least 6" off the floor.
A meeting will be scheduled with the person in charge to implement a risk control plan for cooling foods, as well as a time as a public health control plan.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands before putting on new gloves.)
Correction: ALL food employees shall be washing 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 foodborne illness. (employee washed hands upon request)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: (Observed employee put potato chips on plate with bare hands)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (employees washed hands and put on gloves upon request)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw chicken stored above moshrooms and cooked ribs in the walk-in and reach-in prep top unit, and raw shell eggs over milk and produce in walk-in)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. (PIC moved raw chicken below RTE foods)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: (Observed raw ground beef above steak meat in the walk-in cooler)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). (PIC moved ground meat below steak meat)
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. (Employee did not change gloves after handling raw meat, and before handling RTE foods)
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. (employee washed hands and changed gloves upon request)
- Critical: Cooling Potentially Hazardous Foods (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: ( chili, cheese sauce, lobster sauce)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (cooked onions on steam table)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Items were reheated to 165 and then held at 135 or higher)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: (Several items, including chili, were not marked with the correct date.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@. (Dates were corrected on site)
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 compartment sink is blocked, preventing access by employees for easy handwashing. (Boxes of potatoes and a container of sliced poatatoes were on floor in front of the hand sink, preventing access)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.(Potatoes were moved to allow access).
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12/13/2013 | Risk Factor Assessment | |
This visit was made to conduct a routine inspection. The following items need correction:
- Implement an Employee Health Policy that requires all employees to know the BIG 5 foodborne illnesses and all reportable symptoms and Certified Food Managers to know when to restrict or exclude sick employees
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM did not know all reportable symptoms. Employee Health information provided.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: fruits at bar. corrected
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: Stuffing containing the following meat, fish, poultry, game animal, and/or ratite was not cooked to a sufficient internal temperature and/or time to eliminate pathogenic bacteria: chicken breast
Correction: corrected- cooked further
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: pasta (prepared yesterday
Correction: discarded)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours or foods prepared from ambient temperature from 70F to 41F within 4 hours: placing hot soups & beans in large plastic tubs in walk in, tighly covering foods when cooling in the walk in.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: meat loaf (stored near door of prep unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- 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: burger on specials menu
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: A food temperature measuring device was not readily accesible at the cook line.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Kitchenware and Tableware - Preventing Contamination
Observation: Unwrapped single-service items were provided at the consumer self-service counter (unwrapped straws at bar)
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (bar). Provided sign to facility
Correction: corrected
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09/16/2013 | Routine | |
Adjust the temperature of the 3 door unit, each door has a different temperatures.
Store all potentially hazardous foods away from the walk-in door.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: BBQ ribs, meatloaf
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. bar
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment. 3 pairs of shoes stored with canned goods.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
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06/03/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: BBq shredded pork at 50F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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02/27/2013 | Risk Factor | |
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