Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email the invoice for the repair of the dishmachine within 5 days.
- 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: plates
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.DISCUSSED WITH CFM TO USE THE 3-VAT SINK TO SANITIZE THE DISHES THAT ARE WASHED BY THE DISHMACHINE
- 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: 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.
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02/26/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Due to technical difficulties the Good Retail Practice (GRP) violation that is cited on the first page of the report, is not listed in the observations and corrective actions. Listed below is a GRP:
4-501.116 Observation: The operator is not testing the chemical sanitizing solution with the test strips that exhibit the applicable quaternary ammonia concentration.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit. Obtain test strips that test for the entire proper concentration range of the quaternary ammonia being utilized - 150ppm-400ppm.
- 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 3-vat sink with a concentration of 100 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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution with the test strips that exhibit the applicable quaternary ammonia concentrations.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit. Obtain test strips that test for the entire proper concentration range of the quaternary ammonia being utilized - 150ppm-400ppm
- Critical: Certified Food Manager/Presence Required (corrected on site)
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.
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11/14/2014 | Routine | |
The purpose of this visit was to conduct a handwashing training. Ten staff member were in attendance.
No violation noted during this evaluation. | 06/24/2014 | Training | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on February 18, 2014.
Reminder: Symptomatic individuals should be free of symptoms for more than 48 hours before allowed to disseminate with the rest of the population.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email the invoice for the repair of the walk in within 5 days.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the walk in not capable of maintaining the potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator to store PHF until it is capable of maintaining PHF at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tomato sauce (3) at 45-47F in the walk in - DISCARDED
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.
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01/14/2014 | Risk Factor | |
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Observed wet wiping towels under cutting board
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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:prep tables across from the cookline and adjacent to the ice cream freezer
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equip/Utensils/Linens/Single-Service/Elevation (corrected on site)
Observation: Observed single service cups stored on the ground in the dry storage area.
Correction: Store all single service food items, equipment, utensils and linens at least 6 inches off of the ground on approved shelving.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink adjacent to the 3-vat sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
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08/28/2013 | Routine | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on May 28, 2013.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cottage cheese at 44F in the True glass door refrigerator - DISCARDED
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.
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05/30/2013 | Risk Factor | |
The purpose of today's visit is to conduct a standardization training inspection.
No violation noted during this evaluation. | 04/25/2013 | Routine | |
- 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- Rasberry yogurt was at 48F in the True 3 glass door refrigerator- DISCARDED . Liquid egg (2) was observed at 45F in the True glass door refrigerator- MOVED TO THE WALK IN .
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F - True glass door refrigerator to the the left, 6 to 8 degreee above the ambient temperature and right of the cook line, 10 degrees below the ambient temperature, are not accurate.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink adjacent to the three vat sink being used to discard drinks.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
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.
- Physical Facilities Good Repair
Observation: Observed several cove board tiles missing at the end of the cook line., a hole in the wall under the prep sink.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/08/2013 | Routine | |
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