| No violation noted during this evaluation. | 02/02/2016 | Risk Factor | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. NOTE: Chlorine sanitizer concentration final rinse dishmachine was 0 ppm. 2 different containers of one type of chlorine test strip and a third chlorine test strip from a different manufacturer all producted the same test result of 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Manager switched chemical pumps to provide the required chlorine sanitzer concentration during the final rinse: tested two times at 100 ppm. Manager scheduled a service appt. with technician during the inspection and will provide a copy of the service invoice to the Health Dept. within 24 hours.
|
09/15/2015 | Complaint | |
The purpose of this visit was a follow-up inspection to determine the sanitizer level in the the dishmachine. Chlorine sanitizer level final rinse dishmachine tested at 50 ppm. PIC advised a company has been contracted to repair/replace the damaged flooring.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in bucket of water containing no sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: Temperature mesuring devices missing from many coolers and hot hold cabinets.
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.
- Physical Facilities Good Repair
Observation: Observed that the floors are not being maintained in good repair. Floors condition had deteriorated to the point that potential trip hazards now exist, and water ponds at numerous place throughout the facility.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace all missing floor tiles to provide smooth, easily cleanable, and non-slip floor surface.
|
09/04/2015 | Follow-up | |
The purpose of this visit was a follow-up inspection to determine compliance status of the violations detailed in the inspection report from the previous inspection. Delfield 2 dr upright cooler at satisfactory temperature, and one of the two Metrohot hold cabinets was at a satisfactory temperature. PIC produced service invoice dated 8/27/15 from licensed technician stating the dishmachine was repaired and tested for chlorine level = 75 ppm. Chlorine sanitizer final rinse dishmachine tested at 0 ppm. Three vat sink must be used as detailed above for required sanitization step until dishmachine is repaired. Follow-up inspection scheduled for Tuesday 9/8/15. Failure to have dishmachine in fully functional condition, with satisfactory chlorine sanitizer level, will result in enforcement action.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in bucket of water containing no sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: Temperature mesuring devices missing from many coolers and hot hold cabinets.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution: 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide service invoice to Health Dept. within 48 hours.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors are not being maintained in good repair. Floors condition had deteriorated to the point that potential trip hazards now exist, and water ponds at numerous place throughout the facility.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace all missing floor tiles to provide smooth, easily cleanable, and non-slip floor surface.
|
09/03/2015 | Follow-up | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in bucket of water containing no sanitizer.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: shredded cooked chicken on prep counter/raw chicken at breading station:74/55 degrees F. NOTE: Raw chicken container overfilled.
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. NOTE: Both foods determined to be out of temperature < 2 hours. Shredded chicken was placed in ice tray, and depth of raw chicken was reduced to a satisfactory level.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Temperature mesuring devices missing from many coolers and hot hold cabinets.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: Neither Metro hot hold cabinets at end of prep line were capable of maintaining required hot hold temperatures - alcohol burner cans had been placed in bottom of hot hold cabinet to maintain temperature. Delfield 2 dr upright cooler to provide adequate cold hold capacity in food prep area. Delfield 2 dr upright cooler found to be malfunctioning at previous Health Dept. inspection conducted 5/12/2015 has not been repaired.
Correction: Repair/adjust/replace the hot hold cabinets to provide cabinets that are able to maintain foods at or above 145 degrees F. Do not use the unit to store potentially hazardous foods while they are not operating properly. Repair replace Delfield 2 dr upright cooler. Metro cabinets and Delfield 2 dr upright cooler must be fully functional at reinspection.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution: 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide service invoice to Health Dept. within 48 hours.
- 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. NOTE: CFM wiht required credentials arrived during the inspection.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors are not being maintained in good repair. Floors condition had deteriorated to the point that potential trip hazards now exist, and water ponds at numerous place throughout the facility.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace all missing floor tiles to provide smooth, easily cleanable, and non-slip floor surface.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. NOTE: CFM agreed to voluntarily dispose of can of pesticide in an approved manner.
|
08/27/2015 | Routine | |
| No violation noted during this evaluation. | 08/27/2015 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Ribs 120
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. Reheated to 165F.
|
07/13/2015 | Complaint | |
The purpose of this visit was to perform a follow-up inspection. The facility was closed at the time of inspection due to a partial power outage. Majority of facility appeared to have normal electrical service, but lights ceiling lights were flickering in dining area, and dishmachine was not functional. Electrical service was normal in AM per PIC. Electrical service contractor has been scheduled and was on route per PIC. Walk-in cooler #1 performing satisfactorily at the time of inspection. Food in WI cooler was tested and found to be at required temperatures. Delfield 2 dr upright cooler has been taken out of service until it could be repaired/replaced and was secured at the time of inspection to prevent use. Service invoices were provided for both walk-in cooler #1 and for dishmachine. Dishmachine could not be tested at the time of the inspection due to the partial power outage. Walk-in cooler had been cleaned and sanitized
- 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: ambient air thermometers either missing or inaccurate in most cooelrs.
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. NOTE: Provide accurate ambient thermometers in all cold holding equipment.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Traulsen 2 dr UR cooler.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Physical Facilities Good Repair
Observation: Observed that the floors in the warewashing area are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
05/14/2015 | Follow-up | |
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: grits stored in WI #1 under dripping water from condenser - water ponding on top of grits at the time of inspection.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination NOTE: PIC disposed of grits and advised workers not to store food under condenser until repairs are completed..
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: pork ribs in walk-in cooler #2: 46 degrees F after 12 + hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: PIC voluntarily disposed of ribs.
- 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: Chicken livers and raw chicken parts at breading station: 53/54 degrees F. Raw chicken in pan on shelf under prep table: 52 degrees F. Cooked pasta/cole slaw/ cooked broccoli/cream pie in Delfield 2 dr UR cooler: 46/51/50/49 degrees F. Beans/ chili beef/ buttermilk/2% milk/meatballs/vegetable soup/cooked turnip greens/mashed potatoes in WI cooler #1.
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. NOTE: food at breading station and on shelf under prep table deteremined to be out of temperature <2 hours and was either relocated to another or reduced in depth so existing ice cooling would be effective. All TCS foods in 2 dr UR and WI coolers were voluntarily disposed.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: ambient air thermometers either missing or inaccurate in most cooelrs.
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. NOTE: Provide accurate ambient thermometers in all cold holding equipment.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WI cooler #1, Delfield 2 dr UR cooler in kitchen.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. NOTE: Provide service invoice for service of coolers to Health Department wihtin 48 hours. PIC scheduled repair service for coolers during the inspection. Service techinician scheduled to arrive later today.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Provide service invoice for dishmachine to Health Department within 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 clothy bucket with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. NOTE: PIC had wiping cloth bucket solution replaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Traulsen 2 dr UR cooler.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the walk-in area was blocked and not secured to wall, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access to handsink and temporarily secured to wall.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors in the warewashing area are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Clean and sanitize all surfaces of WI cooler #2 to elimnate strong odor, then clean and sanitize as often as necessary to prevent odor.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
05/12/2015 | Routine | |
Today's inspection was conducted in conjunction with a Risk Factor Assessment. Complainant alleges that there was a sewer gas smell in the restaurant in addition to having symptoms of a FBI after eating food from the buffet. Discussed with CFM, not aware of complaint.
Observed food handling, food preparation, cleaning procedures and food temperature control during inspection. During inspection, observed improper handwashing, hot holding violations, cold holding violations, and equipment not in good repair. All critical violations discussed with CFM during inspection. Discussed using time as a public health control for buffet items not within temperature.
See Risk Factor Assessment Report 10/2/14.
At this time, the complaint is confirmed as multiple repeat critical violations were observed.
- 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.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
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:
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: @REFRIGERATION@
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the @LOCATION@ is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
|
10/02/2014 | Complaint | |
- 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. OBSERVED DISH WASHER HANDLE SOILED DISHES AND CLEAN DISHES WITHOUT WASHING HANDS IN BETWEEN. OBSERVED NO HANDWASHING BETWEEN FOOD EMPLOYEES AT COOKLINE AND IN PREP AREA AFTER ENGAGING IN VARIOUS TASKS DURING DURATION OF INSPECTION.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEES WASHED HANDS AND PUT ON NEW GLOVES.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: fried chicken liver 128F, pizza 117F on buffet line
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. FOOD ITEMS DISCARDED BEFORE MINIMUM 4 HOURS.
- 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: raw chicken 46F - Trauslen 2DR Upright cooler, potato salad 45F at salad bar
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. RAW CHICKEN MOVED TO WI COOLER. POTATO SALAD WILL USE TIME AS PHC TO BE USED WITHIN MAXIMUM 4 HOURS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED MULTIPLE FOOD ITEMS PREPARED TODAY AND PREVIOUS DAY WITH INCORRECT DATE MARKED ON FOOD ITEMS. FOOD EMPLOYEES ARE NOT UPDATING DATE MARKS ON CONTAINERS.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. NEW STICKERS ADDED TO FOOD ITEMS WITH CORRECT DATE MADE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen is blocked, preventing access by employees for easy handwashing. OBSERVED BROCCOLI IN CONTAINER UNDER RUNNING WATER AT HANDSINK.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CFM REMOVED FOOD FROM HANDWASHING SINK.
|
10/02/2014 | Risk Factor | |
DISCUSSED WITH MANAGER ABOUT MONITORING TEMPERATURES THROUGHOUT THE FACILITY, ESPECIALLY THE BUFFET.
DISCUSSED WITH THE MANAGER ABOUT USING TIME AS A PUBLIC HEALTH CONTROL ON CERTAIN BUFFET ITEMS.
DISCUSSED WITH MANAGER ABOUT POSTING CONSUMER ADVISORY WHERE THE STEAKS ARE COOKED.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Handwashing / When to wash hands (corrected on site)
Observation: Observed no handwashing in between glove changes by foodservice employees engaged in multiple foodhandling tasks.
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. DISCUSSED WITH MANAGER.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1) Observed scoops lying in stagnate water, 2) Observed ice scoops lying in the ice bins.
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: 1) Fried Fish (97-101F), 2) Chicken (103-114F--buffet), 3) Chicken Livers (98F--buffet)
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. PRODUCTS WERE DISCARDED.
- 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: 1) Raw Chicken Livers (47-52F--service line), 2) Raw Roast Beef (47F--BWC#1), 3) Raw Steak (44F--BWC#1), 4) Raw Chicken (44F--BWC#1), 5) Raw Fish (52F--BWC#1), 6) Canteloupe/Honeydew (47-53F--Salad Bar), 7) Seafood Salad (59-60F--Salad Bar), 8) Turkey (49-50F--Salad Bar)
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. PRODUCTS THAT WERE BELOW 50F WERE EITHER PLACED IN A UNIT THAT MAINTAINED 41F AND BELOW OR PLACED IN AN ICE BATH. PRODUCTS THAT WERE 50F OR ABOVE WERE DISCARDED. DISCUSSED USING TIME AS A PUBLIC HEALTH CONTROL ON THE BUFFET LINE WITH THE MANAGER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: Observed no consumer advisory for undercooked steaks.
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. DISCUSSED WITH MANAGER AND HANDED OUT CONSUMER ADVISORY EXAMPLES.
- 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:
1) True reachin cooler,
2) Brown walkin coolers
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.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Shelving throughout facility,
2) Food containers throughout facility (cracked, chipped, melted, heat stressed),
3) Interior shelving of the walkin units (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Delfield reachin cooler,
2) True reachin cooler,
3) Brown walkin coolers
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Can Opener / Good Repair / Sharp
Observation: The can opener blade is rusted and dull.
Correction: Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1), Slicer, 2) Can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Ventilation hood/filters,
2) Shelving,
3) Interior of the reachin/walkin units,
4) Gaskets on the reachin/walkin units.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back food prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Ceiling tiles,
2) Floor tiles,
3) Burned out lights in the Brown walkin cooler #1
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed unused equipment and pools of water throughout facility.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Floor/wall junctures underneath and behind equipment and shelving,
2) Walls
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
|
06/05/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation that was received by the Health Department on May 5, 2014. The complainant indicated no hot water at the facility on May 4, 2014. EHS talked to the CFM about the compliant. The CFM did indicate having issue with the hot water heater on May 4, 2014 late even and repaired it the same day. EHS observed the hot water temperature at 108F(women's rest-room), 105F(men's rest-room), 107F(hand washing sink), and 133F(3-compartment sink). The complaint is not confirmed at the time of the visit.
No violation noted during this evaluation. | 05/05/2014 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|
10/17/2013 | Risk Factor | |
The purpose of today’s visit is to conduct a routine inspection. Manager on duty is knowledgeable. EHS provided manager with updated Employee Health handouts in English and Spanish. Please fax a sample of the signed employee health agreements within 30 calendar days.
MAINTENANCE:
*Water Heater: AO Smith BTR 400A
*Dish Machine: Stero SC744 chlorine sanitizer
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
|
05/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Great American Steak & Buffet, 3500 South Jefferson St, Falls Church, VA 22041 »