The purpose of today's visit was to conduct a routine inspection. It is highly recommended that owner obtain at least one additional certified food manager to provide coverage during all hours of operation.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed that the pizza slicer and tongs located at the front table that are not being cleaned at least every 4 hours. EHS observed both the pizza slicer and tongs with food debris and per food employee both items have been used for the last four hours without changing/replacing or cleaning and sanitizing.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. ITEMS WERE CLEANED AND SANITIZED.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED AT END OF INSPECTION AND AGREED TO REMAIN AT FACILITY.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use inside of the mop bucket.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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02/10/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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08/18/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS discussed with CFM/owner and provided handouts on the following topics: CFM guidelines, time as a public health, Food for Thought Newsletter titled "How Cold Is It", food temperature log, equipment temperature log and active managerial control. A follow-up inspection will be conducted within ten calendar days to verify that the McCall 2DR prep cooler left is able to maintain food at 41F or below.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: --------cooked frozen pasta observed thawing at room temperature on top of pizza oven.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DISCUSSED WITH FOOD EMPLOYEE PROPER THAWING METHODS AND EMPLOYEE RETURNED TO WALKIN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the McCall 2DR prep cooler left were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cut ham topping at 48F,
2) Cooked meatballs at 50F,
3) Pizza sauce at 46F,
4) Sliced turkey at 50F,
5) Cooked chicken wings at 50F,
6) Sliced salami & ham at 46F,
7) Sliced tomato on salad at 51F,
8) Shredded feta cheese at 48F.
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. PER DISCUSSION WITH FOOD EMPLOYEE ALL FOOD ITEMS IN MCCALL 2DR PREP COOLER LEFT WERE IN UNIT OVERNIGHT (OVER ~ 12 HOURS). ALL FOOD ITEMS IN UNIT WERE DISCARDED.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----pizza sauce and garlic sauce on the prep table.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. BOTH ITEMS WERE MARKED WITH START AND END TIME.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: (CORRECTED DURING INSPECTION): The ambient (air) temperature measuring device located in the following units are not accurate in °F:
1) The numerical range on the device in McCall 2DR prep cooler left began with the lowest reading being 50F and highest reading being 500F,
2) The device in the McCall 2DR prep cooler right was reading 60F. EHS confirmed reading to be 36F with a calibrated thermometer.
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. EHS PROVIDED OWNER TWO NEW THERMOMETERS AND INSTRUCTED TO PLACE IN THE FRONT OF BOTH UNITS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach and quaternary ammonia test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: ------McCall 2DR prep cooler left observed at 52F.
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. PER CFM/OWNER, FOOD EMPLOYEES TURNED UNIT AIR TEMPERATURE UP TOO HIGH TRYING TO PREVENT FOOD FROM FREEZING. CFM/OWNER ADJUSTED/TURNED AIR TEMPERATURE DOWN DURING INSPECTION. EHS OBSERVED UNIT READING AT 48F AT END OF INSPECTION AND STATED THAT A FOLLOW-UP INSPECTION WOULD BE CONDUCTED WITHIN TEN DAYS TO VERIFY CORRECTION. EHS DISCUSSED WITH OWNER TO CONTINUE TO KEEP UNIT EMPTY UNTIL THE TEMPERATURE IN UNIT READ 41F OR BELOW.
- 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) Gaskets of both prep coolers,
2) Caulking along three compartment sink and wall.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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. THE CFM/OWNER ARRIVED 20-30 MINUTES AFTER EHS STARTED INSPECTION.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the three compartment sink being used to rinse whole green peppers.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. EHS DISCUSSED WITH FOOD EMPLOYEE THE PURPOSE OF THE HANDSINK AND EMPLOYEE RELOCATED TO THE THREE COMPARTMENT SINK. TO FULLY WASH/RINSE GREEN PEPPERS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. RE-STACKED.
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02/12/2015 | Routine | |
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener more often to prevent food contamination.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb inside the walk-in refrige is 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor area around the grease trap and the floor drain under the 3-comprtment sink is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/30/2014 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the left pizza prep table
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.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the back work areas and above the 3-compartment sink.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. fix any electrical problem or replace the light bulbs.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that spray bottles of cleaning chemical (pinesol) were stored on empty pizza boxes
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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02/01/2013 | Routine | |
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