The purpose of today's visit was to conduct a risk factor assessment. At this time, Active Managerial Control was assessed and the Certified Food Manager/Executive Chef on duty was awarded the Active Managerial Control Award for the following proactive food safety management systems in place and followed at this facility:
* No critical violations were observed during this inspection or at the last two routine and risk factor assessment inspections conducted on June 19, 2015 and September 30, 2014.
* Electronic data logger system is utilized that records hot holding, cold holding, cooking, reheating and cooling food temperatures and alerts the facility of any potential issues.
* Shallow metal pans and shallow metal trays utilized to rapidly cool items in blast chillers
* Sanitizer buckets are changed every 2 hours
* Updated parasite destruction letter easily accessible and available
* Excellent date marking is maintained
* Blue dot system indicates the known warmest location of each open display cooler so that the facility can frequently check that the cooler is maintaining 41F or below
* Water at the high heat sanitizing dish machine is changed every four hours
* Frozen/thaw label system records the date and time that a frozen item begins thawing and when thawing is complete
* Full HAACP documentation available as required by the approved variance
* Food safety information is posted in each work area that is specific for the duties in that work station
* An internal food safety newsletter is published and provided to all food employees
* Bulletin boards are posted in each work station with food safety tips and facts
* Designated chemical spray bottle shelf is mounted on the wall of each work station away from food and food contact surfaces with a sign above the shelf displaying how to properly label the bottle
* Several staff are Certified Food Managers
* Two Food Safety Coordinators are employed to provide and support proactive food safety management systems.
Thank you for your attention to food safety and congratulations to the Executive Chef, both Food Safety Coordinators and the numerous staff for maintaining an excellent facility.
No violation noted during this evaluation. | 12/02/2015 | Risk Factor | |
| No violation noted during this evaluation. | 09/30/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/08/2014 | Other | |
- 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: teriyaki chicken kabob =47-F, mashed potato=47-F,meat loaf = 45-F.( Food observed piled high above the rim of the containers. Food also appeared to be compressed in the containers)
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. Do not over fill food containers and make food items loose for faster and proper cold holding. Stir foods occasionally for even temperature distribution through the product.(foods relocated to blast chillers for quick cooling)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: Both 4-drawer doors refrigerators at the wakery station and one refrigerator at the sub station
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: The hot water handle on one of the faucets at the 3-compartment sinks that is located at the ware washing machine station is broken and needs to be replaced.
Correction: Replace the broken hot water faucet handle
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: one of the two 4-drawer door refrigerators at the Wakery station, and one refrigerator at the coffee station. The refrigerator doors with the broken rubber gaskets are not tight fitting.
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. Repair or replace the broken rubber gaskets to fit tightly.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. sanitize all utensils at the 3-compartment sink until the ware washing machine has been fixed properly.
- 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.
- Certified Food Manager/Certificate Process (corrected on site)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. (certified food manager with a valid food sanitation certificate arrived during the inspection).
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under shelving inside the walk-in freezers are 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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06/19/2014 | 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 observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half cream =45-F, 2% milk = 44-F, light cream =43-F (at customer self service station)
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.( Discarded and replaced)
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from some of the handwashing sinks was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Spray bottles labeled as water were observed containing blue toxic cleaning chemical solution.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name accurately to prevent the dangerous misuse of these materials. (Discarded)
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12/04/2013 | Risk Factor | |
- 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:vegetable mix =54-F
Correction: chickenless chicken permason=51-F
- Equipment / Good Repair / Operation
Observation: One of the refrigeration units at the at the vegetable bar prep station is not operating properly and is unable to maintain cold food at or below 41°F.
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.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected on the back counter at the @ the coffee station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the pizza production station was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulbs on the ceiling in the dry storage 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 (repeated violation)
Observation: Observed that the floor tiles behind the shelving in the dry storage room have moisture damage. Excess ice accumulation noted at the entrance to the walk-in freezer.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the vent hose above the warewashing machine is in need of cleaning. The floor base under the storage shelves in the walk-in refrigerator is also in need of cleaning. the floor behind the warewashing machine needs cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/26/2013 | Routine | |
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Several reach-in refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Warewash Equipment / Cleaning Frequency
Observation: The surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: Delime the warewashing machine more frequently to prevent the build-up of lime/calcium deposits.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Microwave ovens.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from some of the handwashing sinks imn the food prepartion areas was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. (Plumbing contarctors adjusted the water mixing valve during the inspection.)
- Light Bulbs / Locations where Shielding is Required
Observation: Some of the light bulbs on the ceiling in the food prep areas 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: The doors of two walk-in freezers have ice build-up around the base and on the sides. This may prevent the unit from operating properaly.
Correction: Repair the doors of these walk-in freezers to prevent excessive ice accumulations.
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12/07/2012 | Routine | |
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