Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Reiterate the Employee Health Policy, hand washing and glove usage and calibration of food thermometers frequently.
2. Provided documentation for using "Time as a public health control" for all items on the breakfast bar since establishment is using time and not temperature to keep hot foods safe.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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: 1. ALL items on the breakfast bar including but not limited to potatoes, eggs, egg burritos, sausage, tofu items, oatmeal, etc.
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. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE THE LABELS ON THE FOOD ITEMS AT THE BREAKFAST BAR AND MAINTAIN RECORDS IN A LOG BOOK AS DISCUSSED.
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10/20/2015 | Routine | |
An electronic follow-up was conducted in order to verify function of cold holding salad bar unit. Service was received on 5/19/15 in which unit was repaired and more refrigerant was added. Unit currently holding at 32F. Also, 3 dr prep cooler was also repaired. 3 dr prep cooler now holding at 35F.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in DISH MACHINE ROOM, DRY STORAGE AREA, COOKLINE is absorbent and not easily cleaned.
Correction: PLEASE REPLACE ACOUSTIC TILE OF CEILING WITH TILES THAT ARE SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE WITHIN 30 DAYS. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair
Observation: Observed that the WALL BEHIND 3-VAT SINK AND CEILING ABOVE WAREWASHING MACHINE ARE not maintained in good repair.
Correction: PLEASE REPAIR HOLE IN WALL LOCATED BEHIND 3-VAT SINK AND REPLACE MISSING CEILING TILES ABOVE WAREWASHING MACHINE WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/22/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. The following are repeat observations that were previously addressed in your last inspection report:
1) Improper cold holding of potentially hazardous foods (PHFs)
2) Improper cooling of PHFs
3) Equipment (coolers) not maintained in good repair.
As previously mentioned, maintain all potentially hazardous foods being cold held at 41F or below. Temperature logs are currently in place, however are being use ineffectively. Advised the Certified Food Manager (CFM) to train employees so they know what cold holding temperatures are acceptable and when a corrective action needs to take place. Training provided on how to properly cool foods. Suggested reviewing cooling document and procedures with all staff during upcoming staff meeting. Also recommended the use of current temperature logs to monitor cooling practices. Please remember to stop the use of the 3 DOOR PREP COOLER to store all PHFs until serviced. Also, all items at salad bar are currently being held under Time As A Public Health Control (TPHC) until salad bar can be fixed. In depth training on TPHC given to Certified Food Manager and staff present during inspection.
Please fax, e-mail, or text message the service invoice for the 3 DOOR PREP COOLER AND SALAD BAR within 5 DAYS. A FOLLOW-UP ASSESSMENT WILL BE CONDUCTED IN 5 DAYS TO VERIFY EQUIPMENT IS PROPERLY OPERATING AT 41F OR BELOW.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: COOKED GREEN BEANS IN WALK-IN COOLER
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. PROVIDED TRAINING ON BAREHAND CONTACT, EXPLAINED PUBLIC HEALTH RATIONALE. EMPLOYEE WASHED HANDS AND PUT ON GLOVES TO HANDLE COOKED GREEN BEANS.
- 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: IN POULTRY WALK-IN COOLER- OBERVED PANS RAW CHICKEN BEING STORED OVER PANS OF RAW BEEF.
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). MANAGER PROVIDED TRAINING ON CROSS CONTAMINATION. EMPLOYEE MOVED CHICKEN BELOW BEEF.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: CHEESE SAUCE, ROAST BEEF cooling for ~18 hours in the WALK-IN COOLER observed at 50, 51°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. ITEMS DISCARDED. TRAINING ON HOW TO PROPERLY COOL PROVIDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: COOLING CHEESE SAUCE, GREEN BEANS, AND ROAST BEEF IN DEEP, TIGHTLY COVERED, PLASTIC CONTAINERS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: IN 3 DR PREP COOLER- SUNDRIED TOMATOES, SLICED TOMATOES, SAUTEED APPLES (52F, 49F, 46F). IN COLD HOLDING UNIT OF SALAD BAR- HARD BOILED EGG, ,CHICKEN SALAD, BEAN AND TOMATO SALAD, CUT MELON #1, CUT MELON #2 (42, 48, 49, 50, 51).
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. ALL ITEMS DISCARDED. TIME AS A PUBLIC HEALTH CONTROL BEING USED FOR SALAD BAR ITEMS UNTIL SALAD BAR REPAIR IS RECEIVED.
- 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: 3 DR PREP COOLER ACROSS FROM COOKLINE (50F), SALAD BAR COLD HOLDING UNIT (45F).
Correction: PLEASE REPAIR 3DR PREP COOLER AND SALAD BAR WITHIN 5 DAYS. 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.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in DISH MACHINE ROOM, DRY STORAGE AREA, COOKLINE is absorbent and not easily cleaned.
Correction: PLEASE REPLACE ACOUSTIC TILE OF CEILING WITH TILES THAT ARE SMOOTH, NON-ABSORBENT, AND EASILY CLEANABLE WITHIN 30 DAYS. Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair
Observation: Observed that the WALL BEHIND 3-VAT SINK AND CEILING ABOVE WAREWASHING MACHINE ARE not maintained in good repair.
Correction: PLEASE REPAIR HOLE IN WALL LOCATED BEHIND 3-VAT SINK AND REPLACE MISSING CEILING TILES ABOVE WAREWASHING MACHINE WITHIN 30 DAYS. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/19/2015 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: OBSERVED MORROCAN CHICKPEAS cooling OVERNIGHT in the 3DR CONTINENTAL COOLER at 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED FOOD AND TRAINED EMPLOYEE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 3DR PREP COOLER (1) MAC 'N' CHEESE AT 47F (2) TUNA SALAD AT 47F
Correction: CHEF'S CASE (3) PASTA WITH SMOKED MOZZARELLA AT 46F (4) CHEESE LASAGNE AT 46F (5) GRILLED VEGETABLE SALAD AT 48F
- 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: (1) 3DR PREP COOLER IS AT 46F (2) RIGHT SIDE OF THE CHEF'S CASE IS UNABLE TO HOLD FOOD AT 41F OR BELOW (3) 3DR CONTINENTAL COOLER HAS A LEAK.
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. (1) PLEASE PROVIDE A SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS FOR THE 3DR PREP COOLER (2) DO NOT USE THE RIGHT SIDE OF THE CHEF'S CASE TO HOLD TCS FOODS UNTIL THE UNIT IS REPAIRED OR USE TIME AS A PUBLIC HEALTH CONTROL (3) PROVIDE A SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS FOR THE 3DR CONTINENTAL COOLER.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: (1) 3DR PREP COOLER (2) WALK-IN-COOLER
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. PLEASE PROVIDE A SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: OBSERVED DUST ON THE HOBART OVEN IN THE BAKERY SECTION.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: OBSERVED LIGHT BULBS IN THE WALK-IN-COOLERS WITHOUT A SHIELD.
Correction: PROVIDE A SHIELD FOR THE LIGHT BULBS.
- Light Bulbs / Locations where Shielding is Required
Correction:
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control cockroaches. OBSERVED 3 COCKROACHES IN THE HANDSINK IN THE DISHMACHINE AREA.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence. PLEASE PROVIDE A PEST CONTROL REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL BEHIND THE 3 VAT SINK IN THE BAKERY SECTION IS COVERED IN MOLD AND is in need of cleaning.
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. OBSERVED DUST AROUND CEILING VENTS.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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11/10/2014 | Routine | |
Additional temperatures:
Pastry Department Walk-in Cooler #1 at 38F- (milk at 40F, heavy cream at 39F- cold holding)
Walk-in Cooler #2 at 41F.
Sushi Department Display Case at 39F- (shrimp sushi 44F for 1 hr- cooling)
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: (1) ROAST CHICKEN cooling OVERNIGHT in the HUSSMANN WALK-IN-COOLER observed at 50°F (2) HERB CHICKEN, CUT TOMATO, CURRY CAULIFLOWER COOLING OVERNIGHT IN THE 3DR CONTINENTAL COOLER ALL OBSERVED AT 48F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED. DISCUSSED PROPER COOLING WITH THE PERSON-IN-CHARGE.
- 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: CHEF'S CASE
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. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Insect Control Devices, Installation
Observation: Insect control device is located over PREP TOP at the COOKLINE where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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06/20/2014 | Routine | |
The purpose of this visit was to conduct a routine risk factor food safety inspection
- 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: In Hussman walk-In Cooler - cooked chicken at 45F, cooked green beans at 44F, brown beans at 46 F. In 3-Door Prep Cooler (Kitchen) - corned beef portions at 44F, rotisserie chicken with herbs at 44F.
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.CORRECTIVE ACTION: FOODS OUT OF TEMPERATURE WERE MOVED TO ALTERNATE REFRIGERATION UNITS FOR COOLING.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked chicken breast roast, in Starflex walk-in cooler, was not datemarked.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CORRECTIVE ACTION: ROAST CHICKEN WAS DATEMARKED. MANAGER AGREED TO REVIEW SYSTEM WITH KITCHEN STAFF.
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10/09/2013 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
- 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: in salad bar, eggplant salad at 42F and sliced melin at 44F.
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. CORRECTION: eggplant and melon marginally out of temperature were removed to refrigeration.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. CORRECTIVE ACTION:Provide covered container.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Observation: handwashing sink at front end of kitchen had no paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTION: Dispenser was reloaded.
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04/22/2013 | Routine | |
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