The purpose of this visit was to conduct a follow-up inspection.
NOTE:
- Per discussion with food manager, the Ranchero eggs are cooked at above 155F for hot hold at breakfast line.
- Reviewed pest control service receipt. The pest control service company has visited and treated the facility two times after the last inspection.
- The sanitizer dispenser at the 3-vat sink dispensing ~200ppm quaternary ammonia.
- The 2-compartment sink and 3-compartment sink faucets are fixed.
- Copies of pest control service, plumbing, Alto Shaam, and sanitizer repair receipts were provided.
- Per service receipt and person-in-charge, the Alto Shaam (hot holding Unit) is still in repair progress. The parts are being ordered. The PIC will provide a service receipt to the Health Department with in 14 days.
- DO NOT store hot holding food items in Alto Shaam until the unit is fixed completely. The Alto Shaam was observed at 130F inside the unit. The unit's thermostat indicated that it was set at above 165F. The food manager was not aware of the unit's status.
- 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. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PROVIDE A COPY OF CFM PHOTO ID TO THE HEALTH WITHIN 7 DAYS.
|
12/02/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provide a service receipt for pest control contractor.
- Provide a service receipt for sanitizer fixture service.
- Provide a service receipt for 3-vat sink piping connection and 2-vat prep sink faucet repair.
- Provide a Consumer Advisory on Rancharo eggs as directed.
- Follow-up inspection will in in 14 days.
- Critical: Raw Animal Foods Cooked to 155°F
Observation: Raw shell eggs not intended for immediate service were not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria. (Ranchero eggs at Hotline)
Correction: Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds. Discussed with the PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Sliced Turkey (66F) at alto Sham
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 ITEM WAS DETERMINED TO BE OUT OF TEMPERATURE LESS THAN 1HR. IT WAS PLACED BACK IN TO OVEN FOR RE-HEAT.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Ranchero Eggs (Runny).
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 THE PIC.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions
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 at 3-vat sink.
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. PROVIDE A SERVICE RECEIPT FOR THE SANITIZER DISPENSER WITH IN 7 DAYS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes from the 3-compartment sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH THE PIC.
- Plumbing / Maintained in Good Repair
Observation: Observed Plumbing connections under the 3-vat sink piping are leaking.
Observed the faucet at 2-Vat prep sink was leaking.
Correction: A plumbing system shall be maintained in good repair. REPAIR THE PIPING CONNECTIONS AND FAUCET AND PROVIDE A SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH in 14 DAYS.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Obesrved roaches under and around 3-vat sink, 2-vat prep sink and around kitchen.
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. PROVIDE S SERVICE RECEIPT FROM THE PEST CONTROL CONTRACTOR WITH IN 7 DAYS. CLEAN THE SINK AREA AND DO NOT LEAVE THE POOLED WATER ON THE FLOOR.
|
11/19/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- Update the consumer advisory sticker on the buffet line. Remove POULTRY from the consumer advisory. Poultry can never be served undercooked.
- The kitchen staffs explained the roast beef cooking process. The roast beef is cooked for 2 HR at 350F oven temperature to achieve medium cook temperature. The satisfactory temperature log is kept. No consumer advisory is needed for roast beef.
No violation noted during this evaluation. | 05/20/2015 | Risk Factor | |
- 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: onions, lettuce, hamburger roll while preparing beef burger.
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. NOTE: Discussed with employee and PIC.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Beef stew in hot hold cabinet.
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. NOTE: Food determined to be out of temperature <2 hours and was reheated to >165 degrees F.
- 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: Various TCS foods, as detailed under food temperature section, in 1 dr UC cooler coffee station, pizza prep table top, sandwich prep top, and 4 dr UC meat and cheese cooler.
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: All TCS foods in 1 dr UC cooler, pizza prep table top, and 4 dr UC meat and cheese cooler were determined to be out of temperature > 4 hours and were voluntarily disposed. TCS foods in sandwich prep top were determined to be out of temperature < 2 hours and were placed in quick chill unit.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: Specialized processing method of food preservation used for sushi rice
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safe food). NOTE: Discussed with store manager. He thought facility would switch to TPHC for sushi rice, as is currently used with pizza and calzones. Provide confirmation that TPHC is being used for sushi rice within 10 days.
- 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: 1 dr UC cooler at coffee station, 4 dr UC meat and cheese cooler
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 coolers to Health Dept. within 10 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): 3 dr UC sandwich 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.
|
12/17/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Kitchen dishmachine turned thermolabel black. Quaternary ammonium sanitizer concentration 3 vat sink: 400 ppm. NOTE: PLEASE REMEMBER TO PROVIDE DOCUMENTATION OF VARIANCE FOR ACIDIFICATION OF SUSHI RICE, OR APPLY FOR A VARIANCE WITHIN 10 DAYS AS SPECIFIED ABOVE.
- 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: Skim milk/cream in carafe at self service coffee station:46/49 degrees F.
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
- 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:Calzone, stromboli,steak and cheese turnover/mushroom pizza/cheese pizza/pepperoni pizza under heat lamp at pizza service counter.
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. NOTE: PIC entered times in log book reserved for that purpose.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: Specialized processing method of food preservation used for sushi rice
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before using food additives or adding components such as vinegar as a method of food preservation rather than as a method of flavor enhancement or to render a food so that it is not potentially hazardous (time/temperature control for safe food). NOTE: No documentation that variance had been applied for or received from Health Department. Provide documentation of approved variance, or apply for variance within 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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, wash and sanitize all equipment and utensils in the kitchen dishmachine. NOTE: Provide service invoice for dishmachine to Health Department within 10 days.
|
05/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanitizer concentration in 3 vat sink: 300 ppm. NOTE: PLEASE REMEMBER TO SUBMIT SERVICE INVOICE FOR NEW DISHMACHINE INSTALLATION/DISHMACHINE REPAIR, AND FARM RAISED/PARASITE DESTRUCTION DOCUMENTATION TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE. NOTE: IF NEW DISHMACHINE IS INSTALLED, PLANS/SPECIFICATION MUST BE SUBMITTED TO HEALTH DEPARTMENT FOR REVIEW AND APPROVAL PRIOR TO THE INSTALLATION.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. NOTE: Provide documentation for salmon to health department within 10 days.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. NOTE: Dishmachine out of service at the time of inspection. Dishmachine scheduled for replacement by the end of the week. Provide service invoice for new dishmachine/dish machine repair to Health Department within 10 days.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. NOTE: 3 vat sink was in use at the time of inspection with required sanitizer concentration. 3 vat sink must continue to be used for wash/rinse/sanitize until dishmachine is satisfactorily repaired/replaced.
|
09/23/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with the investigation of a foodborne illness complaint.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: numerous items in the WI cooler, that were not cooling, were uncoverd, sliced turkey uncoverd in 4 dr undercounter cooler deli area. NOTE: PIC covered all food items that were not in the process of cooling.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: rotisserie chickens. NOTE: PIC instructed responsible employee of minimum cooking temperatures and cooking methods/monitoring techniques, to insure proper temperature are acheived with no prompting from EHS. PIC agreed to provide additional training to all employees responsible for cooking raw food products. Additional cooking provided to obtain 165 degree minimum temperature.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
- 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: 1) sliced turkey/sliced cheese/sliced tomatoes in sandwhich prep cooler top. 2) Sliced ham at pizza prep station NOTE: All items relocated to quick chill unit, and PIC instructed responsible employese on appropriate cooling procedures.
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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. NOTE: PIC posted hadwashing signs prior to the end of the inspection.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
02/06/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Whole Foods Market Store #37, 143 Maple Ave E, Vienna, VA 22180 »