The purpose of today's visit was to conduct a risk factor assessment. The following violations have been observed for the second time:
1. Improper cold holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use Temperature Logs provided as a means to monitor cold holding temperatures of all refrigeration units
2. Train all employees to date mark commercial items held under refrigeration immediately after opening (i.e., sliced chees
- 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 BEV AIR 2DRAWER UNDER GRILL COOLER- AMERICAN CHEESE, PROVOLONE CHEESE (46F, 44F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS DISCARDED.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: SLICED AMERICAN CHEESE, SLICED PROVOLONE, SLICED SWISS CHEESE
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ALL ITEMS DATE MARKED WITH A DISCARD DATE OF 10/30/15.
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10/29/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Discussed active managerial control in the use of food/equipment temperature logs. Suggested keeping items like whole raw tomatoes in cooler prior to slicing in order to facilitate the cooling process. Please send copy of 2 drawer under grill cooler repair invoice and hand sink repair invoice via fax or e-mail within 30 days.
- 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: IN 2 DRAWER UNDER GRILL COOLER- PROVOLONE CHEESE (43F), AMERICAN CHEESE (42F), BUTTER (45F).
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. BUTTER DISCARDED, CHEESE PLACED IN TRUE 2 DOOR COOLER.
- 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: 2 DRAWER UNDER GRILL COOLER (43F).
Correction: PLEASE HAVE COOLER SERVICED WITHIN 30 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.
- 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: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. 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. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: HAND SINK NEAR 3-VAT SINK. .
Correction: PLEASE REPAIR HAND SINK WITHIN 30 DAYS. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
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04/22/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
No violation noted during this evaluation. | 12/16/2014 | Routine | |
- 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.
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located in the BACK is 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.
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11/12/2013 | Risk Factor | |
- Handwashing Sink / Accessible at All Times (repeated violation)
Observation: The handwashing facility located IN THE BACK is blocked, preventing access by employees for easy handwashing.--OBSERVED HANDSINK IN BACK BLOCKED BY CO2 TANKS AND EMPLOYEE BELONGINGS.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: Observed that the WALL/CORNER TO RIGHT OF EMPLOYEE ENTRANCE is not maintained in good repair.--OBSERVED OPENING ALONG BASEBOARD. POSSIBLE PEST ENTRANCE.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/03/2013 | Routine | |
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