Today I conducted a routine inspection at the above named establishment and will be conducting a follow up inspection on Wednesday, 8/19/2015 to ensure refrigeration units are properly functioning to keep cold foods at 41f or below.
During my inspection we also discussed Active Managerial Control and provided a hand out on what it is.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed an open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils. The beverage was uncovered and stored on the shelf next to clean equipment and where pizza dough is prepared.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DISCUSSED WITH THE MANAGER AND THE BEVERAGE WAS DISCARDED. EMPLOYEES SHALL HAVE A DESIGNATED AREA TO EAT AND DRINK. DRINKS SHALL BE COVERED WITH A LID AND CONSUMED THROUGH A STRAW.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed the ice scoop sitting on card board boxes in the back of the kitchen.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH THE MANAGER THAT THE ICE SCOOP SHALL BE CLEANED AND SANITIZED BEFORE USE AND THEN PROPERLY STORED IN A CONTAINER TO PROTECT IT FROM CONTAMINATION.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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. DISCUSSED WITH THE MANAGER THAT ALL WET CLOTHS SHALL BE STORED IN A BUCKET CONTAINING BLEACH AND WATER AT A CONCENTRATION OF 50-200PPM.
- 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 hours: 1. Cooked penne pasta was 67f after being prepared this morning at 9:30am.
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. DISCUSSED WITH THE MANAGER THE PROPER COOLING METHODS AND TIMES/TEMPERATURES. FOOD WAS DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed a plastic container of cooked penne pasta covered and stored inside the True upright refrigerator at 67f after 6 hours.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Shredded cheese inside the True reach-in refrigerator at the pizza prep. station: 46f, 2. Diced chicken inside the Superior 2-door reach-in refrigerator at the pizza prep. station: 47f, 3. Ricotta cheese inside the Superior 2-door reach-in refrigerator at the pizza prep. station: 51f, 4. Italian sausage inside the Superior 2-door reach-in refrigerator at the pizza prep. station: 49f, 5. Carmelized onions inside the Superior 2-door reach-in refrigerator at the pizza prep. station: 49f, 6. Feta cheese inside the True upright refrigerator in the kitchen: 43f, 7. Bean sprouts inside the True 2-door upright refrigerator in the kitchen: 49f.
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. DISCUSSED WITH THE MANAGER THAT ALL COLD FOODS SHALL BE HELD AT 41F OR BELOW. HE PROVIDED BAGS OF ICE TO KEEP FOODS COLD UNTIL UNITS ARE REPAIRED.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. DISCUSSED WITH THE MANAGER THAT THE ESTABLISHMENT SHALL HAVE AT LEAST ONE FOOD TEMPERATURE MEASURING DEVICE SO COLD AND HOT FOODS CAN BE MONITORED.
- Sanitizer Test Kit Required
Observation: Observed no test kit located in the facility for monitoring the concentration of bleach sanitizing solutions.
Correction: Obtain a bleach test kit. DISCUSSED WITH THE MANAGER THAT HE WILL NEED TO PURCHASE BLEACH TEST KITS TO ENSURE THE CONCENTRATION OF BLEACH IS AT 50-200PPM WHEN SANITIZING. GAVE THE MANAGER SOME OF MY TEST STRIPS FOR NOW.
- 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. Superior 2-door reach-in refrigerator at the pizza prep. station: 44f, 2. True upright refrigerator in the kitchen: 43f, 3. True 2-door upright refrigerator in the kitchen: 43f.
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. DISCUSSED WITH THE MANAGER THAT REPAIR SHALL BE COMPLETED IMMEDIATELY.
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored at the drink counter with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. DISCUSSED WITH THE MANAGER THAT THESE SINGLE USE ITEMS SHALL BE STORED WITH THE HANDLES FACING UP TOWARDS THE CONSUMER TO PREVENT CONTAMINATION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. DISCUSSED WITH THE MANAGER THAT ALL HAND SINKS SHALL HAVE SOAP SO EMPLOYEES CAN PROPERLY WASH THEIR HANDS.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front counter area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE MANAGER THAT PAPER TOWELS SHALL BE PROVIDED AT ALL HAND SINKS SO EMPLOYEES CAN PROPERLY DRY THEIR HANDS AFTER WASHING.
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08/18/2015 | Routine | |
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