NOTE: Kairack 2DR Prep Cooler currently not in use. CFM has called for repair prior to inspection.
Observed heat sanitizing dish machine properly functioning as verified with Thermo Label strips.
ADDITIONAL OBSERVATIONS:
Handsinks in facility are motion censored. Observed handsinks have automatic shut off less than 15 seconds. Per Code 5-202.12(C), Handsinks with self closing faucet is to provide water flow for at least 15 seconds without the need to reactivate the faucet. Please adjust faucets as needed. Thank you.
No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
NOTES: Dish Machine is currently not operating as necessary chemicals are being delivered on 5/5/15. 3VAT sink is currently being used and properly set for all dishwashing.
Fryer is currently not in use.
It is recommended by the Health Department that the Grease Trap located by the 3Vat Sink is cleaned regularly. Please ensure that contents are cleaned every 6 months or more as needed to prevent clogging and back-up. Recommended cleaning for 3x per year.
Please remember to Date Mark all food items cooked and all commercially processed food items opened/removed from container with Date Made or Expiration Date (7days). Please go through WIC to discard of any food items past the date mark or food items not labeled.
Please fax or email copy of current CFM card to Health Department by 5/8/15. Thank you.
HANDWASHING REMINDER
Instruct food students to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: OYSTER SAUCE datemarked 4/10, TOMATO CHICKEN SAUCE datemarked 4/15
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level MOP SINK is not observed. OBSERVED HOSE AT MOP SINK EXTENDING BEYOND FLOOD RIM LEVEL.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. CFM WILL CUT HOSE.
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05/01/2015 | Routine | |
EHS Provided additional copies of Employee Health Policy forms.
**Please remember to keep foods loosely sealed in containers while cooling.
Observed CFM to be very knowledgeable about food safety, Thank you.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Measured at 71F.
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.
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10/16/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with a complaint.
Send a service report from the pesticide company within 10 days of inspection.
Clean behind equipment and underneath.
Dishmachine: heat sanitizer
- Fingernail Polish Requires Gloves (corrected on site)
Observation: Employee with fingernail polish or artificial nails observed handling exposed food while not wearing gloves.
Correction: Food employees using fake finger nails or finger nail polish shall always where gloves when handling food. EMPLOYEES WASHED HANDS AND PUT GLOVES ON.
- 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: Kairak: chicken 65F, ranch dressing 67F
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. MANAGER DISCARDED FOOD.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Lasagna sauce.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. MANAGER LABELED FOOD.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: KAIRAK 67F
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. MANAGER REMOVED FOOD FROM THE UNIT.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the KAIRAK PREP COOLER AT THE COOKLINE are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Evidence of roaches in the dishmachine.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. SETUP REGULAR PEST CONTROL INSPECTIONS INSTEAD OF WAITING FOR THE EVIDENCE OF PESTS TO TREAT PROBLEM.
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05/13/2014 | Routine | |
- 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 Dr Kairak prep ref
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.
- 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
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.
- Handwashing Sink / Auto Shutoff Time at least 15 secs.
Observation: When timed, the automatic shut off faucet at the handwashing sinks located in the kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
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04/28/2014 | Pre-Opening | |
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