Please call a technician to repair adjust the thermometer and email invoice to me within 10 days. Do not use the refrigerator until it is capable of holding temperatures at 41F or less.
REMINDERS:
1) Provided door curtains for walk-in refrigerator and adjust the thermostat to 36F.
2) Monitor cooking, reheating and cooling temperatures.
- 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: When the employee said chicken on skewers was ready the internal temperature was at 135F and 140F.
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. Note: Cooked longer to 170F and 166F. Discussed monitoring temperatures and providing thermometers to the employees.
- 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: cooked zuchini 46F, portabello mushrooms 46F, sliced tomatoes 45F, veg broth 46F, veg. lasagna filling 46F-- all items near door walk-in refg.
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 items discarded.
- 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: Walk-in refrigerator 47F (in use). All the items in the refrigerator was at 42F or above. All items near the door is 46F.
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 both managers about adjusting the temperature for the unit to 35F. Use door curtains and move the dough in the warmest part and put potentially hazardous foods in the coldest part.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
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. Observed the sanitizing solution in the wet wiping bucket with a concentration of less than 150 ppm total quaternary ammonium compound.
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. Note: Newly dispensed solution was at 200 ppm.
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11/03/2015 | Routine | |
Note: Employee Health Policy, they have same employees as the restaurant. The EH policy agreements were reviewed and are stored at the restaurant. Good handwashing practice observed (2 employees working as cashier).
REMINDERS AND RECOMMENDATIONS:
1) Monitor and log receiving, cooling, cooking, holding and reheating temperatures.
2) Date marking, the day when the food was prepared/opened is counted as your day 1. For example, if soup was prepared on 4/1 then expiration date will be 4/7 not 4/8.
NEW DISH WASHING MACHINE: New dish washing machine will be installed in 2 weeks. (The manager provided spec sheets)
- Hair Restraint Effectiveness
Observation: Employees/manager observed working in the food service area near grill without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: chick peas 44F, bruchetta 45F, split pea soup 47F, lentil soup 54F, tzatziki sauce 46F.--walk-in refrigerator.
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: Per the manager the temperature was good in the morning. It was really busy in the morning and the walk-in door was probably kept open. The manager lowered the ambient temperatures in the walk-in refrigerator.
- 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: Observed that all the foods were date marked for 8 days instead of 7 days.
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. Note: Discussed with the manager that the day the food is prepared is day 1. So the employees should be re-trained for proper datemarking and change all the dates. for example of soup is prepared on 4/1 then discard date should be 4/7 not 4/8.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in refrigerator 44F
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: The manager adjusted the thermostat and it went down to 40F.
- 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: dish washing rack is not clean.
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. Note: Replace or clean the rack.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex restroom for employees.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the side door. There is a small gap that could be entry point for insects.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Provide weather strip for the door.
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04/07/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 300/300 ppm. Chlorine sanitizer final rinse dishmachine: 0 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR DISHMACHINE TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. NOTE: Repair service scheduled during the inspection. Provide copy of service invoice to Health Dept. within 10 days.
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10/07/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer concentration final rinse dishmachine: 150 ppm. Quaternary ammonium sanitizer wiping cloth bucket: (initial/final) <150/300 ppm. The following good retail practice was discussed during the inspection: 1) arranging the handles of all single service flatware in the same direction to prevent accidental contamination.
- 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: raw shrimp stored on same shelf, immediately next to raw chicken in walk-in cooler.
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). NOTE: PIC had storage order corrected.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Meatballs in countertop hot hold unit opposite charbroiler.
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: Discussed with PIC. Meatballs had been "doublepanned" insulating them from hot water underneath the extra pan. PIC explained proper hot holding techniques to the employees. Meatball obtained required reheating temperature >165 degrees F (176 degrees F.) within 1/2 hour after extra pan was removed.
- 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: whole cooked turkey breast/cheddar cheese block ~5lbs./cooked roast beef ~ 5 lbs.in front display cooler. (47/46/47 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: Cooler was functioning properly with required ambient temperature. Appears door to display cooler may have been left open. Foods detyermined to be out of temperature < 2 hours, and were relocated to walk-in cooler.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
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. Observed the sanitizing solution at the cookline wiping cloth bucket with a concentration of <150 ppm total quaternary ammonium compound.
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. NOTE: PIC had wiping cloth solution replaced with sanitizer of required concentration.
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04/08/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."SEE COMMENTS
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed an employee washing gloved hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed a lexan prep pan filled with caramelized onions at 90F on the True prep top
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 items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed tzatziki at 47F on the Ascend 3 door prep top
Correction: stuffed grape leaves at 46F on the Ascend 3 door prep top - BOTH ITEMS PUT IN THE WALK IN TO COOL TO 41F
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. THE SANITIZING SOLUTION LINE WAS IN THE RINSE AID SOLUTION AND VICE VERSA. THE LINES WERE CLEARED OUT OF THE CHEMICALS AND PUT INTO THE CORRECT CHEMICAL SOLUTIONS.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located across from the 3-vat is filled with Silpat mats and a shelving unit hung vertically with utensils is 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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10/07/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional food temperatures:
Butter - Ascend refrigerator: 41F
Please fax, to my attention, the invoice for the repair of the dish machine within 10 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.Observed opened cup of soda above the prep line
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed stuffed grape leaves at 45F, crumbled blue cheese at 47F - PUT IN THE WALK IN
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:Food prep equipment - 3-VAT SINK SET UP TO SANITIZE EQUIPMENT IN
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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05/17/2013 | Risk Factor | |
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