Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration of 150-400ppm. Water at the 3-vat sink and red sanitizer buckets should be changed at least once every 2 hours or more often as needed.
4. Management should continue to check ALL chemical sanitizing dish machines daily (kitchen and bar) to ensure the units are properly dispensing sanitizer. Kitchen unit uses bleach at a concentration of 50-200ppm to effectively sanitize all surfaces of equipment, utensils. Bar dish machines use iodine at a concentration of 12.5-25mg/l to sanitize glassware.
5. Management should continue to label ANY and ALL foods such as sauces, sushi rice and butter mixed with garlic using "time as a public health control" with the time it was removed from temperature control and the discard time.
6. Management should continue to fully cook any and all seafood items to an internal temperature of 145f. The only seafood item undercooked is tuna and Parasite Destruction information is provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils found stored in buckets of sanitizer between uses.
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. MANAGER SHALL INSTRUCT STAFF THAT UTENSILS ARE NOT TO BE STORED IN SANITIZER SINCE IT DOES NOT ALLOW THE UTENSIL TIME TO AIR DRY BEFORE USE.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Wet wiping cloths observed underneath cutting boards.
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. TOWELS ARE EITHER CLEAN AND DRY, STORED IN SANITIZER BETWEEN USES OR SOILED AND IN LAUNDRY. MANAGER SHALL ORDER RUBBER MATS TO PLACE UNDER THE CUTTING BOARDS AND INSTRUCT STAFF TO KEEP ALL WET TOWELS IN QUATERNARY AMMONIUM SANITIZER BETWEEN USES AT A CONCENTRATION OF 150-400PPM.
- 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: 1. Salsa verde prepared on 2/15/2016, 2. Parmesan dip prepared on 2/14/2016. These food items are stored inside the walk-in refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: 1. 2DR Refrigerator @salad reads 60f, 2. 6DWR Refrigerator @pan fry station reads 10f, 3. 2DWR Refrigerator @entree station reads 50f, 4. True 2DWR Refrigerator @oven station reads 29f.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. DISCUSSED WITH THE MANAGER. MANAGER SHALL ENSURE ALL AMBIENT AIR TEMPERATURE GAUGES ARE FUNCTIONING PROPERLY. REFRIGERATION TEMPERATURES SHALL RANGE BETWEEN 36F-38F TO KEEP FOODS COLD AT 41F OR BELOW. MANAGER SHALL CALL FOR SERVICE ON THE GAUGES AS NEEDED.
- 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 IODINE test kit to ensure the bar glass washing units are functioning properly. DISCUSSED WITH THE MANAGER. MANAGER WILL RE-ORDER MORE IODINE TEST STRIPS AND TRAIN BAR STAFF TO CHECK THE UNITS DAILY TO ENSURE THE CONCENTRATION OF IODINE IS BETWEEN 12.5-25mg/l TO EFFECTIVELY SANITIZE ALL GLASS WARE. IN THE MEANTIME STAFF ARE TO BE INSTRUCTED TO NOT USE THE BAR UNITS UNTIL TEST KITS ARE AVAILABLE AND UNITS HAVE BEEN TESTED.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the BAR hand sinks being used as "dump" sinks.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT BAR STAFF TO USE ONLY DESIGNATED SINKS FOR "DUMPING." HAND SINKS ARE FOR HAND WASHING PURPOSES ONLY AND ARE SUPPLIED WITH SOAP, PAPER TOWELS AND HAND WASHING SIGNAGE.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (corrected on site)
Observation: Records demonstrating the monitoring of the critical control points are not being retained. Observed the following regarding the HACCP Plan for sous vide poultry: 1. HACCP Plan needs to specify what temperature the chicken reaches in the ice bath and that it is not more than 1.5 hours (according to the plan itself), 2. Sealed packages of chicken are not being date marked with a preparation date and a use by date.
Correction: HACCP Plan for sous vide food items shall be followed as itemized in the plan itself using daily documentation to indicate the following: 1. Cook temperature of the product, 2. Cooling temperatures of the food item, 3. Storage temperatures of the foods, 4. Date marking on the packages of the foods not exceeding 4 days from date of preparation (according to the plan itself). DISCUSSED WITH THE MANAGER. MANAGEMENT SHALL BE RE-TRAINING THE DESIGNATED STAFF MEMBERS ON HOW TO MAINTAIN A DAILY EXCEL SPREAD SHEET DOCUMENTING ALL THE CRITICAL CONTROL POINTS OUTLINED IN THE HACCP PLAN TO ENSURE THE SOUS VIDE FOOD ITEM IS PROPERLY COOKED, PACKAGED, COOLED, DATED, RE-HEATED, SERVED. HACCP PLAN SERVES AS A RECIPE FOR HOW THAT FOOD ITEM SHALL BE PREPARED. ACCORDING TO THE MANAGER ONLY ONE POULTRY ITEM IS BEING PUT THROUGH A SPECIALIZED PROCESS AND THAT MAY TERMINATE SOON.
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02/22/2016 | Routine | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sushi rice and butter at cookline
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Time stamps were added.
- Critical: Iodine Sanitizer Solution Concentration 12.5-25ppm
Observation: Iodine sanitizing solution used was not at an acceptable concentration. Two bar dishmachines were not working.
Correction: An iodine solution shall be a minimum temperature of 75°F, a pH of 5.0 of less (or a pH no higher than the level for which the manufacturer specifies the solution is effective) and a concentration between 12.5mg/L and 25mg/L. Maintenance is called and all bar equipment are sent to kitchen for wash, rinse and sanitize.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by 3-vat and bar being used as dump sink
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Manager will discuss with management and provide a picture of designated bar hand sink.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (corrected on site)
Observation: Records of the procedures for monitoring critical control points are not being maintained. No datemark was observed on sous vide cooked chicken in walk-in cooler.
Correction: Dated.
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10/29/2015 | Risk Factor | |
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