- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Individual half 'n' half cold holding at the improper temperature of 56 F at the customer counter above ice not surrounded by ice. Product was discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: Surfaces of the catering kitchen slicer are not clean. Fully disassemble and wash-rinse-sanitize in place all parts that can't be washed-rinsed-sanitized at three compartment sink.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the ketchup dispenser and blenders are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Clean equipment/utensils (single service bowls, and syrups) were found stored under unprotected sewer lines (handsink, dumpsink drain pipes).
Correction: Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
- Plumbing System/Maintained in Good Repair
Observation: The catering kitchen back flow prevention device on the mop sink is not maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on re premises. Fruit flies were observed in Einsteins and a few mouse droppings were observed in the catering kitchen.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Sanitizers, Criteria/Chemicals for Food Contact Surfaces (corrected on site)
Observation: Quaternary ammonia sanitizer found too strong, above 400 ppm at the three compartment sink. Hot water was added to dilute the solution down to 400 ppm.
Correction: Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Instruction given to the manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/26/2013 | Routine | |
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