This was a rick factor assessment inspection. The inspection focused on critical violations and their corrective actions. The ware washing machine was checked and tested and was noted to be operating properly. Food contact surfaces were noted to be visibly cleaned.
The certified food manager was advised to fax or email his completed food sanitation card(picture) after processing within the next 10 days to verify compliance.
Reduced Oxygen packing ( ROP) processing was noted to be taking place on premises during this inspection. However, prior approval had not been obtained by our office as required. The manager was advised to cease ROP(Reduced Oxygen Packing) processing until approval has been granted for such a process. In the mean time foods processed are not to be served to customers.
Contact our office top obtain information on the application process for a variance.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:chicken soup at steam well=121F
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. (heat setting increased to a higher level)
- 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:shredded chicken, raw cjhicken, raw meat, sour cream, diced tomarues, guacamole,
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.(Some opf the items were reduced others were relocated and iced)
- 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: refried beans, cheese sauce/queso, shredded chicken, shredded pork, etc.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Variance Requirement for Specialized Processing Methods
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department: refried beans, queso, shredded cjhiocvcken, shredded beef, shredded pork, etc. This process is already ongoing without informing our office for approval. The estb
Correction: lishment is cooking the above iktmes cool and sealed and held for at least 7 days.
- Critical: Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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10/28/2015 | Risk Factor | |
| No violation noted during this evaluation. | 07/08/2015 | Follow-up | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A large ice scoop was found stored directly on top of the ice machine. A smaller ice scoop was found stored in the ice with the handle laying directly on the ice at the bar.
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.
- 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 at the bar and in the kitchen.
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. Provide a sanitizing solution at each work station so that employees may properly store the wet wiping towels in the solution after each use.
- 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:sour cream, whole milk, pico de gallo, green salsa, low fat chocolate milk,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(relocated to an other unit)
- Equipment / Good Repair / Operation
Observation: The following refrigeration units is not operating properly and is unable to maintain cold food at or below 41°F: walk-in cooler, 2-door prep cooler/salad station at the wait station.
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.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. The machined failed to sanitize utensils. Chlorine concentration was zero ppm when tested. Cease operating the machine until proper repairs or adjusted are made. IN THE MEAN TIME, USE THE 3-COMPARTMENT SINK TO WASH-RINSE-AND SANITIZE UTENSILS .
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the bar is turned off at the base control water preventing access to water by employees for easy handwashing at this locatioin.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Do not turn the sink's controls. If the faucet or the sink as a whole is broken, make repairs and make sink available for hand washing.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The outdoor refuse container is stored on absorbent material. The two dumpsters bare on gravel/grassy surface
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Relocate the dumpster to the concrete or asphalt areas
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed around the dumpsters and waste grease containers outside.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. Clean the area properly and deposit all trash and refuse into the dumpsters.
- Heating, Ventilating, Air Conditioning System Vents
Observation: The air in the kitchen and ware washing room was noted to be 92-F and this may be affecting the refrigeration units ability to maintain foods at 41-F.
Correction: Install or upgrade cooling system in the kitchen and ware washing areas so that the cold holding equipment are able to maintain foods at 41-F or lower. Also, check the hood system ventilation for proper operation and make adjustments if necessary.
- Outer Openings, Protected / Screen Requirements
Observation: Back door entrance to the kitchen was found kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some of the handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.(Posters given to CFM during the inspection)
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Large /5 gallon cleaning containers were stored next to canned food supply near the back entrance to the kitchen.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.(Canned food supply relocated)
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06/16/2015 | Routine | |
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED BAGS OF COOKED REFRIED BEANS THAWING AT ROOM TEMPERATURE IN BIN FILLED WITH WATER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. BAGS MOVED TO WI COOLER.
- 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: rice 109F - steam well at prep line
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. RICE DISCARDED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE BIN WITH ACCUMULATION OF MOLD, IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO SOAP AT HANDSINK BY DISWASHING AREA.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. CFM PROVIDED SOAP AT SINK.
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05/15/2014 | Routine | |
- Critical: ROP / Criteria for HACCP Plan (corrected on site)
Observation: The establishment does not have an approved HACCP plan for the food that is packaged using the Reduced Oxygen Packaging (ROP) process. Observed that the facility is using the ROP process for cooked ground beef, refried beans, chicken in sauce and queso.
Correction: A food establishment that packages potentially hazardous foods (time/temperature control for safe food) using a Reduced Oxygen Packaging method shall have a HACCP plan that contains the information specified under 8-201.14(D) and that: 1) identifies the food to be packaged, 2) requires that the packaged food shall be maintained at 41°F or less, has a water activity of 0.91 or less, a pH of 4.6 or less, is a meat or poultry product that is cured at a food processing plant, is received in an intact package, or is a food with a high level of competing organisms, 3) describes how the package shall be prominently and conspicuosly labeled on the principal display panel in bold type on a contrasting background with instructions to maintain the food at 41°F or below and discard the food if within 14 calendar days of its packaging, 40 limits the refrigerated shelf life to no more than 14 calendar days from packaging to consumption or the origjnal manufacturer's "sell by" or "use by" date whichever occurs first, 5) includes operational procedures that prohibit contacting food with bare hands, identifies a designated work area and the method by which physical barriers or methods of separation minimizes cross contamination, access to the processing equipment is limited to responsible trained personnel, and cleaning and sanitizing procedures for equipment/utensils is monitored, and 6) describes the training program that ensures that the individual responsible for the ROP operation understands the concepts required for a safe operation, understands the equipment and facilites, and procedures specified in this section. The manager was instructed to open the bags of ROP food and place into unsealed, but covered containers and store in the walk in refrigerator. Cease Reduced Oxygen Packaging procedure and use traditional cooling methods until a variance approval has been obtained from the health department. (See note to file)
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Steak, eggs. The menu is missing the disclosure statement which should state "*These items are served raw or undercooked.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Update menu by next inspection.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees at the dishwashing station..
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/07/2013 | Risk Factor | |
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: The following food item(s) were found subject to contamination a during storage due to the condition as described: A bowl/single service cup used in salsa versus a scoop with a handle which would allow the food worker to determine which side of the scoop is contaiminated with the contact with a hand.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Scoop with a handle added to the salsa
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Steak and eggs for new menu. ADD A STATEMENT ON THE MENU THAT READS: " *These items may be served raw or undercooked" Place this statement above the reminder statement that is currently on the menu. The notice only has to be on one page of the menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Per manager menu's will be updated in 30 days. Once the menu is updated, fax a copy of the updated menu to my attention at the health department. Please feel free to fax pre menu drafts to me for approval prior to final printing.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: The prep cooler and display cooler
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets on the upright refrigeration and freezer units. In addition, the ice machine is in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs, Protective Shielding on Heat Lamps
Observation: Observed that a proper protective shield is not provided for the heat lamp on lights at the hood in the kitchen
Correction: Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- Physical Facilities Good Repair
Observation: Observed that the handsink caulking is dry and pitted and is in need of recaulking
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials. Vent fan on the ice machine dusty
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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04/23/2013 | Routine | |
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