Note: The temperature for Traulsen 1DR upright refrigerator fluctuates between 41F and 44F even after leaving the refrigerator closed for more than 15 minutes. Please monitor the temperatures of food inside, call a technician to check/adjust the refrigerator.
RECOMMENDATIONS:
1) Write down receiving and cold holding temperatures.
2) Get a new food thermometer.
3) Cool cheese, sliced tomatoes and other foods to 41F before putting it on prep top.
4)
COOLING METHODS: 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: Soup 46F, falafel 45F, shredded mozzarella 45F.--Traulsen 1DR upright.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: These items were not in use this morning and were in the refrigerator. However, the refrigerator was opened frequently during breakfast rush. Note: Put items in different refrigerator. Recommend manager to check food temperatures too.
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10/09/2015 | Risk Factor | |
Note: Please fax to my attention or email copy of invoice for fixing the Traulsen 1DR refrigerator within 10 days. Do not use the refrigerator until it is capable of holding PHFs at 41F or below.
Recommend to adjust the thermostat for the Traulsen 1DR upright refrigerator to 36F so it keeps the PHFs cold even during lunch rush.
- 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: sliced provolone 50F --3DR prep refg and falalel --45F--Traulsen 1DR UR. Note: These items were on prep top during lunch rush.
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: It was moved to the refrigerator 20 minutes ago. Discussed about not overfilling the prep-top containers and also recommend use metal pans for PHF foods.
- 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: Trualsen 2DR upright refrigerator shows 46F, 43F--the temperature is not stable even if the refrigerator is not in use for 30 minutes. Note: Move all the PHFs to other refrigerator.
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.
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04/17/2015 | Routine | |
The purpose of this visit was to conduct a rissk factor assessment. Quaternary ammonium in 3 vat sink: 300 ppm. Chlorine sanitizer in wiping cloth bucket: 200 ppm.
No violation noted during this evaluation. | 10/08/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Chlorine sanitizer in three vat sink/wiping cloth bucket (initial,final): 100/>200,100 ppm.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution at 50-200 ppm. Verify concentration using the appropriate test kit. NOTE: PIC corrected the sanitizer concentration during the inspection.
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04/18/2014 | 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.
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: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed tzatziki at 56F, 48F on the Randell 3 door prep top - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed hummus at 43F, tzatziki at 45F in the True 2 glass sliding display - REARRANGED IN THE REFRIGERATOR TO THE BOTTOM SHELF WHICH WAS HOLDING POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW
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.
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08/09/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud ES-50-6-G-1 which uses 12 kW to produce 60 GPH of 120F water at a 80F rise
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: 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 crumbled feta at 49-50F, falafel at 56F on the Randell 3 door prep top - PUT IN TRAULSEN 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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a working food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:Cuisinart Gourmet Griddler
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the dry storage area, above food storage and the Oasis customer display case are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Perfect Pita, 1835 Alexander Bell Avenue, Reston, VA 20191 »