The purpose of today's visit was to conduct a risk factor assessment.
Please obtain your certified manager picture id and email me a copy by February 19, 2016.
Discussed and gave to PIC written information on cooling methods, the proper storage of food, Employee Health Policy, datemarking and Active Managerial Control in Spanish.
- 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.
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 employees changing gloves, however not washing hands between glove changes
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.DISCUSSED WITH PIC THE NECESSITY FOR EMPLOYEES TO FREQUENTLY WASH HANDS. EMPLOYEE WASHED HANDS AND THEN DONNED A NEW PAIR OF GLOVES
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw chickens stored on a rack above cooked chickens
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. COOKED CHICKEN PUT BACK INTO THE OVEN TO REHEAT TO 165F. GAVE PIC STORAGE CHART
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours.Observed rice at 87F, yucca at 67F in the Everest 2 door refrigerator, both items cooked 1/18/16
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED. GAVE PIC COOLING INFORMATION I
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced tomatoes at 48F on the service line
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Yucca, rice
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.GAVE THE PIC INFORMATION ON DATEMARKING IN SPANISH, DISCARDED
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee, obtain a current Permit to Operate and post the permit within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- 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.ORS INFORMATION GIVEN TO PIC
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces. Observed medicine stored on food prep area
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.RELOCATED TO NON FOOD AREA
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01/19/2016 | Risk Factor | |
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