The purpose of the visit was to conduct a risk factor inspection.
Please ensure hand washing at the proper time. Also, please ensure no bare hand contact when handling ready to eat food.
Please ensure that cleaning agents are separate from food for public safety.
Please ensure all food items are covered to prevent contamination (unless items are being cooled).
Thank you for your time. Feel free to contact me if you have any questions.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after taking orders and touching order screen.
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 MANAGER.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Before starting the inspection, observed food employee bare hand contacting and cutting a banana to add into smoothie.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGER.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CORRECTED ACTDION: CERTIFIED FOOD MANAGER ARRIVED WITHIN TEN MINUTES.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink near cash register measured at a temperature less than 100°F. The measurement was 82'F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. CORRECTED ACTION: FOOD EMPLOYEE TURNED ON HOT WATER USING SMALL VALVE UNDER SINK. SINK WATER WAS MEASURED 116'F.
- 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. Cleaning agents were placed near open syrup containers, service items, and dry goods.
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. CORRECTED ACTIONS: ITEMS WERE RELOCATED.
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08/19/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):------True 1DR flat top cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. RELOCATED TO FRONT OF UNIT.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:-----True 1DR prep 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. EHS PROVIDED CFM WITH EXTRA UNIT THERMOMETER.
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02/23/2015 | Routine | |
| No violation noted during this evaluation. | 07/23/2014 | Follow-up | |
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces of the dairy refrigerator, food prep table surfaces.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean spills soon after they occur. Clean p[rep table after use to prevent dirt accumulation.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opner blade and base were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: Plumbing / Maintained in Good Repair
Observation: The hut water handle at the front serving area hand washing sink is broken.
Correction: A plumbing system shall be maintained in good repair. Repair the handle or replace it.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under equipment is in need of cleaning. The floor under the 3-compartment sink and the floor drain under this sink were observed to be dirty and in need of a through cleaning to prevent attracting pests such as fruit flies and others.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. A wet mop was not hung to properly air dry when not in use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mops to air dry properly when it is not in use. Also, clean the mop head often.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. label spray bottles containing toxic cleaning chemicals properly, to prevent accidental exposure
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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07/22/2014 | Routine | |
- 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.
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.
- Sanitizer Test Kit Required
Observation: Adequate Quaternary Ammonium Compound (QAC) test kit is not located in the facility for monitoring the concentration of the chemical sanitizing solutions. Available kit has no color chart for reference
Correction: Obtain a complete QAC test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. (CFM arrived during the inspection).
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front serving station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the wooden door of the cabinet located under the soda fountain is broken and completely detached from the cabinet.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Reinstall the door securely to the cabinet. In the mean time, tape off the door to prevent it from falling on customers.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the walk-in freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean inside the walk-in freezer more often to prevent accumulation of debris and ice.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. Spray bottles of cleaning chemical solutions were hung above cleaned utensils and food supplies.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. (Relocated)
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02/19/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed CFM touch liquid from wet hot dog bag, turn on faucet, wash hands and shut off faucet with clean hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: Cut tomatoes 44F @ #3 (bottom)
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. Adjusted temp. setting down to 36F ambient and tomatoes tested at 42F, but will drop further.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the Wash Cloth Bucket with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sink at front has a handle that is loose and will not allow any hot water out.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet or repair faucet hot side handle. REPAIRED FAUCET HANDLE.
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11/06/2013 | Risk Factor | |
Report
No violation noted during this evaluation. | 08/16/2013 | Complaint | |
A JOINT RISK FACTOR INSPECTION, AND INVESTIGATION WAS DONE REGARDING A COMPLAINT RECEIVED 8-15-2013. THE COMPLAINT WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 08/16/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. AS REPORTED FROM THE LAST INSPECTION & AS DISCUSSED, ALL WORKERS, EVEN THOUGH THEY ARE FAMILY MEMBERS, MUST BE TRAINED AND HAVE A EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND REFER TO THE PROVIDED (LAST YEAR) EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED. PLEASE FAX THE COMPLETED FORMS TO 703-385-9568 WITH-IN 10 DAYS.
PLEASE REMEMBER, 1) WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS, 2) HAVE THE REFRIGERATORS SERVICED AHEAD OF THE HOT SUMMER SEASON. IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 35F - 37F WHEN THE REFRIGERATORS ARE NOT IN USE.
- Critical: Demo of Knowledge/Comply with Code & No Critical Item Violations during Current Inspection (corrected on site)
Observation: ,THE SAME GLOVED HANDS MUST NOT BE USED TO TRANSPORT RAW MEATS FROM PREP-COOLER TO STOVE AND THE SAME HANDS USED TO HANDLE STYROFOAM CONTAINERS AND PAPER BASKETS FOR CUSTOMERS, & IMPROPER HAND WASHING AND LACK OF HAND WASHING WAS OBSERVED
Correction: AS DISCUSSED, USE TONGS TO HANDLE RAW MEATS AND EDUCATE EMPLOYEES AS TO PROPER AND REQUIRED HAND WASHING.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. CFM WAS UNSURE OF PROPER SANITIZER TESTING.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." AGAIN.
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)
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a 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.
- 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 a valid CFM card issued by ORS Interactive, Inc. CARD HAS A 5 YEAR EXPIRATION DATE, IT SHOULD BE 2015, NOT 2017.
Correction: NOTE CORRECTED DATE.
- Physical Facilities Good Repair
Observation: Observed that 2 lights are out in kitchen, base of KopyKake light device is in disrepair and not readily cleanable (Relace or remove) AND, mop sink & side of water heater is unclean thereby not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. AGAIN SAME ITEMS BEHIND WALKIN REFRIGERATORS.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Mops in Air-dry Position (repeated violation)
Observation: Observed that mops are improperly stored between use.AGAIN!
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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07/17/2013 | Routine | |
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