The purpose of this visit was to conduct a routine inspection.
Presently the facility is datemarking the PHF/TCS food when it is received, however it is not datemarked when it is opened and no discard datemark is present. Recommend datemarking with both the date opened and the discard date. Gave the PIC information on datemarking.
- 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: Cream cheese datemarked 2/26
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Warewash Machines/Temp Meas Devices/Required for W,R,S
Observation: The temperature measuring device for the sanitizing tank of the warewashing machine is not operating.
Correction: A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water in each wash and rinse tank and as the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. PRESENTLY THE PERMIT IS POSTED IN THE KITCHEN WHERE IT IS ONLY ABLE TO BE SEEN BY THE CFM OR STAFF WHO ARE IN THE KITCHEN
Correction: A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. PLACE PERMIT WHERE IT CAN BE SEEN BY THE PUBLIC
- 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.
PLEASE EMAIL ME THE PHOTO CFM CARD BY APRIL 9, 2016
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03/09/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Please email me the status of the repair of the Hobart refrigerator by EOB April 15, 2015.
- 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 sliced american at 45F, shredded cheddar at 46F, cottage cheese at 48F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.COTTAGE CHEESE DISCARDED
- 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: Hobart 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.TECHINICIAN ONSITE TO REPAIR UNIT
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04/15/2015 | Routine | |
- 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 OPEN CARTONS OF MILK LEFT AFTER BREAKFAST IN CLASS ROOM FROM AROUND 7AM AT 66F AND 68F
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.MANAGER DISCARDED THE MILK.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.OBSERVED THAT ESTABLISHMENT WAS OPEN, OPERATING AND SERVING FOOD TO THE CHILDREN WITHOUT A CERTIFIED FOOD MANAGER ON PREMISES.
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. 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. MANAGER HAS BEEN ASKED TO HAVE A CERTIFIED FOOD MANAGER AT ALL TIMES WHEN FACILITY IS OPEN AND SERVING FOOD. FACILITY HAS BEEN ALLOWED TO STAY OPEN .MANAGER UNDERSTANDS HE IS TO HAVE CFM ON PREMISES WITHIN 24 HOURS.PLEASE CALL AND LEAVE A VOICE MAIL WHEN CFM ARRIVES ON PREMISES.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS AT HAND SINK IN THE KITCHEN.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.MANAGER PROVIDED PAPER TOWELS.
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08/19/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED CARTON OF RAW SHELL EGGS STORED OVER MILK, CREAMERS AND ADJACENT TO FRUITS IN THE HOBART 1 DR UPRIGHT REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEMS AND STORED THE EGGS ON THE BOTTOM SHELF.
- 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:OBSERVED A SMALL WHITE MICROWAVE THAT IS NOT APPROVED FOR COMMERCIAL USE IN THE KITCHEN.
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.
- Physical Facilities Good Repair
Observation: Observed that the tiles and cove boards under the 3 VAT sink area are broken in some areas and overall condition shows it is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the floors in the kitchen between the wall and the sink and behind the refrigerator have visible dirt and litter and are in need of cleaning. Also glue traps laid by extermiantor have dead cockroaches and should be removed and fresh traps placed.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/13/2014 | Routine | |
| No violation noted during this evaluation. | 10/10/2013 | Risk Factor | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.Observed CFM not wearing hair restraint in the kitchen.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. CORRECTED: CFM WORE HAIR RESTRAINT.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Observed debris and grime accumulation inside the oven.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the faucet of the 2 VAT sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the food prep area in the kitchen has a broken cover shield.
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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04/12/2013 | Routine | |
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