The purpose of this visit was to perform a risk factor assessment.
Please email/fax to my attention the invoice for the repair of the True 3 door prep refrigerator by December 23, 2015.
Gave CFM handout on datemarking and Active Managerial Control practices.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True 3 door prep refrigerator is holding PHF/TCS food above 41F. Please do not use this refrigerator until it is repaired and capable of holding PHF/TCS food at 41F or below.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee washing hands without the use of soap.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Sub bread
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.DISCARDED, GLOVES DONNED
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw hamburger hanging over pan over lettuce in the walk in
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.CFM HAS THE PROPER FOOD STORAGE CHART,DISCUSSED THE FOOD STORAGE WITH THE CFM, RECOMMENDED TO POST THE CHART ON THE WALK IN DOOR OR WHERE STAFF COULD READILY SEE THE SIGN
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed marinara sauce at 117-126F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.REHEATED
- 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:Observed tzatziki at 45F, feta cheese at 49F on the True 3 door prep top, sliced salami at 49F, sliced ham at 49F, raw chicken at 48F in the True 3 door prep 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.MOVED TO THE WALK IN
- 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:Tuna salad
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.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Sliced lunch meat
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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12/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Reminder:
When used or in use, food contact surfaces shall be washed, rinsed and sanitized at a maximum of every 4 hours.
- 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. THE CFM WAS ABLE TO PRODUCE THE HEALTH POLICY INFORMATION, HOWEVER NO SIGNED HEALTH POLICIES EXISTED
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed raw hamburger in an opened container over lettuce and cooked noodles in the walk in
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.GAVE CFM A FOOD STORAGE CHART
- 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:Observed shredded mozzarella at 54F, sausage at 51F
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.DISCARDED
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the ice machine water supply system.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture around the cooking area, under the cookline, in front of the cookline, behind and around the ice machine, under the shelving is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/06/2015 | Routine | |
- 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 CONTAINER OF GYROS SITTING NEXT TO THE GRILL , GYRO TEMPERATURES WAS MEASURED AT 56F AND58F.
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. DISCUSSED WITH CFM THE NEED TO COLD HOLDING AT TEMPERATURES OF 41F OR BELOW. FOOD WAS MOVED TO WALK IN REFRIGERATOR.
- 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: OBSERVED TUNA SALAD AND COOKED BROWN RICE IN THE WALK IN REFRIGERATOR THAT WAS MADE GREATER THAN 24 HOURS AGO AND NOT DATE MARKED.
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.DISCUSSED WITH CFM WHO WILL DATE MARK THE ITEMS AND TRAIN STAFF TO DATE MARK ANY READY TO EAT PHF NOT USED WITHIN 24 HOURS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED ACCUMULATIONS OF GRIME, DIRT AND FOOD DEBRIS ON THE DOUGH MIXER
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ASKED CFM TO WASH , RINSE AND SANITIZE THE MACHINE.
- 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. CFM HAS PROMETRIC CARD BUT NEEDS TO OBTAIN HIS ORS CARD.
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) within 10 business days. 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 will result in further enforcement action.MANAGER TO OBTAIN CARD FROM ORS AND FAX TO ME AT NUMBER INDICATED WITHIN 10 DAYS.
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10/21/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW SHELL EGGS STORED ON THE SAME SHELF AS RAW MARINATED CHICKEN IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED CORRECT METHOD OF STORING DIFFERENT RAW ANIMAL FOOD WITH THE CFM AND ALSO PROVIDED AN ILLUSTRATED HAND OUT TO HELP STAFF IN ARRANGING ITEMS. CFM MOVED THE RAW SHELL EGGS TO THE TOP SHELF .
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED VISIBLE DIRT AND DUST ON THE SHELVES STORING FOOD ITEMS IN THE WALK IN REFRIGERATOR ALLOWING FOR POSSIBLE CONTAMINATION OF FOODS PLACED ON THESE SHELVES
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.SPOKE TO THE MANAGER TO CLEAN THE SHELVES ON A REGULAR BASIS.
- 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: OBSERVED CHORIZO AT 51F, COOKED MUSHROOMS AT 46F, DELI HAM SLICES AT 48F IN THE TOP PART OF 2 DR BEVERAGE AIR PREP 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.DISCUSSED WITH CFM AND STAFF THAT THE COVER OF THE PREP TOP SHOULD BE SECURED DOWN . ITEMS WERE MOVED TO WALK IN REFRIGERATOR.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the back door from the kitchen area has areas that are black and chipped where the paint has come off and is in need of repainting. Also several floor tiles under the 3 VAT sink are broken or missing and in need of repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED THE CFM TO PAINT THE BACK DOOR AND REPAIR THE FLOOR TILES UNDER THE 3 VAT SINK.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area between the ice machine and wall where the kitchen hand sink is located has visible dirt and debris and is in need of more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.ASKED THE CFM TO CLEAN THE AREA.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution in the 3 VAT sink was measured at >200 ppm. using a bleach test strip.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 BLEACH solution at 50-100 ppm. Verify concentration using the appropriate test kit.EHS WORKED WITH THE CFM AND THE SANITIZER SOLUTION WAS ADJUSTED TO 100PPM WHEN TESTED USING A BLEACH TEST STRIP.
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03/12/2014 | Routine | |
- 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: OBSERVED CONTAINERS OF TUNA SALAD AND RICE IN THE WALK IN REFRIGERATOR THAT WAS NOT DATE MARKED.
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.CORRECTED: CFM DATE MARKED THE ITEMS DURING THE INSPECTION.
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10/23/2013 | Risk Factor | |
- 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 CONTAINER OF RAW CHICKEN ON SAME SHELF AS UNCOVERED GREENS AND COOKED NOODLES IN THE WALK IN REFRIGERATOR.
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. CORRECTED: DISCUSSED WITH CFM.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNCOVERFED BREADED FISH IN THE TRUE 2 DR FREEZER, UNWRAPPED CUT TOMATOES, PESTO SAUCE IN THE 2 DR PREP REFRIGERATOR, UNWRAPPED GREENS IN A LARGE BOWL IN THE WALK IN REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED: DISCUSSED WITH CFM ON PROPER METHODS TO WRAP FOODS TO PROTECT FROM CONTAMINATION.
- 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: OBSERVED DRESSING IN TWO SEPARATE CONTAINERS AT TOP OF THE 3 DR PREP UNIT AT 50F AND 51F AND ONE CONTAINER IN THE BOTTOM UNIT OF TRUE 3 DR REFRIGETRATOR AT 51F. CHICKEN AT BOTTOM UNIT AT 45F
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.CORRECTED: ITEMS REMOVED TO WALK IN REFRIGERATOR.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. CFM arrived approximately 20 minutes after the start 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: DISCUSSED WITH CFM ON HAVING AN ADDITIONAL EMPLOYEE TAKE THE EXAM AND OBTAIN THE CFM CARD.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Physical Facilities Good Repair
Observation: Observed that there are several areas of floor tiles that are missing and 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
Observation: Observed that the doors of the refrigerators, walk in, floors and walls behind the hood have visible accumulations od dirt, grime and grease and in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED SANITIZER SOLUTIONS IN SPRAY BOTTLES STORED UNDER THE 3 VAT SINK THAT WERE NOT LABELED
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.CORRECTED: CFM LABELED CONTAINERS.
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05/08/2013 | Routine | |
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