The purpose of this visit was to perform a risk factor assessment.
The presence of cockroaches was noted at the February 3, 2015 inspection. Methods to control these pests are not being employed. Handout on preventing insect pests was discussed and given to the CFM.
Please email me the raising statement from the fish supplier(s), in addition to an invoice of pest control by October 16, 2015.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
6-501.111(c) Observed various growth stages of roaches in the dish machine area. Cockroaches are capable of transmitting disease to people by contacting food or food contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3) - tilapia, salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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.
|
10/07/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Please email me an invoice of the pest control within 10 days.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches. Observed cockroaches in various development stages on the wall behind the dishmachine
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
|
02/03/2015 | Routine | |
A site visit was made to the facility to conduct a complaint inspection following a complaint received that a patron had noticed mouse droppings in the women's rest room and in the adjacent corridor.A risk factor inspection was also conducted at this visit. On inspection of the the rest room which is a single stall rest room ( men and women are separate) , I could not observed any obvious evidence of mice droppings. The main dining area is covered by a darker colored carpet , no obvious dropping were observed there.Facility has regular professional pest control service and CFM was able to provide the most recent invoice. No evidence of mice were noted on the invoice. Complaint could not be verified.
No violation noted during this evaluation. | 08/14/2014 | Complaint | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED CHILLI RELENO AT 118F, WHOLE BEANS AT 122F AND RED CHILE AT 129F IN THE NEMCO HOT HOLD WELLS.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.CFM MOVED ALL ITEMS TO THE STEAM TABLE.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZING solution IN RED BUCKETS 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 BLEACH SANITIZER solution at 50-100 ppm. Verify concentration using the appropriate test kit.EHS ANDSTAFF WORKED TO ADJUST THE CONCENTRATION TO 100PPM VERIFIED WITH A BLEACH TEST STRIP.
|
08/14/2014 | Risk Factor | |
Facility has professional pest control service.Back kitchen area is satisfactorily clean and sanitary. Complaint could not be validated.
No violation noted during this evaluation. | 06/26/2014 | Complaint | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN, RAW BEEF AND EGGS ON THE SAME SHELF 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). MANAGER WAS PROVIDED HANDOUTS ON CROSS CONTAMINATION AND CHANGED FOOD ITEMS ON DIFFERENT SHELVES AS PER COOKING TEMPERATURES.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the storeroom and mop sink area 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.ASKED MANAGER TO PLACE A COVER OVER THE LIGHT BULBS.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that a spray bottle of bleach was stored on same shelf , adjacent to condiments, linens and single service items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.MANAGER REMOVED THE SPRAY BOTTLE FROM THE SHELF.
|
05/27/2014 | Routine | |
| No violation noted during this evaluation. | 02/20/2014 | Complaint | |
- 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 CHICKEN AND RAW MARINATED PORK ON THE SAME SHELF IN THE TRUE 2 DR PREP REFRIGERATOR ( NEAR GRILL) AND RAW CHICKEN, BEEF AND RAW SHELL EGGS ON THE SAME SHELF 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). CORRECTED: CFM REMOVED THE ITEMS FROM THE SHELF AND ARRANGED THEM CORRECTLY.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED DICED TOMATOES AT 54F, SHREDDED CHEESE ( TOP) AT 56F AND SAUSAGE PATTIES ( BOTTOM) AT 50F IN THE TRUE 2 DR PREP REFRIGERATOR ( LEFT ).
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: DISCUSSED WITH CFM TO REMOVE ALL ITEMS TO THE 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 CONTAINERS OF COOKED NOODLES, BEF CHILLI AND GREEN CHILLI IN THE WALK IN REFRIGERATOR WITH NO DATE MARKING.
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: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
|
12/04/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED SCOOP OF ICE MACHINE IN THE BAR AREA ALTERNATIVELY INSIDE THE ICE MACHINE WITH HANDLE IN CONTACT WITH ICE AND PLACED ON THE BASE OF THE VENDING MACHINE
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTED: CFM REMOVED THE SCOOP FROM THE AREA AND STORED IT APPROPRIATELY.
- 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 SMALL CONTAINERS OF SALSA AT THE CHIPS TABLE IN THE BAR AREA HOLDING AT 49 F
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: CFM REMOVED THE SALSA AND STORED FRESH BATCH OVER ICE .
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: CARRY OUT MENU REQUIRES CONSUMER ADVISORY FOR STEAK ASADO, ANITA'S FAJITAS AND MR T
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen near the dish washer is blocked by trash can, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: CFM REMOVED THE ITEM FROM THE AREA
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen near the dish washer being used by an employee to dilute soap poured into a container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH CFM ON RE-TRAINING EMPLOYEES .
- 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. OBSERVED A BOTTLE OF BLUE LIQUID NEAR THE SHELF BEHIND THE DISH WASHER THAT WAS UNLABELED AND COULD NOT BE EASILY IDENTIFIED.
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 THE CONTAINER.
|
05/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Anita's New Mexican Style Food, 701 Elden St, Herndon, VA 20170 »