Confirmed repairs for Hobart high temperature warewashing machine with electronically received service invoice. Suggestions made to regularly test final rinse temperature of dishmachine to ensure proper sanitizing. Further suggestions made to obtain thermolabels for in-house testing.
- 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: PLEASE OBTAIN COPY OF CFM CARD WITHIN 30 DAYS. 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.
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11/02/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Create and monitor sanitizer concentration logs/thermolabel logs to verify concentration of chemical sanitizer and final rinse temperature of high-temp warewashing machine
2. Regularly train long-term employees on employee health policy and Big 5 (i.e., quarterly)
Please send the following documents to the Health Department via fax or e-mail within 5 days:
1. Copy of service invoice for high-temp warewashing machine
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: PLEASE HAVE DISH MACHINE SERVICED WITHIN 5 DAYS. PLEASE DO NOT USE MACHINE TO SANITIZE. AFTER USING MACHINE FOR WASH AND RINSE STEPS PLEASE SANITIZE ALL FOOD-CONTACT SURFACES MANUALY USING CHEMICAL SANITIZING SOLUTION. Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- 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: PLEASE OBTAIN COPY OF CFM CARD WITHIN 30 DAYS. 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.
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10/29/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. During inspection, walk-in cooler (WIC) was off. Certified Food Manager (CFM) explained that unit was turned off at 9:00am while stocking newly received shipments of food. Unit remained off until food items were inspected for cold holding temperatures around 1:00pm. All potentially hazardous foods were discarded. Please be sure to keep all cold holding equipment on while stocking merchandise to prevent temperature abuse of items in coolers. Suggested prompt stocking of shipment items and maintaining food/equipment temperature logs to verify cold holding of 41F or below. Upon end of inspection, ambient air temperature of Forma Kool WIC was verified to be 39F.
- 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: IN FORMA KOOL WIC- ROASTED POTATOES (47F), SAUTEED ONIONS (47F, 46F), CHIPOTLE LIME SALSA (45F, 44F), SPICY ASIAN CHICKEN (45F), ARTICHOKE DIP (44F, 44F, 43F), MARINARA SAUCE (47F), QUESO BLANCO (47F), WHITE RICE (44F), MACARONI AND CHEESE (44F), ALREDO SAUCE (47F).
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. ALL ITEMS DISCARDED.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: FORMA KOOL WALK-IN COOLER (45F).
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. UNIT WAS OFF AT BEGINING OF INSPECTION. UPON COMPLETION OF INSPECTION, UNIT WAS TURNED ON AND AMBIENT TEMPERATURE OF 39F WAS OBSERVED.
- Refuse Receptacle / Clean Frequency
Observation: Refuse containers throughout the establishment are soiled an accumulation of debris. OBSERVED GREASE TRAP HEAVILY SOILED WITH EXCESS ACCUMULATION OF OIL AND DEBRIS.
Correction: PLEASE POWER WASH GREASE TRAP TO AVOILD OIL ACCUMULATION ON GREASE TRAP AND SURROUNDING AREA. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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04/01/2015 | Routine | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored.--OBSERVED WIPING CLOTH BUCKET ON THE FLOOR ALONG COOKLINE.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. --CERTIFIED FOOD MANAGER (CFM) MOVED BUCKET TO BOTTOM SHELF OF PREP TABLE AT COOKLINE.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: --OBSERVED RIBS THAWING IN PREP SINK, NOT SUBMERGED UNDER RUNNING WATER.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON THAWING METHODS. CERTIFIED FOOD MANAGER (CFM) TURNED WATER ON TO SUBMERGE RIBS AND KEEP WATER RUNNING.
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09/16/2014 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:--OBSERVED PLASTIC DRAIN, USED IN PANS TO PREVENT STICKING AND GREASE REMOVAL, IN CLEAN DISHES TUB WITH FOOD DEBRIS ON IT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.--MANAGER PLACED PLASTIC DRAIN IN DIRTY DISH AREA.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--EHS DID NOT OBSERVE A HANDWASHING SIGN IN THE MEN'S ROOM.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN DURING TIME OF INSPECTION.
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09/26/2013 | Risk Factor | |
EHS discussed complaint with both managers on duty during time of investigation. EHS inspected the entire dining room for ant size insects, no evidence found during time of investigation. EHS observed handwashing by employees in the kitchen. EHS did not observe any food employee use the rest-room during time of investigation. The men's rooms was missing a handwashing sign, EHS provided handwashing sign during time of investigation. EHS provided refresher training to all staff on handwashing during time of investigation.
No violation noted during this evaluation. | 09/26/2013 | Complaint | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:--OBSERVED LARGE PLASTIC CONTAINER OF COOKED MASHED POTATOES WITH LID CRACKED COOLING(20 MIN) IN THE WALK-IN COOLER AT 145F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED MICROWAVE AT END OF COOK LINE WITH DAMAGED CEILING PIECE.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED SOILED SURFACE/GASKET OF ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: PLASTIC STORAGE CONTAINERS were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. --CFM PLACED IN DIRTY DISH AREA FOR DISHMACHINE.
- Physical Facilities Good Repair (corrected on site) (repeated violation)
Observation: Observed that the THREE COMPARTMENT SINK HOT WATER FAUCET HANDLES are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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06/25/2013 | Routine | |
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