Electronic copy of service invoice for chemical dish machine received.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYERS, GRILL, OVEN.
Correction: PLEASE CLEAN AREAS IMMEDIATELY. CLEAN AREAS REGULARLY (I.E., WEEKLY) AND UPON BECOMING SOILED AS A MEANS TO INCREASE EFFECTIVENESS OF PEST CONTROL TREATMENTS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALLS ALONG COOKLINE, PREP LINE, AND DISHWASHING AREA is in need of cleaning.
Correction: PLEASE REGULARLY POWER WASH AREAS TO PREVENT PEST HARBORAGE CONDITIONS. POWERWASH AREAS WITHIN 14 DAYS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/26/2016 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for the second time:
1. Equipment/Food-Contact/Visibly Clean
The following suggestions have been made as a means to incorporate Active Managerial Control (AMC):
1. Provide regular training on sanitizing procedures
2. Create dishwashing/sanitizing Standard Operating Procedures (SOPs)
3. Create and monitor sanitizing solution concentration log to ensure low temp dishmachine is functioning properly
Please send the following to the Health Department within 3 days:
1. Copy of service invoice for low temperature warewashing machine. As a reminder, please do not use your dishmachine for sanitizing. The dishmachine may be used for washing and rinsing steps, however, please use 3-vat to sanitize ALL dishware prior to use.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED A CHLORINE SANITIZING SOLUTION BETWEEN 0-10PPM.
Correction: PLEASE HAVE DISHMACHINE SERVICED WITHIN 48 HOURS. SUGGESTIONS MADE TO WASH AND RINSE DISHES IN DISHMACHINE THEN IMMEDIATELY SANITIZE DISHES MANUALLY IN THE 3-VAT SINK. Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: MULTIPLE PLATES, PLASTIC CONTAINERS BEING STORED ON SHELVING WITH CLEAN DISHES.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS PLACED IN 3-VAT SINK FOR CLEANING. DISCUSSED PUBLIC HEALTH RATIONALE RELATED TO PROPER DISHWARE CLEANING.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: FRYERS, GRILL, OVEN.
Correction: PLEASE CLEAN AREAS IMMEDIATELY. CLEAN AREAS REGULARLY (I.E., WEEKLY) AND UPON BECOMING SOILED AS A MEANS TO INCREASE EFFECTIVENESS OF PEST CONTROL TREATMENTS. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR, WALLS ALONG COOKLINE, PREP LINE, AND DISHWASHING AREA is in need of cleaning.
Correction: PLEASE REGULARLY POWER WASH AREAS TO PREVENT PEST HARBORAGE CONDITIONS. POWERWASH AREAS WITHIN 14 DAYS. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/19/2016 | Routine | |
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. Provide designated employee eating/drinking area that is clearly separated from food preparation areas
2. Fill items in cold well below fill line of pans to ensure items are maintained at 41F or below
3.Regularly train employees on employee health policy during all staff meetings
No violation noted during this evaluation. | 08/14/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Discussed correct handling of clean/sanitized tableware by employees. Cold holding potentially hazardous foods (PHFs) above 41F increases the likelihood of bacterial growth on food. The growth of pathogenic bacteria on food can lead to food-borne illness. Pleased be advised not to double pan items in cold holding wells since this prevents items from maintain a temperature of 41F or below. It was a pleasure serving your facility today and I look forward to your next assessment.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED EMPLOYEE CHANGE TASKS AND PUT ON NEW GLOVES WITHOUT WASHING HANDS PRIOR.
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. INSTRUCTED EMPLOYEE TO WASH HANDS BEFORE DONING NEW GLOVES.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OPEN DRINK CONTAINER STORED NEAR CLEAN DISHES BY DISHMACHINE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CONTAINER DISCARDED.
- 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 PREP COUNTER, DISH MACHINE, COOK LINE, FRY MACHINE.
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. WIPING BUCKETS W/ QUATERNARY AMMONIA SOLUTION PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CORN DOG (43F), MOZZARELLA CHEESE (46F), CHICKEN EGG ROLL (48F)
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. ITEMS PLACED IN WALK-IN COOLER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: TONGS, PLASTIC BINS, CUP MEASURES
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. ITEMS WERE REMOVED FROM STORAGE AND CLEANED BY DISHWASHER.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: OBSERVED EMPLOYEE SWITCH TASKS TO HANDLE CLEAN TABLEWARE BY LIP CONTACT SURFACES WITHOUT WASHING HANDS AND DONNING GLOVES PRIOR.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. ITEMS WERE CLEANED. EMPLOYEE WASHED HANDS THEN PUT ON GLOVES PRIOR TO HANDLING TABLEWARE.
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02/10/2015 | Routine | |
Complainant states that a moth like bug the size of a nickel was found sizzling in their chicken. EHS did not observe any insect activity during time of investigation. A routine inspection was conducted during time of investigation. EHS asked Certified Food Manager (CFM) for the pest receipts for the past two months. A professional pest control company is on contact at the facility. Pest receipt from 4-28-14 stated no activity found. Pest receipt from 5-25-14 stated no activity found. Complaint unfounded.
No violation noted during this evaluation. | 06/09/2014 | Complaint | |
- 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:--OBSERVED SHREDDED MOZZARELLA CHEESE INSIDE THE DELFIELD 2DR COOLER AT 47F. OBSERVED GRILLED CHICKEN INSIDE THE DELFIELD 2 DRAWER PREP COOLER AT 45F. OBSERVED CHICKEN WINGS INSIDE THE KAIRAK 1DR UC COOLER(ONION PREP) AT 46F.
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 LISTED ABOVER WERE MOVED TO REFRIGERATION UNITS HOLDING AT 41F OR BELOW.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:KAIRAK 2DR SANDWICH PREP COOLER, KAIRAK 1DR TOPPING STATION AT SERVER LINE 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):--OBSERVED DAMAGED GASKET OF DELFIELD 2DR UC COOLER AT COOKLINE. DAMAGED GASKET IS PREVENTING DOOR FROM SEALING PROPERLY.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the KAIRAK 2DR SALAD PREP COOLER are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the FLOOR ALONG THE COOKLINE is in need of cleaning. Observed that the MOP SINK AND WALLS SURROUNDING THE MOP SINK are 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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06/09/2014 | Routine | |
| No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Please fax repair invoice for the one door prep cooler under onion ring prep, that was not holding at 41 degrees or below to 703-385-9568 by 2-10-2013.
Water Heater: Bradford White EF100 T 199E3NE
Dish Machine: Stero SCT-44-CSA
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: hamburger buns
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. CFM was made aware of the bare hand contact and asked to speaj with the food employee. Food employee then washed hands and put on clean gloves.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed in-use knives being stored along both sides of prep cooler along cookline.
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. CFM removed knives during time of inspection.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. Observed diatomaceous earth, used in fryers, stored under cleaning supplies in chemical supply closet located outside the establishment.
Correction: Food may not be stored under other sources of contamination. Move diatomaceous earth inside the establishment and away from cleaning supplies. CFM moved DE during time of inspection.
- 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: one door prep cooler,below onion ring prep, at 50 degrees F.
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. Please fax invoice for unit repair by 2-10-13.
- 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 food debris on bottom of Continental chest freezer.
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. Remove debris from interrior of reach-in units.
- Critical: Backflow Prevention, Device / When Required (corrected on site)
Observation: Observed the lack of an approved backflow prevention device on the water supply system. Did not observe a backflow prevention device on the mop sink faucet with attached hose with spray nozzle.
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. CFM removed hose from mop sink faucet.
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01/31/2013 | Routine | |
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