Discussed active managerial control. Observed good food temperature control. Recommend a refresher training on handwashing.
- 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 FOOD EMPLOYEE DONNING GLOVES AFTER TOUCHING RAW MEAT WITHOUT WASHING HANDS.
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. FOOD EMPLOYEE WASHED HANDS. TRAINED STAFF ON HANDWASHING. NOTE TO MANAGER: PLEASE PROVIDE REFRESHER HANDWASHING TRAINING TO ALL STAFF AND MONITOR HANDWASHING.
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03/14/2016 | Routine | |
Discussed active managerial control. Observed manager coaching staff on food safety and observed good handwashing.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: YOGURT DRINK WITH ICE AT 51F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED FOOD.
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09/18/2015 | Risk Factor | |
Note to Manager:
(1) Observed separation of labor at the dishmachine with one person loading dishes and another person unloading the dishes to prevent cross-contamination.
(2) Please email a copy of the service report for the 2DR Prep Cooler.
- 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: 2DR PREP COOLER (1) TOMATO & CUCUMBER SALAD AT 52F (2) BUTTER AT 62F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED FOOD AND WILL REPAIR THE COOLER.
- Critical: Variance Requirement for Specialized Processing Methods
Observation: Specialized processing method of food preservation used for TORSHI.
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1. smoking food as a method of food preservation rather than as a method for flavor enhancement, 2. curing food, 3. using food additives or adding components such as vinegar, 4. packaging food using a Reduced Oxygen Packaging method, 5. operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6. custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7. preparing food by another method that is determined by the Regularty Authority to require a variance or, 8. sprouting seeds or beans. CONTACT THE HEALTH DEPARTMENT FOR A POTENTIAL VARIANCE.
- 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: 2DR PREP COOLER AT 56F.
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 EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the CEILING TILES ABOVE THE COOKLINE ARE in need of cleaning.
Correction: CLEAN THE CEILING TILES. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/16/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on cooler #5 and to drop off the inspection report. The equipment is able to have an air temperature of 41F and below and is able to hold potentially hazardous foods at 41F and below.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Personal Care Items Stored in Employee Locker or Designated Area (repeated violation)
Observation: Observed personal items stored in such a way that they could contaminate food in the walkin cooler and cooler #8
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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12/02/2014 | Follow-up | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: cooked eggplant 89F at sitting at room temperature
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. food employee reheated eggplant to 165F and up
- 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.
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.
- Personal Care Items Stored in Employee Locker or Designated Area
Observation: Observed personal items stored in such a way that they could contaminate food in the walkin cooler and cooler #8
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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11/25/2014 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection to determine if the walk in cooler is maintaining an ambient temperature of 41F or below. The walk in cooler is has an ambient temperature of 39F. The manager states the walk in cooler was repaired on Saturday and he will provide the service report via fax by the afternoon.
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
The purpose of this visit was to conduct another follow-up inspection. walkin cooler was still not holding at 41F but observed no potentially hazardous foods stored in the walkin cooler. Please do not use until it is fully repaired and remind all staff not to put any potentially hazardous foods in the walkin cooler. CFM created a sign and put on the walkin door to ensure staff will not use the cooler. CFM had stated that the repairman found a leak in the walkin and was in the process of getting repairs and already instructed staff not to use the walkin cooler. Another follow-up inspection will be done on September 2, 2014 by another EHS. Please contact the EHS if repairs are completed early. Utilize the other coolers and freezers during the repairs. Have the invoice ready for the follow-up inspection. Also, check everyday to make sure that staff has not accidently stored any potentially hazardous foods in the walkin cooler. Thank you.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler 49F
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.
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08/22/2014 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler and cooler #5. Cooler #5 was at 41F and below and it was determined that the preptop was over 41F and was not able to keep potentially hazardous foods cold. To keep potentially hazardous food items cold, ice baths will be implemented. Butter was moved to another cooler to cool down. The walkin cooler was observed at 49F. EHS waited for walkin to cool down but still observed no change. Yogurt inside was observed at 51F. CFM informed that walkin cooler was under 41F and recorded the temperature and was shown to EHS. CFM contacted mechanic again. Another follow-up inspection will be conducted on 8/22/14. CFM removed all yogurt stored in walkin cooler. DO not store anything potentially hazardous in walkin cooler until it can hold at 41F and below. From this moment and until the follow-up inspection, please record the walkin cooler air temperature every hour.
- 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: yogurt 51F in walkin cooler, butter 63F in 2dr preptop cooler
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. yogurt and butter were both taken out and placed in other coolers to cool down.
- 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: walkin cooler 49F
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.
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08/21/2014 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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.
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. Discussed with CFM and food employees on proper use and storage of drinking containers
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked tomatoes 131F
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. reheated to 167F
- 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: 1) yogurt sauce 53F, chopped tomatoes 55F, raw beef 52F in walkin cooler, 2) butter 63F in cooler #5
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 potentially hazardous foods were removed and stored in different coolers. EHS instructed not to store any potentially hazardous foods until equipment is repaired.
- 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.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knives
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discussed with CFM and food employees on proper wash, rinse, and sanitizing of food contact surfaces
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at over 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 chlorine solution at 50-100ppm. Verify concentration using the appropriate test kit. food employee reset sanitizer solution to 100ppm
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08/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the Traulsen split cooler. Cooler was found to be at 40F and keeping foods at 41F and below. Please continue to clean and repair the facility to prevent harborage conditions. Thank you.
No violation noted during this evaluation. | 04/02/2014 | Follow-up | |
The purpose of this visit was to follow-up on the equipment that was not keeping potentially hazardous foods at 41F and below (walkin cooler, traulsen split cooler, beverage air 2dr by walkin). Walkin cooler and Beverage Air 2dr cooler by walkin were both at 41F and below and was keeping potentially hazardous foods at temperature. Traulsen split cooler was found at 55F with potentially hazardous foods stored in it. Items were out of temperature and were taken out of cooler. Do not use the Traulsen split cooler until it is 41F and below. As discussed, instead of putting Koko on time as public health control, it will be stored at 41F and below and reheated when served to consumers. CFM will fax copy of cooler service in 3 business days. EHS observed that facility was in the process of cleaning and previous violations have been corrected. Another follow-up will be conducted to check the Traulsen spilt cooler. Continue to clean and eliminate harborage conditions.
- 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: butter 54F, raw beef 51F in traulsen split cooler
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 in cooler were removed and put back in different coolers. Do not use Traulsen split cooler until it is 41F and below
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Traulsen split cooler by cookline
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. all potentially hazardous food items were taken out and placed in different coolers.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and floors 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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03/28/2014 | Follow-up | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: yogurts cooling for 8hrs in beverage air 2dr cooler by walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. yogurt was discarded by food employees
- 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: 1) milk 45F in beverage air 2dr cooler by walkin cooler, 2) butter 56F, cooked beans 55F, cooked spinach 54F, cooked beef 55F in walkin cooler, 3) raw beef 47F and butter 50F in traulsen split cooler cooklline
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 milk, butter, cooked beans, cooked spinach, cooked beef were all discarded due to being out of temperature for more than 6hrs. raw beef and butter in the traulsen split cooler were out of temperarture for less than 4hrs and were put in a different cooler.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walkin cooler, beverage air 2dr cooler by walkin and Traulsen split cooler by cookline
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. all potentially hazardous food items in both coolers were discarded if out of temperature for more than 4hrs. non potentially hazardous foods were stored in other coolers or walkin freezer. walkin cooler was emptied and will not be in use until repaired. potentially hazardous items that were out of temperature under 4hrs were transported to other location cooler
- Handwashing Signage at Handwashing Facilities Required
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the walls and tiles in the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floors 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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03/19/2014 | Routine | |
The purpose of this visit is to conduct a follow up inspection. The manager has corrected the previous violations. During the follow up inspection, it was observed that the dish machine was operating without sufficient sanitizer. The manager discontinued use of the dish washer and set up the three compartment sink. A service receipt was provided to demonstrate a technician serviced the machine, however it remains in disrepair. The manager was advised to discontinue use until it is fully repaired and able to sanitize dishware with a minimum chlorine concentration of 50 ppm.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
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 THE CHEMICAL DISHMACHINE WITH A CHEMICAL SANITIZER LEVEL OF LESS THAN 50 PPM.
Correction: 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.
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12/31/2013 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
The restaurant has voluntarily closed due to an imminent health hazard.
The imminent health hazard must no longer exist for the restaurant to open to the public.
Call the health department once the situation no longer poses a health hazard.
Provide copies of the service report of the walk in cooler, dish machine.
Discontinue use of both until they are repaired.
A functioning hand sink must be available to all employees in the kitchen area.
Dishmachine: Chemical- not working
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed RINSING their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. BEVERAGE WAS COVERED.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED AT 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. THE BEVERAGE HAS BEEN DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Walk in cooler: 50F
1. Beef 49F
2. Chicken 49F
3. Yogurt 50F
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. WALK IN COOLER USE WAS DISCONTINUED. ALL POTENTIALLY HAZARDOUS FOOD WAS MOVED FROM THE WALK IN COOLER TO ANOTHER REFRIGERATOR THAT IS ADEQUATELY MAINTAINING AMBIENT TEMPERATURE AT 41F OR BELOW.
- 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: walk in cooler 50F
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.
- 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 THE CHEMICAL DISHMACHINE WITH A CHEMICAL SANITIZER LEVEL OF LESS THAN 50 PPM.
Correction: 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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board(s) along the back table equipment 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: DISHES, POTS, PANS, FORKS, SPOONS, UTENSILS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. ALL DISHES WERE WASHED, RINSED, AND SANITIZED AT THE THREE COMPARTMENT.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: The @CONVEYOR SPEED or OPERATING TIME@ is too short for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine.
- Critical: Handwashing Sinks / Numbers By Law
Observation: There is not an adequate number of handwashing sinks lavatories on site. (See 5-204.11A). All handsinks in the kitchen area are not in good repair and not working.
Correction: At least one hand washing sink, a number of hand washing sinks necessary for their convenient use by employees in areas specified under 5-204.11 and not fewer than the number of hand washing sinks required by Law shall be provided.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handsink by the 3 compartment sink and the handsink by the cookline piping are leaking and missing.
Correction: A plumbing system shall be maintained in good repair.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.
Correction: Upon correction of the health hazard notify the health department.
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12/27/2013 | Routine | |
Today’s visit was to conduct a routine assessment inspection.
Additional Food Temperatures:
1. raw beef in walkin cooler: 40 (cold-hold)
2. raw beef, raw chicken, raw salmon in Beverage Air 2dr cooler meat: 37F, 42F, 40F (cold-hold)
EHS provided additional training, handouts, and/or written instructions on: cooling, thawing
Water Heater: A.O. Smith DRE 120-920-920 with KW 54
Dish Machine: Ecolab Apex, Chemical Sanitizer
Please do not store food by the ventilation fans in the walkin cooler since it will prevent proper air flow in the cooler.
FOR MORE INFORMATION:
If you have any questions or concerns, please call 703-246-2444. Thank you.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. FOOD EMPLOYEE GOT STRAW AND WENT OUTSIDE KITCHEN TO DRINK.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: cornish hen thawing at room temperature
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.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: Yogurt at 77F for 2 hours in the beverage air 2dr cooler next to walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. FOOD EMPLOYEE PLACED YOGURT IN WALKIN FREEZER TO RAPIDLY COOL
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: lentil soup in to-go containers at 74F left overnight in Traulsen split cooler in cooking area.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Food Contact Surface/Durable/Nonabsorbent
Observation: The food-contact surfaces of the following equipment and/or utensils are not durable: wood meat cutting table
Correction: Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbent.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) 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.
- 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.
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.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the 2013 permit.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsinks in the kitchen piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls and floors 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
Observation: Observed that the walls and ceilings is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in sanitizing buckets were measured over 200ppm. 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 chlorine solution at 50-100pm. Verify concentration using the appropriate test kit. FOOD EMPLOYEE RECREATED SOLUTION TO 100 PPM
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06/19/2013 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop found on the ice inside the ice 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.
- 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 the counter.
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.
- Food Storage / Prohibited Areas / Other Sources
Observation: Food storage under other sources of contamination. Food supplies stored in the warewashing area where they may be subjected to contamination.
Correction: Food may not be stored under other sources of contamination. (relocated)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged on the doors of some refrigerators.
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.
- Critical: 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at warewashing area handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that signs or poster that notifies food employees to wash their hands are not provided at some of the handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (signs provided to manager)
- Physical Facilities Good Repair
Observation: Observed that the floor and walls are not maintained in good repair. Walls and floor tiles are missing in some areas throughout the facility.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- 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. An unmarked spray bottle containing cleaning chemical solution was noted in the chemical storage shelving without a label..
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.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemical solution was observed stored next to a cooking salt bag
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/21/2012 | Routine | |
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