This visit was made in order to conduct a follow up inspection. The dishwasher is able to sanitize dishes at 180F. This unit is approved for use. Thank you.
- Duties / Monitor Employee Handwashing (repeated violation)
Observation: Observed that employee handwashing is not being monitored.
Correction: PIC shall monitor employees shall monitor employees to ensure that employees are washing hands when neccesary.
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Observed that manager is not monitoring rinse temperature and hot water sanitizing temperature of dish machine.
Correction: Manager shall monitor dish machines to ensure that proper rinse and sanitizing temperatures are reached during normal use, and that machines are sanitizing effectively.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Observed no handwashing signs at the 3rd floor bathroom sink, and at the incorrect sink for the 3rd floor food preparation area.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Signs will be provided during followup inspection.
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02/19/2016 | Follow-up | |
This visit was made in order to conduct a Risk Factor inspection. The following items require correction:
1. Ensure that all employees (including concierge that supply and staff the bistro area) are familiar with their responsibility to report the required reportable symptoms and diseases, Food protection manager must also be familiar with required reporting to Alexandria Health Department and exclusion of employees.
2. Review proper handwashing methods with staff, and train employees that gloves must be discarded and hands must be washed after handling dirty dishes and moving on to handle clean dishes, touching mouth, face and hair, and changing tasks in the kitchen.
3. The main kitchen dishwasher must only be used for washing and rinsing, and dishes must be sanitized in three compartment sink until unit is repaired and able to trigger a thermolabel in one rinse cycle.
4. Please ensure that food prep employees do not wear jewelry or watches during food preparation.
5. Active managerial control must be reached with employee handwashing, and food contact surface sanitization.
*Repeat violations are subject to civil penalties*
- Duties / Monitor Employee Handwashing
Observation: Observed that employee handwashing is not being monitored.
Correction: PIC shall monitor employees shall monitor employees to ensure that employees are washing hands when neccesary.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Observed that manager is not monitoring rinse temperature and hot water sanitizing temperature of dish machine.
Correction: Manager shall monitor dish machines to ensure that proper rinse and sanitizing temperatures are reached during normal use, and that machines are sanitizing effectively.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Manager was not familiar with exclusion and reporting requirements, and employees were also unfamiliar with required reportable diseases.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 not washing his hands and changing gloves after touching his mouth and face.
Correction: ALL food employees shall be washing 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 foodborne illness. Employee was instructed to wash hands and change gloves.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the sanitizing basin in the 3 compartment sink.
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water. Instructed employee to wash hands at the handsink.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes washed in the main kitchen diswaher were not able to reach 180F for surface temperature sanitizing..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. Instructed the PIC that the 3 compartment sink must be used to sanitize dishes until dismachine can be repaired.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Observed no handwashing signs at the 3rd floor bathroom sink, and at the incorrect sink for the 3rd floor food preparation area.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Signs will be provided during followup inspection.
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02/16/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please ensure that food employees are washing their hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employees were only able to name teo symtoms of the Big 6 foodborne illnesses when prompted.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands
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 a food employee wearing gloves move between different tasks including salad prep and going into the walk in refrigerator without washing hands or changing gloves.
Correction: All food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. Observed three food workers wearing watches, bracelts and large rings while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed a food employee's coffee cup, covered but without a straw on the food prep table where active food preparation was taking place.
Correction: Employee may drink from a cup with a lid and straw. Employees drinks may be kept on the bottom shelf of a worktable while employees are actively working with food. Discussed with Person in Charge and cup removed from prep table.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: cooked breakfast sausage was observed in a tightly covered tray on a rack at 125°F after being taken off breakfast hot hold line
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Breakfast sausage links were left uncovered and placed in the freezer to facilitate their cooling. Once the temperature has reached 41°F, please cover them.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: A food worker was using a dial probe stem thermometer to check the cooking temperature of chicken. The temperature on the dial probe read 120°F. The small diameter metal stemmed probe used by the Environmental Health Specialist read 192°F.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets. Please ensure that all food workers cooking are supplied with the correct thermometer to take accurate temperatures of the food.
- 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. No handwashing signs present at the handsink on the 3rd floor small kitchen and in the bathroom on the 3rd floor 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. Handwashing stickers were provided to the Person in Charge.
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11/06/2015 | Routine | |
Turn the dishmachine booster on before the operation.
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before handling clean dishes after handling soiled utensils and changing gloves.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: beef cooked yesterday at 45°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
Discarded.
- 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: utensils cleaned through dish machine. Dishmachine booster was not turned on.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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07/29/2015 | Risk Factor | |
This visit was made to conduct a training inspection.
The following foodborne illness risk factors and interventions were observed:
Contaminated equipment/ Cross-contamination.
Hands as a vehicle of contamination.
No violation noted during this evaluation. | 04/27/2015 | Training | |
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: bags of sugar and cornmeal in dry storage.
Correction: Foods shall remain covered at all times.
- Sanitizer Test Kit Required
Observation: There is no log with thermolabels located in the facility for monitoring the temperature of the heat sanitizing dishmachine.
Correction: A log with used thermolabels or other device that accurately measures the temperature of the heat sanitizing dishmachine shall be provided.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Carafe's 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the server area is being used for purposes other than washing hands.(observed a salt shaker being cleaned)
Correction: A handwashing sink may not be used for purposes other than hand washing.
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01/29/2015 | Routine | |
- Manual Warewash Temp Meas Dev Provided and Readily Accessible (repeated violation)
Observation: There is no temperature measuring device available for measuring the temperatures of washing and sanitizing solutions used in manual warewashing. Provide Thermolabels for the mechanical dish machine.
Correction: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing water temperatures.
- Equipment / Floor Mounted / Elevate 6' / Seal (repeated violation)
Observation: Observed the storage shelf (next to the dish mahine) with no clearance space between the floor and the shelf.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the under counter refrigerator is not operational.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
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10/29/2014 | Follow-up | |
Delivered and discussed inspection report from 10/15/14.
No violation noted during this evaluation. | 10/20/2014 | Other | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the FPM was not aware of which illnesses are required to be reported to the Health Department. EHS gave the FPM training material and intruction on EHP.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food employee was observed chewing gum in areas where they may contaminate food, clean equipment, utensils or other items needing protection. the chewing gum was discarded during the inspection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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: an employee was handling ice with her bare hands. The employee was instructed on proper technique on handling ready to eat foods.
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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bread crumbs were improperly placed on the floor in the dry storage area.
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.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package
Observation: The date marking on the opened container of the following ready-to-eat, commercially processed food exceeded the manufacturer's use-by date that is based on food safety: the salad dressing in the walk-in refrigerator is not date marked.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. The disposition date shall not exceed the manufacturer use-by date if the manufacturer use-by date is based on food safety. Upon request, employees must be able to clearly explain the date marking system to the Health Department.
- Manual Warewash Temp Meas Dev Provided and Readily Accessible
Observation: There is no temperature measuring device available for measuring the temperatures of washing and sanitizing solutions used in manual warewashing. Provide Thermolabels for the mechanical dish machine.
Correction: In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing water temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: QUATERNARY AMMONIUM COMPOUND test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Equipment / Floor Mounted / Elevate 6' / Seal
Observation: Observed the storage shelf (next to the dish mahine) with no clearance space between the floor and the shelf.
Correction: Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the under counter refrigerator is not operational.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the dry storage area 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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10/15/2014 | Training | |
CFM present and has photo ID and in compliance from previous training inspection.
No violation noted during this evaluation. | 07/07/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violation were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
2. Demonstration of knowledge
3. Unsafe source
Staff shall go to ORS interactive to obtain NOVA FPM card within 10 days. Fax copy of card to 703-746-4919.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
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06/30/2014 | Training | |
Note: Run the dishwashing machine 3 times prior to washing, rinsing and sanitizing soiled wares.
No violation noted during this evaluation. | 05/13/2014 | Risk Factor | |
no violations
No violation noted during this evaluation. | 02/10/2014 | Risk Factor | |
This visit was made to conduct a standardization inspection. The following Foodborne Illness Risk Factors/Public Health Interventions violations were observed.
1. Improper Holding Temperatures/Time-Temperature Relationships
2. Poor Personal Hygiene/Hands as a Vehicle of Contamination
3. Employee Health
4. Food From Unsafe Source
No violation noted during this evaluation. | 11/06/2013 | Training | |
This visit was made to conduct a routine inspection. CFM was very helpful during the inspection. The following items require attention:
1. Educate all staff members on proper handwashing techniques. Make sure food employees know which sinks are designated for handwashing, food preparation, and utensil washing. Also make sure food employees understand they shall wash their 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 their hands. Proper handwashing is the number one way to prevent the spread of foodborne illnesses.
2. Make sure employees do not use the red "sanitizer" buckets for uses other than storing sanitizer solution. Through discussion with CFM, red "sani" buckets are filled with soapy water and cloth towels which are used to wash down food contact surfaces followed by use of a sanitizer solution.
3. Per discussion with the CFM, missing floor-to-wall coving in restroom will be replaced. Wall paper was recently installed and new coving is on order.
4. Refrigeration that does not maintain 41F or below shall not cold hold Potentially Hazardous Foods (PHFs). Two homestyle refrigerators at the two satellite locations had ambient temperatures between 61-75F. Do not store PHFs in either unit until properly cold holding at 41F or below.
Repeat violations are subject to civil penalties.
- 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 dishwasher wearing gloves and handling clean utensils then he removed his gloves and put on new ones before working with soiled utensils. Dishwasher did not wash his hands.
Correction: ALL food employees shall be washing 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 foodborne illness. Corrected by discussing proper handwashing and glove use with CFM.
- 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. Observed food employee washing her hands in the food preparation sink located at the Satellight Prep 1 area.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Corrected by discussing with the CFM and food employee proper location (handsink) for washing hands. Provided handwashing signage to be placed at the handsink. Recommend moving the soap dispenser from wall above prep sink and install it at the designated handsink.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): door gasket for reach-in refrigerator adjacent to ice cream freezer and the door gasket for the refrigerator located at Satellight Prep 1 area.
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.
- Light Bulbs / Locations where Shielding is Required
Observation: Flourescent light fixtures in the dry storage room are not covered by a protective shielding. Make sure to provide end caps if using tubes to protect flourescent bulbs.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels provided at the kitchen handsink adjacent to the cookline.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Corrected by providing paper towels.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. No handwashing signage provided at hand sink located in Satellight Prep 1 area.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands. Handwashing poster provided.
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08/02/2013 | Routine | |
Employee health policy is complete. Must stop serving the smoked salmon until product can be verified from supplier that salmon is farm raised, pellet fed. Fax information to AHD when received.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: New CFM could not locate the employee health policies. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Smoked salmon indicates farm raised on exterior of the package. Must provide documentation that the fish is pellet fed.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Provide documentation at reinsepction date.
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05/03/2013 | Follow-up | |
Reinspect for compliance with the employee health policy and documentation for Smoked Salmon.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: New CFM could not locate the employee health policies. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: Smoked salmon indicates farm raised on exterior of the package. Must provide documentation that the fish is pellet fed.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer. Provide documentation at reinsepction date.
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04/29/2013 | Risk Factor Assessment | |
This visit was conducted top complete a standardization food safety evaluation.
1. Ensure that PHF that you have previously cooked and cooled on site is re-heated to a minimum of 165
F for hot holding. (Correct on site)
2. The deli slicer had a build up of food debris to the surfaces. Ensure that this equipment is washed, rinsed and sanitized after use. (Corrected on site).
3. There was no hand washing signage to the hand washing sink in the third floor service area. Provide signage so that it is clear which sink is to be used.
4. Milk in the small upright kitchen refrigerator was observed at 47F. Ensure that this unit is capable of maintaining potentially hazardous food at 41F or below. (Corrected - milk discarded)
5. Milk in the third floor kitchen was observed at 48F. Ensure that you review practices to prevent milk being temperature abused during service. (Correct - Milk cooled)
Thank you for your time and assistance today.
No violation noted during this evaluation. | 01/25/2013 | Training | |
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