Today's visit is a follow-up to the voluntary closure on Friday, December 4, 2015. Facility has received a third party pest control service and thoroughly cleaned and sanitized the facility. The corrected violations are shown below. CFM agreed to fax or email any pest control service invoices for the rest of December 2015 and January 2016.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. PRODUCT WAS DISCARDED. EHS DISCUSSED WITH CFM VARIOUS REASONS THIS PRODUCT IS NOT TO BE USED IN FACILITY.
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12/09/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Owner agreed to voluntarily closed due to the presence of cockroaches in the facility. A third party pest control service has been scheduled for later today. EHS advised facility to thoroughly clean and sanitize before and after the treatment. EHS also recommends that a grease trap cleaning be scheduled as soon as possible as this area could be providing a harborage condition. Please contact the EHS at the phone number provided after the pest control service and cleaning has occurred. A follow-up inspection will be conducted within 24-72 hours to verify correction of 6-501.111 (C).
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--------Observed food employee wash hands less than 5 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:
1) Pico de gallo at 47F after cooling 4.5 hours,
2) Cooked corn at 44F after opening 4.5 hours prior,
3) Cut tomato at 46F after cooling 4.5 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). ITEM # 1 SPLIT INTO TWO SMALL METAL PANS AND PLACED IN A ICE WATER AND OBSERVED COOLED WITHIN 15 MINUTES. ITEM # 2 AND # 3 DISCARDED DUE TO SMALL PORTION REMAINING.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning.
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.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to cockroaches.-----------Observed several live cockroaches of various life stages in various locations in the facility.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead cockroaches were found in the control devices.
Correction: Remove dead cockroaches from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency due to the presence of cockroaches.
Correction: Permit holders are required to discontinue operations and notify the Health Department of imminent health hazards. The owner voluntarily closed during today's inspection due to cockroaches
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12/04/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Observed the following good active managerial control systems in place: voluntary HAACP plan and HAACP menu item flow charts used and followed, easily accessible Employee Health training documents and test kits for both sanitizers easily located.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:----observed plastic container without a handle used for scooping stored inside the oil container.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment observed in need of cleaning. Observed accumulation of mold inside ice bin.
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.
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04/24/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection. The True 2-drawer reach-in refrigerator and the M3 3-door reach-in prep refrigerator were observed with acceptable ambient air and food temperatures. The Migoli 2-door reach-in prep refrigerator was observed with an elevated ambient air temperature but acceptable PHF temperature (the food item was on ice). The CFM agreed not to use the Migoli unit for PHF storage until it is adequately repaired. Email me proof of repair within ten business days.
No violation noted during this evaluation. | 08/21/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. A follow-up inspection will be conducted tomorrow to ensure repair of the refrigerators in the front of the kitchen (3). Do not use the units to store potentially hazardous foods until they have been repaired. In the meantime, use the walk-in refrigerator and ice baths for cold hold storage.
- 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: raw chicken (44F), raw fish (46F) in hte True 2-drawer under-oven refrigerator
Correction: cut tomatoes (54F), shredded cheese (54F) in the Migoli 2-door reach-in prep refrigerator
- Equipment / Fixed / Space / Seal
Observation: Observed caulking missing from the hood/wall juncture.
Correction: Caulk the hood/wall juncture to provide a seal.
- Equipment / Good Repair / Operation
Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: True 2-drawer under-oven refrigerator (48F), Migoli 2-door reach-in prep refrigerator (53F), M3 3-door reach-in prep refrigerator (48F)
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. NOTE: CFM contacted a refrigerator repairman who stated he would arrive within the hour to repair the units.
- Equipment / Good Repair / Components / Gaskets
Observation: Observed the lid on the rice container badly damaged and not easily cleanable.
Correction: Replace the lid on the rice container or, if needed, the entire container.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the canopener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the three-compartment sink is blocked by a rolling prep table, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Do not store the rolling prep table in a location where it blocks access to the handwashing sink.
- Physical Facilities Good Repair
Observation: Observed the floor by the Alto Sham cracked, in poor repair and not easily cleanable.
Correction: Repair the floor so that it is in good repair and easily cleanable.
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08/20/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. The CFM was unable to follow me during the inspection today due to customer volume, therefore easily corrected non-critical violations were unable to be corrected during the inspection. Correct all remaining violations within 90 days.
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- Food Storage / Exposed to Splash, Dust, etc.
Observation: Observed the bulk storage containers of rice stored next to the food preparation sink where they are subject to splash.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. INSTALL A SPLASH GUARD ON THE FOOD PREPARATION SINK TO PREVENT WATER FROM SPLASHING ON THE FOOD CONTAINERS OR RELOCATE THE RICE CONTAINERS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked steak (121F) and cooked chicken (124F) in the hot hold cabinet across from the cook line.
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. NOTE: Food items were reheated.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not easily cleanable cleanable: the particle board lining the dry storage shelf beneath the canned goods.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.REMOVE THE PARTICLE BOARD OR PAINT IT SO THAT IT IS EASILY CLEANABLE.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn: Migoli 2-door reach-in prep refrigerator (3), Migoli 2-door reach-in prep refrigerator (5)
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. REPLACE THE GASKETS
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the three-compartment sink with a concentration of 50ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. NOTE: Additional QAC tablets were added and the concentration was adjusted to 200ppm. Warewashing was not occuring at the time of inspection.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of food debris: the dry storage shelf beneath the canned goods shelf.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Steel containers were found stacked while wet after cleaning and chemical sanitization on the clean equipment storage shelf behind the three-compartment sink.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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03/06/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. In addition to the violation noted above, the following violation was also observed:
4-501.11A- Equipment in Good Repair
Observation: Observed the Migoli 2-door reach-in prep refrigerator by the grill (45F) and the Migoli 1-door reach-in refrigerator (47F) with ambient air temperatures higher than 41F.
Corrective Action: Adjust or repair the units so they are capable of maintaining ambient air and food temperatures of 41F or below. The 2-door unit was adjusted during the inspection to 39F. Fax a copy of the repair receipt for the 1-door unit to my attention within 7 days at (703)385-9568.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cheese, sliced tomatos in the Migoli 2-door reach-in prep refrigerator near the grill (44F, 44F), sliced tomatos in the Migoli 1-door reach-in prep refrigerator (47F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: 2-door unit adjusted, 1-door unit: phfs relocated.
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10/09/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. All critical and easily corrected violations were corrected during the inspection. Thank you for your compliance. Ensure all remaining violations are corrected within 90 days. Contact me if any questions arise.
NOTE:
1. Ensure the short Alto Sham hot holding cabinet is always set to a temperature sufficient to maintain potentially hazardous foods within at 135F or above. Use your food thermometer to periodically check food items for proper temperatures.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: As non-slip mat beneath a cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Use a non-slip rubber mat intended for this purpose in place of the cloth.
- 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: Chicken in the low alto sham at 115F.
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. NOTE: Chicken was reheated to 189 and the temperature of hte alto sham unit was increased.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonium test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn: 1) Migoli 2-door reach-in prep refrigerator (left door) 2. Migoli 2-door reach-in prep refrigerator by the grill (both doors)
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.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the canopener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the three-compartment sink is blocked by extra chairs and a trash can, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse containers were uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handsink by the chips station.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the front handwashing sink near the chip station.
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)
Observation: Observed that the sign that notifies food employees to wash their hands at the handsink near the grill is not clearly visible. Observed the sign blocked by a clipboard.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible. NOTE: PIC relocated teh clip board and removed the nail from the wall so that it may no longer hang where it blocks the handwashing sign.
- Physical Facilities Good Repair
Observation: Observed a hole in the wall of the women's restroom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use. Observed a mop stored with the head bunched up in the mop bucket.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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03/11/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw fish stored above cooked food inside the walk-in refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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:mango salsaa=55F
Correction: tomato salsa=51F, guacamole =47F
- 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.
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. a cleaning chemical solution spray bottles was noted above the food prep sink.
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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08/07/2012 | Risk Factor Assessment | |
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