This visit was made to conduct a follow-up inspection. The handsink leak has been repaired.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer (repeated violation)
Observation: Several food items are now being packaged in the facility. None of them are labeled (in grab and go cooler).
Correction: All foods packaged in the facility (cakes/pies, cut melon, salads, fruit cups) must be labeled with the following information:
1. Facility name and contact information
2. Name of food
3. Ingredients
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: There is no disclosure or reminder on the menu board for items cooked to order (eggs, burgers) or served undercooked (lox).
Correction: Provide a disclosure (asterisk) for items cooked to order. Reminder statement must also be somewhere on the menu board.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The handwashing sink plumbing line is leaking (bucket catching water).
Correction: Repair handwashiing sink within 72 hours. (call number on inspection when sink is repaired).
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04/01/2016 | Follow-up | |
A follow-up for handwashing sink leak is required. Please notify this office when the repair has been completed (703-746-4910).
Note: Provide parasite destruction letter for Lox. Can get it from manager of Restaurant Depot.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Employees did not wash hands when changing gloves/changing tasks.
Correction: Employees shall wash their hands often-before putting on clean gloves, etc.
- Cooling Methods (corrected on site)
Observation: Observed foods (prepared this morning) cooling on holding line without temperature control.
Correction: When cooling foods, place foods uncovered in the 2 door cooler or freezer. The serving line will not cool foods..
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Several food items are now being packaged in the facility. None of them are labeled (in grab and go cooler).
Correction: All foods packaged in the facility (cakes/pies, cut melon, salads, fruit cups) must be labeled with the following information:
1. Facility name and contact information
2. Name of food
3. Ingredients
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: There is no disclosure or reminder on the menu board for items cooked to order (eggs, burgers) or served undercooked (lox).
Correction: Provide a disclosure (asterisk) for items cooked to order. Reminder statement must also be somewhere on the menu board.
- Plumbing / Maintained in Good Repair
Observation: The handwashing sink plumbing line is leaking (bucket catching water).
Correction: Repair handwashiing sink within 72 hours. (call number on inspection when sink is repaired).
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03/30/2016 | Routine | |
This visit was made for training employees.
Hand washing process observed, demonstrated and practiced.
Discussed why, when, where and how to wash hands.
Also, discussed proper food storage orders, cooling, hot holding and date marking.
No violation noted during this evaluation. | 08/19/2015 | Training | |
Visit to Discuss Hand Washing: No material alterations can be made to a food business without prior approval from the Health Department. You must install a hand sink in the cook line area. I will call Code Administration to determine if you can install a sump system.
Hand washing in general needs improving. I will arrange for my EHS to arrange a training inspections to train your team on the correct procedure.
No violation noted during this evaluation. | 08/12/2015 | Other | |
This visit was made to conduct a routine food safety evaluation.
There have been structural and equipment layout changes in this establishment that have further hindered the ability of workers to wash their hands by preventing access to the one hand sink in the back area. A hand sink shall be provided for the front cooking and hot serving line area.
Site plans need to be submitted to the Alexandria Health Department for approval. A guide was provided for how to submit plans and what is required.
Cooling methods reference sheets were provided in English and Spanish to train employees on proper cooling methods.
A follow up will be conducted in approximately 30 days to check on the progress of the site plan submittal if they have not been submitted by then.
*Repeat violations are subject to civil penalty*
- 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. (Employee did not wash hands when switching tasks from wiping counters with a cloth to handling food).
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 washed hands upon request)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Observed open bottle of water in kitchen on prep counter.
Correction: Employee beverages shall be stored in a container with a cover and a straw. (PIC disacrded the bottle of water)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site) (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed sausage and chipped beef cooling in fridge covered and stacked)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC spread the containers out and uncovered them in the fridge)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: fried yuca, chicken and peppers, beans.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (PIC reported that these items will be out for less than four hours for lunch. Declined Time as a Public Health Control Plan).
- 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 one door reach-in in front of the 3 comp sink is not maintaining proper temperature)
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. (PIC reported this fridge is only for employee food items. She agreed not to use it for any retail food items)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment. (The 3 compartment sink sanitizer was at 0 ppm chlorine)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Employee prepared new sanitizer solution at 50 ppm chlorine)
- Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at the front cook line and hot bar area, preventing routine handwashing by food workers. (The door that used to lead straight to hand sink in the back from the front area has been blocked and moved to another location making it much more difficult for employees to wash hands.)
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas. (PIC agreed to submit plans for approval and add a hand washing sink in the front area)
- Wall / Ceiling Covering / Attached & Cleanable
Observation: Materials used to cover the wall or ceiling in the back next to the 3 comp sink and the water heater) were attached in a manner that was not easily cleanable.
Correction: Wall and ceiling covering materials shall be attached so that they are easily cleanable.
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05/20/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
A food safety information pack binder was given and discussed.
Repair the 2 door prep top so it maintains food at 41 degrees F or below. A follow-up inspection will be conducted on or around 10 days.
Train employees on proper hand washing. Another hand sink in the front food prep area would greatly help to promote proper hand washing.
Repair physical facilities (floor tiles, wall coving, wall tiles and surfaces, wall missing next to water heater).
*Repeat violations incur 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. (Employees and PIC failed to wash hands and change gloves when switching tasks from the register to the food prep, and from prep in the back room to food prep on the cook line)
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. (Employees washed hands upon request and were briefly trained by me on proper procedure).
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open screw cap water bottles on food prep table in the back of the kitchen across from the reach-in fridge and freezer.
Correction: Employee drinks shall be stored in a container with a cover and straw. (PIC disacrded the water bottles)
- 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: observed raw steak above cooked deli ham in the 1 door prep top next to the grill.
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. (PIC moved steak to bottom)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Items in the 2 door prep top including tomatoes, ham, eggs, coleslaw, etc.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items were moved to the 1 door prep top or the 2 door reach-in)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sliced deli meats, coleslaw, cooked poatoes, cooked meats, etc.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 1/1/14 they shall be date marked with a "use by" date not exceeding 1/8/14.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: baked goods near register.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: unfinished wood at the front counter under the steam table.
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.
- Handwashing Sinks / Numbers By Law
Observation: There are not an adequate number of handwashing lavatories on site. (See 5-204.11A)
Correction: Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. (Observed a few roaches on the water heater)
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. (The walls and floors are damaged throughout the establishment. Repair the physical facilities and keep them clean to prevent pest harborage)
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12/22/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Cross-contamination
2. Consumer Advisory
3. Employee Health
No violation noted during this evaluation. | 09/12/2014 | Training | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Review with employees when to wash their hands.
2) Hand sinks shall be supplied with soap and paper towels at all times.
3) Chlorine sanitizer should be 50-100ppm when sanitizing utensils/dishes.
4) Review with employees how to properly wash, rinse and then sanitize utensils/dishes.
**Note- Future repeat violations may be issued civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before handling sanitized dishes/utensils after handling soiled dishes/utensils.
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: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Concentration was observed at 10ppm.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F. (corrected to 100ppm).
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: bowls and metal pans. (employee washed bowls and metal pans, rinsed them off, and then put them on the shelf to dry).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Items were taken back to be washed, rinsed and sanitized).
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station is being used as a dump station. (employee dumped out drink).
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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05/20/2014 | Risk Factor | |
this visit was made to conduct a compliant inspection concerning the hood system and grease barrel. At the time of the inspection the hood system was working properly and was not overly soiled. The grease barrel was emptied in April and is about half full. The owner called to get it emptied early last month because it was getting full. the hood system is cleaned professionally twice a year. The next cleaning will be at the beginning of June. Will monitor this during next routine inspection.
No violation noted during this evaluation. | 05/09/2014 | Complaint | |
This visit was made to conduct a routine inspection. The following items require immediate attention:
1) The expectation for employee health is that the manager knows the big five illnesses, and employees know the 5 reportable symptoms. Manager shall also know when to exclude/ restrict an employee. Utilize poster provided to implement and employee health policy that meets these expectations.
1) Wash hands before putting on new gloves (from the box) to handle ready to eat food items. Also wash hands and change gloves when switching tasks, or when they become soiled/ contaminated.
2) Store all raw meat products below ready to eat foods like fruits and vegetables in refrigeration and freezer units.
3) Alter cooling methods so that cooked items can be cooled from 135 degrees to 41 degrees within 6 hours. After the food reaches 135, it must be actively cooled by an approved method listed above. Liquid items may be cooled on an ice bath and stirred frequently. Solid items can be spread out on a sheet tray or large pan and put in 2 door freezer or fridge UNCOVERED.
- 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: (Manager could not tell big illnesses, employee does not speak enough English to communicate employee health knoweldge)
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)
- 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. (Employee did not wash hands and change gloves when switching tasks from mopping to handling food products, and from handling cash at the register to handling ready to eat food)
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 washed hands and changed gloves upon request)
- 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 water bottles on food prep table in back, and on top of reach-in refrigerator)
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. (PIC discarded water bottles)
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: (Observed raw hamburger patty above cooked potato in 1 door prep unit next to grill, as well as raw meat products (outside of orginal container) above ready to eat products in the 2 door freezer).
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (flour, sugar, spices, etc ind ry storage)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: (Observed bowl and take out soup containers used as scoops for dry ingredients, not a scoop with a handle)
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. (PIC removed scoops from the food containers)
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: (Potatoes in 2 door fridge at 90-100 degrees F cooked 4 hours ago)
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. (PIC voluntarily discarded potatoes)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed potatoes in refrigerator in large buckets covered with seran wrap. There were also containers of food being cooled on ice that were not fully submerged in an ice bath and not being stirred)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (PIC discarded potatoes, and put more ice on the items cooling in an ice in addition to instructing the employee to stir them frequently)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: (Items on steam table out of temperature: rice, pork ins auce, chicken noodle soup, ribs, sausage and peppers)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (PIC discarded the above noted items)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of dry ingredients. (Observed large soy sauce container used for storage of sugar and flour, and bread bags used to cover food in freezer).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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: Food contact equipment/ utensils. (Observed chlorine concentration in 3 comp sink was 10 ppm.).
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC increased concentration to 100 ppm)
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. (No soap and paper towels at hand sink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. (PIC provided soap and paper towels)
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions (corrected on site)
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. (Observed employee jacket on food storage rack)
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces. (PIC moved jacket to jacket hook near mop area)
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01/15/2014 | Routine | |
This visit was made to conduct a routine inspection. The following items require immediate attention:
1) Wash hands before putting on new gloves (from the box) to handle ready to eat food items. Also change gloves when switching tasks, or when they become soiled/ contaminated.
2) Store all raw meat products below ready to eat foods like fruits and vegetables in refrigeration and freezer units. Different kinds of raw meats may be stores above each other in order of cooking temperature. For example: raw beef/pork may be stored above raw chicken because the chicken should be cooked to a higher temperature.
3) Alter cooling methods so that items can be cooled from 135 degrees to 41 degrees within 6 hours. After the food reaches 135, it must be actively cooled by an approved method listed above.
Service by a pest control specialist may also be required for the cabinet under the soda fountain where a roach was seen during the inspection.
- 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. (Employees did not wash hands when changing gloves between operating the cash register and handling ready to eat foods).
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.
- 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. (Observed an open bottle of soda in the reach-in fridge at sandwich prep area).
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.
- 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: Hand contact with ice when utilizing scoop that was stored in machine with handle in ice.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. (raw meat stored above and next to ready to eat food in 2 door fridge and 2 door freezer-not in original packaging.)
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: comminuted meet products (sausages) stored above beef ribs in 2 door fridge.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: whole potatoes and sliced potatoes.
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. .
- Cooling Methods (corrected on site) (repeated violation)
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: leaving food in bulk containers on counter at room temperature until they reach room temperature, then putting in fridge.
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.
- Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: eggs, ground beef
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean serving spoons and untensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Floor , Wall & Ceiling / Design
Observation: The storage shelves/cabinets located under the steam table do not meet the standard of: 1. smooth, durable and easily cleanable. 2. closely woven and easily cleanable carpet. 3. Non absorbent for areas subject to moisture. (The wood is not sealed/painted).
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- 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 main handwashing sink.)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- 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. (Observed ice melt stored above potatoes on top of water heater in storage room.)
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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09/04/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: egg rolls, potatoes, and beef (True reach-in refrigerator)
Correction: and sliced turkey, cream cheese, sliced cheese (large make table refrigerator. Fooe in the True reach-in refrigerator were discarded and the food in the make table were relocated to a colder refrigerator.
- Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs and hamburger on the menu board.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: Repair the make table refrigerator and the True reach-in refrigerator immediately.
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.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. Provide lighting in the reach-in refrigeration unit.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
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04/09/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken and raw hamburger are improperly stored above cooked potatoes in the small reaach-in refrigerator. Raw chicken and hamburger were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Bottle soft drinks are improperly store on soda crates. Beverages must be stored on a shelf with 6 inches legs.
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.
- Cooling Methods
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:
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: egg rolls, potatoes, and beef (True reach-in refrigerator)
Correction: and sliced turkey, cream cheese, sliced cheese (large make table refrigerator. Fooe in the True reach-in refrigerator were discarded and the food in the make table were relocated to a colder refrigerator.
- Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: eggs and hamburger on the menu board.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment: The True reach-in refrigerator. Provide thermometer in all refrigerator immediately.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / 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: Repair the make table refrigerator and the True reach-in refrigerator immediately.
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.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. Provide lighting in the reach-in refrigeration unit.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination. I observed employee's half consumed beverages improperly stored in the reach-in refrigerator. REmove immediately.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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04/08/2013 | Routine | |
The owner closed the restaurant due to the lack of hot water and very low water pressure.
No violation noted during this evaluation. | 12/05/2012 | Routine | |
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