- 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: HAM 44F, TOMATOES 44F & TUNA SALAD 44F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED ITEMS SINCE THEY WERE PUT IN THIS MORNING AND ADJUSTED UNIT COLDER, BEFORE LEAVING UNIT TEMP. WAS 34F.
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10/23/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD SERVICE WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tomatoes 42F & 46F & prov. cheese 45F & 50F @ #3
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM SAID ALL ITEMS PUT IN THIS MORNING, SHORTLY BEFORE OPENING AND WILL DISCARD ALL PHF AFTER TOTAL OF 6 HOURS FROM START OF PLACING THOSE ITEMS IN THIS/ESE UNIT/S, UNTIL EACH/-UNIT REPAIRED. THE CFM UNDERSTANDS THAT FOOD/S NEED TO BE < 41F BEFORE PLACING IT/THEM IN THESE PREP-TOP UNITS.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: UNIT #3 @ 44F.
Correction: Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UN-NECESSARY PROBLEMS.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational KITCHEN HANDSINK HAS ROLL OF PAPER TOWELS SITTING ON FOOD PREP. TABLE.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. ROLL OF PAPER TOWELS MUST BE IN A HOLDER TO NOT BE TOUCHED OR FALL ON FLOOR BETWEEN USES OR A STACKABLE PILE OF PAPER NAPKINS CAN BE USED (STORED AWAY FROM SINK).
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05/28/2015 | Routine | |
| No violation noted during this evaluation. | 06/26/2014 | Routine | |
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash as follows: Onions were observed stored adjacent to hand sink.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. ONIONS WERE REMOVED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is labeled with dates exceeding seven days: ham, mozzarella. (Observed labeled for total of eight days).
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. DISCUSSED WITH CFM. NEW LABELS WERE PROVIDED FOR A SPAN OF SEVEN DAYS.
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12/19/2013 | Routine | |
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