Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm per manufacturer's specifications. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should retain all shellstock tags for clams and oysters for 90 days, file them in the accordian type folder by harvest date and ensure all tags are labeled with the date the last shellstock was sold.
5. Management should instruct staff to clean and sanitize everything they see and touch DAILY.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: Observed clam and oyster tags without documentation showing the date the shellstock was sold.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH THE MANAGER. MANAGER SHOULD PROVIDE AN ACCORDIAN TYPE FILE FOLDER THAT HAS 12 SECTIONS. TAGS SHALL BE LABELED WITH THE DATE THE SHELLSTOCK WAS SOLD AND GROUPED TOGETHER BY THEIR HARVEST DATE. FOR EXAMPLE, ALL OYSTER TAGS BOUND TOGETHER WITH A RUBBER BAND AND HARVESTED IN 1/2016. ALL CLAM TAGS BOUND TOGETHER WITH A RUBBER BAND AND HARVESTED IN 12/2015. RETAIN TAGS FOR 90 DAYS.
- Bare Hand Contact with Non-RTE Foods Minimized to Prevent Contamination (corrected on site)
Observation: Excessive bare hand contact with exposed food that is not in a ready-to-eat form. Observed food containers used for dispensing spices, salt, etc.
Correction: Food employees shall minimize bare hand and arm contact with exposed food that is NOT in a ready-to-eat food. Foods like sugar, salt, flour, starch, etc. shall be dispensed using food scoops or utensils that are designed with handles to minimize bare hand contact. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF THAT ALL FOODS ARE DISPENSED USING A FOOD SCOOP. THE SCOOPS ARE CLEANED AND SANITIZED DAILY AND THE HANDLES ARE STORED OUT OF THE FOOD ITEMS.
- 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: 1. Container of flour, 2. Containers of spices.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN ALL FOOD CONTAINERS DAILY, REMOVE THE FOOD SCOOP FOR DAILY WASHINIG, RINSING AND SANITIZING AND RE-LABEL ALL CONTAINERS PROPERLY WITH THE COMMON NAME OF THE FOOD.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Measuring cups with handles found stored inside the containers of sugar, flour, rice, etc. 2. Rice scoop found stored in a container of standing water.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE THE MEASURING CUPS DAILY AND STORE ALL UTENSILS WITH THE HANDLE OUT OF THE FOOD ITEMS AND NOT IN WATER UNLESS THE WATER IS HOT OR RUNNING.
- 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: 1. Diced tomatoes: 48f, 2. Cooked potatoes sitting on the counter: 52f, 3. Cooked sausage sitting on the counter: 43f, 4. Cooked crawfish sitting on the counter: 48f.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF THAT ALL FOODS REMAIN STORED INSIDE THE REFRIGERATOR UNLESS NEEDED FOR AN ORDER. DO NOT LET FOOD SIT OUT AT ROOM TEMPERATURE FOR EXTENDED PERIODS OF TIME.
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03/15/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Ensure more kitchen staff are certified with the food manager's license before the next inspection.
2. Reiterate with all staff members the Employee Health Policy. Ensure ALL staff members have read and signed the Employee Agreement and keep the packet of information on site at all times.
3. Monitor hand washing practices and glove usage by all employees.
4. Prime the bar chemical sanitizing dish machine after changing out the chemicals. Train all staff to run the machine every morning and test the machine with the bleach test strips. Bleach shall be at a concentration of 50-200ppm to effectively sanitize all glass ware.
5. Label any refrigeration units with "staff use only" as needed.
6. Changing frequency of ordering food from 2 times per week to 3-4 times per week to accommodate based on current storage space.
If you have any questions feel free to contact me at 703-246-2444. Thank you.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers currently stored inside the walk-in cooler. Observed raw oysters without their original shellfish tags.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. DISCUSSED WITH MANAGER. MANAGER PROVIDED TAGS.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. Observed several shellfish tags but no date documented of when the raw oysters were last sold.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER THAT ALL RAW OYSTERS SHALL BE STORED WITH THEIR ORIGINAL TAG. ONCE THE LAST OYSTER HAS BEEN SOLD THE TAG SHOULD BE DATED WITH THE DATE OF LAST SALE AND KEPT IN AN ORGANIZED RECORD KEEPING SYSTEM FOR 90 DAYS.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
1. Observed raw seafood, poultry and shelled eggs stored on a shelf above already cooked and/or commercially processed foods inside the walk-in cooler.
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. DISCUSSED WITH MANAGER. MANAGER HAD KITCHEN EMPLOYEE REORGANIZE THE WALK-IN COOLER.
- 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:
1. 1-DR Cooler used for the storage of sauces in the expo area: 45f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL CALL FOR SERVICE ON THE REFRIGERATOR. DO NOT USE FOR STORAGE OF ANY POTENTIALLY HAZARDOUS FOODS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH MANAGER. MANAGER SHALL HAVE MORE KITCHEN EMPLOYEES CERTIFIED BEFORE THE NEXT INSPECTION.
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09/28/2015 | Routine | |
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