The purpose of this visit was a follow up to assess the cold holding capability of the Superior 3 door prep refrigerator and the Continental 2 door flat top prep refrigerator. Presently both are holding PHF/TCS foods at 41F or below.
No violation noted during this evaluation. | 10/08/2015 | Follow-up | |
The purpose of this visit was to respond to a complaint received by the Health Department on August 27, 2015. The complainant alleged a sick food employee was coughing while working. Upon investigation discussed the facilities employee health policy and when to wash hands.
The complaint is not confirmed.
No violation noted during this evaluation. | 08/31/2015 | Complaint | |
The purpose of this visit was to asses the cold holding capability of the walk in and the datemarking of the PHF/TCS food opened over 24 hours. Both of these items have been corrected. Additionally the consumer advisory has been corrected on all versions of the menu except the lunch menu is still missing the disclosure. The parasite destruction information for salmon was also onsite the the follow up inspection.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:all the prep refrigerator, Leader refrigerator, outside walk in
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for the upstairs bar 3-vat sink.
Correction: Obtain a quaternary ammonia test kit.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:gaskets of the prep refrigerators, interior of the prep refrigerators
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.THE ONLY PERMIT POSTED WAS A 2009 PERMIT.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.THE PERMIT RENEWAL INFORMATION WAS FOUND IN THE OFFICE. PLEASE FILL OUT THE FORM, FAX IT IN AND PAY FOR THE PERMIT. ONCE THE PERMIT IS RECEIVED PLEASE POST IT IN A CONSPICUOUS PLACE WHERE IT CAN BE SEEN BY CUSTOMERS
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the prep refrigerators by the hot holding line are not covered by a protective shielding.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor behind the prep line and under the refrigerators are 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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01/16/2015 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up will be conducted on or about January 16, 2015 to assess the cold holding capability of the walk in and the datemarking of the PHF/TCS food opened over 24 hours prior. Please email the parasite destruction information for the salmon and the updated menus containing the complete consumer advisory information by February 3, 2015.
Time as a Public Health Control has been written for pizza.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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 a knife stored between Superior prep refrigerator and a table
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.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3) - SALMON
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed cheese pizza at 96F under heat lamp
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. DISCARDED
- 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:Observed pizza sauce at 44F on the pizza prep top, crumbled feta cheese at 46F, 47F in the Superior 3 door prep top, chili at 43F, spinach dip at 43F, goat cheese at 43F, lasagna at 44F in the walk in
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.LASAGNA PUT IN FREEZER, CRUMBLED FETA CHEESE AND PIZZA SAUCE PUT IN PREP REFRIGERATOR TO COOL
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:Cream cheese, hot dogs
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: 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 items that may be served raw and/or undercooked:In house Menu - blackened salmon missing a reminder asterisk, lunch menu - ahi tuna quesdilla missing a reminder asterisk and the lunch menu is missing the disclosure, take out menu - blackened ahi tuna, blackened salmon missing the reminder asterisk
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 (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:all the prep refrigerator, Leader refrigerator, outside walk in
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions for the upstairs bar 3-vat sink.
Correction: Obtain a quaternary ammonia test kit.
- 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: walk in
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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:gaskets of the prep refrigerators, interior of the prep refrigerators
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.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.THE ONLY PERMIT POSTED WAS A 2009 PERMIT.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.THE PERMIT RENEWAL INFORMATION WAS FOUND IN THE OFFICE. PLEASE FILL OUT THE FORM, FAX IT IN AND PAY FOR THE PERMIT. ONCE THE PERMIT IS RECEIVED PLEASE POST IT IN A CONSPICUOUS PLACE WHERE IT CAN BE SEEN BY CUSTOMERS
- 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs above the prep refrigerators by the hot holding line are not covered by a protective shielding.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor behind the prep line and under the refrigerators are 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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01/13/2015 | 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: OBSERVED RAW BEEF STORED ON SAME SHELF AS SHREDDED CHEESEA AND SALSA IN THE 1 DR UPRIGHT REFRIGFERATOR AND RAW BEEF AND RAW SALMON ON THE SAME SHELF AS PRE- COOKED MEAT BALLS AND PRE-COOKED FRIED CHICKEN IN THE SUPERIOR 2 DR 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. afood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER WHO RE ARRANGED SOME OF THE ITEMS TO AVOID CROSS-CONTAMINATION. PROVIDED A CROSS CONTAMINATION HANDOUT IN ENGLISH/SPANISH.
- Unpackaged Food Not in Contact with Undrained Ice (corrected on site)
Observation: The following unpackaged food was found stored in direct contact with undrained ice.OBSERVED RAW SALMON AND RAW SCALLOPS IN THE 1 DR UPRIGHT REFRIGERATOR STORED IN CONTAINERS ON UNDRAINED ICE.
Correction: Unpackaged food may not be stored in direct contact with undrained ice. ASKED MANAGER TO MOVE ITEMS TO CONTAINERS THAT HAVE HOLES ALLOWING FOR WATER TO DRAIN .
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED CONTAINERS OF MEAT BALLS, CHICKEN WINGS AND CHILLI IN THE WALK IN REFRIGERATOR WITH NO DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.DISCUSSED WITH MANAGER THE PUBLIC HEALTH REASONS AND NEED FOR DATE MARKING.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:OBSERVED NO THERMOMETERS IN THE PREP REFRIGERATORS DOWNSTAIRS.
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.ASKED MANAGER TO OBTAIN THERMOMETERS FOR REFRIGERATORS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.COULD NOT OBTAIN A CHLORINE VALUE (0) FOR THE MECHANICAL DISH MACHINE WHEN TESTED WITH THE CHLORINE TEST STRIP
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.MANAGER HAS BEEN ASKED TO CHECK AND REPAIR THE MECHANICAL DISH WASHER IN 10 DAYS AND ENSURE ALL DISHES ARE MANUALLY WASHED, RINSED AND SANITIZED TILL DISH WASHER IS FUNCTIONAL.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces and filters of ice machines , beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.CLEAN THE FILTERS OF THE ICE MACHINE WHICH HAVE VISIBLE DIRT, DUST AND GRIME .
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.ASKED MANAGER TO CLEAN THE ICE MACHINE.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the BLODGETT OVENS AND COOK RANGE is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. INCREASE THE CLEANING FREQUENCY OF OVENS AND COOKING RANGES - AVOID PESTS
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The food establishment's Permit to Operate posted at Bar area is no longer valid due to expiration of the permit on December 31, 2009. ESTABLISHMENT HAS NOT POSTED THEIR 2014 PERMIT.
Correction: To obtain a copy of the 2014 Permit to Operate, contact the Health Department at (703) 246-2444. PERMIT MUST BE VALID AND POSTED AT ALL TIMES AT A CONSPICUOUS LOCATION. MANAGER WAS ABLE TO OBTAIN 2014 PERMIT AND POST IT.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the PREP REFRIGERATOR/ GRILL AREA was being used by employee to wash wiping cloth. Facility is also having drain from Coke machine going into the same hand wash sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.SPOKE TO STAFF AND ASKED MANAGER TO EDUCATED ALL STAFF TO USE THESE SINKS ONLY FOR HAND WASHING.
- Outer Openings, Protected / Screen Requirements
Observation: Gaps and openings to the exterior of the building are present along the door: OBSERVED THAT THE DOOR TO THE BACK WHEN CLOSED HAD GAPS BETWEEN THE DOOR AND FRAME ALONG THE LEFT SIDE AND TOP SIDE.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.ASKED MANAGER TO REPAIR DOOR TO ENSURE IT CLOSES FLUSH WITHOUT ANY GAPS.
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07/25/2014 | Routine | |
- 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:OBSERVED RAW BEEF, RAW SEAFOOD AND RAW CHICKEN ON THE SAME SHELF IN THE 1DR UPRIGHT REFRIGERATOR OPPOSITE THE HOBART MIXER.
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). CORRECTED: DISCUSSED WITH CFM AND PROVIDED ILLUSTRATED HANDOUTS ON FOOD ARRANGEMENT ACCORDING TO COOK TEMPERATURES.
- 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:OBSERVED FETA CHEESE AT 52F, DRESSING AT 51F, SHREDDED CHEESE AT 51F, RAW CHICKEN X2 AT 51F AND 5OF IN THE SUPERIOR 3 DR PREP REFRIGERATOR.
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.CORRECTED: DISCUSSED WITH CFM TO REMOVE THE ITEMS INTO THE WALK IN REFRIGERATOR.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED NO SANITIZER SOLUTION ON THE PREMISES AT START OF INSPECTION FOR CLEANING OF FOOD CONTACT SURFACES .
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.CORRECTED: DISCUSSED WITH CFM WHO PREPARED A BLEACH SOLUTION .
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED VISIBLE DIRT AND GRIME ON THE COVER/ SURFACE OF THE ICE MACHINE
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution when prepared was measured at 200 ppm using a bleach test strip kit. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.CORRECTED: EHS WORKED WITH THE CFM TO ADJUST THE SOLUTION TO AROUND 100PPM.
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12/23/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED OPEN CONTAINER OF OLIVES AND PANS OF SAUSAGE AND PICO DE GAYO IN THE WALK IN REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM COVERED THE CONTAINERS WITH LIDS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED WET WIPING CLOTHS STORED ON THE COUNTER UPSTAIRS AT THE BAR.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.CORRECTED: CFM REMOVED THE CLOTHS.
- 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:OBSERVED SHREDDED CHEESE AT 63F, SLICED TOMATO AT 58F, CHICKEN AT 60F, TUNA AT 63F, PICO DE GAYO AT 58F IN THE SUPERIOR 3 DR UNDER COUNTER REFRIGERATOR.
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.CORRECTED: TUNA WAS DISCARDED, OTHER ITEMS WERE MOVED TO THE WALK IN REFRIGERATOR.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: OBSERVED COOKED CHICKEN AND COOKED GREEN BEANS IN THE WALK IN REFRIGERATOR WITH NO DATE MARKING
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: CFM DATE MARKED THE ITEMS
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED THAT THE FILTER COVER OF THE ICE MACHINE HAD VISIBLE ACCUMULATIONS OF DIRT, GRIME AND DUST.
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.CORRECTED: DISCUSSED WITH CFM.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the upstairs bar ares is blocked with 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. CORRECTED: DISCUSSED WITH BAR MANAGER TO REMOVE THE TRASH CAN TO A SIDE AREA.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED THAT THE HANDSINK NEAR THE 3 VAT HAD NO PAPER TOWELS.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED: EMPLOYEE PROVIDED PAPER TOWELS.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles were loose and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/21/2013 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection in response to a complaint for a possible food borne illness received by the Health Department on December 14, 2012
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
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, drink, or use tobacco in the kitchen areas especially while preparing food for customers.---CFM talk to the food employee.
- 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: sirloin steak 44F
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.--Moved to the freezer to chill.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. Asurface that is soiled cannot be effectively sanitized.---Items aboved was cleaned.
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12/26/2012 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Please fax a copy of invoice for fixing doors for 2 prep refrigerators and walk-in refrigerator, within 10 days to my attention. Fax#703-385-9568
Note: Unable to get ambient temperature for True 3DR refg at pasta station as it was busy and the door was constantly being opened. However, the PHFs inside were at good temperatures.
Facility Data:
Water Heater: Rheem Ruud G100-200 (same)
Dish machine: ADS AFC-3D-S
Hood: Every 6 months and filters every week.
Grease trap: Every week.
Pest Control: Every 2 weeks, last service Sunday, August 5, 2012.
REMINDERS:
**Do not double pan potentially hazardous foods(PHFs) on prep top.
**Pre-chill PHFs to 41F or below before you put it on ice or prep top (i.e. cottage cheese, cut tomatoes, pizza sauce, cut melon)
**Monitor cooling methods, cold holding and cooling temperatures.
**Do not leave walk-in refrigerator door open.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: (REPEAT) 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee washing hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed employee cutting celary with bare hands, employee wore gloves when he saw the EHS. Note: Discarded. Discussed with the manager about re-training employees for handwashing and preventing bare hand contact.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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 eggs stored above cooked chicken in walk-in.
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 (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, sugar, rice.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Cooked green beans cooling for ~24 hours in the walk-in observed at 48°F. Marinara sauce cooling for more than ~24 hours in walk-in observed at 46F. Note: All items discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed green beans cooling in a big plastic container with lid on, marinara sauce in deep plastic container with lid on.--walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: (REPEAT) The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pizza sauce 47F, cooked sausage 52F, feta cheese 45F, cut tomatoes 57F, meat ball x2 55F and 61F--Leader 3DR prep pizza. Feta cheese 44F, diced tomatoes 44F, sliced tomatoes 45F, raw burger 44F (in use). Lasagna 45F--Leader 1DR upright. Melted cheese 45F, cooked chicken 44F, sliced cheese 44F, sliced cheddar 46F, spinach dip 44F --walk-in. . Cottage cheese 47F, cut melon 50F, hummus 47F--buffet. Note: All items put back in refrigerator.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Green beans, marinara sauce, lasagna. Note: All items except lasagna discarded due to cooling violation.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: All prep refrigerators and walk-in refrigerator.
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 / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: hand sink at pizza stn, 3-vat sink and hand sink at bar needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Components / Gaskets
Observation: Doors for True 3DR prep refrigerator and Superior 3DR prep refrigerator is broken. (when you try to open it the door falls off). Also, the self-closing mechanism for the walk-in refrigerator is broken. The door does not close properly, unless its manually closed.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: (REPEAT) Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed inner surface of the ice machine has mold accumulation.
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.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal pans 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.
- Plumbing / Maintained in Good Repair
Observation: Observed the right stall in women restroom downstairs does not flush properly and water is constantly running.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: The sheilding for light bulb above the grill area is missing.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Opening under the main entrance door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile above walk-in refrigeartor is missing is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/10/2012 | Routine | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed 2 live roaches in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (repeated violation)
Observation: Dead roaches were found under the shelves near wait station downstairs.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: (REPEAT) Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can of Raid for ants and roaches in the kitchen. Note: Discarded.
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.
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08/10/2012 | Complaint | |
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