Today's visit was a follow-up inspection to verify that all critical violations observed on August 11, 2015 have been corrected. During today's inspection all critical violations were observed corrected. EHS observed that the electronic data logging system is working properly and observed records. EHS also observed complete cooling temperature logs for cook-chill menu items for August 11th, 12th and 13th. EHS also observed proper cold holding temperatures. Thank you for addressing all items, please continue to keep complete records.
No violation noted during this evaluation. | 08/14/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up will be conducted on August 14, 2015 to verify that all critical violations observed today have been corrected.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) in the American Panel Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------1) Cooked pork at 44F, 2) queso at 43F, 3)sour cream sauce at 43F, 4) ranchera at 43F, 5) cooked black beans at 44F, 6)tortilla soup at 43F, 7) cooked tamales at 43F and 8) cooked shrimp at 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. PER CFM THE WALKIN COOLER'S DEFROST CYCLE OCCURED TWO HOURS PRIOR. EHS DISCUSSED WITH CFM THAT PER THE FACILITY'S HAACP PLAN PACKAGED MENU ITEMS ABOVE 41F ARE TO BE DISCARDED. EHS DISCUSSED ANOTHER OPTION OF REMOVING ITEMS # 2, 3, 4 AND 6 FROM THEIR PACKAGES. CFM SHARED WITH EHS THAT A THIRD PARTY TECHNICIAN HAD ALREADY BEEN CALLED TO VERIFY THAT UNIT IS WORKING PROPERLY. CFM PLACED ALL ITEMS OBSERVED ABOVE 41F ON ICE.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (repeated violation)
Observation: A HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the employees are not following all of the required parts. EHS observed that the cooling temperature logs are not completely filled out for the following items: tortilla soup on July 19, 2015, tortilla soup on July 20, 2015, chipotle sauce on July 29, 2015, sour cream sauce and chipotle sauce on July 31, 2015, beef sauce on August 1, 2015, beef sauce and chipotle sauce on August 6, 2015 and tortilla soup on August 6, 2015.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. Complete cooling logs need to be maintained for ALL cook-chill items EVERYDAY to verify proper cooling and maintained for a minimum of six months.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan (repeated violation)
Observation: Observed that the electronic walk-in cooler temperature monitoring system (data logger) is not calibrated properly and unable to record the correct temperature of the walk-in cooler.
Correction: All cook-chill items must be held in a refrigeration unit that is equipped with an electronic system that continuously monitors (for continuous 24 hour period) time and correct temperature and is visually examined for proper operation twice daily.
|
08/11/2015 | Risk Factor | |
Today's visit was to verify that complete HAACP cooling records are being maintained everyday and to verify that the electronic monitoring system for the walkin cooler is able to continuously monitor the temperature inside the walkin cooler. EHS observed that the electronic data logging system for the Walkin Cooler is able to monitor 24 hours. EHS observed complete cooling temperatures logs for cook-chill items. Please continue to keep up complete records.
No violation noted during this evaluation. | 04/10/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS observed the following good practices: date marking where required, food labeling, hand washing sinks that can be turned on without hands, easily accessible and organized parasite destruction letters. A follow-up inspection will be conducted during the week of April 6, 2015 to verify that complete cooling temperature logs are being maintained for ALL cook-chill items and to verify continuous (24 hour) electronic temperature logs for Walk-in Cooler.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: Observed that the electronic walk-in cooler temperature monitoring system is only logging and maintaining temperatures between 6 am and 12 midnight.
Correction: All cook-chill items must be held in a refrigeration unit that is equipped with an electronic system that continuously monitors (for continuous 24 hour period) time and temperature and is visually examined for proper operation twice daily.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: A HACCP plan has been implemented by the food establishment for the use of a cook-chill process, but the employees are not following all of the required parts. EHS observed that the cooling temperature logs was not filled out for tortilla soup cooked and cooling on March 30, 2015. EHS also observed incomplete cooling records for the following dates in 2015: February 4, February 9, February 11, February 23, March 4 and March 11.
Correction: Unless a HACCP plan is implemented to include the information listed in Section 3-502.12(D)(1)-(4), a variance from the Health Department to use the cook-chill process will be required. Complete cooling logs need to be maintained for ALL cook-chill items EVERYDAY to verify proper cooling and maintained for a minimum of six months.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:------Delfield 2 drawers cooler.
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. EXTRA THERMOMETERS PROVIDED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EXTRA SIGNS PROVIDED.
|
03/31/2015 | Routine | |
The purpose of this visit was to perform a follow-up visit to ensure compliance with the HACCP plan used in the establishment. CFM informed the EHS that they have acquired an electronic temperature data logger and will install it in the walk-in refrigerator and begin routine temperature monitoring before 12 January 2015. CFM agreed to verify function of the data logger twice daily and maintain temperature data for no less than six months. EHS suggests that a written record be kept of the twice daily monitoring of the data logger.
Email walk-in refrigerator temperature logs to the EHS on 23 January for verification of compliance.
- Critical: Conformance with Approved Procedures, Variances / HACCP Plan Approved
Observation: The permit holder is not in compliance with the HACCP plans and procedures that were submitted as specified in 8-201.14 and approved as a basis for the modification or waiver. An electronic temperature data logger was not in use to verfiy safe cold holding of reduced-oxygen packaged foods at the time of the inspection.
Correction: INSTALL AN ELECTRONIC TEMPERATURE DATA LOGGER IN THE WALK-IN REFRIGERATOR AND VERIFY ITS FUNCTION TWICE DAILY. EMAIL TEMPERATURE RECORDS FROM THE WALK-IN REFRIGERATOR TO THE EHS ON 23 JANUARY 2015.
- Critical: Conformance with Approved Procedures, Variance / Record Retention (repeated violation)
Observation: Records demonstrating the monitoring of the critical control points are not being retained. Cold-holding temperature records of reduced oxygen packaged foods are not being maintained for six months persuant to the HACCP plan.
Correction: MAINTAIN COLD HOLDING TEMPERATURE RECORDS FROM AN ELECTRONIC TEMPERATURE DATA MONITOR IN THE WALK IN REFRIGERATOR FOR AT LEAST SIX MONTHS.
|
01/09/2015 | Other | |
The purpose of this visit was to perform a routine inspection. Thank you for accompanying the EHS during the inspection and promptly correcting violative conditions.
Please provide evidence of the following to the EHS no later than 9 January 2015: repairs or adjustments made to the sanitizer dispenser, walk in refrigerator, the three door reach-in cooler at the bar near the kitchen
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. An employee was observed rinsing dirty dishes before dipping his hands into the rinse basin of the three vat sink and proceeding to stack clean dishes.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: lemons for drink garnishes
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. CFM PLACED TONGS WITH THE DRINK GARNISHES AND AGREED TO REMIND EMPLOYEES NOT TO USE THEIR BARE HANDS TO PLACE GARNISHES ON DRINKS.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in buckets containing less than 150 ppm of quaternary ammonium.
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.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Chicken that was declared "cooked" by an employee (150 F)
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. CHICKEN WAS RETURNED TO GRILL AND COOKED TO AN INTERNAL TEMPERATURE OF 190 F.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Shrimp
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided. Obtain a letter from the supplier of the shrimp indicating that the shrimp has been subjected to proper parasite destruction. Provide this letter to the EHS no later than 9 Janauary 2015.
- 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: Cooked rice (43 F), tomatillo sauce (44 F), milk (44 F), butter (44 F), Ranchero Sauce (ROP, 44 F) in walk-in cooler
Correction: milk (48) in three door reach cooler in at kitchen end of bar.
- 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: Three door reach in at bar near kitchen (47 F).
Correction: Repair/adjust the three door walk in at the bar near the kitchen 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. Send evidence of repairs or adjustments (i.e. invoice) to EHS no later than 9 January 2015. It was observed that the walk-in cooler defrost cycle occurs during highly active food preparation time
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution made by the automatic sanitizer mixer with a concentration less than 150 ppm total quaternary ammonium compound. All sanitizer buckets in use at the time were filled from this solution.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration of 150 to 400 ppm as measured using the appropriate test kit based on the manufacturer's use directions. CFM AGREED TO MANUALLY MIX AND TEST SANITIZER SOLUTIONS UNTIL AUTOMATIC MIXER IS REPAIRED. Please send evidence of this repair to the EHS by 9 January 2015.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Food storage bins 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.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level of the drain beneath the dish washing machine is not observed. A drain hose from the dish washing machine was observed discharging water below the flood rim level of the drain.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation)
Observation: Outside refuse container and grease dumpster were uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Critical: Conformance with Approved Procedures, Variance / Record Retention
Observation: Records demonstrating the monitoring of the critical control points are not being retained. The establishment is unable to provide records of the temperature in the walk-in cooler used to store reduced oxygen packaged (ROP) foods, as specified in the approved HACCP plan.
Correction: Obtain and utilize an electronic temperature data logger to monitor the temperature in the walk-in cooler, as specified in the approved HACCP plan. Maintain cold holding temperature records of for no less than 6 months, as specified in Food Code section 3-502.12(D)(3)(b). Provide evidence of acquisition and use of an electronic temperature data monitor to the EHS no later than 9 January 2015.
|
12/30/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment.
IMPORTANT/NEEDED:
1. When using Reduced Oxygen Packaging, it is important that certain safe guards are in effect and that these safeguards are documented. The spreadsheets tracking ROP temperatures are very important and need to be completed for each food item every time they are made. Resume use of these forms and fax to my attention a sample of this weeks information within ten days to 703. 653.9448.
2. The 3-drawer refrigerator which stores raw meats on the cookline is not maintaining proper temperatures uniformly. The top drawer is 41F, however the bottom drawer is 54F. This will not maintain proper food temperatures. Have the unit serviced and fax to my attention a copy of the repair receipt within ten days to 703. 653.9448. In the meantime, remain vigilant regarding food temperatures and use ice or Time as a Public Health control as needed and discussed.
3. Have the employees sign the Employee Health Agreement form and fax to my attention a sample form within ten days to 703. 653.9448.
NOTES:
*Parasite destruction letters were reviewed for tilapia and shrimp.
* pH testing letter for salsa was reviewed
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." NOTE: Facility had a copy of employee health information, however agreement forms have not been signed by staff.
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: 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: shredded cheese, diced tomatoes, cut melon, cheese blocks on ice at the cookline (52F, 48F, 61F, 47F)
Correction: sweet cream on ice (59F).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Observed cheese in the walk-in refrigerator date marked with 5/7. Observed tortilla soup in the walk-in refrigerator date marked with 5/6. If correctly marked, these items have exceeded their shelf life and should be discarded.
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. NOTE: The CFM stated that these items are made weekly and that she is certain they are mislabeled. Corrected labels were applied. Ensure new dates are placed on containers of food as needed.
- Critical: Cook-Chill & Sous Vide without Variance, Requires HACCP Plan
Observation: Appropriate records for cook-chill Reduced Oxygen Packaging have not been kept since 4/21/14.
Correction: Resume use of spreadsheets to track ROP through the process. Fax a completed report from this week to my attention at 703.653.9448 within ten days.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink at the soda station being used as a dump sink.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided or is not clearly visible at all handwashing sinks used by food employees. Observed the handsinks at the bar, at the soda station and near the walk-in refrigerator in need of visible handwashing signs.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
05/16/2014 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Correct remaining violations with 30 days but no later than the time of your next inspection,
* Ensure consumer advisory asterisk are correct when you reprint new menus. Remove the asterisk from items not allowed under-cooked. Add asterisk to reminder statement.
* Don't store PHF's next to WIC door until door is replaced.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed dish employee washing hands in the wash compartment of 3-vat sink with dirty dish water.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in wash compartment of 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: Sliced tomatoes (46 F) in the front of WIC next to door.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Discarded at the time of inspection.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu without proper disclosure: food items were not clearly linked to the reminder statement due to the absence of the asterisk, in front of the reminder statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Place asterisk in front reminder statement.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal and plastic dishware 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the dish area being used to clean server tray.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered due missing side door.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the bar hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: Observed that handwashing aids and devices have been installed at the dump sink next to the wait station.
Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the bar handwashing sins used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
11/25/2013 | Routine | |
The purpose of this visit is to conduct a risk factor inspection in response to a complaint of a foodborne illness received by our office on January 9, 2013. Thank you for accompanying me through the inspection as it helps to clarify any issues or questions that arise throughout the inspection.
Additonal food temperatures: Hot hold steam #1: tortilla soup 172f, poblano beans 179f, Hot hold steam #2: Rice and beans 166f
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: One dented can of tomatoes
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked shrimp on grill when plating shrimp slid shrimp off with bare hand
Correction: bare hand used when placing lime in margarita
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Frog legs, shrimp, calamari
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. Fax a copy of the letter(s) of parasite destruction to ATTN: Lois at 703-385-9568 within 10 days.
- 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: individually packaged rice 43f, grilled vegetables 43f in the 1 door ucr at the end of the cookline
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. Rice discarded
- Critical: 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:beef, chicken, fish, pork rib, shrimp on the "Group Dining Menu."
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. When reprinting, update with approved consumer advisory statement, as is on all other menus during this inspection and as discussed today.
|
01/10/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Rio Grande Cafe, 4251 Fairfax Corner Avenue, Fairfax, VA 22030 »