The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink: 400 ppm.
No violation noted during this evaluation. | 02/09/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 300 ppm.
No violation noted during this evaluation. | 07/27/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR 2 DR UNDERCOUNTER COOLER AND 1 DR COUNTERTOP BEVERAGE DISPLAY COOLER TO HEALTH DEPARTMENT 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: Sliced turkey/ sliced provolone in 2 dr UC cooler: 45/46 degrees F. Chocolate milk/milk 8 oz. in coutertop cooler: 49/50 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Turkey and provolone determined to be out of temperature approximately 1 hour and were relocated to WI cooler. Milk was determined to be out of temperature for >4 hours and was voluntarily disposed.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 dr UC cooler and 1 dr countertop display cooler.
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. NOTE: Provide service invoice for both cooler to Health Department within 10 days.
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02/04/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Please fax a copy of the repair invoice for the 2-Door flat top cooler under the TurboChef stove to the Health Department at 703-385-9568 within 10 days.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2-DOOR FLAT TOP COOLER UNDER THE TURBOCHEF STOVE IS AT 50F.
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. MOVED ALL POTENTIALLY HAZARDOUS FOODS TO ANOTHER COOLER.
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03/10/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: attempting to cool foods from room temperature in the front counter prep top and the 2 Door cooler under the TurboChef stove, especially tomatoes in large contrainers.
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
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In 2-Door prep cooler (ambient 45F,48F) under TurboChef stove: sliced tomato at 45F, cooked egg at 43F.
2. In front counter prep cooling unit/top only: sliced tomato 42F, sliced turkey 46F.
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.CORRECTIVE ACTIONS:
1. Egg discarded
- 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: 2-Door flat top prep cooler under TurboChef stove (ambient 45-48F)
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. CORRECTIVE ACTION: CONSULT A TECHNICIAN TO ENSURE THIS UNIT CAN MAINTAIN REFRIGERATION TEMPERATURES AND IS ADJUSTED TO MAINTAIN SUCH TEMPERATURES AS USED.
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07/25/2013 | Routine | |
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