| No violation noted during this evaluation. | 10/28/2015 | Risk Factor | |
This was a Risk factor assessment inspection. The inspection focused on critical violations and their corrective actions. Some of the critical violations found were corrected during the inspection. The certified food manager was advised to train food employees on their respective duties and to follow-up with employees to ensure that they perform their tasks properly.
During today's visit it was noted that the dish washing employee was not properly trained on how to properly operate the 3-compartment sink following the WASH-RINSE-AND SANITIZE steps as required for proper cleaning of utensil and equipment. The sink was set up and proper operation was demonstrated to the employee during this inspection. The manager was advised to follow-up with employee(s) to ensurer that proper procedures continued to be followed as demonstrated today.
It was also noted during this inspection that the only employee on the cookline was not replacing her disposable gloves after handling raw meat before handling cooked and ready-to eat food. This was discussed with the manager.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.Raw Mussels tags were not held for 90- days
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 for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.
- 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:walk-in cooler. Several food containers were left uncovered inside the walk-in cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container properly to protect the food from being contaminated.
- 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 & beans, shredded cheese & pork, rice & beans, shredded cheese.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.(discarded)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 in the 3-vat sink with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils and food contact equipment are not being sanitized at 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks in the kitchen and ware washing area being used to dump and hold small utensils and wet towels.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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08/07/2015 | Risk Factor | |
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of other food items. Empty sour cream containers and other commercially prepared food containers were found used for storing other foods after the original items were removed.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. replace these containers.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Exposed coffee filters were observed stored unprotected at the serving counter.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (The filters were placed in plastic bags by CFM).
- Utensil / Handle to Consumer & Employee to Prevent Contamination (corrected on site)
Observation: Unwrapped knives, forks, or spoons were not stored at the serving station with the handles up or facing the customer or food handler..
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. ( Fixed by employee).
- Plumbing / Maintained in Good Repair
Observation: The kitchen hand washing sink is not operating properly. There is no hot water at this sink.
Correction: Repair this sink to make hot water available for proper hand washing by employees preventing food contamination.
- Physical Facilities Good Repair
Observation: Observed that the drawer in the cabinet that is located in the men's restroom is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Observed dust pan, broom, and floor brush stored next to that beverage rack near the front serving area.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Relocate the broom dust pan and floor brush away from the food supplies to prevent contamination. These tools were relocated to the mop sink station.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the fryer on the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floor under the cookline equipment frequently to prevent build-up of debris and grease.
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02/05/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist (EHS) discussed hand washing and glove use. EHS discussed providing thermometers in all units as well as a thermometer to check food temperatures.
The following violations were also observed:
2-301.14 When to Wash Hands
Observation: A food employee did not wash hands before and after putting on gloves and when changing tasks.
Corrective Action: Food employees shall wash their hands any time hands are contaminated prior to and during food handling to prevent contamination of food and equipment.
(Corrected at time of inspection).
4-602.11 (A) Food Contact Surfaces Clean to Sight & Touch
Observation: The following food contact surfaces are not clean: knives stored in between prep table and prep cooler and slicer located across from three compartment sink.
Corrective Action: A three- step wash, rinse, and sanitize step is required for all food utensils and equipment. Training has been provided.
(Corrected at time of inspection)
3-501.16 (A) (2) (a) Cold Holding of PHF/TCS Food
Observation: The following food items were not at proper cold holding temperatures: cooked pork, cooked beef tongue, raw shell eggs, cooked rice and beans and coleslaw
Corrective Action: Potentially hazardous foods shall be maintained in cold holding at a temperature of 41 degrees or less to control bacterial growth. All foods were relocated to walk-in cooler to cool down properly.
(Corrected at time of inspection)
No violation noted during this evaluation. | 11/12/2014 | Risk Factor | |
Follow for 7/8/14 complaint inspection
No violation noted during this evaluation. | 07/24/2014 | Follow-up | |
- Handwashing Sink / Accessible at All Times
Observation: Stored items in Women's bathroom limit access to hand sink.
Correction: Relocated stored items.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: Women's bathroom did not have a covered waste receptable.
Correction: Provide covered waste receptable.
- Cleaning Frequency for Physical Facilities
Observation: Men's bathroom was not clean
Correction: Clean bathroom
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07/08/2014 | Complaint | |
THIS WAS A ROUTINE INSPECTION IN WHICH THE FOLLOWING WERE BROUGHT TO THE ATTENTION OF THE PIC:
1. TO AVOID OVER FILLING INSERTS AT THE COLD PREP TABLE, ADVISED TO FILL TO THE RIM SO AS TO KEEP THE FOODS AT 41 OR LESS
2. ADVISED THAT PRECOOKED FOOD NEED TO BE REHEATED TO 165F WITHIN 2 HRS BEFORE BEING HOT HELD AT 135
3. COOLING WAS TO BE DONE IN TWO PHASE: FROM 135F - 70F WITHIN 2HRS, 70F -41F WITHIN 4 HRS.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination: Big buckets of drinks prepared on site being stored in beverage display coolers at the bottom shelf with no lids on them. Upper shelves are fully stocked with a variety of beverages
Correction: Obtain drink dispensers or relocate the buckets to prevent contamination from falling objects. Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: The following food item(s) was not reheated for hot holding within a sufficient time of 2 hours or less:Shredded chicken 118F (8:00 - 11:00). Chicken was being reheated in hot water holding bath
Correction: Reheating food for hot holding shall be done rapidly, within 2 hours to prevent growth of pathogens. Chicken was heated on the grill to 186F and placed backed in the hot water holding steam bath.
- 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:pork = 47F. PIC EXPLAINED THAT PORK WAS MADE AND BEING COOLED MORE THAN SIX HOURS AGO. THE PORK WAS REPORTIONED INTO TWO BUCKETS AND PLACED IN THE FREEZER, TEMP RETAKEN AFTER ONE HOUR 40F
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) (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: cooked chicken, cooked beef, cooked pork, coleslaw
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. PIC EXPLAINED THAT FACILITY RUN OUT COLOR CODED DATE MARKING DOTS, ADVISED PIC TO USE A MARKER AND TAPE. AND PIC WAS NOTIFIED THAT THIS WAS A REPEAT VIOLATION THAT NEEDED URGENT ATTENTION.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:walkin cooler and walkin freezer gaskets, ice making machine
Correction: Clean above areas. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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05/14/2014 | Routine | |
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.Found soda cans and water bottles in ice machine used for beverage
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food.Discarded
- 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:Pork with cheese, fried chicken in walk in
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets on the 2DR Reach in cooler are broken):
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.
- 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.
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08/23/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. A follow-up to determine compliance of any non-corrected critical items and corrected critical items being maintained will be conducted on or about 01-May-2013.
IMPORTANT:
1. 4-501.11A The True 2 door under-counter refrigerator was observed at a temperature of 50F and is malfunctioning. Repair this unit within 10 days. Do not store potentially hazardous foods inside this unit until a repair is completed.
2. 5-205.15A A recent repair to the plumbing system is not in accordance with the law. Restore an airgap below the sanitize basin of the three vat sink and plumb according to the code within 10 days.
3. Update consumer advisory on menu within 30 days and fax a copy to the health department at 703-385-9568
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Establishment is out of compliance, EHS is unable to conduct any HIP training on-site at that time
Correction:
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee put on gloves before washing hands.
Correction:
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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 areas where they may contaminate food, clean equipment, utensils or other items needing protection.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- 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 shelll eggs over cooked beef in the true two door ucr
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.
- 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: In the upright glass display near the cash register, observed four uncovered buckets of juice and horchata.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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 sausage 51f, cooked beef 51f, raw beef 51f in the true two door ucr
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. all moved to walk in refrigerator based upon time and temperature
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs Eggs stored in the ture two door ucr 50f
Correction: cut tomato 61f on the counter top
- 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:Desayuno al patron, desayuno steak, desayuno tipico, desayuno regular, bagel sandwich, croissant sandwich, carne asada con tajadas, carne asada, costillia salvadorena, costilla con vegetables, bistec a lo pobre
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. Update menu within 30 days and fax a copy of the updated menu to the health department
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the facility is being used to rinse wiping cloths and store utensils
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after 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 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: The sanitizer tested above 200ppm in the wiping cloth bucket.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. After a training, the chlorine sanitizer was adjusted to proper strength.
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04/11/2013 | Risk Factor | |
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