This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and quick to make corrections. Thank you. The following issues require attention:
1. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
A poster on cooling methods in English and Spanish was provided and discussed with employees
2. Time/temperature control for safety foods must be held cold at 41°F or below. Discussed using Time as a Public Health Control Procedure with the Person in Charge for items on the cold salad bar that they do not want to cool down like cooked vegetables. Discuss using Time and decide whether you want to follow this procedure. Remember that if using Time rather than Temperature control, then any remaining foods after 4 hours must be discarded.
3. Please ensure that all raw animal products are stored below or separated from any ready to eat foods to prevent cross contamination. This is a repeat observation. Future observations may be subject to a civil penalty. Review the poster that was provided.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee put on new gloves without washing hands first.
Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed food employee to wash hands before putting on new gloves.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw ground meat stored in a plastic bag over produce and sauces in th Superior 3 door unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units below or separated from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. Person in Charge moved the raw meat to a lower shelf below ready to eat foods.
- Food Storage Containers, Identified with Common Name of Food
Observation: Observed unlabled containers of rice, sugar and other ingredients in unmarked containers near oven.
Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Observed gravy from turkey in a covered container in the reach in refrigerator at 110°F that was prepared that morning.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. Instructed food employees on proper cooling methods. Gravy was placed in an ice bath
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed numerous salads prepared from ambient temperature foods on salad bar that were not cooled prior to bringing out to the salad bar.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. salads were placed in the freezer uncovered to bring down temperature to 41°F. Please ensure that salads are cooled first to 41°F before putting them out on the salad bar.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: fruit salad with watermelon and cooked vegetables on salad bar were observed at 65°F. Foods were put out around 10 AM.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. As per Person in Charge these foods will be completely sold or discarded at the end of lunch service by 2 PM. Discussed using Time as a Public Health Control Procedure. Please discuss with staff and decide it time will be used or if all Time/temperature control for safety foods will be kept cold at 41°F or below. The procedure for using Time as a Public Health Control procedure was provided and discussed.
- Equipment / Non-food Contact / Visibly Clean
Observation: The 2 door refrigerator in the back near 3 compartment sink was observed soiled with an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Please regularly clean the shelving and insides of this refrigerator.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed concentration of chlorine solution in the 3 compartment sink was below 10 ppm.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. Solution was remade and concentration was 50 ppm. Please ensure that there is sufficient concentration of sanitizer solution to sanitize. Chlorine solution should be between 50- 100 ppm.
- Plumbing / Maintained in Good Repair
Observation: The handwashing sink near the ovens in the back was observed slow to drain and leaking a bit on the floor. The handsink in the front prep area had a leak at the faucet.
Correction: A plumbing system shall be maintained in good repair. Person in Charge called plumber who is scheduled to come later that day to repair. Thank you.
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03/22/2016 | Routine | |
Very Good Improvement! Please keep up the good work!
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw turkey breast was improperly stored above milk. The turkey breast was relocated to the bottom shelf during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. All foods were not placed under the sneeze shield. The FPM placed food under the sneeze shield during the inspection.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
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07/30/2015 | Routine | |
Very Good Improvement! Repair ventilation system above the panni grills.
No violation noted during this evaluation. | 05/01/2015 | Risk Factor | |
| No violation noted during this evaluation. | 01/30/2015 | Follow-up | |
Remove the deep fryer immediately sufficient Type 2 ventilation is not provided.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking cups were discarded during the inspection.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the reach-in refrigeration unit. Raw eggs are improperly stored above sauces, raw chicken is improperly stored with cooked foods, and raw beef is improperly stored above sauces in the reach-in refrigerator. The raw chicken, raw beef and raw eggs were relocated to the bottom of the reach-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the roasted turkey breast was cooling at room temperature. slice the turkey breast and cool in a shallow pan.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: lettuce, cole slaw, and tuna. Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: The grilled chicken, and peppered steak are not date marked.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls at the deep fryer. This appears to be due to no ventilation.
Correction: No ventilation hood systems is provided adjacent to the deep fryer.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils and stainless steel food pans.
Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
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01/29/2015 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
2. Improper holding temperatures/time-temperature relationships
3. Contaminated equipment
4. Employee Health
No violation noted during this evaluation. | 10/16/2014 | Training | |
Review hand washing procedures with all employees and when to wash your hands. Remove electric cooking equipment (electric griddles and hot plates) that is not approved cooking equipment. Review code changes. All repeat violations are subject o fines.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. The FPM failed to wash her hands for 20 seconds. The FPM was instructed on proper hand washing procedures by the EHS.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands Employees failed to wash their hands when changing task or when putting on gloves. EHS instructed the FPM when to appropriately wash their hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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. The open drinking cups were discarded during the inspection.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw hamburger is improperly stored above cooked tomato sauce dish in the True reach-in refrigerator. The raw hamburger was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Boxed sodas and margarine were on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. The trash can was used as a prep table. The food was removed from on top of the trash.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: steak. The steak was reheated to 165°Fduring the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls at the griddle/ cooking area. This appears to be due to insufficient ventilation of the hood system. All of the ventilation system is not working properly. Repair the ventilation system in 10 days.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station in the rear prep area is being used for purposes other than washing hands to hold sheets and miscellaneous kitchen equipment. Items were removed from the sink.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Outer Openings, Protected (corrected on site)
Observation: An exterior front door is blocked open. This may allow the entry of insects or rodents. The front door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Physical Facilities Good Repair
Observation: The filter is missing at the ventilation system and is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/01/2014 | Routine | |
The owner has ordered a new make table refrigerator because the unit is not able to be repaired. Repeat violations will result in citations being issued 1st citation 100.00 and the 2nd citation fine is 250.00.
- Contamination/Separate Raw from RTE/Storage (corrected on site)
Observation: Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. The raw turkey was improperly stored ready to eat foods in the True reach-in refrigerator. The turkey was relocated during the inspection. Raw beef was improperly stored above frozen vegetables in the reach-in freezer. The beef was relocated during the inspection.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives were improperly stored between refrigerator and prep counter. knives were removed after instruction from EHS.
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)
Observation: Improper storage of wet wiping cloths. Wiping cloths were not stored in sanitizer after each use. Wiping cloth bucket was provided during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves saved for reuse by food employees. Gloves were dicarded after instruction from EHS.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: turkey was not reheated to 165ºF. The turkey was discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds.
- Critical: Hot Holding (corrected on site)
Observation: Turkey hot holding at 69ºF under the heat lamp. The turkey was discarded.
Correction: Hot hold potentially hazardous food at 140ºF or above to inhibit the growth of harmful bacteria.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: spaghetti sauce, egg salad, and tuna salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/7/14 they shall be date marked with a "use by" date not exceeding 7/13/14.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: sandwich unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of produce. Bread bags were improperly reused to store produce. The produce was removed and properly stored during the inspection.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Single service plates and containers were observed stored with the food-contact surface facing upward. The single service items were inverted during the inspection.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the rear hand sink piping are leaking. The faucet at the 3 compartment sink is in poor repair.
Correction: A plumbing system shall be maintained in good repair.
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07/15/2014 | Follow-up | |
The refrigerator had been repaired and is cooler but still is not working properly. The owner called the refrigeration repairman during the inspection.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: spaghetti sauce, egg salad, and tuna salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/7/14 they shall be date marked with a "use by" date not exceeding 7/13/14.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: sandwich unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous flying bugs in the restaurant. Provide pest control for flying bugs.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/08/2014 | Follow-up | |
The following complaint was received by Alexandria Health Department:
It is a great place but everytime....EVERYTIME I go there to get something to eat or snack on, the food is always stale or old. The first incident took place when I bought a slice of Cheesecake-immediately when I opened the container, it had a funny smell. I tasted it and eventually took it back. I bought a BLT, the bacon had a funny taste to it. If you could send someone over to inspect their food not to shut them down but to tell them to be more mindful of expiration date on the food they put out
. I observed food out of temperature and foods that were not date marked.
- Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Food (canned tuna) from damaged packaging offered for sale or service in the rear reach-in refrigerator. Tuna was discarded during the inspection.
Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Lasagna was improperly stored with raw meat in the reach-in freezer. Spaghetti sauces were improperly stored with raw chicken in the Superior reach-in refrigerator.Cooked foods were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: gravy, potatoes, and lasagna. An ice bath was used during the inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pastrami, sliced tomatoes, tuna, egg salad, and eggs. All foods were discarded during the inspection except the eggs that were relocated to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: spaghetti sauce, egg salad, and tuna salad.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 7/7/14 they shall be date marked with a "use by" date not exceeding 7/13/14.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: sandwich unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the front counter is blocked, preventing access by employees for easy handwashing. Office materials are improperly stored at the front hand sink. Remove office materials.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the rear handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front handwashing lavatories used by food employees. Signage provided by EHS during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the faucet at the 3 compartment sink is not maintained in good repair. Provide a faucet long enough to reach all 3 sinks. Correct in 30 days. Provide stoppers for the 3 compartment sinks.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed numerous flying bugs in the restaurant. Provide pest control for flying bugs.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. The chlorine concentration is +200ppm. The concentration was diluted during the inspection.
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
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07/07/2014 | Routine | |
Employee health policy is incomplete. Every employee to fill out paperwork, Hood system partially working and part for repairs has been ordered. Not over stacking items on the buffet hot hold unit.
- Critical: Employee Health Policy Requirements (repeated violation)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: no employee health policy. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Physical Facilities Good Repair (repeated violation)
Observation: Hood system is not working properly. Do not use until repaired.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/29/2014 | Follow-up | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: no employee health policy. Gave new form.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation: using the top of a garbage can as an extension of a food contact surface.
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: Food storage under other sources of contamination. Overstacking foods in hot holding unit. All foods must be in contact with hot water heating source.
Correction: Food may not be stored under other sources of contamination.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: turkey @ 69F,, steak @ 117F (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the rear is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Physical Facilities Good Repair
Observation: Hood system is not working properly. Do not use until repaired.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/17/2014 | Routine | |
Repair the ventilation system and the hot water violations immediately. Thoroughly clean all cooking equipment and walls and ceiling. Repeat violations are subject to fines.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (repeated violation)
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the reach-in refrigeration unit. Raw chicken was improperly stored above cooked soup in the reach-in refrigerator. The raw chicken was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- 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: chicken is improperly stored above ground beef in the reach-in freezer. The ground beef was relocated during the inspection.
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).
- 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: the flour on top of the stove. The flour was discarded during the inspection.
Correction: Foods shall remain covered at all times.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths on top of the preparation tables.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Food Protection From Environmental Sources during Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation. A tray was placed on the top of a trash can and used as a prep table. Do not use a trash can as extra prep space. The tray and food were moved during the inspection.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: a large container of soup was improperly cooling in the reach-in refrigerator. Food service worker used an ice bath to cool the soup.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: BBQ and ham. The BBQ was discarded and the ham was placed in a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Ventilation Hood Systems / Adequacy
Observation: Grease is noted to be accumulating on the walls/ceiling at the toaster oven. This appears to be due to insufficient ventilation of the hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: toaster oven, convection oven and panini grills.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The current water heater does not meet peak hot water demand for the establishment. Repair or replace the hot water heater immediately.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Plumbing / Maintained in Good Repair
Observation: The sink basin next to the stove is slow to drain. The faucet at the 3 compartment sink is not long enough to reach all the sinks and it is spraying water over the kitchen.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the wall and ceiling in the service/prep area 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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02/18/2014 | Routine | |
The purpose of this inspection was a follow-up from the 11/7/13 inspection. All those violation have been corrected.
- Critical: Eating, Drinking, or Tobacco Use
Observation: The food service worker is eating in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food service workers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
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11/12/2013 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. No soap was provided at the kitchen hand sink. Hand soap was provided during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- 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: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit and/ or freezer unit. Cooked BBQ dish was impoperly cooling in the reach-in freezer on top of raw frozen chicken. The cooked dish was relocated during the inspection. Raw meat was improperly defrosting in the same bucket with produce. The raw meat was relocated to the reach-in refrigerator.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food (cookies) in the following location where the food is subject to contamination: near salad bar. The cookies were individually wrapped during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Carrots, potatoes, and soft drinks were improperly stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Raw ground beef and produce are improperly defrosting at room temperature. Foods were relocated to the refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: BBQ chicken dish. An ice bath was used during the inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: corn beef, cheese, cole slaw, and steak. All the PHFs in the sandwich units were discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: sandwich unit.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed fruit flies in the food preparation area. Provide pest control in 10 days.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the kitchen 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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11/07/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review hand washing with employees.
2) Foods may not be thawed at room temperature. They must be thawed under cool running water, in the refrigerator or as a part of the cooking process.
3) For the cold items on the buffet bar, you must have written documentation that you are using time as a public health control instead of temperature control. You must be able to explain to the health department that you are using time as a control and provide them with the written documentation.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after handling soiled utensils and before handling clean utensils.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- 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: bacon uncovered on sandwich prep line.
Correction: Foods shall remain covered at all times.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Meats being thawed at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Items being cooled were tightly wrapped with plastic wrap.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: egg salad/45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Item relocated to bottom of cooler).
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): all potentially hazardous foods on the cold bar.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. (Provided documentation for PIC).
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Bowls 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: The handwashing station in the back is being used for purposes other than washing hands. (storing gloves in sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls throughout the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. (chlorine concentration greater than 200ppm).
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain.
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08/12/2013 | Routine | |
This visit was conducted to follow up on buffet temperatures. Temperatures taken today were correct: Cut Lettuce 39F, Pasta Salad 37F Egg 160F, Meat Dish 180F.
We discussed the problems you were having maintaining the salad section at /below 41F during service, and agreed to use time as a control. The following procedure is to be implemented:
1. Products cooled and kept on ice until the start of service at 11am.
2. Product temperatures taken and recorded before placing in lunch time position, to ensure that they are 41F or below.
3. Foods not at 41F discarded.
4. Foods at 41F or below sold for a maximum of 4 hours.
All food discarded after 4 hours and the time recorded.
You will need to keep a written record of the date, products checked, temperature at the start of service and the time checked, time the food is discarded. These records will need to be avilable during my next evaluation.
I will follow up in approximately 2 weeks to check the system is working.
No violation noted during this evaluation. | 04/24/2013 | Routine | |
This visit was conducted to follow up on a complaint made regarding hygiene and temperature of holding cabinets.
Temperatures today were incorrect:
Ribs 114-123F
No violation noted during this evaluation. | 04/19/2013 | Complaint | |
This visit was conducted to complete a routine food safety evaluation.
1. You must not use the kitchen 2 door refrigerator to store potentially hazardous food until the door is fixed and the unit capable of maintaining food at 41
°F
2. You must ensure that food is cooled before being displayed in the buffet counter.
3. You must ensure that team members do not put raw meat above ready to eat items in your refrigerators. This is a serious cross contamination issue.
4. The person in charge was quick to rectify issues raised.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The person in charge was not aware of the big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw beef was observed stored above noodles and other ready to eat items in the two door cooler. Blood was noted to have dripped onto the noodles.
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. (Noodles discarded and beef relocated)
- Cooling Methods (repeated violation)
Observation: Pasta salads and other items on the salad bar were not being cooled before display. The buffet refrigerator is not designed to cool products.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Cooked pasta was observed at 50°F in the two door cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Pasta Salads
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Knives on the kitchen knife rack were observed with food debris to the blades.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. (Washed)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: On arrival at the premises, rubber gloves were observed in one hand washing sink, and utensils in the other.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Physical Facilities Good Repair
Observation: The two door cooler door was not shutting correctly, resulting in the unit being unable to maintain food at 41°F or below.
Correction: You must not use this cooler for potentially hazardous food until repaired.
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03/27/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that you use the correct strength of sanitizer solution at the three compartment sink.
2. Ensure that all products on the hot holding counter are maintained at 135
°F
or above.
3. The CFM had a good level of knowledge on employee health, and could quickly locate information relating to the Big 5 Food borne illnesses.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping clothes were observed left on counter tops.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: Leaving food at ambient temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Chicken Drum Stick were observed on display at 117-136°F and an omlett and 117°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Operation
Observation: The upright double door cooler in the kitchen was in poor repair.
Correction: All Equipment shall be maintained in a state of repair and condition that meets the FDA Food Code.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the double door upright cooler in the kitchen was not covered by a protective shielding.In addition, the light shield to the ceiling light above the three compartment sink was damaged.
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.
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12/11/2012 | Routine | |
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