Discussed active managerial control.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: STEAMTABLE- BROWN RICE AT 123F, YELLOW RICE AT 124F, BOURBON CHICKEN AT 127F, STEWED CHICKEN AT 123F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. REHEATED FOOD. ADDED MORE WATER TO THE STEAMTABLE. DISCUSSED USING UNIFORM SIZED METAL CONTAINERS IN EACH SECTION TO ENSURE THAT THE WATER LEVEL IS ADEQUATE.
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10/30/2015 | Risk Factor | |
Note to Manager:
(1) Observed good handwashing and cross-contamination prevention in the walk-in-cooler.
(2) Please train staff on proper cooling and reheating. Rice that is not placed on the steamtable will be hot held on the cooktop. Provided training materials.
(3) Trained staff on proper set-up and use of the 3 vat sink.
(4) Ensure that the raw chicken is held at the proper temperature prior to grilling. Manager will bring chicken out in small batches and grill immediately.
(5) Designate a shelf in the walk-in-cooler for food that is not on the menu.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within 2 hours: YELLOW RICE AT 103F cooling for 3 hours on the COOKTOP.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED PROPER COOLING WITH THE MANAGER AND DISCARDED FOOD. MANAGER WILL HOT HOLD THE RICE ON THE COOKTOP.
- Physical Facilities Good Repair
Observation: Observed that the HANDSINK BY THE COOKLINE is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT.
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05/14/2015 | Routine | |
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Physical Facilities Good Repair
Observation: Observed that the tile floor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/11/2014 | Routine | |
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF). discussed with CFM about proper cooling methods
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using an approved method and approved times as stated in 3-501.15 and 3-501.14.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked beans at 45F for more than 12> hours in the walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. EHS discussed with CFM proper cooling methods and suggestions, CFM will not serve the beans and will make a new batch.
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05/07/2014 | Risk Factor | |
| No violation noted during this evaluation. | 07/25/2013 | Follow-up | |
- 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: raw chicken, raw beef and vegetables stored together and over broccoli in walkin cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. food employee rearranged items
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils not stored with handles in the air
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
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice 130F and fajitas 133F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. both reheated up to 165F
- 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: raw chicken, cantaloupe, beef in walkin cooler all 45F. pico de gallo 59ZF, tomatoes 52F, cheese 56F at topping cooler
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. topping cooler- items on ice bath. walkin cooler- see section 1
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following hot food storage unit was not properly located in the coldest part of the unit: walkin cooler
Correction: In a mechanically hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature or a simulated product temperature in the coolest part of the hot food storage unit. Store the thermometer near the opening of the unit.
- 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: walkin cooler 47F, topping cooler 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.
- Physical Facilities Good Repair
Observation: Observed that the floor is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. walkin cooler is 47F and potentially hazrdous food was not at 41F and below.
Correction: Manager Voluntarily closed facility. Discontinue use of walkin cooler and repair IMMEDIATELY. Remove and/or discard potentially hazardous foods. Please contact the EHS when the walkin cooler is repaired.
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07/23/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
EHS provided additional training, handouts, and/or written instructions on: Cooling Methods.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 4 dented cans ( 2 green peas, 1 pumpkin, 1 tuna). Food Employee removed dented items to a seperate area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours: cooked white rice 94F, cooked yellow rice, 90F cooked white rice 104F. Food employee discarded rice.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked pasta cooling overnight in walkin cooler at 49F. Food employee discarded item.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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01/09/2013 | Risk Factor | |
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