This visit was made to conduct a follow up to the re-inspection conducted on December 14, 2015. The following corrective actions have been taken:
1. The 1 door Superior upright refrigerator has been repaired and is now functioning properly and maintaining temperatures below 41°F. Thank you for servicing this unit.
Note: Reviewed the process for cooling with the Person in Charge and how to complete the cooling log that is part of the risk control plan being implemented for cooling. The cooling log was not being used correctly. They will start to record cooling temperatures every hour when cooling Time/temperature Control for Safety Foods. A copy of the cooling logs will be faxed after 1 week to the Alexandria Health Department at (703) 746 4919
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Instructed Person in Charge to start recording the date the last shellstock from the container was sold.
- Cooling Methods: Containers Properly Arranged & Covered (repeated violation)
Observation: Establishment is cooling foods in deep large containers.
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. Cooling process was reviewed with the Person in Charge.
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12/21/2015 | Follow-up | |
This visit was made to follow up to the routine food safety evaluation conducted on December 7 2015. The following issues require attention:
1. The 1 door Superior upright Refrigerator is still not maintaining temperatures below 41°F. No Time/Temperature Control for Safety Foods (TCS foods) may be kept in this unit until the refrigerator is able to maintain temperatures of 41 °F or below. Please have this unit serviced. A follow up visit will be conducted in approximately 3 business days to verify.
Note: The Risk Control Plan for cooling was reviewed with the food employee and cooling log sheets were provided to her. A follow up visit will be conducted in approximately 2 weeks to follow up on cooling methods.
*Repeat Observations are Subject to Civil Penalty
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Instructed Person in Charge to start recording the date the last shellstock from the container was sold.
- Cooling Methods: Containers Properly Arranged & Covered (repeated violation)
Observation: Establishment is cooling foods in deep large containers.
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. Cooling process was reviewed with the Person in Charge.
- 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: raw beef and crema (made with milk) in the 1 door Superior refrigerator were measured above 41°F and had been in the refrigerator all day.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were discarded by the Person in Charge.
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12/14/2015 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and eager to make corrections during the visit. Thank you. The following issues require attention:
1. Ensure that hands are washed often and that hands are not washed with gloves on. Hands should be washed often to prevent contamination
2. 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 Risk Control Plan is to be implemented by the Person in Charge on proper cooling. The document was provided to Person in Charge on how to monitor the cooling of TCS foods and risk control plan documents was signed and on file. A follow up visit will be conducted in approximately 2 weeks to follow up with this risk control plan.
3. The 1 door upright Superior Refrigerator was measuring temperatures around 47°F. Please have this unit serviced. Time/temperature control for safety foods must be held cold at 41°F or below. Time/temperature control for safety foods that have been temperature abused for over 2 hours must be discarded. A follow up visit will be conducted in approximately 3 business days to confirm.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee wash their hands with gloves still on and other employee fail to wash hands before donning new gloves.
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. Hand must be washed without gloves for proper cleaning. After washing only clean new gloves should be used. Employee discarded gloves and washed hands.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label.
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Instructed Person in Charge to start recording the date the last shellstock from the container was sold.
- 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: Uncovered containers of chicken and uncovered hamburgers in the upright freezer.
Correction: Foods shall remain covered at all times. Person in Charge covered food items.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: sopa de marisco, sopa de madongo and rice in the 3 door upright refrigerator were all above 41°F and had been prepared in the establishment yesterday and two days earlier.
Correction: P otentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded. All three containers were discarded and the proper cooling methods were reviewed again with the Person in Charge.
- Cooling Methods: Containers Properly Arranged & Covered
Observation: Establishment is cooling foods in deep large containers.
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. Cooling process was reviewed with the Person in Charge.
- 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: raw chicken and beef in the Superior upright refrigerator at 47°F and 48°F. cut cabbage, mixture for pupusa stuffing (pork fat and masa) and cooked spaghetti on the counter were at 50°F, 53°F and 49°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. The raw chicken and beef were all discarded. The three items on the counter will be kept for the remaining 2 hours out of temperature. Any remaining food from these three items will be discarded. Starting from now, the Person in Charge will keep the stuffing for the pupusas and spaghetti in small containers in ice to maintain temperature of 41°F or below.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Containers of cut cabbage for the pupusas stored in the 2 door refrigerator were date marked on 11/30/15 and were not discarded.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety foods (time/temperature control for safety food) that are prepared on site and held at 41°For below must be consumed or discarded within 7 days. Containers of cabbage were discarded.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature thermometer in the establishment was not accurate within 2°F
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Calibration of the thermometer was demonstrated to the Person in Charge and thermometer is now accurate to within 2°F
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12/07/2015 | Routine | |
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (corrected on site)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (date was corrected onsite)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: green pepper, tomatoes (corrected)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw beef and eggs over ready to eat foods in refrigerators (corrected onsite)
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: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: beef tounge, soup (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: cut lettuce (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
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06/03/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection. Dish machine has been repaired.
No violation noted during this evaluation. | 01/28/2015 | Follow-up | |
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: soups, rice (discarded)
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: pico, chopped lettuce (prepared yesterday, discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- 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: tomato sauce (reheated above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils, cups, plates (dishmachine dispensing 0 ppm chlorine, 3 compartment sink set up).
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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01/26/2015 | Risk Factor | |
This visit was made to conduct a follow-up. Made multiple attempts to reach the owner by phone in order to obtain copy of CFM card for Yimy Merino who was at the establishment during the last inspection (no other CFM was there at the time). Visited the facility today and another CFM was on duty (card information listed above). She stated that another CFM (Maritza Reyes is now on duty if she is out). Upon investigation I once again observed a shipment of mussels from an unapproved/ unknown source. There was no tag or receipt for the product and all mussels were discarded. A ticket was issued, see note below:
note:
Facility was offering mussels from an unapproved/unknown source. This is a violation of section 3-201.15 of the FDA Food Code. A $100.00 civil penalty ticket (F-13-04484) has been issued for this violation. Repeat violations within a twelve (12) month period incur increased penalties
- Critical: Approved Source (corrected on site)
Observation: Molluscan shellfish obtained from an unapproved source being offered for sale or service (mussels from unknown/unapproved source offered for sale. All discarded, ticket issued
Correction: Obtain shellfish from sources according to law and the requirements specified in the National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the handsink in the kitchen is not maintained in good repair (handsink is off center and not sealed around the sides)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/16/2014 | 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 (manager on duty has an expired CFM card. Must send copy of current CFM card to main office)
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet) handwashing demonstration provided
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: Molluscan Shellfish / Approved Source (corrected on site) (repeated violation)
Observation: Molluscan shellfish (oysters, clams, mussels) obtained from an unapproved source being offered for sale or service (mussels did not have a tag and manager had no proof of source) mussels discarded
Correction: Molluscan shellfish shall be obtained from sources according to Law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours:seafood soup, beef soup, rice (prepared yesterday) all discarded
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- 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: rice (covered in plastic wrap and placed to cool)
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (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: soups, cut cabbage, tomato sauce (all dates added during inspection)
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 9/1 they shall be date marked with a "use by" date not exceeding 9/7.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at handsink in kitchen)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the handsink in the kitchen is not maintained in good repair (handsink is off center and not sealed around the sides)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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09/24/2014 | Routine | |
This visit was made to conduct a follow-up. The dish machine has been repaired and the chlorine reading was 100ppm today. Facility has also began dating potentially hazardous foods kept in the reach in for over 24 hours.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: sink in mens bathroom
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
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05/29/2014 | Follow-up | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen (juice bottle with lid, no cover or straw)
Correction: Food employees may drink only from a covered container using a straw.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Molluscan Shellfish / Approved Source (corrected on site)
Observation: Molluscan shellfish (oysters, clams, mussels) obtained from an unapproved source being offered for sale or service (fresh shellfish from El Salvador with no label or source information was found at facility) discarded on site
Correction: Molluscan shellfish shall be obtained from sources according to Law and the requirements specified in the U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration, National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish.
- 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 fish over ready to eat foods
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food (pork tripe thawing in bucket of still water)
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.
- 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: soups and most foods in reach in refrigerator are not dated
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 5/1 they shall be date marked with a "use by" date not exceeding 5/7.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: sink in mens bathroom
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, utensils, equipment (chlorine reading at machine 0 ppm
Correction: set up sanitize basin 3 compartment sink)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands (tub of juice in handsink and ice was dumped in handsink)
Correction: Handsink must be used for handwashing only
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05/23/2014 | Routine | |
This visit was made to conduct a follow-up inspection.
- The dishwasher was repaired and chlorine concentration was at 100 ppm at time of inspection
- Shellstock tag was dated with date of sale
- Pending risk factor: CFM card for Yimy Merino must be faxed to the main office (703) 746-4919
--- CFM present today Corina Merino
- Certified Food Manager: Certificate Process (repeated violation)
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 (Manager has atken exam but has not obtained new 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.
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02/21/2014 | 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 (Manager has atken exam but has not obtained new 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: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures (employee did not use paper towel to turn off faucet)
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.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold (repeated violation)
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (no sell dates on previous tags)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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: raw chicken over raw beef in rech in refrigerator
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).
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop stored on top of ice machine
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.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: rice (was further reheated to above 165F)
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.
- 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 (covering cooling foods with lid or plastic)
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: 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: marinara sauce (reheated)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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: most items in reach in not dated
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 2/1 they shall be date marked with a "use by" date not exceeding 2/7.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pots, pans, utensils (set up sanitize basin of 3 compartment sink during inspection)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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02/12/2014 | Routine | |
- 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: CFM did not know BIG 5 foodborne illnesses or all reportable symptoms. Employee Health material provided
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. (corrected during 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.
- Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied
Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container (shellfish moved to other container did not have tag)
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty.
- Molluscan Shellstock/Maintaining ID/Recording the Date Sold
Observation: The date on which the last shellstock from the container is sold or served was not recorded on the tag or label (no archived tags have sell dates recorded on them)
Correction: The date when the last shellstock from the container is sold or served shall be recorded on the tag or label.
- 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 shell eggs, raw chicken over ready to eat foods
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: 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 (gatorade stored in beverage ice)
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions (some strips provided)
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- 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: pans, plates, equipment
Correction: (corrected during inspection)
- 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 all handwashing lavatories used by food employees (batchrooms or kitchen handsink)
Correction: signs provided
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10/16/2013 | Routine | |
Visited the establishment to follow-up on repairs to 3 refrigeration units. Repairs are still being made to the units at this time. Reinspect later today.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
2 of the 3 refrigeration units have been repaired and refrigeration tech is still working on the units.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Visited the establishment to follow-up on their 3 units not holding 41F or below. Repairman is still working on them.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Repairman was able to repair 2 of the units and holding 41F or below. The stacked unit is still not repaired.
No violation noted during this evaluation. | 06/11/2013 | Follow-up | |
Mandatory reinspection 24 hours for repairs to 3 refrigeration units that were not holding proper temperature.
- Critical: Hands and Arms / Clean Condition (corrected on site)
Observation: Food employees observed with soiled hands and arms, an indication of poor personal hygiene. Employee washing hands without soap and paper towels.
Correction: ALL food employees shall be washing their hands frequently to keep the hands and exposed portions of the arms clean and sanitary.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a3 compartment sink
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Employee applying lettuce on sandwiches with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- 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:beef @ 44F, rice @ 45F, beef @ 45F, steak @ 48F, shrimp @ 48F. (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. 3 refrigeration unitsnot working properly
Correction: Hobart up/down, 3 door True and glass front refrigeration unit.
- Hand Drying Provision / Individual, Disposable Towels
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.
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06/10/2013 | Routine | |
Dish machine still leaking into a container. Plumber coming back to repair.
No violation noted during this evaluation. | 02/05/2013 | Follow-up | |
Reinspect for repairs to all plumbing fixtures.
- 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: Manager could not locate the employee heath 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
Observation: No hot water at 3 compartment sink. Mop sink without cold water. Dishmachine is leaking into a container.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/04/2013 | Routine | |
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