The purpose of today's visit was to conduct a risk-factor assessment. The following violation has been observed for the second time:
1. Improper cold holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Train employees on how to record and monitor temperatures in temperature log. Teach them appropriate corrective actions to take in the event that a unit is unable to maintain proper temperatures.
2. Keep items like raw uncut tomatoes, canned mushrooms, jars of peppers in walk-in cooler in order to facilitate the cooling process after prep
Please send the following document to the Health Department via fax or e-mail within 5 days (11/10/15):
1. Copy of service invoice for True 2 drawer prep cooler #1. Please do not use this unit to store any potentially hazardous foods (i.e., meats, cheeses, cut tomatoes, canned veggies)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN TRUE 2 DRAWER PREP COOLER #1- COOKED PEPPERS, COOKED MUSHROOMS (46F, 44F)
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS DISCARDED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink NEAR THE 3-VAT SINK being used TO STORE SPONGES, MEASURING CUPS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS REMOVED FROM HANDSINK.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at HAND SINK IN FRONT SERVICE AREA that is used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGN PROVIDED.
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11/05/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. Please remember to fill cold wells in prep top units and service line below the fill line to ensure items like tomatoes are being cold held at 41F or below. Suggestions made to cool sliced tomato in walk-in freezer for 5-10 minutes prior to storing on service line to adequately cool to 41F before cold holding. Explained public health rationale in regards to properly cold holding potentially hazardous foods to avoid food-borne illness. Currently using produce prep charts and temperature logs as a means to demonstrate Active Managerial Control.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored HANGING ON HOOKS AT FRONT SERVICE LINE.
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. HOOKS TO BE USED FOR DRY TOWEL STORAGE ONLY. ALL TOWELS PLACED IN SANITIZING BUCKETS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES OF LETTUCE, BAGS OF ONIONS BEING STORED ON FLOOR IN WALK-IN COOLER.
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. ITEMS PLACED ON SHELVES IN WALK-IN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN PREP TOP- CUT TOMATO (44F), AT FRONT SERVICE LINE- CUT TOMATO (51F), IN WALK-IN COOLER-- CUT TOMATO (46F).
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ALL ITEMS PLACED IN WALK-IN FREEZER.
- Physical Facilities Good Repair
Observation: Observed that the CEILING ABOVE MOP SINK IS MISSING TILE is not maintained in good repair.
Correction: PLEASE REPLACE MISSING CEILING TILES ABOVE MOP SINK AREA. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/28/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/16/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed cooling, time as a public health and cooking procedures.
No violation noted during this evaluation. | 12/03/2013 | Risk Factor | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:--OBSERVED OPEN DELI MEATS IN THE MARC DISPLAY COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.--OBSERVED THAT FRONT HANDSINK IS MISSING HANDWASHING SIGN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.--EHS PROVIDED SIGN
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the FLOOR ALONG PREP AREA, HALLWAY, AND WALK-IN COOLER is 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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07/01/2013 | Routine | |
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