- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: BOTTLES OF WATER AND COOKING OIL ALONG COOKLINE.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control: pizza sauce which was placed out, per line chef, at 10:45am.
Correction: The EHS allowed foodworder to mark the item with a discard time of 2:45pm. EHS provided guidance and public health rationale to the manager and line chef on the use of Time as a Public Health Control. If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIUM test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket ia roen on rhw 1 door prep cooler at cookline.
Correction: REplace the torn gasket on the above unit. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the bar is being used to dump drinks.
Correction: Foodworker reminded to use the dump sink at the bar. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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 the back handwashing sinks used by food employees.
Correction: EHS provided Handwashing signs to manager. Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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03/16/2016 | Routine | |
Today's visit is a follow-up to the risk factor assessment inspection conducted last week to verify that all critical violations observed last week have remained corrected. During today's visit, EHS observed improved cooling methods and cooling temperatures. All handsinks were fully stocked. Please note that 3-501.19(B)(1)-(4) Time as a Public Health Control was observed as a repeat violation. Please make sure that all food employees are aware that when pizza sauce is removed from temperature control at 41F or below it needs to be marked to indicate the time that is 4 hours later. Please continue to use rapid cooling methods and to monitor cooling temperatures. Please continue to monitor proper glove usage and handwashing.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----------pizza sauce.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCARDED AND A NEW CONTAINER OF PIZZA SAUCE STARTING AT BELOW 41F WAS REMOVED FROM WALKIN COOLER AND MARKED FOR A FOUR HOUR DISCARD TIME.
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09/23/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up will be conducted on or after September 23, 2015 to verify that all critical violations observed today remain corrected. Active managerial control practices need to be implemented immediately and for the long term in the areas of cooling, time as a public health, handwashing, cold holding and equipment monitoring. EHS provided manager with and discussed the following handouts in English and Spanish: cooling log, cooling sign, cooling methods, time as a public health control, Employee Health and active managerial control. The following handouts were provided in English only: CFM guidelines, equipment monitoring log and food temperature log. Please keep in mind that during today's inspection,not one handsink will fully stocked up with both hand soap and paper towel with discourages employee from washing hands whenever and as often as needed.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).--------Observed six plastic containers covered with plastic tops that were filled to the 10 liter line with cooked pizza sauce cooling over 12 hours in the Walkin Cooler.
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 adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: An employee failed to wash his hands in between glove changes after wearing single use gloves to handle dirty dishes and then before handling cleaned and sanitized dishes. He then changed his gloves without washing his hands.
Correction: ALL food employees shall wash 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 of foodborne illness. EHS DISCUSSED WITH EMPLOYEE WHO DISCARDED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (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 and to 41°F within a total of six hours:----------observed six (ten liter) plastic containers of cooked pizza sauce at 57F, 61F, 61F, 58F, 63F & 60F after cooling over 12 hours in the Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. ALL DISCARDED.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (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:-------cooked cut chicken was at 47-50F in the Continental 2DR prep cooler after being portioned four hours prior.
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). MOVED TO THE FREEZER TO RAPIDLY CHILL.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Dessert Display Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------Cheesecake and Key Lime Pie both at 50F.
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. ITEMS REMAINED IN UNIT AS THE MANAGER ADJUSTED THE UNIT AND IT QUICKLY COOLED DOWN TO BELOW 41F.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-------------pizza sauce.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MARKED WITH START AND END TIME.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM WITH A PHOTO CARD ARRIVED WITH 10-15 MINUTES AFTER THE INSPECTION STARTED.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) did not have valid certificate of successful completion of a Certified Food Manager (CFM) exam in the facility. Per the PIC they and another food employee just passed the exam the previous day.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink near the three compartment sink in the back being used to store and hold various items and unavailable for handwashing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
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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09/17/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Thank you for your time. Employee health policy in place. Sanitizer observed at an acceptable level in the bar three vat sink, wiping cloth bucket and chemical sanitizing dishmachine. Facility has test kit. Thermometers calibrated and found to be calibrated accurately this day. Supplier invoices reviewed and are from an approved source on this day.
1. Please remember to keep the handsink near the three vat sink fully stocked and useable for handwashing only.
2. With regard to the use of time as a public health control: This facility has an agreement with the health department for the use of time as public health control for pizza sauce. During today's visit, the EHS observed a container of pizza sauce at 60f inside the refrigeration unit #2. This prompted a conversation between the EHS and the pizza prep foodworker and the Manager. The discussion led the EHS to discover that the pizza sauce is maintained out during busy periods, not marked with a discard time of up to 4 hours and then re-refrigerated. Therefore, I suggest you place out smaller quantities of pizza sauce and mark with a discard time of up to 4 hours. Discard any of the leftover sauce at the end of each four hour time period.
Thank you. If you have any questions, please feel free to call me at the health department. I have given you a copy of my business card.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bottles of water along the cookline.
Correction: Manager labeled the water bottles used for cooking. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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: Sliced tomatoes inside cooler #2: 49f
Correction: Tomatoes were discarded. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: 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): Pizza sauce.
Correction: Pizza sauce was discarded during today's visit. EHS provided information on marking the pizza sauce with time as a public health control for up to 4 hours. It is also important that you discard the leftover pizza sauce at the end of 4 hours and do not re-refrigerator for use at a later time. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink near the dishwashing area being used to hang spray bottles.
Correction: Manager removed the spray bottles. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink near the three vat sink.
Correction: Manager placed soap at the handsink near the three vat sink. Provide hand soap at each hand sink to allow employees to properly wash their hands.
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04/29/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
*Please make sure Time as Public Health Control is performed on pizza sauce and discard unused portion after 4 hours.
*Please have all employees complete Employee Health Policy training and agreement form.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: raw chicken on floor of 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.
- 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: pizza sauce (57F) on counter.
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. Discarded. Manager will implement Time as public Health control.
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09/03/2014 | Routine | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/08/2014 | Pre-Opening | |
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