- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Several foods in the prep coolers were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation:
Rubber spatulas are cracked and can no longer be cleaned and sanitized.
Correction: Replace the rubber spatulas with ones that are free of cracks and can be easily cleaned and sanitized.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 170ºF.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior of the ice machine has an accumualtion of mold.
Correction: Clean the surface of the ice machine as often as necessary to prevent mold growth.
|
10/21/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Foods in top of both prep coolers and salmon in refrigerated drawer of prep cooler were at improper temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sinks was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by 7-3-2014.
|
06/30/2014 | Risk Factor | |
- Person in Charge (corrected on site)
Observation: Employees are not inspecting the food receipt: a delivery was received during my inspection and potentially hazardous foods in the delivery were received at temperatures ranging from 43°F to 55°F. PIC stated they never check delivery temperatures.
Correction: Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Several foods in the left prep cooler were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. PIC called on 10/16/13 to tell me the cooler temperature had been adjusted and temperatures in the cooler were now at 39°F.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards on prep refrigeration units have mold.
Correction: Must resurface or replace the cutting boards (PIC called on 10/16/13 to tell me the new cutting boards had been delivered and installed).
- Pests - Controlling Pests*
Observation: There are still drainflies throughout the kitchen.
Correction: Eliminate insects and other pests as they are capable of transmitting disease to man by contaminating food and food-contact surfaces. Correct by 10/22/13.
|
10/15/2013 | Follow-up | |
Received a complaint that the floor is being torn up and dust is getting in the food. I conducted a routine inspection of the facility and I did not see any dust in the kitchen or on the food. Renovations are taking place in the main lobby, not in the dining or kitchen area. Cannot confirm the complaint.
No violation noted during this evaluation. | 10/03/2013 | Complaint | |
- Critical: Cooling* (corrected on site)
Observation: Wild rice that was in a container in the walk-in cooler and had been cooked yesterday noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC voluntarily discarded the rice.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Foods in the right prep sandwich unit and in both display coolers were at improper temperatures.
Correction: Discard all potentially hazardous foods that are at improper temperatures. Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards on prep refrigeration units have mold.
Correction: Must resurface or replace the cutting boards (manager stated they are ordering new cutting boards for the prep tables). Correct by 10-13-13.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors throughout the kitchen (especially under equipment) and floor drains noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Correct today.
- Pests - Controlling Pests*
Observation: Harborage conditions exist: there are drainflies throughout the kitchen and the drains are dirty and create harborage conditions.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Correct today.
|
10/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Life Time Fitness/ Life Cafe, 44610 Prentice Dr, Sterling, VA 20166 »