The purpose of this visit was to conduct a risk-factor assessment which turned into a routine inspection.
NOTE:
- Per discussion with manager, the floor tiles are in service order and cracked tiles will be replaced soon.
- Monitor the refrigerator temperatures daily to prevent cold holding violations.
- 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: Beef Brisket (56F), Battered Shrimp (49F) in Delfield 1-DR prep (Breading) ref.
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. FOOD ITEMS WERE DISCARDED.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 1-DR Prep (Breading) ref (58F)
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. THE SERVICE COMPANY WAS ON SITE TO REPAIR THE UNIT. THE FINAL READING OF THE AMBIENT TEMPERATURE IS 23F
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12/08/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. Employee Health Policy in place. Observed one employee wash hands upon return to cookline and before donning gloves. Thermo-label activated on heat sanitizing dishmachine on first run. Quaternary ammonium measured within acceptable limits. Facility has test kit for sanitizer. Please maintain a certified food manager during all operating hours.
Notes:
Information provided to the manager concerning the following: 1. Minimum cook temperatures/thermometer use
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Observed that the cook is not aware of or are not monitoring the cook temperatures of potentially hazardous food such as cooking of raw chicken breast. Per manager the thermometers used for monitoring cook temperatures are kept in the office.
Correction: EHS requested that thermometers be brought out to the cookline, calibrated and used for cook temperatures. The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: scoop inside the rice stored with the handle touching the rice.
Correction: Manager repositioned the rice scoop.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 (corrected on site)
Observation: At the cookline, observed wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wiping cloths placed into sanitizer bucket. 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: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: Chicken breast 159F
Correction: The cook and manager were reminded of minimum cook temperature and the chicken breast was placed back onto the grill and cooked to 171f. Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
- 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: dill butter 58f in individual containers, white gravy in individual containers 48f in the 1 door undercounter cooler #4 along cookline.
Correction: Manager placed items in ice bath and also adjusted the interior ambient air of the 1 door undercounter cooler #4 along cookline. Both the white gravy and the dill butter measured 40f at the end of the inspection. 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.
- Food Temperature Measuring Device Required & Readily Accessible (corrected on site)
Observation: The certified food manager could not provide a food temperature measuring device. Per manager the thermometers are kept in the office.
Correction: Provide a thermometer to your cooks to measure minimum cook temperatures of foods being cooked, such as chicken breast. A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: The Certified Food Manager arrived approximately 15 minutes after the beginning of the inspeciton. 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the cracked cove moulding, cracked floor tiles in kitchen prep area and along walk in refrigerator for beer
Correction: Per manager, the facility is working on obtaining repairs for the above noted areas. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/09/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet potato fries =115-F, Aju=113-F, Prime rib=77-91-F.
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. (prime rib and fries, discarded)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the utensils and equipment were not being sanitized due to improper operation of the heat sanitizing ware washing machine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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09/22/2014 | Risk Factor | |
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor tiles and wall base tiles/boards are not maintained in good repair. Some of the floor and base tiles are missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing floor and base tiles and secure the loose tiles and base boards.
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04/29/2014 | Follow-up | |
- Hair Restraint Effectiveness (corrected on site)
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There were no temperature measuring devices located in some of the refrigerators and freezers.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Operation
Observation: The walk-in freezer is not operating properly and is unable to maintain cold food at or below zero or frozen. The foods in this unit were observed to be soft to touch.
Correction: Repair/adjust the unit so it is able to maintain foods frozen. Do not use the unit to store potentially hazardous foods while it is not operating properly. relocate food that are 41-F or lower to the refrigerators and do not refreeze them. Transfer those items that are still frozen to reach-in freezers until repairs have been completed and the unit is able to maintain food at frozen state.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the display case near the salad dressing unit are broken.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken rubber gaskets or seals.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: The interior base of the chest refrigerator on the cookline was observed having pooled liquid from raw animal food items.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside this unit properly. Check to see if the drain inside the unit is working properly or if it is clogged. Repair the drain if it is not in good repair or clean and unclog if it is clogged by debris.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: grills, fryers, and stoves.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the surfaces of these equipment thoroughly
- Critical: Certified Food Manager/Presence Required
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.
- 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.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the dish washing machine area being used for dumping ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand washing sink at the bar is in total disrepair. The piping leaks at the bottom and the hot water is handle is loose and not operating properly. The second hand washing sink at the bar is not draining properly into the floor drain when in use. The pipe below is draining partially in the drain and on the floor.
Correction: A plumbing system shall be maintained in good repair. Repair the hand sink so that is available to employees for proper hand washing. Cut the drain pipe at the bottom of the second hand washing sink to a 45 degree angle and realign it to the center of the floor drain.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. All lights under the one of the hoods were observed burned out
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replace the burned out light to provide adequate lighting.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles and wall base tiles/boards are not maintained in good repair. Some of the floor and base tiles are missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing floor and base tiles and secure the loose tiles and base boards.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors under grills, stoves, fryers, refrigerators and freezers, and throughout the facility including the bar in need of cleaning. Debris, grimes, and residues were observed on the floors under stationary equipment at the bar and in the kitchen especially.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. clean underneath stationary equipment frequently and thoroughly to prevent build up of dirt, debris, grime and residue/dust that may attract pest in the facility.
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04/22/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the caulking at the back handsink near the warewashing machine and the caulking in the warewashing machine area 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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10/21/2013 | Routine | |
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