Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major contributors to foodborne illness with all staff: Employee Health Policy, Personal hygiene, Contaminated equipment, Time/Temperature relationships with food and Unapproved food sources. These should be topics of discussion with all food and beverage staff frequently.
2. Management should properly reflect the Consumer Advisory on the banquet menu and website menu as discussed.
3. Management should continue to keep all Parasite Destruction information from ALL seafood suppliers and as suppliers change obtain the information to keep on record.
4. Management should be monitoring how staff use the blast chiller to properly cool down any hot foods.
5. Management no longer uses any Reduced Oxygen Packaging processes that require a HACCP plan and variance from the health department.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation, before putting on clean gloves, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the 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. DISCUSSED WITH MANAGER. MANAGEMENT SHOULD RETRAIN ALL STAFF ON HOW, WHEN, WHERE TO WASH THEIR HANDS.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Sugar. 2. Flour.
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO LABEL ALL WORKING CONTAINERS OF FOOD THAT ARE NOT EASILY IDENTIFIED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Observed several types of utensils stored in containers of standing water.
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. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF ON HOW TO STORE IN-USE UTENSILS. MANAGER HAD STAFF TAKE UTENSILS TO WASH, RINSE AND SANITIZE.
- 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: 1. Partially cooked tenderloin, salmon and chicken stored inside the walk-in refrigerator (#REF07) at 45f-46f. 2. White rice stored inside the walk-in refrigerator (#REF06) at 48f.
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. DISCUSSED WITH MANAGER. MANAGEMENT SHOULD RETRAIN STAFF ON PROPER COLD HOLDING TEMPERATURES. MANAGER DISCARDED FOODS.
- Sanitizer Test Kit Required
Observation: Observed no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIUM test kit to ensure the concentration of sanitizer used at the 3-vat sink and red sanitizer buckets is at 150-400ppm. DISCUSSED WITH MANAGER. MANAGER SHALL LOCATE A TEST KIT AND TRAIN STAFF ON HOW TO USE IT. MANAGEMENT SHOULD ALSO TRAIN STAFF TO CHECK SUPPLIES OF SANITIZER AND CHANGE OUT THE CONTAINERS AS NEEDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution at the 3-vat sink and red sanitizer buckets at 0ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF ON HOW TO USE THE TEST KIT TO ENSURE THEIR SANITIZER IS ALWAYS AT THE APPROPRIATE CONCENTRATION. MANAGEMENT SHOULD ALSO DISCUSS WITH STAFF THE FREQUENCY OF CHANGING THE SANITIZER WATER.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: Observed some metal stemmed food thermometers out of calibration. The food thermometers were reading 50f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO CALIBRATE ALL FOOD THERMOMETERS AT LEAST ONCE A WEEK OR MORE FREQUENTLY AS NEEDED IN THE ICE WATER BATH AT 32F.
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11/12/2015 | Routine | |
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