Discussed active managerial control. Observed manager coaching staff. Recommend keeping logs to monitor food processes.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: PULLED CHICKEN AND BEEF cooling OVERNIGHT in the WALK-IN-COOLER observed at 43°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED FOOD. RECOMMEND KEEPING A COOLING LOG.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: METRO C5- CHEDDAR MASH AT 115F, GREEN BEANS AT 100F
Correction: VULCAN- BEEF SKEWER AT 121F.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the 3 VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVED MUFFIN PAN AND SPEED RACK.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution IN THE SANITIZER BUCKETS was measured at >400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. CHANGED BUCKETS. WILL USE QUATERNARY AMMONIA TABLETS.
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09/24/2015 | Risk Factor | |
The purpose of today's visit was to investigate a grease overflow complaint at the grease bins used by the food establishment. The grease overflow issue was resolved. The area was cleaned and there is a contract in place to regularly remove the waste.
No violation noted during this evaluation. | 07/27/2015 | Complaint | |
Note to Manager:
(1) Observed good implementation of datemarking in the coolers. Use active managerial control to train staff and monitor expiration dates on foods.
(2) Observed good cooling practices. All foods are cooled on the speed rack in the walk-in-cooler for rapid cooling.
(3) Train staff to avoid stacking pans in the hot cabinet for even heat distribution and proper hot holding. Use active managerial control to have the hot cabinet checked for proper food storage.
(4) Provide a refresher course on your employee health policy to raise awareness about foodborne illnesses originating from food employees.
(5) Discussed trainings planned for staff, which includes ServSafe course for all kitchen staff. Continue to train your staff on proper food handling.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED KNIVES STORED INSIDE THE 3DR CONTINENTAL PREP COOLER BETWEEN THE RACK.
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. REMOVED KNIVES AND TRAINED STAFF.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: HOT CABINET- (1) ROASTED POTATOES AT 123F (2) BEEF STEAK AT 104F.
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. REARRANGED PANS TO ALLOW HEAT DISTRIBUTION AND REHEATED FOOD.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: 3DR CONTINENTAL PREP COOLER- CORNED BEEF
Correction: WALK-IN-COOLER- TURKEY FAT, GRESH MOZZARELLA.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED FOIL LINING SHELVES AND COOKTOP.
Correction: REMOVE THE FOIL. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVED BUCKETS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. OBSERVED 3 CANS OF RESIDENTIAL PESTICIDE IN THE BATHROOM.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED CANS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. SEREVICE REQUEST WAS PLACED TO ADJUST THE CONCENTRATION. TEST STRIPS WILL BE USED TO ADJUST THE CONCENTRATION UNTIL THE UNIT IS SERVICED.
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03/04/2015 | Routine | |
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3-vat sink (thickest pipe) is less than twice the diameter of the water supply inlet.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
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03/25/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
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 in the 3-vat sink and sanitizer bucket with a concentration of 50-100 ppm 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. FOOD EMPLOYEE RESET SANITIZER TO 200 PPM
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10/04/2013 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 4 dented cans. CFM removed and located cans in a seperate area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over cream in walkin cooler. CFM rearranged eggs to the bottom shelf.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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 in the sanitizer bucket with a concentration of 0-150 ppm total quaternary ammonium compound. Food employee recreated solution to 200 ppm.
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.
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05/07/2013 | Routine | |
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