Observed facility clean and organized. Thank you for accompanying the EHS during the inspection.
Verify no less than twice daily that the handwashing sink near the dishwashing area is accessible for handwashing.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets stored on floor.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. EHS and CFM discussed options to keep sanitizer bucket near prep refrigerator and off of floor.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient (air/water) temperature measuring device located in the following units are not accurate in °F: Food thermometer used to monitor air temp in four door prep refrigerator, thermometer in one door prep refrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. EHS provided ambient air thermometers to replace inaccurate thermometers.
- Equipment / Non-food Contact / Visibly Clean
Observation: Shelving below prep surfaces were observed with crumbs and drips from foods.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: An employee was observed washing and rinsing several pairs of tongs at the three vat sink. Tongs were returned to the prep area without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Employee returned tongs to dishwash area for sanitizing. It is suggested that the sanitizer basin of the three vat sink contain sanitizer solution of the appropriate strength at all times to encourage santization of food contact surfaces.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dishwashing area is blocked by cleaning supplies, 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. Sink was made accessible.
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11/23/2015 | Routine | |
The purpose of this visit was to perform a routine inspection. Thank you for accompanying the EHS during the inspection and promptly correcting violative conditions.
- 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: Comercially prepared 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. SAUCE WAS MARKED WITH DISCARD TIME.
- Sanitizer Test Kit Required
Observation: The test kit in the facility was expired and did not accurately measure sanitizer concentration.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the dish washing area was blocked, preventing access by employees for easy handwashing. Sink contained cleaning supplies and bucket.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. SINK WAS MADE ACCESSIBLE
- 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.
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. PESTICIDE WAS REMOVED FROM ESTABLISHMENT.
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01/13/2015 | Routine | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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 at pizza prep
Correction: 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.
- 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.
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03/04/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands after entering facility from outside and before engaging in food prep.
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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: bell pepper which could be used for salad - food discarded and employee.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: 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: 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: 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.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed prep table and food utensils are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted (repeated violation)
Observation: Observed containers that have been cleaned not stored in to allow for air drying.
Correction: To prevent contamination after cleaning, equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
- 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: 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the faucets not working properly.
Correction: A plumbing system shall be maintained in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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02/27/2013 | Routine | |
This inspection was for a complaint investigation. Following complaints were received:
1) Employees were prepping salad with bare hands. EHS observed during this inspection that employee was cutting bell pepper with bare hands and this would have been used for salad. Cut bell peppers were discarded.
2) Prep area is unsanitary. EHS observed facility was not cleaning and sanitizing prep tables every 4 hours. Sanitizer wet wiping bucket was created for wet wipes and sanitization was performed during this inspection.
3) CFM not present at all hours of operation. EHS observed CFM was not present at the beginning of this inspection. It was corrected during inspection.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: green bell pepper - discarded.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed prep tables are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
- 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: 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.
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02/27/2013 | Complaint | |
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