- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his hands for 20 seconds. EHS instructed the employee on proper hand washing.
Correction: -ALL food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, and 6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, 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 be washing 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 foodborne illness.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: dry storage area. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the curry chicken salad, chicken breast, sliced tomatoes and pulled chicken. The foods were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the curry chicken salad, chicken breast, sliced tomatoes and pulled chicken.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the sliced ham, sliced Muenster cheese, sliced turkey (undercounter refrigerator)
Correction: macaroni & cheese, chicken breast, and salad dressing (walk-in refrigerator). Foods were discarded in the undercounter refrigerator and the walk-in refrigerator will be serviced chicken breast was placed in the blast chiller, and the macaroni & cheese was discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: sliced tomatoes
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/21/15 they shall be date marked with a "use by" date not exceeding 12/27/15.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate(s) found used for the following purpose(s): shelving in the storage area.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the interior of the make table prep reach-in refrigerators.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Manually add quaternary ammonium to the 3 compartment sink or use the mechanical dish machine.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. EHS provided signage during the inspection.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the ceiling is not maintained in good repair. (dry storage)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed fruit flies in the dry storage area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. The detergent (prep area) and sanitizer in pizza area were not properly labeled. The sanitizer in the pizza area was replaced with sanitizer in the red sanibucket.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Sterno was improperly stored with food on the dry storage shelf. The sterno was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
12/22/2015 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the cooked chicken and salmon in the walk-in refrigerator were not effectively cooling. Utilize the blast chiller to cool foods quickly. The chicken and salmon were relocated to the blast chiller.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: grilled vegetables, soy bean dish, chicken, mashed potatoes, soup, meat sauce and cabbage and tofu. Several foods in the bottom right Alto Sham were out of temperature. Foods were reheated during the inspection. The chicken was reheated to 172°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
|
09/04/2015 | Complaint | |
A routine inspection was conducted. Improvement is required with the documentation when time is used as a public health control and hot holding temperatures.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in refrigerator)
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: the hamburger in the bistro area and the Mexican layer dip on the salad bar should be cooled quickly in the blast chiller.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken 118°F, prime rib 109°F (Alto Sham), cod fish (steam table). The chicken and prime rib were reheated during the inspection. The cod fish were consumed within the hour. The FPM should consider using a perforated pan or time as the public health control for fried foods on the steam table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 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 being used as a control was not cooked, served or discarded by the expiration time as indicated: foods that were removed from the bistro on 6/28/15 were not discarded after 4 hour. The food were placed on a speed rack in the walk-in refrigerator. The times that foods were discarded were not indicated on the log sheet. Foods were discarded during the inspection.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): used as shelves in the walk-in refrigerator.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the water temperature to ensure proper temperature of the water. Provide thermolabels.
Correction: Use a thermolabel test kit to ensure the proper hot water temperature.
- Warewash Equipment / Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Plumbing / Maintained in Good Repair
Observation: The dish machine is leaking water.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: The floor is not maintained in good repair. The Alto Sham on the the lower right side was not working properly.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/29/2015 | Routine | |
This visit was made to conduct a risk factor assessment in conjunction to a complaint received.
Note: This food establishment has an established method for monitoring time rather than temperature for Time/Temperature Control for Safety (TCS) foods located on the Pizza and Bistro line. Certified Food Protection Manager (FPM) explained monitoring system and provided logs for Environmental Health Specialist review. Continue to maintain logs for the use of Time as a Public Health Control. FPM indicated interest in the use of time rather than temperature control for all future food items on buffet lines. Make sure to notify Alexandria Health Department prior to implementing to further discuss plan.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were measured at improper temperatures: cooked rice was 115°F, vegetable lo mein was 119°F, and ribeye steak strips were 117°F in the alto sham for less than one hour. Alto sham was set at 120°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. Corrected by turning up unit and certified Food Protection Manager will monitor Alto sham over the next few hours and will have repaired if not properly hot holding at 135°F. Rice and lo mein reheated to 165°F and steak strips searved immediately (cooked less than one hour prior to service/sale).
|
01/26/2015 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: FPM was not aware of illness that must be reported to the health department. EHS provided FPM with the EHP during the inspection.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, 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. Observed lack of hand washing. Employees must wash their hands whenever they change task. The FPM will demonstrate, train, and enforce hand washing policy.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: the salmon and pulled chicken were 113°F & 124°F respectively. Food were reheated to 165°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken salads, chicken wings, roast beef, chicken wraps, turkey breast on the top shelf of the chef's case
Correction: Organic Brazilian rice & beyond meat. The chicken salad, chicken wings, roast beef, and chicken wraps were discarded. The turkey breast was placed in a colder unit. The Organic Brazilian rice & beyond meat were placed in the blast chiller.
|
12/17/2014 | Routine | |
Have your pest control address violation of birds getting into the store. Immediately repair high temperature dish machine.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, 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. Employee in the pizza prep area failed to wash his hand before donning gloves. The employee properly washed his hands when instructed.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Improper storage of wet wiping cloths on prep table in the pizza prep area. Wiping cloths were placed in sanitizer during the inspection.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Cooling Potentially Hazardous Foods (corrected on site) (repeated violation)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: chicken breast cooked and short ribs cooked on 8/5. Foods were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: half and quarter rotisserie chicken (hot bar) and macaroni & cheese, and rice (warm unit). Foods were reheated to 165°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Operation
Observation: The blast chiller refrigeration unit is not currently operating as required to cool foods to 41°F or less.
Correction: Repair the unit immediately. Until the unit is repaired cooling hot foods shall be accomplished using the following methods: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Equipment / Good Repair / Components / Gaskets
Observation: The door on the high temp dish machine is damaged.
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112) The 3 compartment sink was used during the inspection.
Correction: Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160°F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for Quaternary ammonium compound sanitizing solution. Employee corrected violation after instruction by EHS to leave equipment in solution for 30 seconds.
Correction: Chemical sanitization manual including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous flies in the dish washing area, dry storage area and generally through out the store area. Provide pest control to eliminate excessive number of flies.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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08/06/2014 | Routine | |
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. The new "pop-up " food display does not protect the food from contamination.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
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05/28/2014 | Other | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (fish) stored over ready-to-eat food (butter) in the walk-in refrigeration unit. The butter was relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was improperly stored above raw fish in the walk-in refrigerator. The fish was relocated during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: the rotisserie chicken, and roast beef (walk-in refrigerator). Foods were discarded during the inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: tuna salad, chicken salad, Applegate turkey (chef case)
Correction: Caesar chicken, Sesame chicken (undercounter reach-in refrigerator)
- Time as a Public Health Control/ Written Procedures Available
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): several days of the temperature log was not available.
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.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area where employee is not located to protect clean equipment in dish washing area.
Correction: Relocate employees' personal items to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the ceiling tiles are not maintained in good repair. (storage area ceiling tiles)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/28/2014 | Routine | |
This visit was to conducted a routine inspection following violation must be addressed immediately: 1) ensure that potentially hazardous food is kept at the correct temperature hot food must be kept at 135
°F
or above, cold foods at 41
°F
or below. .2. You must ensure that all food handlers understand when to wash their hands during food production. 3) Address inadequate temperature control in the front display case.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, 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. I obseved numerous employees donning new gloves without washing their hands.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen. The employee in the dish washing area was observed drinking from an open drinking container. The employee was instructed on good hygiene practices and the open container was discarded during the inspection.
Correction: Food employees may drink only from a covered container using a straw. Open drinking containers were discarded during the inspection.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. (walk-in refrigerator and dry storage area). Provide additional storage racks and remove milk crates used as storage racks.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: turkey breast were 114°F in the walk-in refrigerator. Use blast chiller to adequately cool the food before storing it in the walk-in refrigerator. The turkey breast was put in the blast chiller during the inspection.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: mashed potatoes, ribs, chicken, and rice. Foods were reheated to 167°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: red skin potato salad, macaroni salad, tuna salad, egg salad, Mediterranean tuna salad, chicken, and turkey breast. (front display case) Foods were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: front display case.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles in the dry storage area not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
11/20/2013 | Routine | |
This visit was made to conduct a complaint inspection. No violations were observed. See complaint for details.
No violation noted during this evaluation. | 08/05/2013 | Complaint | |
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary amonium sanitizing solution.(metal pans were only in sanitizer for 15 seconds)
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
|
07/12/2013 | Routine | |
This visit was made to conduct a pre-opening inspection. All items were installed as indicated on plans.
Please correct the following items:
1) Seal along deli-display casese between the case and the floor to seal gap. (corrected).
Recommend issuance of AHD permit.
Ok for C/O
No violation noted during this evaluation. | 07/10/2013 | Pre-Opening | |
This visit was conducted to complete a risk factor based evaluation following a complaint from a member of the public alleging food borne illness:
1. You must ensure that potentially hazardous food is kept at the correct temperature. Hot food must be kept at 135
°F
or above, cold foods at 41
°F
or below. We have discussed using time as a control due to the busy nature of your store. I have left the forms required to implement this, and you would be required to complete them and fax them to me for signature in order to proceed.
2. You must ensure that all food handlers understand when to wash their hands during food production.
3. I will return in the next 5-10 business days to follow up on holding temperatures, if temperatures are incorrect and the risk is not being controlled through time, civil penalty tickets may be issued.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A Food employee was observed handling a container of raw chicken and then vegetables with no hand washing in between.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: Temperatures on the hot food counter, the Bistro and in 2 altro shams were checked, and potentially hazardous food was not being maintained at 135°F or above. Food checked included: Lamb at 119°F, Veggie Burgers at 124°F, Chicken at 119°F, Pork at 120°F and Salmon 106°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Multigrain Tabbouleh salad at 47-48°F, Spinach and chicken at 43-44°F, Rice salad at 46°F, Orange Cous Cous salad at 47°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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02/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Whole Foods Market (Deli), 1700 Duke St, Alexandria, VA 22314 »