- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw eggs were improperly stored above cooked ready-to eat foods. The eggs were relocated to the bottom shelf of the refrigerator.
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 on Display Protected From Contamination (corrected on site) (repeated violation)
Observation: The food on display is not protected from contamination. The pita chips and cucumber dressing were not placed under the salad bar shield. Foods were discarded during the inspection.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
- 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: marinated chicken, diced beef (3 dr. under counter refrigerator), lettuce, chicken wings, falafel mix (prep cooler). 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.
- 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 the specified time/temperature allowed: lamb shanks that were prepared on 3/11/16 were still in the upright refrigeration unit. The lamb shanks were discarded during the inspection.
Correction: Food shall be discarded if it: 1) exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A).
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Clean pots were found stored on the kitchen floor.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
03/21/2016 | Routine | |
Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41°F
e. using containers that facilitate heat transfer
Date mark food items that are prepared on site and not sold/served within 24 hours.
Repeat violations are subject to fines.
- Food Protection From Environmental Sources during Preparation
Observation: Food is subject to environmental sources of contamination during preparation. The raw chicken on a sheet was placed on top of a trash can. The trash can was used as a prep table. The chicken was relocated during the inspection.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: Food on Display Protected From Contamination (repeated violation)
Observation: The food on display is not protected from contamination. The yogurt/ cucumber dressing is not placed the sneeze shield.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
- 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: chick peas, brown rice, and white rice. The rice was placed in an ice bath and the chicke peas were discarded.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: the brown rice, white rice and soup.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection at the spray tower is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the bar handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the bar handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Glass cleaner was improperly stored with clean equipment. The glass cleaner 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.
|
08/04/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) stew beef and chicken in the refrigeration unit is not properly dated for disposition. Date mark all ready-to-eat prepared foods. Foods were date marked during the inspection.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination. The yogurt was not placed under the sneeze shield. The yogurt was relocated during the inspection.
Correction: Protect food on display by the use of packaging, Counter, service line, or salad bar food guards, Display cases, Or other effective means to prevent contamination.
- 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: the rice was covered tightly in the reach-in refrigerator. Loosely cover food and use smaller shallow containers.
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
Observation: The following food item(s) were measured at improper temperatures: diced chicken breast, and diced beef. The foods were moved to a colder refrigerator.
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 (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. the under counter refrigerator is not holding TCFs at the required temperature.
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.
|
05/04/2015 | Routine | |
- 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: .eggplant dish. The eggplant dish was removed 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.
- 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): salad, hummus, and grape leaves. Provide written food log for the lunch buffet.
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.
|
02/02/2015 | Risk Factor | |
| No violation noted during this evaluation. | 10/21/2014 | Follow-up | |
Repeat violations are subject to fines,
Remove unapproved equipment (hot plates).
Repair prep refrigerator at the cooking area.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Chick peas were improperly stored on the floor in the dry storage area.
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.
- Critical: Food on Display Protected From Contamination (corrected on site) (repeated violation)
Observation: The food on display is not protected from contamination. The salad, salad dressing, hummus, grape leaves, baklava and eggplant are not covered at the buffet. Foods were removed from the buffet during the inspection.
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.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: salmon.
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- 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: salad, hummus, eggplant and salad dressing (buffet). Foods were discarded during the inspection. The lettuce, diced tomatoes, hummus (prep cooler). Foods were placed on an ice bath.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: rice, eggplant, and food in the Superior reach-in refrigeration unit.
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 10/7/14 they shall be date marked with a "use by" date not exceeding 10/13/14.
- 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: the prep cooler at the cooking area.
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.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Single service containers were observed stored unprotected in the dry storage area. The single service containers were inverted during the inspection.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection under the kitchen hand sink piping is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Single service containers are improperly stored on top cleaning chemicals. Single service containers were 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.
|
10/08/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's coffee and open container of water were discarded during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit and freezer units. Fish was improperly stored above ice cream in the reach-in refrigerator, and raw chicken was improperly stored above cooked foods in the reach-in refrigerator. Raw meats were 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) (repeated violation)
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 seafood in the reach-in freezer. The raw chicken 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).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: dry storage area (beans). The beans were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Beans are improperly stored on the floor in the dry storage area.
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.
- Critical: Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Provide food protection for the lunch buffet in 10 days.
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.
- 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: moussaka and rice.
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: cheese sticks at the buffet are not held at the required temperature. Sterno was placed under the cheese sticks.
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: humus and diced tomatoes (salad prep make table). Foods were placed on an ice bath.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
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: rice, moussaka, and rice & beans. Foods were date marked during the inspection.
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 7/7/14 they shall be date marked with a "use by" date not exceeding 7/13/14.
- 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: the bottom of the prep cooler is not holding the humus and diced tomatoes at the required temperature.
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing fixture(hot water faucet) at the rear hand sink is dripping..
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar hand sink. Soap was provided during the inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Spray paint was improperly stored with food in the dry storage area. Glass cleaner was improperly stored with food on the bottom of shelf of the kitchen prep table. Toxic items were relocated during the inspection.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. First Aid item was improperly placed with food items in the dry storage area. The item was relocated during the inspection
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
|
07/08/2014 | Routine | |
Repeat violations area subject to fines.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds. EHS instructed employee on proper hand washing procedure during the inspection.
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. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open containers were discarded during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken was improperly stored above ice cream in the reach-in freezer. The ice cream 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) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken is improperly stored above beef in the reach-in freezer
Correction: and beef is stored above shrimp improperly in small reach-in freezer and chicken is improperly stored above beef in the reach-in refrigerator. The meats were relocated during the inspection.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food (beans) in the following location where the food is subject to contamination: dry storage area. The beans were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: eeef, and rice.
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 4/6/14 they shall be date marked with a "use by" date not exceeding 4/11/14.
- Mops in Air-dry Position (corrected on site) (repeated violation)
Observation: Mops and brooms are not hung up to air dry. Mops were hung during the inspection.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site) (repeated violation)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemicals are improperly stored with food in the dry storage area, sterno is improperly stored with food in the dry storage area, and cleaners are improperly stored with beverages at the bar. Cleaning chemicals and sterno were 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.
|
04/07/2014 | Routine | |
- Critical: Employee Health Policy Requirements
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: the CFM must be aware of the reportable illnesses. The CFM was given the manager's decision tree and instructed 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, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open drinking container were improperly placed on the kitchen prep surfaces. The drinking containers were discarded during the inspection.
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meats are improperly stored above ready to eat foods in the reach-in refrigerator and freezer. Raw meats were relocated to the bottom of the units.
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: chicken was improperly stored above beef in the reach in freezer and refrigeration units. The chicken 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).
- 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: chick peas in the dry storage area and shells on top of the ice machine, the chick peas and shells were covered the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon. Correct in 10 days.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- 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.
- Mops in Air-dry Position
Observation: Mops and brooms are not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- 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. Spray bottles of cleaners, and sterno were not properly stored. Violation was corrected 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.
|
01/06/2014 | Routine | |
This visit was made to conduct a follow-up on the refrigeration unit that was not working on the previous inspection. The unit was repaired and is maintaining ambient temperatures of 40F. The unit is ok to be used for cold holding PHF/TCS foods.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction (repeated violation)
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
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: numerous cooked items throughout kitchen.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
|
10/15/2013 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Cease use of the prep unit on the cook line for the temperature control of potentially hazardous/time and temperature control for safety foods. Once the unit is repaired please call to have the unit reinspected prior to using it to temperature control foods.
2) Do not store raw foods above ready-to-eat foods.
3) Date mark food items that are prepared on site and not sold/served within 24 hours.
4) Do not re-use items intended for single use (i.e. manufacturer containers).
Note- If you plan on using Time as a Public Health Control for your foods on the food buffet then you must have the proper paperwork on site for the EHS to verify.
- Jewelry Prohibition (corrected on site)
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- 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 meat stored over cooked items in reach-in refrigerator.
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.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar, etc.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: tongs stored on oven handle (a location that is not washed, rinsed and sanitized).
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.
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- 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: sliced tomatoes/65, lettuce/63
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Items were 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: numerous cooked items throughout kitchen.
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 @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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. Prep cooler on cook line was observed at 58-60F.
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.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers (yogurt) were observed reused for the storage of other food items.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
|
09/24/2013 | Routine | |
This visit was conducted to complete a risk based food safety evaluation.
1. Ensure that employees are reminded not to touch the bread with bare hands before serving it.
2. Ensure that the dish washer, washes his hands in between dirty and clean dishes.
3. Improved standards were observed today, particularly with regard to the separation of raw and ready to eat foods.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his after handling dirty dishes and before handling clean ones.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: Pita Bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. (Discarded)
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Ground beef cooked the previous evening was observed at 46-50°F in he upright cooler.
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. (Discarded)
|
06/10/2013 | Risk Factor Assessment | |
This visit was conducted to follow up on cross contamination issues in your refrigerators. Significant improvements were observed today. Please ensure that you obtain your CFM card as discussed. Once you have it, please fax a signed copy to 703-746-4919.
No violation noted during this evaluation. | 03/18/2013 | Follow-up | |
This visit was conducted to complete a risk factor based food safety evaluation. It was very disappointing that standards had slipped and repeat contraventions were occurring again.
1. There was no CFM on site, and the owner that arrived at the end of the inspection did not have a CFM card with him. A $50 civil penalty ticket has been issued for this (F-13-4305)
2. The arrangement of your refrigerators was poor again, with lots of cross contamination issues observed. It is not acceptable to stored raw foods over ready to eat ones. You must ensure proper segregation at all times. Due to the on-going nature of this problem, a $50 civil penalty ticket has been issued (F-13- 4306)
3. High risk food produced on site and refrigerated must be discarded or frozen after 7 days. This poses a significant risk of food borne illness.
4. The chef was helpful in resolving issues raised.
- Critical: Certified Food Manager: Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- 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: The person in charge was not aware of the Big 5 reportable illnesses.
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, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw chicken and before washing the three compartment sink.
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: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw chicken and raw beef were observed stored above and directly adjacent to cooked chickpeas and raw vegetables. In addition, an aubergine and a container of parsley was found amongst raw beef.
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. (Discarded / relocated)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken stored above raw beef in the refrigerator.
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: 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: Cut and diced tomatoes were observed stored above 41°F (46-47°F) in the prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Discarded)
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Cooked lamb shanks dated 2/25 were observed in the upright cooler.
Correction: Food shall be discarded if it: 1)exceeds either of the temperature and time combinations as specified in 3-501.17(A), 2) is in a container or package that does not bear a date or day, or 3) is appropriately marked with a date or day that exceeds a temperature and time combination as specified in 3-501.17(A). (Discarded)
- Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Kibbeh Neye - Raw Lebanese Steak Tartar
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods and identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: A sponge was observed store in the line hand washing sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There was no soap available at the line hand washing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: There was no paper towel available at the bar hand washing sink, and the paper towel dispenser at the hand washing sink adjacent to the dish machine was not operating correctly.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (Signage supplied)
|
03/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Zikrayet Lebanese Restaurant, 2006 Eisenhower Ave, Alexandria, VA 22314 »