The purpose of today's visit was to conduct a routine assessment. The following violations have been observed for a second time:
1. Cold holding
The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Use temperature logs provided today (English, Spanish) to record cold holding temperatures for all units in establishment
2. Train employees to fill pans in prep units below the fill line to ensure all items are maintained at 41F or below
Please send the following to the Health Department within 7 days:
1. Copy of Temperature Logs with temperatures for cold holding items recorded
2. Copy of service invoice for Bev air 2 dr prep cooler and Turbo Air 2 dr upright cooler
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN BEV AIR 2 DR PREP COOLER- CUT TOMATO, SALSA, PICO DE GALLO (50F, 48F, 44F). IN TURBO AIR 2 DR UPRIGHT COOLER- RAW BEEF, MOZZARELLA CHEESE (44F, 43F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. ITEMS IN BEV AIR 2 DR PREP COOLER DISCARDED BY PERSON IN CHARGE. ITEMS IN TURBO AIR 2 DR UPRIGHT COOLER RELOCATED TO BEV AIR 3 DR UPRIGHT COOLER.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: BEV AIR 2 DR PREP COOLER, TURBO AIR 2 DR UPRIGHT COOLER (48F, 44F).
Correction: PLEASE HAVE UNITS SERVICED WITHIN 7 DAYS. PLEASE DO NOT USE THESE COOLERES TO STORE POTENTIALLY HAZARDOUS FODOS UNTIL SERVICE HAS BEEN RECEIVED. Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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03/09/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor inspection. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Place prepped items like cut tomato and salsa in upright cooler/freezer to cool to 41F or below prior to placing in cold wells of prep cooler.
2. Use shallow metal pans to cool large quantities of food rather than deep plastic ones to expedite the cooling process.
3. Leave items that are cooling uncovered/loosely covered to allow for hot air to escape during cooling process.
4. Use food temperature logs provided to monitor cold holding temperatures and to verify that food is being held at 41F or below.
Please provide the following within 7 days:
1. Service invoice for Bev Air 3 dr upright cooler.
Receipt can be sent via fax or e-mail using contact information provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: IN BEV AIR 3 DR UR COOLER- PLAINTAIN, RICE, GROUND BEEF, TAMALES (X2), REFRIED BEANS, PORK AND CHEESE FILLING (X2), SCALLOPS, CROAKER, TILAPIA, RAW STEAK (X2), CHORIZO (46F, 47F, 45F, 45F, 44F, 46F, 51F, 45F, 45F, 46F, 48F, 47F, 45F). IN BEV AIR 2 DR PREP COOLER- CUT TOMATO, PICO DE GALLO (48F, 51F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS DISCARDED.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: METAL CASSEROLE DISH, METAL PANS.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. PROVIDED SANITIZING TRAINING. DISHES SANITIZED IN CHLORINE BASED SANITIZER SOLUTION.
- 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 BAR HAND WASHING SINK 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. PROVIDED HAND WASHING SIGN.
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07/13/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As previously mentioned in your last inspection report, please make sure to provide a thermometer for each refrigeration unit. Suggested labeling each sink basin of 3-vat sink with appropriate label (wash, rinse, sanitize) so that employees will better remember the correct set up of each compartment. Also suggested keeping wet wiping buckets at each station (prep line, cook line, dish machine) to facilitate replacement of wet wiping cloths in sanitizing solution. Mentioned that Certified Food Manager should create separate medicine storage area/shelf for employee medications. This would ensure that medications are not being stored above food, food-contact surfaces, or equipment.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED INCORRECT SET-UP OF 3-VAT SINK. SANITIZING BASIN WAS BEING USED TO RINSE DISHES. INCORRECT WASH, RINSE, SANITIZE ORDER.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP STORED DIRECTLY ON TOP OF ICE BIN.
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. CLEAN ICE SCOOP PLACED IN ICE MACHINE WITH HANDLE ABOVE ICE.
- 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 PREP COUNTER, COOKLINE, ICE MACHINE.
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. PROVIDED TRAINING ON HOW TO SET-UP WET WIPING BUCKETS. CLOTHS PLACED IN BUCKETS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: BEV AIR 3 DR COOLER.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. THERMOMETER PROVIDED BY CFM.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the CUSTOMER ladies room stall.
Correction: PLEASE PROVIDE COVERED TRASH CAN. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (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. ANTACIDS, COUGH MEDICINE, PAIN RELIEF MEDICINE BEING STORED ABOVE BEETS, VANILLA EXTRACT, AND DISHWARE.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MEDICINES MOVED TO EMPLOYEE STORAGE AREA.
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02/26/2015 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED RICE, DICED PORK AND TAMALES INSIDE THE BEV AIR 3DR UR COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. ITEMS WERE MARKED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located IN THE KITCHEN is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink IN THE KITCHEN being used FOR SOILED PAN STORAGE.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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07/01/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."--CFM HAS THE RED FOLDER AT HOME.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:--OBSERVED RAW BEEF NEXT TO FRESH PINEAPPLE IN BEVERAGE AIR 2DR COOLER IN BACK OF ESTABLISHMENT.
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. --EHS PROVIDED TRAINING ON PROPER STORAGE. CFM MOVED ITEMS TO PREVENT CROSS CONTAMINATION.
- 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:--OBSERVED RAW CHICKEN OVER RAW BEEF INSIDE THE BEVERAGE AIR 2DR COOLER IN THE BACK OF THE ESTABLISHMENT.
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). --EHS PROVIDED TRAINING ON PROPER STORAGE. CFM MOVED ITEMS TO PREVENT CROSS CONTAMINATION.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED CHICKEN, RICE, REFRIED BEANS, SOUP AND YUCA INSIDE THE BEVERAGE AIR 3DR COOLER WITHOUT DATE MARKING. OBSERVED COOKED CHICKEN, BEANS, DICED PORK, FLAN, AND CEVICHE INSIDE THE BEVERAGE AIR 2DR COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.--EHS PROVIDED TRAINING ON DATE MARKING. CFM PLACED DATE MARKING ON NEEDED ITEMS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--DID NOT OBSERVE A THERMOMETER INSIDE THE BEVERAGE AIR 1DR UNDER COUNTER REACH-IN COOLER AT THE BAR.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.--OBSERVED BLACK GROWTH INSIDE THE ICE MACHINE ALONG GREY PLASTIC.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.--EHS PROVIDED TRAINING ON CLEANING FREQUENCY OF ICE MACHINE INTERIOR. CFM CLEANED THE INTERIOR OF ICE MACHINE DURING TIME OF INSPECTION.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped FLIES were found in the control devices WHICH WERE LOCATED NEXT TO CLEAN STOARGE CONTAINERS.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at 200ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution at 50-100ppm. Verify concentration using the appropriate test kit.
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10/30/2013 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy."--EMPLOYEE AGREEMENT FORMS HAD NOT BEEN SIGNED BY THE EMPLOYEES OR MANAGER.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED HEAVY ACCUMULATION OF BURNT ON FOOD DEBRIS ON FLAT TOP GRILL SURFACE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located IN THE KITCHEN is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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06/20/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Abi's Restaurant, 5838-B North Kings Highway, Alexandria, VA 22303 »