The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the faucet leak on Hand washing sink at front prep area and Prep sink in the back. Repair the faucet.
- Observed the 3-Drawer work top was at 44F where only non-TCS (Time/Temperature Control for Safety) food items stored. This unit needs to be repaired.
No violation noted during this evaluation. | 11/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Provided a cross contamination prevention guidelines to the PIC.
- Observed the Sanitizer sink (3-Vat) pipe needs repair to prevent water flow on the floor. The pipe needs to be bent slightly to direct the water into the pipe.
- The CFM is required to be present at all time of operations.
- Observed the 3DR/3Drawer cooler was maintaining 41 on one side and 47 on the other side. Please repair the cooler and monitor the temperature at the prep table. Advised the PIC to keep small portion of food in the cooler.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw fish and Shrimp stored over cooked pork in the 6-Drawer cooler under the grill.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. Food items were relocated. Provided a cross contamination prevention guidelines to the PIC.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Salsa Molcajete, Salsa 6 Chiles, Salsa Baja, Pico De Gallo at the salsa bar
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. The PIC created a TPHC log during inspection. This log will be used daily for salsa items that are at the salsa bar. A TPHC procedure was filled and signed by the PIC.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Discussed with the Person-in-Charge (PIC).
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: An air gap between the water supply outlet and the flood rim level at the sanitizer sink was not observed. The air gap was covered with a plastic cup.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. The plastic cup was removed to maintain the air gap.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. The pesticide bottle was discarded. The PIC agreed to contact the pest control company at the event of any pest issues.
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05/21/2015 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment. Environmental Health Specialist provided Person In Charge with Time as a Public Health Control procedural guidelines along with date log. Information about where to obtain Certified Food Manager card was also provided by Environmental Health Specialist. Please provide copy of new Certified Food Manager card to Environmental Health Specialist within 10 days.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): SALSA BAR ITEMS INCLUDING PICO DE GALLO, SALSA BAJA, GUACAMOLE, SALSA VERDE, SALSA 6 CHILES, SALSA MOLCAJETE.
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. PER DISCUSSION WITH PERSON IN CHARGE, ALL SALSAS LOCATED AT SALSA BAR WILL BE TIME STAMPED WITH TIME OF PREPARATION LABEL.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. PLEASE PROVIDE A COPY OF CERTIFIED FOOD MANAGER CARD TO THE ENVIRONMENTAL HEALTH SPECIALIST WITHIN 10 DAYS.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. NOTE: PERSON IN CHARGE DISCARDED PESTICIDES LABLED FOR RESIDENTIAL USE.
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12/22/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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: 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: Guacamoli 48F, Cut tomatoes 49 & Salsa 45F @ #1 (Top) - Tomato salsa 49F & Blended tomato salsa 46F @ Cust. salsa bar,
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. A TIME AS A PUBLIC HEALTH CONTROL PLAN WAS DEVISED FOR THIS/THESE UNIT(S), AGREED TO BY MGR., AND WILL BE POSTED IN KITCHEN AREA .
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05/01/2014 | Routine | |
ROUTINE INSPECTION.
No violation noted during this evaluation. | 12/20/2013 | Routine | |
ROUTINE INSPECTION
No violation noted during this evaluation. | 06/25/2013 | Routine | |
THE PURPOSE OF THIS VISIT WAS TO CONDUCT THE FIRST RISK ASSESSMENT INSPECTION FOLLOWING PERMIT APPROVAL.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: OBSERVED RESIDENTIAL PESTICIDE STORED IN FACILITY.
Correction: CORRECTED ON-SITE DURING INSPECTION.
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12/19/2012 | Risk Factor | |
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