The purpose of today's visit was to conduct a routine assessment. Please continue the following safe food handling practices as a means to incorporate Active Managerial Control:
1. Monitoring Time as a Public Health Control (TPHC) logs for all potentially hazardous foods at buffet line
2. Monitoring temperature logs for hot holding, cold holding, and reheated items
3. Training on handwashing and sanitizing practices
No violation noted during this evaluation. | 03/16/2016 | Routine | |
The purpose of today's visit was to perform a routine assessment. Please regularly train employees on proper handwashing procedures as this is a primary way to abate the spread of food-borne illnesses. As previously mentioned in your last inspection report, please maintain cold holding temperatures of 41F or below for potentially hazardous foods being cold held. Time as A public Health Control is being adopted for butter at service line. Suggestions made to keep items like butter and cream cheese in refrigeration unit/on ice until ready to be used for service line. This will prevent items for being in the temperature danger zone (greater than 41F but less than 135F) for extended periods of time prior to being put in 1 door cooler at buffet line. Discussed active managerial control and the importance of shared responsibility in monitoring safe food handling practices. Proposed cleaning schedule, food prep schedule, and temperature logs for items being hot/cold held at service line.
- 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 EMPLOYEE SWITCHED TASKS AND PUT ON GLOVES WITHOUT FIRST WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. TRAINED EMPLOYEE ON PROPER HANDWASHING AND GLOVE USE.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. PROVIDED TRAINING FOR SETTING UP WET WIPING BUCKETS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: AT BREAKFAST LINE- BUTTER (73F), IN KITCHEN-- CREAM CHEESE (68F).
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. TIME AS A PUBLIC HEALTH CONTROL NOW USED FOR BUTTER (TIME STAMPED), CREAM CHEESE PLACED IN WALK-IN COOLER.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. NO HAND SINK LOCATED AT HANDWASHING SINK NEAR KITCHEN DOOR.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP PROVIDED.
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03/16/2015 | Routine | |
- 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:--OBSERVED HARD BOILED EGG AT 48F AND MILK AT 49F INSIDE THE 1 DOOR REACH-IN COOLER ON BREAKFAST LINE.
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 WERE MOVED TO ANOTHER UNIT HOLDING AT 41F OR BELOW. DO NOT PLACE POTENTIALLY HAZARDOUS FOODS (PHF'S) INSIDE THIS UNIT UNTIL IT CAN HOLD AT 41F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:--OBSERVED OPENED PACKAGE OF SAUSAGE LINKS, SAUSAGE PATTIES, AND SCRAMBLED EGGS INSIDE THE EVEREST 1 DOOR COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.--PROVIDED BRIEF TRAINING TO CERTIFIED FOOD MANAGER (CFM) ON DATE MARKING. ITEMS WERE DATE MARKED.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:--1 DOOR REACH-IN COOLER AT BREAKFAST LINE
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- 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: --OBSERVED 1 DOOR REACH-IN COOLER AT BREAKFAST LINE AT 48F.
Correction: 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.--POTENTIALLY HAZARDOUS FOODS (PHF'S) WERE REMOVED FROM THE UNIT. DO NOT PLACE PHF'S INSIDE THIS UNIT UNTIL IT CAN HOLD AT 41F OR BELOW. CERTIFIED FOOD MANAGER (CFM) WILL FAX OR EMAIL A COPY OF THE REPAIR INVOICE FOR THE UNIT TO THE HEALTH DEPARTMENT WITH 10 BUSINESS DAYS.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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09/02/2014 | Routine | |
The purpose for this visit was to conduct a routine inspection.
EHS provided employee health policy for manager to train staff. Training attendance sheet and/or signed forms must be faxed or emailed to the Health Department within 14 calendar days.
Water heater: AO Smith BTP-199 199,000 x3
Dish machine: N/A
- 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.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--OBSERVED ICE SCOOP BURIED IN ICE.
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. --CFM RETRIEVED ICE SCOOP WITH GLOVED HAND
- 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: EVEREST 1DR COOLER AND DAIRY 1DR COOLER AT BREAKFAST 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.
- 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.
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03/15/2013 | Routine | |
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