This visit was made to conduct a follow up inspection for the complaint.
The frequency of pest control has been increased , and the bathroom walls have been redone in order to prevent pests entering from the walls. The facility will be continuing to work with a contractor to further seal openings and damaged tile in the kitchen area. Facility is making a continuous effort to improve pest control measures. We will continue to monitor the facility's progress through their routine inspections.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed several walls and ceilings are not maintained in good repair. (Wall junctures damages, gaps around piping in ceiling)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. (Establishment working with company to properly repair all items)
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: Evidence of mice observed.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises. (Establishment is currently being treated by poest control company every 2 weeks, and is currently working on sealing all openings)
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03/01/2016 | Follow-up | |
- Refuse Receptacle / Clean Frequency
Observation: A strong offending odor is emanating from the refuse container stored outdoors.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
- Refuse Container / Removal Frequency to Prevent Odors and Harborage Conditions
Observation: Refuse containers are stored full overnight (lids open and bag overflowing) causing an attractant to pests.
Correction: Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract and harbor insects and rodents.
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08/03/2015 | Follow-up | |
This visit was made in conjunction to a complaint Alexandria Health Department received in reference to refuse overflow and odor.
Manager has scheduled bins, walls, and floor sto be deep cleaned this weekend and will look into adding an additional pickup mid week.
No violation noted during this evaluation. | 07/23/2015 | Complaint | |
This visit was made in conjunction to a complaint Alexandria Health Department received in reference to refuse overflow and odor.
Manager has scheduled bins, walls, and floor sto be deep cleaned this weekend and will look into adding an additional pickup mid week.
No violation noted during this evaluation. | 07/23/2015 | Complaint | |
This visit was made to conduct a risk factor assessment. Please note the following items:
1) Remind employees that if they have beverages in the kitchen they must be covered with lids and straws.
2) Observed a roach up near the coffee station. Through discussion with FPM they had just received a pest control treatment this week. Please monitor and keep up the routine pest control treatments. Ensure that you seal all cracks/crevices/holes that you find to help prevent any harborage conditions.
3) A service company was on site during inspection to repair a leak in the dishwashing area.
4) Good hand washing and food safety knowledge shown by staff. Thank you!
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drink obsered without a lid and straw in prep area.
Correction: Employees may have drinks in kitchen, however they must be used in designated areas where the contamination of exposed food
|
07/16/2015 | Risk Factor | |
This visit was made to investigate power outages on this block. At this time the power is on at this location. Management was on site at 5:00am and there was power. They have not lost power since.
If you do lose power at any point you need to cease operations until it is restored.
If you have any questions please call us.
No violation noted during this evaluation. | 05/29/2015 | Other | |
This visit was made to conduct a risk assessment. Please note the following items:
1) All hand sinks shall have hand wash signs.
2) Hand sinks shall only be used for hand washing. Employees should not be dumping ice or beverages in hand sinks.
3) Keep sanitizer buckets stored off the floor.
Good food temperatures observed during visit. Keep up the good work.
- 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: in prep coolers (not on top shelf or cooling).
Correction: Foods shall remain covered at all times.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station behind the drink area is being used as a dump station. (Ice found dumped in hand sink).
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required
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.
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02/25/2015 | Risk Factor | |
This visit was made to conduct a follow-up inspection on the 1-door refrigerator (clear door) behind the salad station. The unit was repaired and is not maintaining temperatures of 39F (ambient).
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the hand sink are leaking. (Hand sink located beside back prep area).
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor is not maintained in good repair. (Multiple tiles damaged in the back area, especially the warewash area).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/10/2014 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) The refrigeration unit (clear door) behind the salad line is not properly cold holding Time/Temperature Control for Safety (TCS) foods at 41F or below. Do not store any TCS foods in this unit until properly cold holding at 41F or below. Repair technician was called and should be out no later than tomorrow. A follow-up inspection will be conducted on/before October 10, 2014 to verify unit has been repaired. Please call when the unit is repaired and working properly.
2) During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners:
a) in food with their handles above the top of the food.
b) in food that is not a time/temperature control for safety food with their handles above the top of the food within containers that can be closed.
c) 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.
d) in running water of sufficient velocity to flush particulates to the drain
e) in a clean, protected location if the utensils are used only with a food that is NOT a time/temperature control for safety food, or
f) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently.
3) Store foods in a manner that they are not exposed to contamination (i.e. cover them in then walk-in when they are not on the top shelf of the unit or on a speed rack that is covered on the top to prevent contamination)
Management and staff were very knowledgeable and quick to make corrections to items.
***AHD Food Safety Information Pack given and discussed***
- 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: roast chicken on shelf in walk-in and pastries on speed rack with nothing above them at the front counter.
Correction: Foods shall remain covered at all times.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensil for cooked rice was stored with its handle in the food.
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. (Employee put on gloves and corrected item).
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored on floor in back prep area.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. (Bucket relocated to a shelf).
- 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: house dressing/56, yogurt/48, pasta/54, salmon 55.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Dressing was out of temperature for an unknown amount of time and was discarded. Yogurt, pasta and salmon had been placed in unit within last hour and were relocated to walk-in.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment: clear one door unit behind salad station.
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. (FPM provided thermometer).
- Warewash Machine/ Data Plate/Present/Info/Water Temps/Conveyor Speed
Observation: There is no data plate on the warewashing machine.
Correction: A warewashing machine shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operation specifications including the: 1) temperatures required for washing, rinsing, and sanitizing, 2) pressure required for the fresh water sanitizing rinse, and 3) conveyor speed for conveyor machines or cycle time for stationary rack machines.
- 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: Delfield upright refrigerator (glass door) behind salad station.
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. (Foods were relocated to other units and discarded as required).
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the hand sink are leaking. (Hand sink located beside back prep area).
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the floor is not maintained in good repair. (Multiple tiles damaged in the back area, especially the warewash area).
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/08/2014 | Routine | |
This visit was made to conduct a risk factor assessment. Certified Food Manager and staff were very helpful and knowledgeable.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing sink adjacent to the Delfield upright refrigerator (glass door) is being used for dumping ice and the hand sink at the espresso/coffee serve line had dirty utensils stored in the basin.
Correction: A handwashing sink may not be used for purposes other than hand washing. Corrected by discussing with manager why to designate hand sinks for hand washing only and removed the utensil from the hand sink to get washed, rinsed, and sanitized. Ice drained from other hand sink.
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05/28/2014 | Risk Factor | |
This visit was made to conduct a follow-up evaluation in regards to the risk factor assessment conducted on February 5, 2014.
Section 20 - 3-501.16(A)(2) has been corrected since the previous inspection.
No violation noted during this evaluation. | 02/20/2014 | Follow-up | |
This visit was made to conduct a risk factor assessment. The following item requires attention:
1. The prep refrigerator at the cookline is not properly cold holding Potentially Hazardous Foods (PHFs) at 41
°
F or below. Do not store any PHFs in this unit until properly cold holding at 41
°
F or below. Certified Food Manager called repair person and they are scheduled to arrive tomorrow. A follow-up inspection will be conducted on February 20, 2014 to verify correction.
--Repeat violations are subject to civil penalties.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed dishwasher handle clean dishes after handling soiled dishes without washing his hands.
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with Certified Food Manager (CFM) when to properly wash hands. Dishwasher started work two days ago and is in process of training. CFM stopped dishwasher and discussed with him when to properly wash his hands. Dishwasher proceeded to wash his hands.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were measured at improper temperatures: deli ham at 45°F, mashed potatoes at 44°F, diced tomatoes at 44°F, sliced tomatoes at 45°F in the top insert of the prep refrigerator at cookline. As per Certified Food Manager (CFM), items had been placed in inserts less than 2 hours prior. Egg wash in bottom portion of prep refrigerator was 47°F, as per CFM, stored in the unit since this morning.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Corrected by relocating the items from the top inserts to the walk-in cooler to rapidly chill down to 41°F. Certified Food Manager will discard any remaining ham, mashed potatoes, diced ham or sliced tomatoes at the end of the day. Egg wash was discarded. Repair person called and scheduled to arrive tomorrow. Do not store any Potentially Hazardous Foods in this unit until properly cold holding at 41°F or below.
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02/06/2014 | Risk Factor | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card (manager has Serv Safe card)
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: manager did not know all BIG 5 illnesses or reportable symptoms
Correction: employee health material provided
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures (employees did not use paper towel to turn off faucet)
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.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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 (dishwasher did not wash hands after tourvhing soiled dishes and before handling clean dishes)
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.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop handle burried in ice, utensils in prep area stored in cold standing water.
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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site) (repeated violation)
Observation: Wet wiping cloth buckets improperly stored (placed on floor)
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: no lid for ice bin under front counter
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: tuna (prepared 10/18)
Correction: discarded
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 4 hours: melons prepped and placed directly in display unit without prechilling, large tubs of pastas stored in walk covered with lid.
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.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level (no alarm on dishmachine)
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: glass reach in behind salad line
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the dish area is blocked, preventing access by employees for easy handwashing (air dryer blocking access)
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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10/21/2013 | Routine | |
This visit was made to conduct a routine inspection. Please not the following items:
- Potentially hazardous foods prepared from ambient temperature (i.e. cut melons, sliced tomatoes) must be cooled to 41F or less within 4 hours.
- Employees must wash hands when going from one task to another and in between changing gloves.
- All handwashing sinks must have "handwashing only" signs and be accessible at all times (handwashing sign provided to facility).
- In-use utensils must be properly stored:
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.
- Sani buckets must be stored off the ground.
- Employee beverages were observed to have lid but no straw
- 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: CFM did not know all the Big 5 illnesses or reportable symptoms.
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) (repeated violation)
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 (food prep, worker in the back did not wash hands when changing from one task to another).
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.
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food (employee preparing beverages wearing bracelet and watch).
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives at prep. tables being stored in sani bucket.
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils at prep. line being stored in container of water at (111F)
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.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored (all sani buckets throughout were located on floor).
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: No lid for ice bin under front counter.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate cooling: sliced tomatoes and cut melons were being preped in a reach in refrigerator and tightly covered.
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.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- 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 (glass reach in refrigerator).
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration ( quat. solution in sani bucket near prep was at 50ppm).
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean disposable to-go containers were observed stored uncovered in paper goods storage.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Backflow Prevention Device for Carbonator, Stainless Steel
Observation: A double check valve with an intermediate vent is not installed upstream from a carbonating device and downstream from any copper fittings in the water supply line.
Correction: If not provided with an air gap as specified under 5-202.13, a double check valve with an intermediate vent preceded by a screen of not less than 100 mesh to 25.4 mm (100 mesh to 1 inch) shall be installed upstream from a carbonating device and downstream from any copper in the water supply line.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the dishwashing room is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing 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: The handwashing station at the prep area (middle) is being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Signage at Handwashing Facilities Required
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 (handsink back of kitchen).
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
06/17/2013 | Routine | |
This visit was conducted to complete a standardized food safety evaluation. The following observations were made:
1. The person operating the dish machine was observed handling dirty dishes then clean ones, without washing hands in between. Ensure that hands are thoroughly washed.
2. Ensure that all hand washing sinks are clearly labelled for hand washing only.
3. Knives and other utensils must not be stored in sanitizer buckets in between uses. Either store on a clean surface, in water above 135F, or running water.
4. Water was backing up onto the floor in the dish wash area. Investigate the problem and repair so as sink drains freely.
5. Do not place warm plates into the glass fronted cooler as this is causing food to rise above 41F.
6. The dish machine was dispensing chlorine at 200ppm. Adjust so that it is between 50 and 100ppm.
7. Cover ice in the front of house storage bin to protect from contamination.
Thank you for your time today.
Note: Food handlers were observed doing excellent hand washing today!
No violation noted during this evaluation. | 02/07/2013 | Training | |
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