Please remember to monitor cooking and reheating food temperatures regularly with Food Thermometer by food employees. Please monitor proper Cooling of Food items for cold holding, especially large food items (whole roast beef) within time required as discussed.
Please check all buffet cold wells for proper cold holding of food items. Please do not place any food items in Buffet Cold Wells unless unit is at 41F or below.
**PLEASE TRAIN ALL FOOD EMPLOYEES ON PROPER FOOD HANDLING, INCLUDING FOOD TEMPERATURE MONITORING AND HANDWASHING.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cooking and reheating temperatures of potentially hazardous food. OBSERVED FOOD ITEMS REHEATED AND TAKEN OUT OF OVEN WARMER INCLUDING SAUSAGE AND CHICKEN FOR BUFFET WITHOUT TEMPERATURES BEING TAKEN. OBSERVED NO THERMOMETER USE DURING DURATION OF INSPECTION.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds. EHS EXPLAINED PROPER FOOD SAFETY PROCEDURES AND THERMOMETER USE.
- Critical: Handwashing / When to wash hands
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 FOOD EMPLOYEES ENGAGE IN MULITPLE TASKS WITHOUT WASHING HANDS. OBSERVED NO HANDWASHING DURING DURATION OF INSPECTION.
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. CFM WILL CONDUCT TRAINING ON PROPER HANDWASHING.
- Critical: 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: OBSERVED WHOLE ROAST BEEF UNCOVERED IN HOT FOODS WIC WITH CARDBOARD BOX OF FOOD ITEM SITTING DIRECTLY ON TOP OF ROAST BEEF.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. WHOLE ROAST BEEF DISCARDED.
- 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 SOILED SCOOPS FOR DRY STORAGE FOOD ITEMS INCLUDING SUGAR, FLOUR, ETC. WITH SOILED HANDLES EMERGED IN FOOD ITEM.
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 REMOVED SCOOPS SFROM DRY STORAGE FOOD ITEMS AND REWASHED.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED IMITATION CRAB SITTING IN VEGGIE WASH PREP SINK BASIN AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. IMITATION CRAB PLACED UNDER RUNNING WATER IN PREP SINK.
- 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: WHOLE REOAST BEEF 55F - HOT FOODS WIC
Correction: FRIED CHICKEN 59F - IN CONTAINER AT PREP AREA AT ROOM TEMPERATURE FOR 30 MIN
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. TEST KIT IS NOT BEING USED FOR VEGGIE WASH SOLUTION. TEST STRIPS ARE NOT BEING USED BY DISH WASHING EMPLOYEE AT 3VAT SINK.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. EHS EXPLAINED HOW TO MONITOR SANITIZER LEVELS FOR 3VAT SINK.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: INTERIOR OF TRAUSLEN 2TIER FREEZER, WALK IN FREEZER, HANDLES OF ALL EQUIPMENT.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the DOOR HANDLES ALTO SHAAM WARMER UNITS #2, #3 is not maintained in good repair. OBSERVED DOOR HANDLES NOT FULLY ATTACHED TO DOOR UNIT.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS in the DRY STORAGE AREA is in need of cleaning. OBSERVED FLOOR CORNERS AND BEHIND SHELVING IN NEED OF CLEANING IN DRY STORAGE AREA, WALLS BY PREP TABLE AREA (BY PANTRY WIC) IN NEED OF CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/09/2015 | Routine | |
Follow-up conducted to verify compliance and repair of the dish machine. Observed thermo-label activated and turned black. Now in compliance.
Observed Hot Foods/Bakery WIC repaired and properly cold holding. Observed ambient air temperature at 36F. Foods properly cold holding, now in compliance.
Please monitor temperatures of WIC units and repair door latches to close properly.
No violation noted during this evaluation. | 05/14/2015 | Follow-up | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. OBSERVED FOOD EMPLOYEE WASH HANDS IN PREP SINK WITHOUT USING SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT PROPERLY WASHING HANDS. OBSERVED FOOD EMPLOYEES ENGAGE IN MULTIPLE TASKS WITHOUT WASHING HANDS OR CHANGING GLOVES.
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. EHS EXPLAINED PROPER HANDWASHING PROCEDURES AND PROPER GLOVE USE. FOOD EMPLOYEES WASHED HANDS.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS IN PREP SINK BY COOKLINE.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS IN HANDSINK.
- Critical: Food May Not Contain Unapproved or Excessive Amounts of Food Additives (corrected on site)
Observation: Food offered for service or sale contains the following unapproved food additives or additives at unapproved levels: OBSERVED VEGETABLE WASH SOLUTION TO BE AT HIGH LEVELS WHEN TESTED WITH TEST STRIPS. VEGETABLES ARE NOT RE-RINSED WITH WATER.
Correction: Food may not contain unapproved food additives or additives that exceed amounts specified in 21 CFR 170-180 relating to food additives, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR Subpart C Section 424.21(b) Food ingredients and sources of radiation, or pesticide residues that exceed provisions specified in 40 CFR 180 Tolerances for pesticides chemicals in food, and exceptions. PLEASE REMEMBER TO ALWAYS TEST VEGGIE WASH SOLUTION WITH TEST STRIPS. PLEASE MAKE SURE WASH IS WITHIN ACCEPTABLE LEVELS - ADD WATER OR CONTACT FOR REPAIR. CFM ADDED WATER TO SOLUTION.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED DENTED CAN IN DRY STORAGE AREA AND IN PANTRY WIC. UPON DISCUSSION WITH CFM, IF DENTED CAN IS FOUND, FOOD ITEM WILL BE PLACED IN CONTAINER FOR SERVICE.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. PLEASE DO NOT USE OR OPEN DENTED CANS FOR SERVICE. DENTED CANS SHOULD BE DISCARDED OR RETURNED. EHS EXPLAINED PROPER PROCEDURES, CANS REMOVED FROM AREA.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device:PORK ROAST 120F IN ALTO SHAAM WARMER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. UNIT TURNED UP TO HIGHER TEMPERATURE AND FOOD REHEATED.
- 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: BUTTER 50F, MILK 50F - IN HOT FOODS/BAKERY WIC, SHREDDED CHEESE 51F- ON ICE ON COUNTERTOP, CREAMER 52F - COFFEE STATION
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. HOT FOODS/BAKERY WIC TEMPERATURE ADJUSTED AND CONDENSER CLEANED, SHREDDED CHEESE MOVED TO WIC, CREAMER AT COFFEE STATION PLACED IN DEEPER BIN AND LESS FULL.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED FOOD EMPLOYEE RINSE UTENSILS IN PREP SINK WITH VEGGIE WASH AND RETURN UTENSIL TO CLEAN HANGING RACK.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. NO UTENSILS OR DISHES ARE TO BE WASHED IN PREP SINK. EHS EXPLAINED PROPER PROCEDURES, UTENSILS PLACED IN 3VAT SINK.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. OBSERVED DISH MACHINE READINGS AT MAXIMUM 150F.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISH MACHINE USE DISCONTINUED. 3VAT SINK SET UP FOR MANUAL DISH WASHING. CFM CALLED FOR REPAIR.
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05/12/2015 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Moist wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Moist 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.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves saved for reuse by food employees.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Food Protection From Environmental Sources during Preparation
Observation: Pasta salad was contaminated with water splash caused by rinsing a food container in the prep sink.
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination. Wash dishes in the warewashing area or install splash guards to prevent contamination of foods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk (50 F) and shredded American cheese (50 F) in the pantry walk in refrigerator
Correction: Corn salsa (45 F) and shredded American cheese (45 F) in the salad walk in refrigerator
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The chopper/shredder interior and the cutting blades for the unit were soiled to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: cooking pots and pans, exterior of equipment throughout establishment, shelving throught the facility, gaskets of refrigeration units, hadles of reach-in equipment
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. NOTE: CFM SUBMITTED A SERVICE REQUEST DURING THE INSPECTION.
- 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 emailed to the EHS. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Access to handsinks was obstructed by: a bucket of sanitizer, a cart of dishes.
Correction: Handsinks must be accessible at all times to encourage proper handwashing.
- Refuse Receptacle / Clean Frequency
Observation: An accumulation of grease and debris was observed on the dumpsters
Correction: Refuse containers should be cleaned at a frequency adequate to prevent accumulation of grease and debris.
- Handwashing Cleanser, Available at Handwashing Facilities
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following are not maintained in good repair: missing/damaged ceiling tiles, burned out lights, broken light cover, floor wall junctures,
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors, walls, and ceilings are in need of cleaning
Correction: particularly at the floor-wall junctures and underneath and behind equipment and shelving.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: A canister of aerosol lubricant was stored on a shelf above the chopper/shredder
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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12/15/2014 | Routine | |
This complaint investigation was conducted in conjunction with a routine inspection. The complainant was concern about the cleanness of the buffet and dining area. Talked to the manager about the complaint. Observed clean storage utensils with food residue throughout the facility and stack of clean cups at the fountain machine was observed contaminated with food. All observed soiled utensils and the cups was sent back to the dish area to be clean during the inspection. Complaint is confirmed.
No violation noted during this evaluation. | 04/23/2014 | Complaint | |
The purpose of today's visit is conduct routine inspection in conjunction with complaint received to the Fairfax County Health Department on April 13, 2014.
EHS provided manager with hot holding, cold holding, and cooling handouts.
Note to Manager:
****Enforcement action may be warranted due to repeat critical deficiencies.
--Fax the service report that the floor drain and the dish machine is repaired and sanitizing properly to the Fairfax County Health Department within 10 days. Fax#703-653-9448
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Observed buckets of sanitizer stored on the 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: using plastic wrap to cover cooling items.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet potatoes 122F, tilapia 115F, ground beef 121F, slice steak beef 102F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.----Sweet potatoes and tilapia was discarded, ---Ground beef was reheated 167 and slice steak beef reheated to 175F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk(2) 60F, cooked chicken 53F at the CWC#4
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.---Discarded
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Equipment / Good Repair / Operation
Observation: The grease track attached on the left side on both flat top grill is not catching the grease/water and leaking towards the floor.
Correction: Repair the grease tracks. Pans was placed on the floor to catch the grease/water leaking on the side of the two flat top grills.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: utensils in storage throughout the facility.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---All items above was sent back to the dish area to be cleaned.
- Preflush / Scrub / Presoak
Observation: Tableware and buffet utensils remains soiled with food debris after the wash cycle.
Correction: If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives to remove debris.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Tableware being run through the dish machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.---Sanitizer compartment sink was set up.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic cups, food containers, hot holding pans, stack of plates and cooking pans were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
Observation: Stack of clean cups at the fountain machine was observed contaminated with food particles.
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.---Sent back to the dish machine area.
- Critical: Plumbing / Maintained in Good Repair (repeated violation)
Observation: Floor drain behind the steam oven at the cook-line is not draining.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Seven ravens was observed eating out of two uncovered indoor refuse container located outside.
Correction: Receptacles and waste handling units for refuse, recyclable, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.--Manager had both refuse container disposed into the dumpster.
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04/23/2014 | Routine | |
This complaint investigation was conducted in conjunction with a risk factor assessment. See risk factor assessment for further details. The complainant stated that they observed the hot water to be turned off in the ladies room. Observed hot water to be turned off in the ladies room at two of the three handsinks. Discussed with manager who was already in the process of repairing the handsinks. Complaint is confirmed.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following to be in disrepair:
1) Handsinks in the ladies room
Correction: A plumbing system shall be maintained in good repair. PLEASE EMAIL A COPY OF THE REPAIR INVOICE UPON RECIEPT.
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11/01/2013 | Complaint | |
This risk factor assessment was conducted in conjunction with a complaint investigation. See complaint investigation for further details.
Additional Temperatures: Pasta (CWC#3--43F), Bleu Cheese (CWC#3--45-46F), Pasta (CWC#4--41F), Chicken ala King (CWC#4--40F), Sweet Potatoes (135F), Pork (cooking--149F), Chicken (155F), Rice (180F), Pasta (0.25HR--94F)
Buffet:
Baked Fish (126-127F), Beans (149-155F), Cabbage (135-147F), Baked Potato (135F), Chicken Strips (151F), Meatloaf (127F), Corn (135F), Cheesecake (65F, 65F), Dulce de leche (65F), Softserve (37F, 39F), Chicken Alfredo (159F), Baked Fish (145F), Chicken Noodle Soup (156F), Enchiladas (145F), Salsa (40F), Ham (41-42F), Seafood Salad (42-43F), Chicken Salad (37F)
BE AWARE THAT ENFORCEMENT ACTION MAY BE WARRANTED FOR REPEAT CRITICAL DEFICIENCIES
- 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)
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: 1) Observed chicken cooked to 125-135F prior to service.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds. PRODUCT WAS REHEATED TO 175F.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Baked Fish (126-127F), Meatloaf (127F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE DISCARDED
- 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: 1) Bleu Cheese (CWC#3--45-46F), Cheesecake (buffet--65F, 65F), Dulce de Leche (65F)
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. PRODUCTS ABOVE 50F WERE DISCARDED AND THE REST OF THE ITEMS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Dishes being run through the dihmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK WAS SET UP TO USE AS SANITIZER.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. PLEASE EMAIL A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT UPON RECEIPT.
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11/01/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Diced Eggs (Salad Bar--44-45F), Chicken Noodle Soup (Buffet--136-137F), Salsa (Buffet--44-48F), Pico de Gallo (Buffet--42-44F), Beef (187F), Chicken (162F), Popcorn Shrimp (Buffet--142F), Cabbage (Buffet--164F), Softserve (34F, 32F), Milk (26F), Baked Chicken (147F), Rice (190F), Noodles (service line--119-120F), Boiled Shrimp (service line--120F), Tomatoes (RRC--38F), Cheesecake (TRC--35F), Milk (CWC#1--41F), Immitation Crabmeat (CWC#1--42F), Raw Beef (CWC#2--42F), Raw Chicken (CWC#2--42-43F), Potato Salad (CWC#3--46-47F), Ham (CWC#3--46-49F), Diced Tomatoes (CWC#3--47F), Diced Eggs (CWC#3--49-52F), Roast Beef (DRC--49F)
Facility Data Sheet
Hot water heater: Phoenix PH199-55SA which uses 199,000 BTU's and PVI 399-P-A-PN which uses 399,000 BTU's to produce 662 GPH of 140F water at a 100F rise.
Dishmachine: Stero SCT-76S hot water dishmachine which uses 290 GPH
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Observed foodservice employees washing their hands 3-5 seconds. Observed foodservice employees not washing their hands in between glove changes.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1) Noodles (service line--119-120F), Boiled Shrimp (service line--120F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE REHEATED TO PROPER TEMPERATURES.
- 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: 1) Potato salad (CWC#3--46-47F), 2) Ham (CWC#3--46-49F), 3) Diced Tomatoes (CWC#3--47F), 4) Diced Eggs (CWC#3--49-52F), 5) Roast Beef (DRC--49F), Ham (salad bar--44-51F), Diced Eggs (salad bar--44-45F), Salsa (buffet--44-48F), Pico de Gallo (buffet--42-44F)
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. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- 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:
1) Delfield reachin cooler (49F)
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. FAX A COPY OF THE HEALTH DEPARTMENT UPON RECIEPT.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Randell reachin cooler,
2) Crowntonka walkin coolers
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 1) Utensils in storage, 2) Food processor blades, 3) Food processor, 4) Can opener, 5) Peelers in storage.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets on the reachin/walkin units,
2) Interior of the reachin/walkin units,
3) Shelving
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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: Dishes being run through the dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. THREE COMPARTMENT SINK WAS SET UP.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. FAX A COPY OF THE REPAIR INVOICE TO THE HEALTH DEPARTMENT UPON RECIEPT.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- 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. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Handsink (leaking),
2) Prep sinks (leaking),
3) Handsink (slow draining)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls,
2) Floor tiles
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/17/2013 | Routine | |
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