Note: Discussed cooling methods for sliced tomatoes and portioned meat. Please follow the procedures and make sure that proper cooling methods are used. Recommend monitoring and logging cooling temperatures.
REMINDERS:
1) Recommend adjusting thermostat for walk-in refrigerators to 37F.
2) Train employees for cooling. COOLING METHODS:
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes 47F, sliced provolone 47F--2DR prep top paninis stn. Portioned turkey 50F, sliced tomatoes 46F--2DR prep top sandwich station.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Discard sliced tomatoes on panini station. All other items put inside the refrigerator.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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10/12/2015 | Risk Factor | |
- 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: 2DR flat top refrigerators.
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. Recommend a back up ambient thermometer in all other refrigerators too.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed dish machine at 0 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: Replaced the sanitizer and primed the machine. It was at 100pm after that.
- Physical Facilities Good Repair
Observation: Observed that the floor tiles near back door is not maintained in good repair and is missing grout.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Re-grout the floor tiles.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
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04/10/2015 | Routine | |
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: DAIRY PRODUCTS FOR HOT DRINKS ON/NEAR SELFSERVE BAR HAD TODAYS DATE AND 9:36AM, WHEN THE TIME IS OVER 5 HOURS AGO.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. FOOD SERVICE WORKER SAID THEY FOR GOT TO CHANGE THE STICKER BUT THE PRODUCTS WERE CHANGED AS NEEDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dish washer with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTED WHILE ON-SITE.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloths with a concentration of <50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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12/16/2014 | Risk Factor | |
A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE COMPLAINT RECEIVED JUNE 9, 2014, WAS REPORTED IN A SEPARATE COMPUTER FILE. NOTE
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKERS TOUCHED FAUCET HANDLES AFTER WASHING HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
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06/10/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
A certified food manager must always be present during operation of the establishment. It is strongly recommended more than one person have a certification.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. OBSERVED OPEN BEVERAGES STORED BY THE HANDSINK.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. BEVERAGE WAS DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the DISHMACHINE with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. DISCONTINUE USE OF DISHMACHINE. MANAGER SET UP THE THREE COMPARTMENT SINK AND HAD AN APPROPRIATE SANITIZER LEVEL.
- 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER PROVIDED SOAP AT THE HANDSINK.
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11/08/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
During the inspection it is observed that handsink handle for hot water in the women's restroom is missing. The manager stated that a work order has been placed two days ago and they are waiting for part. Upon repair the manager will fax the invoice.
Water Heater: State
Model: SUF100199NE100
BTU: 199,900
GPH: 230.18
Dishmachine: ES2000 chemical sanitizer
- Physical Facilities Good Repair
Observation: Observed that the handsink in the womens restroom is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/03/2013 | Routine | |
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