- 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 iin the chemical sanitizing bar glass washer to be zero (0) ppm as the chlorine sanitizer bottle was empty. No utensils were being washed at the time of this inspection.
Correction: Manager replaced the sanitizer and the sanitizer dispensed at 100ppm upon final rinse. 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.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
Correction: Manager discarded the household pesticide during inspection. Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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11/13/2015 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Employee health policy in place. Sanitizer observed at an acceptable level. Heat sanitizing dishmaching activated thermolable on first run. Observed two employees wash hands during inspection.
TO DO:
1. Fax or email the invoice for the repair of the two door pizza prep on the left 45F. Do not use this unit until a repair is completed and effective to hold the potentially hazardous foods (TCS) at 41f or below. When sending the invoice for the repair, please label with your restaurant name and address. Thank you.
Consumer advisory: on cooked to serve steak and hamburger
Dishmachine: Hobart C44AN. Heat
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: cut tomato 45f, cooked eggplant 45f, chicken strip 45f in #4 the two door pizza prep on the left
Correction: All were moved to the walk in freezer to cool. 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.
- 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: The two door pizza prep on the left 45F 46f internal ambient air
Correction: Within 10 days 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. Manager called for service/repair during inspeciton.
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05/14/2015 | Routine | |
This is a risk factor assessment.
**Please fax and provide a copy of bar dishmachine maintenance invoice by 11/18/14. Please wash via Hobart kitchen dishmachine in the mean time.
*Please don't overfill prep top. Close preptop lid between rush hours.
*Set refill timer for Hobart hot sanitizer dishmachine.
- 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 bar dishmachine with a concentration of 5 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. Maintenance called. Dishes sent to Kitchen dishmachine to wash.
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11/04/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Consumer advisory: on cooked to serve steak and hamburger
Dishmachine: Hobart C44AN. Heat
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: pizza sauce (48F) on prep top
Correction: pizza sauce (46F) in 2dr prep cooler - right. mozzarella cheese (49F), American cheddar (49F) in walk-in cooler.
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05/09/2014 | Routine | |
- 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: cheese (56F) on ice at server station - discarded, diced tomato (60F) in 2dr pizza prep cooler - left.
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.
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11/25/2013 | Risk Factor | |
- 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 handle 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.
- 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: blue cheese (46F), diced tomato (45F), diced tomato (45F) on prep top
Correction: cooked pasta (45F), cooked chicken (44F) in 4 drawers prep cooler - observed temperature drop during inspection when lid was kept closed after lunch rush. Sliced tomato (46F), sliced cheese (46F), salsa (44F) on prep top over 2dr prep cooler at cookline - observed lower cabinet is 41F. Marinara (65F) on pizza 2dr prep cooler - right - swapped out. Please cool marinara to 41F below before placing on prep top. Sliced cheese (59F) on ice at Server station - swapped out. Please confirm cheese container is below the ice level. Raw chicken (44F) in walk-in cooler - breaker was tripped and EHS observed temperature drop from 44F to 36F during inspection. Also confirmed morning equipment temperature log showed 30F.
- Light Bulbs / Locations where Shielding is Required (corrected on site)
Observation: Light bulb(s) at dish washing area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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06/10/2013 | Routine | |
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