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5: 255 12VAC5-421-255. Clean-up of vomiting and diarrheal events. The establishment could not demonstrate the ability to provide written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. EHS did not observe written procedures for vomit or diarrheal events during inspection.
Corrective Actions: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Corrections: EHS provided and discussed written procedures for vomit and diarrheal clean-up. Please retain for future inspections.
10: 3040 12VAC5-421-3040. Handwashing aids and devices, use restrictions. Observed that handwashing aids and devices have been installed at the food preparation sink. EHS observed paper towels, soap, and a handwashing sign supplied at the food preparation sink on the Italian side of the kitchen.
Corrective Actions: Remove handwashing aids and devices from the food preparation sink. Please ensure paper towel dispenser, hand wash sign, and soap dispenser are removed from the food preparation sink located on the Italian side of the kitchen.
15: 470 12VAC5-421-470 (A1b). Packaged and unpackaged food - separation, packaging, and segregation. Ready-to-eat foods were not separated from raw animal foods during storage, preparation, holding, and/or display. Observed raw beef steaks in 3-door reach-in cooler stored on the shelf above the following ready-to-eat foods: shredded carrots.
Corrective Actions: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Ensure all RTE food items are stored in a separate location from raw animal proteins in refrigeration units. Corrections: PIC relocated raw beef steaks to the bottom shelf and shredded carrots to the top shelf of the 3-door reach-in cooler.
20: 800 12VAC5-421-800 (A2). Cooling. The following cooked time/temperature control for safety food are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: large batch of rice located in the walk-in cooler. The batch of rice was observed at 56°F, and PIC stated the rice was placed in the walk-in cooler to cool the day before.
Corrective Actions: ooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 135 F to 70 F; and/or within a total of 6 hours from 135 F to 41 F or less. Ensure proper procedures are used for cooling and that temperatures are monitored regularly. Corrections: PIC instructed employee to discard the rice during inspection. EHS provided handouts of cooling time/temperatures.
25: 930 12VAC5-421-930 (B2). Consumer advisory: consumption of animal foods that are raw, undercooked, or not otherwise processed to eliminate pathogens. The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. EHS observed the following menu items that may be ordered raw and/or undercooked are not identified with an asterisk linking to the reminder statement at the bottom of the menu: steaks and hamburgers. The footnote at the bottom of the menu did not state that items may be served raw or undercooked.
Corrective Actions: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked or contain raw or undercooked ingredients. Ensure items are identified with an asterisk that leads to a footnote at the bottom of the menu stating that items are served raw or undercooked. Corrections: PIC emailed a copy of the menu for both the Italian and Mexican sides with updated consumer advisory.
33: 810 12VAC5-421-810 (A7). Cooling methods. The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: large container of rice covered and placed into the walk-in cooler. PIC stated typically items are placed in an ice bath to cool.
Corrective Actions: Cool foods by the following methods: 1) Placing food in shallow pans; 2) Separating 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) Any other method that can effectively accomplish cooling. Corrections: PIC disposed of rice during inspection. PIC will review cooling procedures with staff members to ensure time/temperatures for cooling are met.
35: 790 12VAC5-421-790 (B1). Thawing. Observed the following food thawing using an improper method: raw tuna thawing in vacuum-sealed packaging.
Corrective Actions: Remove fish that has been packaged in a reduced oxygen environment prior to thawing in a refrigerator that maintains food temperature at 41 F or less, or immediately upon completion of thawing if thawed by completely submerging the package(s) under running water at a temperature of 70 F for a time period that doesn't allow the thawed portions of the fish to exceed 41 F for more that 4 hours including the time to cool back down to 41 F in the refrigerator if not immediately cooked. Corrections: PIC instructed employee to cut slits in vacuum sealed packaging containing raw salmon to allow oxygen to enter packaging and prevent growth of anaerobic bacteria.
36: 1320 (A-D) 12VAC5-421-1320 (A). Temperature measuring devices. There was no temperature measuring device located in the 3-door reach-in cooler in the back of kitchen. EHS did not observe an internal thermometer for measuring the ambient air inside refrigeration units.
Corrective Actions: Provide a temperature measuring device in all hot or cold holding equipment used to store time/temperature control for safety (TCS) foods so that employees can routinely monitor the ambient air temperature. In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. Obtain and replace ambient air thermometers for refrigeration units to ensure TCS items are held at 41°F or less.
Discussed with Person in charge (PIC):
-Employee Health and Vomit and Diarrheal Clean-up procedure. Keep a copy readily available upon request.
-EHS provided cooling procedures, updated allergen information, Norovirus clean-up poster, Employee Heath poster English, and Manager Employee decision tree English/Spanish. Discussed posting the information in an area where all staff can easily view the information.
-Install an additional hand sink of the Mexican and warewashing side of the kitchen. PIC stated they were already planning to install a hand sink by the 3-compartment sink.
-Replace chlorine test strips and check expiration date frequently. Expired and damaged test strips will not accurately measure sanitizer concentration.
-Discussed having a verifiable Employee Health Policy. EHS provided a copy of the Employee Health 1-B form in English and Spanish. Please review Employee Health with staff members and have them sign a copy of the 1-B form.
| Description | Temperature | State of Food |
| 2-Door Reach-in Cooler with Cold Top (mexican): tomatillo | 39 °F | Cold Holding |
| 2-Door Reach-in Cooler with Cold Top (pizza): sliced pepperoni | 39.9 °F | Cold Holding |
| Walk-in Cooler: rice (10+hrs) | 56 °F | Cooling |
| Reach-in Cooler with Cold Top (mexican): guac with tomatoes | 36 °F | Cold Holding |
| Hot Wells (mexican): chicken | 139 °F | Hot Holding |
| Ice Bath: milk | 39 °F | Cold Holding |
| Residential Reach-in Cooler: sausage gravy | 33.8 °F | Cold Holding |
| Hot Wells (italian): meatballs | 140 °F | Hot Holding |
| Walk-in Cooler: sliced tomatoes | 41 °F | Cold Holding |
| Cookline: chicken | 206 °F | Cooking |
| Rice (1 hour) | 202 °F | Reheating |
| 3-Door Reach-in Cooler with Cold Top (salads): sliced ham | 39.6 °F | Cold Holding |
| 3-Door Reach-in Cooler with Cold Top (salads): raw steaks | 41 °F | Cold Holding |
| 2-Door Reach-in Cooler with Cold Top (pizza): sausage | 40.4 °F | Cold Holding |
| Hot Wells (mexican): beans | 145 °F | Hot Holding |
| Hot Wells (mexican): cheese sauce | 139 °F | Hot Holding |
| Walk-in Cooler: raw tuna | 36 °F | Cold Holding |
| 2-Door Reach-in Cooler with Cold Top (pasta): shredded cheese | 41 °F | Cold Holding |
| Residential Reach-in Cooler: ground beef | 33.4 °F | Cold Holding |
| 2-Door Reach-in Cooler with Cold Top (pasta): diced tomatoes (1 hour) | 45.6 °F | Cooling |
| Cookline: steak | 202 °F | Cooking |
| 2-Door Reach-in Cooler with Cold Top (mexican): sliced tomatoes (1 hour) | 43 °F | Cooling |
| 2-Door Reach-in Cooler with Cold Top (pasta): sausage crumbles | 41 °F | Cold Holding |
| Hot Wells (italian): tomato sauce | 165 °F | Hot Holding |
| Cookline: shrimp | 174 °F | Cooking |
| Reach-in Cooler with Cold Top (mexican): sliced tomatoes | 39 °F | Cold Holding |
| 2-Door Reach-in Cooler with Cold Top (pizza): pizza sauce | 34.2 °F | Cold Holding |
| Walk-in Cooler: tomato sauce | 39 °F | Cold Holding |
| 2-Door Reach-in Cooler with Cold Top (mexican): shredded cheese | 41 °F | Cold Holding |
| Hot Wells (mexican): ground beef | 165 °F | Hot Holding |
| 3-Door Reach-in Cooler with Cold Top (salads): cut lettuce | 40.4 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Low-Temp Dish Machine | chemical | 75 | chlorine | 121.3 °F |
| Description | Temperature |
| 2-Door Reach-in Cooler with Cold Top (pasta) | |
| Residential Reach-in Cooler | |
| 2-Door Reach-in Cooler with Cold Top (pizza) | 40 °F |
| Hot Wells (mexican) | 212 °F |
| Walk-in Cooler | 40 °F |
| 2-Door Reach-in Cooler with Cold Top (mexican) | 36 °F |
| 3-Door Reach-in Cooler with Cold Top (salads) | |
| Reach-in Cooler with Cold Top (mexican) |