Parliament House Café

Inspector notes: Observed employee actively washing dishes without proper concentration of sanitizer. Quat was tested at around 100ppm Observed employee having a spray bottle with sanitizer but no testing strips to test the concentration C/A Quat sanitizer concentration range needs to be between 200-400ppm COS PIC/owner drained the sink and refiled it with fresh sanitizer. Sanitizer was tested at 400ppm Owner drained and refiled the bottle with sanitizer from the sink

Inspector notes: Observed employee took out frozen lamb and was left on the counter to defrost. C/A Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed...

Inspector notes: Observed a large container of lamb in the RIC main kitchen stored on the shelf above a container of celery. Observed a seasoned container of chicken stored on top of a container of raw lamb in the bottom RIC from Prep top #2 C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display COS Manager removed the lamb and stored it on the bottom shelf and the chicken was placed on the bottom of the RIC

Inspector notes: Observed a large tray with chicken leg quarters stored at the bottom of the Reach in Fridge in the main kitchen holding above 41*F. Observed a large tray of half-way cooked lamb that was prepped last night that was holding above 41*F. C/A ime/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS items were discarded

Inspector notes: Observed a gallon and a half of whole milk in the RIC at the front service area with an expiration date of 5/10/2025 C/A Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P COS Manager tossed the milk

Inspector notes: Observed the employees not being made aware which are the symptoms and the illnesses they have to report to the employer. The Health Agreement was not signed by the employees only the manager signed it. C/A Manager needs to train the employees which are the 5 symptoms and 6 food illnesses they have to report to him. COS EHS had the employees read and sign the papers

Inspector notes: Observed the handwashing sink next to the three compartment sink without any paper towels. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS Employee replaced paper towel

Inspector notes: Observed the cook/employee actively washing dishes in the main kitchen at the three compartment sink without any sanitizer in the sink. When tested the concentration of the quat sanitizer was 0ppm. C/A : Sanitizer solution must be maintained at proper concentration for sanitizing food contact surfaces as needed. Quat sanitizer concentration should be between 200-400ppm. COS Manager instructed the employee to drain the sink and re-fill it back up with the proper concentration sanitizer.

Inspector notes: Observed the handwashing sink located in the front service area blocked by a metal cart. C/A Hand sinks should be accessible at all times COS Employee removed the cart from in front of the sink

Inspector notes: Observed dispensing bottles at the prep top unit and spice trays above the stove without any labels on them C/A Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity...