Critical Health Violations Found At 2 Food Establishments, 1 School

ROCKVILLE, MD —Inspectors with the Montgomery County Health and Human Services Department recently cited three Rockville food establishments for critical violations of the health code.

Violations, both critical and non-critical, included failing to keep food at the required temperatures and kitchen staff not washing their hands properly.

All Montgomery County licensed retail food establishments are inspected by the Licensure & Regulatory Services Program. Regular comprehensive inspections include evaluating an establishment's sanitation, maintenance and food service operations. These inspections include monitoring critical temperatures and food handling procedures.

"A Critical Violation means a food safety requirement that requires immediate correction," according to the health and human services website. "Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected."

Hebrew Home of GW - Smith-Kogod

On Dec. 5, an inspector with the Montgomery County Department of Health and Human Services found a critical violation at the Hebrew Home of GW - Smith-Kogod located 6105 Montrose Road. The kitchen was out of compliance for its cold holding temperatures.

The inspection report said that 37 boxes of food for Meals for Wheels, containing chicken, soup and vegetables, were sitting on a table in the kitchen. The inspector observed that they were not maintaining their regulated cold holding temperature at 41 degrees F or below. The temperature was observed s 68 degrees F - 72 degrees F. As a corrective measure, the items were voluntarily discarded.

The inspector also reported several violations of good retail practices. While not as severe as a critical violation, these issues still must be corrected within 30 days.

These violations and corrective measures included:

• "There was no hot running water observed at the produce hand washing sink and at the hand sinks in both dish washing machine rooms. (Repeated violation) NOTE: A maintenance already on site. Later of the inspection, the hand sink n the produce prep area provided hot running water after turning off cold running water at the produce prep sink. NOTE: Provide hot running water with minimum temperature of 100 degree F at all times.
• "Carts throughout the kitchen are in need of cleaning . NOTE: Clean thoroughly.
• "The McCall 2-door reach-in refrigerator observed not maintaining its regulated cold holding temperature to keep potentially hazardous foods (PHF) at 41 degree F or below. The ambient temperature of the unit observed at 50 degree F. No PHF observed in the unit during the inspection. Do not stock any PHF until the unit maintains temperature at 41 degrees F or below.
• "Multiple faucets of hand washing sinks and 3-compartment sinks observed leaking in the kitchen. NOTE: Repair
• "Cracks and damaged floor observed in the dairy Walk-In Refrigerator. NOTE: Repair
• "Temperature gauges of the dairy dish washing machine are not functioning. NOTE: Replace
• "Booster heater of the meat dish washing machine is leaking. NOTE: Repair.
• "Standing water observed on the floors in multiple areas in the kitchen and in the dish washing machine rooms.
• "No Montgomery County Certified Food Safety Manager (CFSM) observed on duty with a CFSM card at the time of the inspection. NOTE: Ensure that a CFSM is on site all times during operation.
• "No allergen trained Staff on site at the time of the inspection. NOTE: Obtain allergen training certificate. Allergen awareness personnel to be on site during all hours of operation."

La Brasa Rôtisserie

During a Dec. 5 inspection, a county HHS inspector found two critical violations at the La Brasa Rôtisserie located at 12401 Parklawn Drive. The restaurant was to out of compliance in two areas — hands not being clean and properly washed, and the hot holding temperatures for spoilable food not being maintained.

"Potentially hazardous foods observed hot holding at a temperature less than 135F," the inspection report says, which also noted that corrective action had taken place.

The inspector also noted that employees were washing their gloved hands. They were told that gloved hands should not be washed. Instead, they need to remove the gloves to wash their hands properly.

The following violations of good retail practice and their corrective measures were also noted:

• "HACCP plan [which lists the proper temperatures for storing food] not available for review. — Must be available at times.
• "Choking poster not observed.—Obtain and post.
• Cardboard observed being re-used to line shelving. — Discontinue.
• Raw shell eggs stored above ready to eat items in the refrigeration unit.
• Utensils observed in standing water.— Discontinue.
• Food manager's card has expired. — Renew."

The inspector also instructed the restaurant to remove signage for gender-specific, single-stall restrooms.

Rockville High School

During a Dec. 5 inspection, a county health inspector reported that Rockville High School, which is located at 2100 Baltimore Road, had a critical violation for not maintaining the hot holding temperature of perishable food.

Meatballs, chicken tenders and spaghetti each had hot holding temperatures below the required 135 degrees F.

"Taco meat observed thawing in the walk in cooler, after being cooled and frozen, the inspection report read. "Per management, it will be reheated and used tomorrow."

The inspector also noted that staff needed to cover an uncovered waste container in the restroom.

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