- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food itemss were observed hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED CONTAINER OF PASTA SITTING ON THE SOUP HOT HOLD AT 105 F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. PASTA WAS DISCARDED.
- 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: AS FACILITY WAS NOT USING TPHC CORRECTLY TEMPERATURE OF FOOD WAS TAKEN AT THE COLD HOLD BAR AND IT WAS OBSERVED THAT GRILLED CHICKEN WAS AT 55 F AND CUT WATERMELON WAS AT 52 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER TO DISCARD THE ITEMS. COLD HOLD SHOULD BE AT 41 F OR BELOW.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:OBSERVED LUNCH ITEMS FOR BUFFET STARTING AT 11.30 AM HAD BEEN PLACED OUT ON THE STEAM TABLE FOR HOT HOLD AND IN THE COLD UNIT FOR COLD HOLD . BREADED FISH WAS OBSERVED AT 103 F, COOKED CHICKEN AT 110 F , CHICKEN TERIYAKI AT 105 F. FOR COLD HOLD GRILLED CHICKEN WAS OBSERVED AT 55F AND CUT WATERMELON AT 52 F
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. DISCUSSED AT LENGTH WITH THE OWNER AND WIFE THE PROPER USE OF TIME AS A MEANS OF PUBLIC HEALTH CONTROL AND ALSO THAT THE STEAM TABLE IS NOT TO BE USED AS A METHOD FOR REHEATING FOOD ITEMS. TIME AS A MEANS OF PUBLIC HEALTH INFORMATION SHEET IS BEING EMAILED .SOME OF THE FOOD ITEMS WERE DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen area is blocked, preventing access by employees for easy handwashing. OBSERVED THAT A RED TRAY AND OTHER ITEMS WERE PLACED ON THE HAND WASHING AND THERE WERE CARTONS AND EGG TRAYS IN FRONT OF THE HAND WASH SINK PREVENTING IT FROM EASY ACCESS FOR THE EMPLOYEE.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH MANAGER WHO REMOVED THE ITEMS IN FRONT OF AND INSIDE THE HAND WASH SINK.
|
10/29/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further evaluation.
NOTE: At this inspection further time was taken to discuss sanitizer concentration, reuse of single use containers and cooling methods.
Facility is using time as a method of public health for food at the salad bar and the sushi.
Questions: Call 703-246-2444
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:OBSERVED PLASTIC SQUEEZE BOTTLES OF OIL AND VINEGAR WITHOUT ANY LABELS.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. MANAGER HAS BEEN ASKED TO MARK THE BOTTLES WITH COMMON NAME OF FOOD.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED CHICKEN STRIPS BEING COOLED IN PANS WITH TIGHT WRAP OVER THE CONTAINERS
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Single-Service and Single-Use Articles / No Reuse (corrected on site) (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of FOOD. OBSERVED BOTTLES THAT HELD SIRACHIA SAUCE BEING USED TO STORE OIL AND VINEGAR.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. DISCUSSED WITH MANAGER THAT MANUFACTURER CONTAINER SHOULD NOT BE REUSED. ITEMS WERE TRANSFERRED TO OTHER CONTAINERS.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: UTENSILS were found stacked while wet after cleaning and chemical sanitization.OBSERVED SEVERAL PANS PLACED STACKED WHILE STILL WET.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.DISCUSSED WITH MANAGER TO TRAIN STAFF ON AIR DRYING OF UTENSILS BEFORE STORING.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A RICE WARMER AT THE SALAD BAR SIDE WHICH IS NOT COMMERCIAL USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. ASKED MANAGER TO REMOVE THE ITEM AND REPLACE WITH COMMERCIAL RICE WARMER.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZER solution was measured at > 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED WHEN TESTED WITH THE CHLORINE TEST STRIP THAT THE SANITIZER IN THE 3 VAT SINK WAS ABOVE 200PPM
Correction: Maintain the concentration of BLEACG SANITIZER@ solution at 50-200 ppm. Verify concentration using the appropriate test kit. DISCUSSED WITH STAFF AND OWNER , THE CONCENTRATION OF SOLUTION WAS ADJUSTED TO 100PPM
|
05/29/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Discussed TPHC in detail with the CFM, a TPHC log was written.
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination.Observed ginger and wasabi stored in bowls on the shelf in front of the buffet
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means. DISCUSSED WITH THE CFM THAT FOOD NEEDS TO BE STORED UNDER THE SNEEZE GUARD
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not 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:Sushi rice/sushi rolls, hot food on the steam table and PHF/TCS food at the salad bar
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Single-Service and Single-Use Articles / No Reuse
Observation: Mozzarella, sour cream and spice containers were observed reused for the storage of food other than the original type of food.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean knives were stored between the wall and the Continental 2 door prep refrigerator.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:rice warmer, fryer
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observed handsink adjacent to the 3-vat sink covered with a tray and the faucet turned against the wall.
Correction: Maintain the sink free of unnecessary items and do not block the use of the handsink.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.Observed unlabeled spray bottles of chemicals
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
12/05/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
Discussed Time as a Public Health Control and left information in Korean with the CFM. Additionally cooling information was also discussed and left with the CFM, in Korean.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel 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 was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 49F in the Continental 2 door prep refrigerator - ACCORDING TO THE CFM CHEESE HAD BEEN ON THE PREP TOP DURING MORNING SERVICE
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.PUT IN THE WALK IN TO COOL TO 41F OR BELOW. DISCUSSED WITH THE CFM THE TCS/PHF FOOD MUST REMAIN AT 41F OR BELOW.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item for which time rather than temperature is used as a control is not 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.Sushi rice, sushi, hot foods at the hot bar, cold foods (PHF/TCS) at the salad bar
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit.TIME MARKED
|
05/20/2014 | Risk Factor | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Sliced mushrooms at the prep top to put place on sandwiches - DISCARDED
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Observed knives stored between the Continental 2 door prep refrigerator and the wall
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)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed block of cream cheese at 53F on the Continental 2 door prep top - DISCARDED
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.
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable:Continental 2 door prep refrigerator, True 2 glass sliding door refrigerator, Continental flat top prep refrigerator
Correction: Temperature measuring devices shall be designed to be easily readable.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the food thermometer at 38F in ice with cold water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
|
12/12/2013 | Routine | |
The purpose of this visit is a risk factor assessment.
Pre-chill all potentially hazardous foods (i.e. cut melons, cut tomatoes, boiled eggs without shell, tuna salad, chicken salad, shrimp salad) to 41F or below before you put it on buffet or prep top. Remember to time stamp your sushi rice and sushi with a discard time of up to 4 hours as discussed during inspection. EHS provided a handwashing sign and a datemarking guidance document.
Thank you.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Open bags of feta cheese in the walk in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not 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: Sushi, sushi rice at self service bar
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: raw fish roe on imitation crab sushi.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The consumer advisory was typed and hung on the kiosk menu in house.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
06/21/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Campus Commons Deli, 1900 Campus Commons Dr, Reston, VA 20191 »