Discussed active managerial control. Equipment temperature log, food temperature log, and sanitizer/dishmachine logs are kept to monitor processes. Recommend keeping a cooling log and food receiving log to track processes from start to the end.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the DISHWASH AREA AND NEXT TO COOKLINE ARE slow to drain.
Correction: A plumbing system shall be maintained in good repair. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Sewage System / Operation and Maintenance (repeated violation)
Observation: GREASETRAP IS LOCATION IN A ROOM ADJACENT TO THE KITCHEN. GREASETRAP IS NOT PROPERLY MAINTAINED AND IS ODOROUS. ODOR CAN BE SMELLED FROM THE HALLWAY. THE GREASETRAP ROOM IS NOT WELL VENTILATED.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. REGULARLY MAINTAIN THE GREASETRAP. IMPLEMENT A SYSTEM TO CHECK THAT THE GREASETRAP IS REGULARLY MAINTAINED. PROVIDE AN ACTION PLAN FOR LONG TERM COMPLIANCE BY AUGUST 31,2015.
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08/10/2015 | Routine | |
| No violation noted during this evaluation. | 02/03/2015 | Follow-up | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: WALK-IN-COOLER- (1) SHREDDED MOZZARELLA CHEESE (2) SLICED SWISS CHEESE.
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. DATEMARKED AND CFM DISCUSSED WITH EMPLOYEES.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED ICE BIN, JUICE MACHINE, AND COFFEE MACHINE IN THE KITCHEN NEEDING TO BE CLEANED.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CLEANED EQUIPMENT.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the TOASTER OVEN IN THE NORTHSIDE PANTRY is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: NORTHSIDE PANTRY (1) CABINETS (2) OVEN (3) DUSTY HOOD.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. CFM DISCUSSED WITH HOUSEKEEPING ABOUT CLEANLINESS ISSUES.
- Critical: Sewage System / Operation and Maintenance
Observation: FACILITY HAS A GREASE TRAP IN THE STORAGE ROOM NEAR THE KITCHEN. OBSERVED THAT THE GREASE TRAP IS IN AN ENCLOSED ROOM WITHOUT ADEQUATE VENTILATION AND THE GREASE TRAP IS ODOROUS.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. ENSURE THAT THE GREASE TRAP IS CLEANED AND CONTROL THE ODOR.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container LOCATED OUTDOORS WITH THE METAL DOORS is in disrepair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. REPAIR THE RECEPTABLE OR OBTAIN ANOTHER RECEPTABLE WITH FUNCTIONING DOORS.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. HAND SOAP WAS OUT AT THE HANDSINK BY THE DISHMACHINE.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PROVIDED HANDSOAP.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. PAPER TWOELS NOT PROVIDED AT NORTHSIDE PANTRY.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PROVIDED PAPER TOWELS. CFM DISCUSSED WITH HOUSEKEEPING TO ADDRESS REOCCURING ISSUE.
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01/16/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE PROVIDED BY PERSON IN CHARGE DURING TODAY'S VISIT.
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11/21/2014 | Risk Factor | |
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall junctures, shelving under dry storage, beneath the prep sink, walk-in freezer floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/10/2014 | Routine | |
The purpose of this visit was to do a Standardization training inspection. Thank you.
No violation noted during this evaluation. | 09/26/2013 | Training | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 08/01/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon over cooked pasta salad in traulsen 2dr cooler #2
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils by cookline were not stored with handles to the ceiling.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Traulsen 2dr cooler #1 and #2
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors around equipment and against the wall is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/30/2013 | Routine | |
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