Discussed active managerial control. Cooler temperature log is maintained. Observed good food temperature control.
No violation noted during this evaluation. | 02/08/2016 | Routine | |
This follow-up was to verify proper working order of the 2DR UR cooler. Unit observed below 41F today as documented above. Thank you for your time. If you have any questions, please call (703) 246-2444.
- Plumbing / Maintained in Good Repair
Observation: The sink basin by the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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08/03/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Use of 2DR UR Cooler at 47F was discontinued for potentially hazardous foods. Repair unit and submit invoice/work order within five days.
Ensure hand sink is able to provide cold water in addition to hot water to allow for appropriate hand washing.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed employee washing hands for a few seconds due to no availability of cold water. Employee then washed hands approriately at front hand sink.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items: were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk in carafe at 45F. Cut tomatoes, and cream cheese in 2DR UR cooler at 47F and 49F. Ham in 1DR prep top cooler at 46F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED tomatoes, cream cheese and ham..
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Turkey dated 6/28/15 observed still in unit for service.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. DISCARDED.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR UR Cooler at 47F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Plumbing / Maintained in Good Repair
Observation: The sink basin by the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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07/10/2015 | Routine | |
The purpose of this visit was to drop off the inspection report and to verify that the Beverage Air 2dr glass cooler Tropicana was capable of holding potentially hazardous foods. Cooler was found to be lingering between 42F-45F. Potentially hazardous foods were not holding at 41F. PIC agreed to not use the cooler for potentially hazardous food storage until it is repaired. Please send me an invoice by August 29, 2014.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 2dr glass cooler Tropicana
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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08/19/2014 | Other | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
According to the PIC, the Beverage Air 2dr glass cooler Tropicana was holding at 41F when facility opened today. Please keep an eye on the equipment and get repairs if necessary. PIC moved all potentially hazardous foods and stored them in different coolers as a precaution.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 127F in alto shamm
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. chicken was discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) cut honeydew 48F, butter 47F in beverage air 2dr glass cooler tropicana, 2) cream cheese 44F in federal display case cooler
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. honeydew and butter were placed in a different cooler, cream cheese was placed back into a working cooler
- 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.
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08/15/2014 | Risk Factor | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: 1) soda boxes in office were stored under exposed ceiling (no cover),
2) food-contact surfaces were stored on shelf under exposed ceiling (no cover)
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: cooked chicken thawing at room temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked egg 130F in alto shamm
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM discarded eggs
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cream cheese 49F and butter 47F both at federal display cooler left side
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. ALL POTENTIALLY HAZARDOUS FOOD ITEMS IN FEDERAL DISPLAY COOLER WILL BE PUT ON TIME AS PUBLIC HEALTH CONTROL UNTIL COOLER IS REPAIRED
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Federal display case cooler left side (food only)
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- 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: microwave
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.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a hose attached to the mopsink fixture. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. CFM hung up hose in mopsink
- Physical Facilities Good Repair
Observation: Observed that the walls is not maintained in good repair. holes were observed by door into kitchen and outlet cover missing by handsink
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that cooler units that are not in use in the establishment are being stored on the premises.
Correction: Remove or repair or replace unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. RESIDENTIAL PESTICIDE CAN WAS OBSERVED
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. CFM DISCARDED CAN
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02/04/2014 | Routine | |
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken salad 48F, cooked cut chicken 46F, feta cheese 45F in Beverage Air 3dr preptop cooler (salad).
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. CFM REMOVED ALL POTENTIALLY HAZARDOUS FOODS IN COOLER AND PUT IN WORKING COOLERS
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08/27/2013 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 2 dented cans (1 chick peas, 1 black beans). CFM removed cans and placed them in a seperate area.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked egg 130F in alto-shamm. CFM discarded the top layer of cooked eggs.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: 2 bottles of half&half in true 1dr glass cooler office. CFM removed and discarded items.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
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: smoked salmon
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: Beverage air glass cooler produce
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the beverage air 3dr preptop cooler sandwich line and the beverage air 1dr preptop cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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: microwave by beverage air 3dr preptop cooler sandwich prep line
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.
- Insect Control Devices, Installation
Observation: Insect control devices is located over food prep area next to the Beverage Air glass veggie cooler and by the 3-vat sink where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of dead or trapped flies were found in the control devices.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors along the side of walls and around the grease trap area and under drink machine 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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01/17/2013 | Routine | |
Restaurant representatives - add corrected or new information about Compass Outtakes Express, 1676 International Drive, Mclean, VA 22102 »