- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH THE MANAGER. MANAGER SHALL RETRAIN ALL STAFF ON HOW, WHEN AND WHERE TO WASH THEIR HANDS BEFORE PUTTING ON CLEAN GLOVES. GLOVES ARE ONE TIME USE ONLY.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO SET UP TWO BUCKETS AT EACH WORK STATION. ONE BUCKET WILL CONTAIN HOT, SOAPY WATER. ONE BUCKET WILL HAVE COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. KEEP ALL WET TOWELS IN THE BUCKETS BETWEEN USES.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed hot foods like cooked whole potatoes and chicken stored in deep containers and/or covered while stored in the refrigerators.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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01/29/2016 | Routine | |
Receiving temperature: frozen young turkeys, just delivered, 22F.
No violation noted during this evaluation. | 02/27/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Based on discussion, meatballs were placed on the steam table before water was hot. Ensure water is hot/steam table is capable of holding hot foods above 135°F prior to placing TCS (temperature control for safety) foods on the steam table. Proper reheat-for-hot-holding temperatures were observed during today's visit. If you have any any questions, please feel free to call (703) 246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs on steam table at 120F.
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. MEATBALLS WERE PLACED IN COOKER TO REHEAT TO 165F OR ABOVE. OBSERVED TEMPERATURE OF 171F.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the bleach sanitizer solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-200 ppm. Verify concentration using the appropriate test kit. TRAINING PROVIDED. SANITIZER DILUTED TO 100 PPM.
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07/28/2014 | Risk Factor | |
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the bleach solution was in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS PROVIDED AT 100 PPM.
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01/24/2014 | Routine | |
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken.
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. DISCUSSED WITH PERSON IN CHARGE. CHICKEN WAS THEN LABELED.
- Cutting Boards / Resurface / Discard
Observation: Observed that cutting boards 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.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of spices and cooked noodles.
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution at a minimum of 50-100 ppm. Verify concentration using the appropriate test kit. CHLORINE SOLUTION WAS ADJUSTED TO 100 PPM.
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08/26/2013 | Routine | |
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