Display cooler is still not holding at or below 41F during today's visit, however it is no longer being used to hold deli meats as observed during previous inspection. Discussed different types of PHFs with person in charge, such as cut melons and cut tomatoes. Manager indicated that he will continue using it only for non-PHFs.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cinder blocks under ice machine.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: 2DR UR cooler, 2 sliding door cooler, 2Dr prep cooler by stove
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: There is no food thermometer at the establishment to take food temperatures.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- 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: 2 sliding door cooler - meats. (Holding at 49F)
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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03/31/2016 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Ensure you obtain a food thermometer and that ambient air thermometers are available in every cooler. Obtain a test kit to measure sanitizer levels. Employee health policy documents were provided during today's inspection. Within five days, please provide a copy of the service report or invoice for repair of the 2 sliding door cooler holding at 49F. If you have any questions, please call (703) 246-2444.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- 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: turkey (x2) at 49F and 49F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Turkey was moved to 2DR UR cooler to hold at 41F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cinder blocks under ice machine.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: 2DR UR cooler, 2 sliding door cooler, 2Dr prep cooler by stove
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: There is no food thermometer at the establishment to take food temperatures.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a bleach test kit.
- 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: 2 sliding door cooler - meats. (Holding at 49F)
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Trash container was blocking hand sink, preventing easy access for employees. Container removed.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Paper towels were not provided in back kitchen hand sink. Person in charge provided towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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03/09/2016 | Routine | |
Restaurant representatives - add corrected or new information about A Deli, 13033 Worldgate Drive, #23, Herndon, VA 20170 »