Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should ensure all hand sinks are properly supplied with soap, paper towels and hand washing signs. Hand sinks are for hand washing only and not for dumping and vice a versa.
4. Management should ensure all refrigeration and freezer units are equipped with thermometers that are located in the warmest area of the unit (near the doors). Staff should be instructed to clean out the units daily and relocate the thermometers to the front of the units as needed.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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 in a red folder labeled "Employee Health Policy.
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)
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01/11/2016 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding sewage overflow at the food establishment. There was a sewage overflow incident in the back hallway area due to a damaged pipe, but that did not affect the kitchen or the dining area. Discussed the issue with store management and mall management. Repairs were in progress during the time of the inspection. It is unlikely that the food establishment was the cause of the pipe damage, but the waste water from the food establishment does flow into the damaged pipe. The food establishment was asked to restrict dishmachine use and to use their 3 vat sink for the next two hours while repairs are being completed. Food service will be finished in the next hour.
No violation noted during this evaluation. | 07/31/2015 | Complaint | |
| No violation noted during this evaluation. | 02/10/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. For cold-holding, certified food manager agreed to maintain lid on milk bin, use smaller milk portions, and monitor temperatures to ensure food safety. EHS recommended maintaining lid closed on prep tops when possible to maintain cold ambient air temperatures. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- 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: Milk in Coffee milk bin at 51F.
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. DISCARDED.
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09/24/2014 | Risk Factor | |
- 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: prepped cream cheese was marked with prep date of 1/3/14 and was observed stored in the refrigerator after 1/9/14.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice bin was observed as not being cleaned at frequency 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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01/17/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection for violations noted during the routine inspection on August 1, 2013.
During today's inspection, quaternary ammonia sanitizer was observed within the approved limits, (at 400 PPM). The establishment has obtained appropriate test strips to monitor the concentration of the sanitizer solution.
The 3DR prep refrigerator which was previously holding at 49F was observed to hold an ambient temperature of 37F during today's visit. Temperature Control for Safety (TCS) foods were observed holding below 41F today.
The hot water dish machine was observed to sanitize properly by using a thermolabel. Thermolabel test verified. Dish machine is approved for continued use.
No outstanding critical violations remain from the 8/1/13 inspection.
Thank you for your time today. If you have any questions or concerns, please feel free to contact the health department at (703) 246-2444.
No violation noted during this evaluation. | 08/02/2013 | Follow-up | |
- 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 CFM. WIPING CLOTHS WERE STORED IN SANITIZER SOLUTION.
- 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: Sliced tomatoes, provolone cheese, American cheese in 3DR prep refrigerator (broiler) at 51F, 59F, 50F. DISCARDED. Salmon in 4DRW refrigerator (grill) at 49F MOVED TO WALK-IN REFRIGERATOR.
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 for Cold & Hot Hold Equipment, Present
Observation: Observed that an ambient air thermometers was not present in four refrigeration units.
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.
- 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 quaternary ammonia 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: 3DR prep refrigerator at 49F. Note: Technician was called during inspection.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the the prep refrigerators are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Discussed with certified food manager.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishware.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. MANUAL WAREWASHING AND SANITIZING WAS OBSERVED.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISH MACHINE USE WAS DISCONTINUED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia sanitizer solution was measured at 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. SANITIZER WAS DILUTED TO 400 PPM.
Correction: Maintain the concentration of quaternary ammonia sanitizer solution between 150-400 ppm. Verify concentration using the appropriate test kit.
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08/01/2013 | Routine | |
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