The purpose of this visit was to conduct a routine inspection. Date marking instruction hand out was provided to the operator. Observed egg white in the refrigerators, but it is used for baking goods only (Per Discussion with operator.).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Heavy Cream (44F) and Milk in Gallons (47F) (Several gallons) in the Everest 1-DR upright 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. Food items were voluntarily discarded. Discussed with the Person-in-Charge about cold holding.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Mac & Cheese at the True 2-DR prep (Left) and Humus at the True 2-Dr prep (Right) held for more than 9 days.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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07/14/2015 | Routine | |
The purpose of this was to provide a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink/wiping cloth bucket: 400/300 ppm.
NOTE: PLEASE REMEMBER TO PROVIDE A SERVICE INVOICE FOR THE NACHO CHEESE HOT HOLD/DISPENSING UNITS TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
Additional cold hold temperatures:
Blue cheese/hummus in 1 dr display cooler F3: 41/37 degrees F.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: nacho cheese in hot hold/dispenser unit F2 FSA: 130 degrees F.
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. NOTE: PIC will take unit out of service until it can be repaired. Provide service invoice to Health Department prior to returning hot hold/dispenser unit to service.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: skim/ half and half/ whole milk in carafes at self serve coffee station: 50/47/49 degrees F.
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. NOTE: PIC disposed of milk in carafes.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 2nd floor service counter was blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC restored access.
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08/22/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium concentration 3 vat sink/wiping cloth bucket: 400/300 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR NACHO CHEESE HOT HOLD DISPENSER TO HEALTH DEPARTMENT, WITH CURRENT HOT HOLD TEMPERATURE INDICATED, WITHIN 10 DAYS. HOT HOLD UNIT MUST NOT BE RETURNED TO SERVICE UNTIL IT CAN MAINTAIN THE CONTENTS AT 135 DEGREES F MINIMUM.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: nacho cheese sauce L2 concession counter: 82 degrees F.
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. NOTE: PIC discontinued offering nacho cheese sauce until unit was repaired, or until alternative hot hold method was provided. Provide service invoice to Health Department, with current hot hold temperature indicated, within 10 days.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: CFM arrived during the inspection.
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03/13/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration in 3 vat sinks F1/F2: 300/300 ppm.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site) (repeated violation)
Observation: The following food item(s) is observed to be unsound or adulterated: the following foods were found to be in cold storage with expired date markings: Diced tomatoes in walk-in cooler, corn and black beans in Everest 2 dr upright 2nd floor kitchen.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. NOTE: PIC disposed of food.
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10/15/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine risk inspection. Water heater information: State SSE6S. Quaternary ammonium sanitizer in wiping cloth bucket initial/final: 0/250 ppm. PIC provided invoice for latest pest control service on 3/27/13, and advised pest control operator service is provided monthly.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Half and half creamer in 1 dr upright cooler F1 had expired "use by" date and was curdled. NOTE: PIC voluntarily disposed of creamer.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Food must sold, served or disposed prior to expiration date.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoop for F1 ice machine
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the ice with their handles above the top of the ice and the container, 2) in a clean, protected location.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: nacho cheese sauce in dispenser F2. NOTE: PIC voluntarily disposed of bag of nacho cheese sauce in the dispenser, and replaced with new dispenser.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: short ribs, cooked sliced chicken, falafel, sliced ham in 2 dr prep cooler #2 F1
Correction: sliced ham/ half and half in 1 dr upright cooler F1.. NOTE : 2 dr prep cooler: PIC voluntarily disposed of short ribs and sliced chicken that were determined to be out of temperature for > 4 hours. Falafel and sliced ham were chilled to acceptable temperature within 30 minutes. 1 dr upright cooler: PIC voluntarily disposed of half and half (curdled) and sliced ham.
- 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: Quinoa grain salad held for 10 days (date mark of 3/27) in Everest 2 glass door UC display cooler F3. NOTE: PIC voluntarily disposed of salad.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucket 1st floor with a concentration of <10 ppm total quaternary ammonium compound. NOTE: PIC increased concentration to 250 ppm.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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04/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Angelika Film Center & Cafe Mosaic, 2911 District Avenue, #200, Fairfax, VA 22031 »