The purpose of this visit was to conduct a risk factor assessment.
In addition to the following violations documented above, the following violations associated with food borne illness risk factors and public health interventions were noted:
4-501.11A - Observed the Delfield 1dr/2drw Refrigerator was not holding potentially hazardous food at 41F or below. Do not use this unit to store PHF/TCS food until it is repaired and capable of holding PHF/TCS foods at 41F and below.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: sliced cheese 45F in 1dr/2drw refrigerator & sliced tomatoes 41-44F in walk in.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Cheese was moved to freezer to rapidly cool. Sliced tomatoes above 41F were discarded.
- 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: sliced cheese 43F & corned beef 44F in 1dr/2drw refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Cheese and corned beef was moved to walk in.
|
09/29/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
There are no violations found during this inspection.
Thank you.
No violation noted during this evaluation. | 04/28/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice shoots in customer fountain drink area 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at back was measured (at 80F), a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
|
09/19/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Two CFMs were present during inspection. EHS recommended to manager to continue to verify that 1DR / 2 drawers prep cooler remains at 41F or below. It is recommended that units hold well below 41F during non busy times. EHS provided Food for Thought "How Cold Is It" Newsletter.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:---------observed ice scoop laying on top of ice inside bin in drive thru area.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice shoots in customer fountain drink area and enclosed components of equipment observed to be in need of cleaning.
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present at the corner of the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
|
03/27/2014 | Routine | |
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the salad station refrigerator are damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the torn rubber gaskets.
|
12/06/2013 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cheese sauce=102-F. chicken tenders 112-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. (Discarded)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the salad station refrigerator are damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the torn rubber gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of deep fryer compartments were observed soiled with an accumulation of greadse debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of grease, dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the soda fountain in the dining area has accumulations of lime build-up and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sinks at all locations was measured at a temperature less than 100°F. Observed temperature was 95-F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the one of the two soda fountains in the dining area are leaking.
Correction: A plumbing system shall be maintained in good repair. Repair the soda fountain leak. Do Do not store any articles inside the soda fountain cabinet.
- Plumbing / Maintained in Good Repair
Observation: The urinal basin at the men's restroom is slow to drain.
Correction: Repair the urinal in the man's restroom to drain properly at the proper velocity.
- Maintenance Tool Storage Cannot Contaminate (corrected on site)
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items. Dust pan and broom stored against bread rack in the kitchen.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces. Store brooms, dust pans and floor brushes in a separate area way from food and food contact surfaces to prevent contamination.
|
11/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Arby's Fast Food Restaurant, 4400 Chantilly Shopping Center, Chantilly, VA 20151 »