This is an inspection to follow up with the walk in refrigerator operation and the proper cold holding of temperature control for safety (TCS) foods. The inspection revealed that the walk in refrigerator is working proper after repairs. Ambient temp recorded: 40°F, 38.5°F and 38°F. The CFM provided temp monitoring recording log all temps acceptable. It was recommended to continue monitoring the walk in refrigerator temperature and the cold holding of temperature control for safety (TCS) foods.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hair Restraints - Effectiveness (repeated violation)
Observation: Food employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Chair in office area was observed in a state of disrepair and damaged.
Correction: Repair the chair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the office chair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: Mop sink faucet was observed under pressure, y-valve connected. An air gap between the water supply outlet and the flood rim level st mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Backflow Prevention, Air Gap* (repeated violation)
Observation: An air gap between the water supply outlet and the flood rim level at the food prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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09/25/2015 | Follow-up | |
This is also a pre-standardization training for a new EHS.
The proper methods for cooling temp control for safety foods (TCS) were discussed and demonstrated to CFM.
The employee health policy requirements were discussed with the CFM and food employee. The FDA B1 form was provided and explained to the CFM, she was asked to develop and implement a proper employee health policy to ensure that food employees are train to report foodborne illness signs and symptoms.
All temperature control for safety food in the walk in cooler were re-located to other cold holding unit or place on ice in order to maintain proper temperature until the walk in cooler be repaired. The CFM was instructed to contact he Prince William Health District after the walk in cooler be repaired.
The CFM was instructed to monitor the cold hold unit and TCS temperatures.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hair Restraints - Effectiveness
Observation: Food employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Sliced tomatoes were recorded at 44-45F at the prep refrigerator. PIC advised that the tomatoes were sliced one hour before the inspection.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Cooling, Heating, and Holding Capacities
Observation: Walk-in cooler temperatures were recorded at 50F and above.
Correction: Provide additional coldholding units necessary to maintain food items at 41F or lower. Improper food storage temperatures are a major contributing factor to foodborne illness.
All TCS food items, at proper temperature, were relocated to other refrigeration units or place on ice inside the walk-in cooler. No need to discard products as they were with-in temperature requirements.
- Equipment - Good Repair and Proper Adjustment
Observation: Chair in office area was observed in a state of disrepair and damaged.
Correction: Repair the chair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the office chair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the heat lamps at the meat slicing station has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Quat Sanitizer in wiping cloth buckets was recorded at less than 200 ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
- Critical: Backflow Prevention, Air Gap*
Observation: An air gap between the water supply outlet and the flood rim level at the food prep sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
- Critical: Backflow Prevention, Air Gap*
Observation: Mop sink faucet was observed under pressure, y-valve connected. An air gap between the water supply outlet and the flood rim level st mop sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
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09/24/2015 | Routine | |
Facility clean and well run. Keep up the good work
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Improper use of wet wiping cloths.
Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.Wiping cloths sanitizer solution could not be read on test strips
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10/02/2014 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: no sanitizer in wiping cloths buckets
Correction: sanitizer added to buckets
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulb in freezier not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair
Observation: Light bulbs in walk-in freezer not working and or in good physical repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/01/2013 | Routine | |
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