- RTE, TCS, Date Marking/Commercially Processed Food
Observation: Yogurts prepared and packaged by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
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11/20/2015 | Risk Factor | |
Food items are catered from sister location in Ballston. Items arrived at 11:55 am.
- Temperature/Specifications for Receiving (corrected on site) (repeated violation)
Observation: Ravioli (106 F) recieved hot were not at a temperature of 135 F or above. The ravioli was reheated to 183 F and 174 F.
Correction: Time/temperature control for safety food that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Several items in the "Maytag" refrigerator were at improper tempertatures. Cheese- 49 F. yogurt- 46 F, cream cheese- 49. Items were discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "home style" refrigerators and freezers are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment (corrected on site)
Observation: Several units throughout establishment were unable to reach proper temperatures below 41 F. Units were all turned down to reach 41 F. "Maytag"-46 F, "Kenmore" black- 46 F, "Frigidaire"-44 F.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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05/22/2015 | Routine | |
Food provided by sister daycare, Ballston Children's Center. Logs observed.
No violation noted during this evaluation. | 11/12/2014 | Risk Factor | |
Lunch is catered by Ballston Children Center
Lunch is delivered at 11:45 AM
Breakfast prepared/reheated on site.
All utensils and food contact equipment is transported to Ballston Children Center to be cleaned and sanitized
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Turkey burgers(106ºF) received hot were not at a temperature of 135ºF or above. The Turkey burgers come from the sister school in Arlington. The turkey burgers were reheated to 167ºF.
Correction: Time/temperature control for safety food that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
- Contamination/Miscellaneous Sources of (corrected on site)
Observation: Raw shell eggs in cartons were observed stored over ready to eat foods in the "Maytag" refrigerator.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "home style" refrigerators and freezers are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
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06/11/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sliced cheese found stored on the door of the kitchen "Maytag" refrigerator cold holding at the improper temperature of 47 F. This product was relocated onto the main shelving of the unit and the unit was adjusted from setting 4 to setting 5, which is the unit's coldest setting. The infant room "Kenmore" refrigerator was found to be reading 44 F, only breast milk was inside so no internal food temperatures were taken. This unit was already set to its maximum coldest setting the unit may have to be replaced to hold this food product at 41 F or below.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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11/05/2013 | Risk Factor | |
Lunch is catered by Ballston Children Center
Lunch is delivered at 11:45 AM
Breakfast prepared/reheated on site.
All utensils and food contact equipment is transported to Ballston Children Center to be cleaned and sanitized.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: All refrigerators and freezers in the establishment are noncommercial and are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices (corrected on site)
Observation: The temperature measuring device in the infant room refrigerator was observed broken.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink in the prep kitchen is used for purposes other than handwashing. An employee was observed washing apples in the handwashing sink.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
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05/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Arlington Children's Center, 1915 N Uhle St, Arlington, VA 22201 »