Discussed active managerial control. Equipment temperature logs are maintained.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the PIZZA OVEN being used TO STORE A PLASTIC CONTAINER WITH WATER AND TO FILL A POT WITH WATER.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAINED STAFF.
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10/26/2015 | Risk Factor | |
Please email a copy of the service report for the quaternary ammonia dispenser to the Health Department within 3 days. Remember to keep a time log and discard the milk in the carafes at the dessert station every 4 hours.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. MILK CARAFES AT DESSERT STATION WITHOUT TIME MARK.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCARDED MILK AND MARKED TIME.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (repeated violation)
Observation: The concentration of the QUATERNARY AMMONIA 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.
Correction: Maintain the concentration of QUATERNARY AMMONIA solution at 150-400ppm. Verify concentration using the appropriate test kit. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
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07/14/2015 | Follow-up | |
Discussed active managerial control:
(1) Keep a sanitizer log to monitor the sanitizer concentration and prevent toxic levels.
(2) An equipment temperature log is maintained to monitor cooler temperatures. Keep a food temperature log, especially for the display case, salad bar, mezze bar, hot bar areas to ensure the food temperatures are safe.
(3) Train staff on keeping a time log for the pizza station and for the skim milk and half 'n' half pots. Temperature control will have to be used if time logs cannot be maintained.
(4) Service the produce walk-in-cooler, display case, salad bar, and mezze bar prior to reinspection on July 13, 2015.
(5) Recommend providing refresher food safety training to kitchen staff.
- 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: PRODUCE WALK-IN-COOLER- GRILLED SAUSAGE AT 44F, CHICKEN POT PIE AT 44F, GRILLED CHICKEN AT 44F, SWISS CHEESE AT 44F, BUTTER AT 44F
Correction: DISPLAY COOLER- ORZO SALAD AT 47F, PESTO SALAD AT 46F, GREEK PASTA SALAD AT 45F, WILD RICE SALAD AT 46F
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. (1) PIZZA AT PIZZA STATION (2) SKIM MILK AND HALF 'N' HALF POTS AT BEVERAGE/DESSERT STATION.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCARDED PIZZA AND MARKED TIME FOR THE MILK.
- 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: PRODUCE COOLER AT 44F, DISPLAY COOLER FOOD TEMPERATURES ELEVATED ALONG THE LEFT EDGE, MEZZE BAR TEMPERATURES ELEVATED IN CERTAIN SECTIONS OF THE UNIT, SALAD BAR TEMPERATURES ELEVATED IN CERTAIN SECTIONS OF THE UNIT.
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. SERVICE THE UNITS PRIOR TO THE REINSPECTION ON JULY 13, 2015.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA 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.
Correction: Maintain the concentration of QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. USE BLEACH AND THE DISHMACHINE TO SANITIZE UNTIL THE QUATERNARY AMMONIA DISPENSER CAN BE SERVICED.
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07/08/2015 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw salmon over avocados, raw tuna over sauces both in walkin cooler #4
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM rearranged raw fish to the bottom shelf
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: cooked chicken 78F and cooked chicken 88F in walkin cooler #2
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. food employee placed both cooked chickens in walkin freezer to rapidly cool down
- 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: 1) macaroni salad 46F, potato salad 45F, cooked tuna 45F in salad bar cooler, 2) hummus 47F in meditteranean cooler
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. all items were switched out
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: continental 3dr preptop cooler - pizza
Correction: Temperature measuring devices shall be designed to be easily readable.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/09/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Temperatures:
1. Hot-holding: lasagna 153F, rice 162F, veggies 137F at hot bar
2. Cooling: yogurt sauce 49F and cooked falafel 47F (both 1.5hrs) at cold bar/meditterenean
Note: time as public health control is not needed for the cold bar/meditteranean food. Only pizza.
To ensure proper sanitization for food-contact surfaces, run the dish machine several times again before use (after slow periods).
Do not overfill food containers. Fill food up to chill line to ensure food stays cold and/or hot.
**Please send me a copy of the deli breakfast menu again with correct consumer advisory labeling and pizza slices record sheet by May 2, 2014.**
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: inconsistent record keeping of time as public health control for pizza slices
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. discussed with CFM about proper record keeping for time as public health control
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: smoked salmon was not labeled for consumer advisory for deli breakfast menu
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. discussed with CFM about proper labeling of menu for consumber advisory
- 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 3-vat sink with a concentration of less than 150ppm total quaternary ammonium compound.
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. sanitizer was reset to between 150-200ppm
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink by the deli slicers in deli area being used as a storage unit.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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04/23/2014 | Risk Factor | |
- 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: a) sour cream 47F at salad bar, b) taboleh 47F, black bean 48F, rice 45F, pasta 44F at cold bar
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. SOUR CREAM WAS CHANGED OUT AND COLD BAR ITEMS ARE NOW PUT ON TIME AS PUBLIC HEALTH CONTROL
- Insect Control Devices, Installation
Observation: Insect control device is located over doorway/main prep area where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the walls in the dish machine room, main prep area and floor walkin cooler dairy is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/12/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
Additional Food Temperatures:
1. Cold-holding: deli ham 43F, chicken salad 39F, sliced tomatoes 40F (deli cold holding line)
2. Cold-holding: American cheese 40F (beverage air 3dr)
Dish Machine was being inconsistent with heat sanitizing. Please sanitize food-contact surfaces and equipment using 3-vat sink. Please fax me the service invoice by February 11, 2013
Please fax a copy of the Consumer Advisory for smoked salmon and Parasite Destruction letter by February 11, 2013.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 2 dented cans (1 tomatoes, 1 stuffed leaves). Food employee removed cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked rice 47F cooling overnight in walkin cooler produce. CFM discarded item
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: smoked salmon
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
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. Food employee will hand sanitize using the 3-vat sink.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the dish machine is 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the dish machine had food debris liquids and a food employee using the handwashing sink in the deli area to clean knife
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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02/01/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Balducci's, 6655 Old Dominion Drive, Mclean, VA 22101 »