In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR upright server area 45F
Corrective Action: 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.
REMINDERS:
1) Do not touch ready to eat items with bare hands (example, bread, cooked sausage).
2) Wash hands before changing tasks or when hands are contaminated. (example, after breaking raw shell eggs).
3) Change gaskets for 2DR display refrigerators and the walk-in cooler. This violation was cited in January 2015 and it should have been fixed within 90 days.
4) Please make sure a CFM is present at all times. Recommend one more person with CFM card.
5) Mark salsa, packaged butter, shredded cheese and milk at service station with start time and end time everyday as the current process is not capable of holding temperatures at 41F or below and the manager is using Time as a Public Health Control 4 hours).
6) 1DR freezers are in need of defrosting.
7) Maintain temperature log for all refrigerators and food inside and check the refrigerators at least once a day.
Please email or fax to my attention following items to my attention within 10 days: (Fax# 703-653-9448)
1) Invoice for fixing the True 2DR display refrigerator server area.
2) Invoice for replacing or purchasing new gaskets.
- 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: packaged milk 50, yogurt 47, packaged butter 51F--True 2R upright refrigerator server area.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Move all items in upright refrigerator inside.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
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 with ice tube in container at 49F, 2% milk 46F and packaged butter 68F--customer self service area. According to the manager they discard everything at 9:30 am the breakfast starts at 6:30 am.
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. Note: Discarded. Label all the PHFs at the service station with start time and end time.
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08/07/2015 | Risk Factor | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. One employee did not have any hair restraint.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed turkey sausage cooling in a plastic bag totally covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese 57F, salsa 57F, milk (with ice tube in center) 51F. Note: These items are stored in containers that has frozen container (with gel) and frozen ice tube
Correction: however it is not capable of maintaining temperatures at 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: True 2DR reachin at cookline and walk-in refrigerator.
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. Note: Per the manager the walk-in refrigerator gaskets are unavailable and they are using plastic curtains instead.
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01/28/2015 | Routine | |
.WITH-IN 2 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION & 3 COMPARTMENT SINK LEAK REPAIR TO OUR OFFICE.
phone # 703-653-9448
INCLUDE YOUR FACILITY NAME, PLEASE
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 DISH WASHER with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRITTEN INFO. PROVIDED.SERVICE COMPANY CALLED.
- 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 WASH CLOTHS with a concentration of LESS THAN 50 ppm 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. ORAL & WRITTEN INFO. PROVIDED.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 2nd floor kitchen for conference rooms 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.
- Critical: Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 COMPARTMENT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair. ORAL & WRITTEN INFO. PROVIDED.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. 2nd floor kitchen for conference rooms.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
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07/23/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Witnessed CFM Jose touch his face with his hand twice and not wash his hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Training provided.
- Critical: Plumbing & Connections Made of Approved Materials
Observation: The plumbing system serving this food service facility has not been (constructed, repaired) with approved materials according to the Plumbing Code. On both counter top customer dispensers (Hot & Cold) there are not visible back flow preventers in place.
Correction: A plumbing system and hoses conveying water shall be constructed and repaired with approved materials according to Law.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at only one in kitchen was measured at a temperature less than 100°F for over 1.5 minutes.
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. After 2 minutes the water rose to >100F and it took about 3 minutes for the temp. to get to 124F. Training provided.
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02/24/2014 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. CFM did not wash hands aftre coughing into hand.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the wash cloth solution was measured at >200 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 wash cloth solution at 50 - 100ppm. Verify concentration using the appropriate test kit.
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10/29/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Did not know what temperatures are needed to keep food cold. Did not know how to test for sanitizers. Did not know how to wash hands properly. Did not know how to calibrate thermometer.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): WALK-IN REFRIGERATOR
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the mechanical warewashing machine, the SANITIZER LEVEL WAS AT ZERO, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
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.
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06/25/2013 | Routine | |
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