Blossom Daily Cafe, 10467 White Granite Drive, Oakton, VA 22124 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Blossom Daily Cafe
Address: 10467 White Granite Drive, Oakton, VA 22124
Type: Fast Food Restaurant
Phone: 703 461-6000
Total inspections: 4
Last inspection: 01/21/2016
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Inspection findings

Inspection date

Type
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Sliced roast beef dated 1/11/2016. Note: Per manager the employee may have missed changing dates.
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
  • Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
    Observation: Coffee filters were observed stored unprotected at the cofee machine.
    Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
01/21/2016Routine
REMINDER and RECOMMENDATIONS:
1) Check the sanitizer using test strips.
2) Datermarking
Mark the name and “consume by” date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a “consume by” date on commercially processed RTE foods (including deli meats) at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days, including the prep/open date. Some harmful bacteria continue to grow even at proper refrigeration temperatures, so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
** Some harmful bacteria continue to grow even at proper refrigeration temperatures. Limiting the amount of time in storage limits the amount of growth allowed for these bacteria.**
Mark the “consume by” date on the container of potentially hazardous foods (PHF) commercially processed (including deli meats) or made in-house ready-to-eat (RTE) food items. Day 1 starts the day the food is made or opened.
Note: Facility does line check twice a day. Reviewed logs. Recommend checking temperatures of potentially hazardous foods during delivery and write on the invoice.
No violation noted during this evaluation.		07/23/2015Risk Factor
Notes:
Monitor time and temperature of food while cooling.
Use bolts or caulk to remove the gap between wall and 3-vat sink.
Do not fill above the fill line on the prep line. Some of the food items were measured 55F - 44F. Above the fill line the temperatures were observed higher.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling following ready-to-eat (RTE) food with their bare hands: Sliced Cheese at the prep-line.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Use gloves while handling ready-to-eat food (cheese).
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed following food items cold holding at improper temperature: ham, Turkey, Roast Beef (Deli Meat) overfilled in pan at prepline (55F - 47F)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Removed deli meat from prepline and placed it in freezer to cool
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat cheese in the 2-DR prep refrigeration unit was not labeled with a ""consume by"" date after opening.
    Correction: Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. "Consume by" Date was labeled by the Person-In-Charge.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: Observed that there was no test kit for Quaternary ammonium test kit for 3-vat sink to check sanitizer solution.
    Correction: Provided a Quat. ammonium test kit to the Person-In-Charge to check the concentration of the sanitizing solutions and maintain them at a safe and effective level.
01/05/2015Routine
No violation noted during this evaluation.12/11/2014Pre-Opening

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