- (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. OBSERVED THAT THE CERTIFIED MANAGER IS UNAWARE OF WHAT SANITIZER IS BEING USED AT THE FACILITY AND IS TESTING THE QUARTERNARY AMMONIUM SANITIZER SOLUTION WITH CHLORINE TEST STRIP. ALSO MANAGER DOES NOT HAVE QUAT TEST STRIPS AND HAS ADMITTED TO NOT TESTING THE SANITIZER SOLUTION CONCENTRATIONS.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED A SQUEZE BOTTLE OF CARAMEL WITHOUT ANY LABEL.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH MANAGER, WHO LABELED THE BOTTLE.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:OBSERVED CONTAINERS OF CLAM CHOWDER SOUP AND JUMBALAYA IN THE BEVERAGE AIR 2 DR UPRIGHT REFRIGERATOR THAT IS NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.ITEMS WERE DISCARDED. DISCUSSED WITH MANAGER TO DATE MARK ALL REHEATED ITEMS AND DISCARD AFTER 7 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED THAT THE INSIDE OF THE ICE BIN HAD A LARGE AREA OF PINKISH MOLDY SEDIMENTATION.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER THAT ICE IS FOOD AND THE INSIDE OF THE ICE BINS SHOULD BE CLEANED AND SANITIZED. MANAGER TO CLEAN THE BIN TODAY.
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10/20/2015 | Routine | |
The purpose of this visit was to conduct a Risk Factor Assessment.
Discussed and gave the CFM information on utilizing Time as a Public Health Control (TPHC) for both cold and hot items.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: Observed a corn dog at 129F in the Star hot holding cabinet.
Correction: PHF/TCS food should be hot held at 135F or above unless under 3-501.19 (Time as a Public Health Control) DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: Observed shredded mozzarellla cheese at 46F on the Hudson 3 door prep top.
Correction: PHF/TCS food should be held cold at a temperature of 41F or below unless under 3-501.19 (Time as a Publihc Health Control) - PUT IN THE BEVERAGE AIR 2 DOOR REFRIGERATOR
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12/03/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed pizza sauce at 44F after being placed on the Hudson prep top over 24 hours ago from ambient temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- 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:Observed milk at 43F in the True glass door refrigerator, milk at 47F, soymilk at 45F in the Summit glass door prep refrigerator,
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.DISCARDED
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:Beverage Air 2 door refrigerator, Greenworld prep refrigerator, Star hot holding cabinet
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- 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: Summit glass door refrigerator
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that handsoap and lotion stored over slicer and drinks.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 400 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 200ppm. Verify concentration using the appropriate test kit.
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06/09/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax, to my attention, the photo certified food manager cards.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Hudson 3 door prep refrigerator was not holding potentially hazardous food (PHF) at 41F or below. Have the unit repair and fax to my attention the invoice within 5 days. Do not hold
PHF in this unit until it is capable of holding it at 41F or below.
4-502.11(c) Observed improperly calibrated refrigerator thermometers in 3 refrigerators. Obtain properly calibrated thermometers for all the refrigeration units.
4-302.14 No test strips were on site for the sanitizer. Obtain and regularly use sanitizer test strips to ensure the sanitizer is at the proper concentration.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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:Observed shredded mozzarella at 43F in the Hudson 3 door prep refrigerator - MOVED TO THE BEVERAGE AIR REFRIGERATOR, milk at 43F in the glass door prep refrigerator - DISCARDED
Correction: milk at 43F in the True glass door refrigerator - MOVED TO THE MCCALL 2 DOOR REFRIGERATOR
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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11/01/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." SEE COMMENTS
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage / Prohibited Areas/ Under Sewer Lines
Observation: Food storage under sewer lines.
Correction: Food may not be stored under sewer lines that are not shielded to intercept potential drips.
- 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:Observed pizza sauce at 44F, shredded mozzarella cheese at 44F - PLACED IN THE FREEZER TO REDUCE THE TEMPERATURE TO 41F OR BELOW
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.
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface (corrected on site)
Observation: Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized - SPONGES DISCARDED
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.- DISCARDED, NEW THERMOMETER WHICH WAS CALIBRATED TAKEN OUT OF PACKAGE
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.
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06/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Blue Line Cafe, 1800 Michael Faraday Ct, Reston, VA 20190 »