Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: Facility is using Time as a Means of Public Health control for the Breakfast bar items and Pizza by the sliced .
QUESTIONS: Please call 703-246-2444
- 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 the specified time/temperature allowed: OBSERVED ONION CHEESE SPREAD, SUN DRIED PESTO AND PESTO IN THE DELI WALK IN THAT WERE DATE MARKED PAST 7 DAYS.
Correction: Food shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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04/01/2016 | Routine | |
A RISK FACTOR assessment of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess processed at your facility that may require further clarification.
NOTE: At this inspection , EHS observed staff washing hands, changing gloves between tasks and staff are aware and able to answer questions on Employee Health policy. Facility does not have shellfish stock at the time of this inspection. Facility is using time for cut fruits at salad bar, log is beingmaintained.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 09/30/2015 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Note: At this inspection EHS observed Employees washing hands, changing gloves between tasks and also avoiding bare hadn contact with ready to eat foods. Facility uses Time as a method of Public Health Control for the Hot and Cold Buffet items
Questions: Please call 703-246-2444
No violation noted during this evaluation. | 03/23/2015 | 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.
Additional temperatures:
Hobart hot holding cabinet: 162F
Hobart refrigerator: 44F
Kolpak walk in - deli: 39F
Harford walk in: 38F
Kolpak walk in freezer: -6F
Traulsen 2 door refrigerator: not working, not in use
Beverage Air flat top prep refrigerator: 40F
Victory refrigerator :40F
3-vat: 115F
Handwashing: 128F
Additional food temperatures:
Salami, shredded mozzarella - Delfield pizza prep refrigerator: 41F, 45F
Liquid eggs - Traulsen refrigerator/freezer: 41F
Sliced corned beef - Continental refrigerator: 33F
Sliced tomatoes, tuna -Delfield grill 2 door prep top: 41F, 41F
Liquid egg, shredded cheddar cheese - Delfield grill 2 door prep refrigerator: 49F, 51F
Chicken - steam wells grill: 142F
Chicken - Hobart: 147F
Sliced pastrami - Hobart refrigerator deli: 41F
Capricola, pastrami - walk in deli: 39F, 39F
Cooked chicken, cooked pork, pasta salad (2) (out for use, put in the walk in to cool within 1 hr) - Harford walk in: 48F, 47F, 46F, 47F
Beef (cooling 1hr), vegetable soup - walk in: 72F, 84F
Rice, greek yoghurt, sliced tomatoes, orange juice (reference)- walk in: 44F, 44F, 47F, 47F
Half and half, soy milk - Beverage Air flat top: 65F, 41F
Butter - Victory: 41F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-301.11 Observed the walk in over stocked and not able to meet the cold holding storage demands of the establishment. Please repair/replace the Traulsen 2 door refrigerator to remove some of the PHF/TCS from the walk in
- 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 rice at 44F, greek yoghurt at 44F, sliced tomatoes 47F in the walk in
Correction: shredded mozzarella at 48F, marinara at 43F on the Delfield pizza prep top, shredded mozzarella at 45F in the Delfield pizza prep refrigerator
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07/16/2014 | Risk Factor | |
- 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 salsa at 46F, liquid egg at 47F, shredded cheddar cheese at 43F - MOVED TO THE WALK IN TO COOL TO 41F
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.
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01/15/2014 | Routine | |
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination - soup at customer service area
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction:Salmon
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Mushroom and sausage pizza at the pizza station - SPOKE TO THE CFM REGARDING USING TPHC FOR THESE ITEMS
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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 crab and shrimp sushi at 47F, cottage cheese at 48F in the display unit at the end of the salad bar - DISCARDED, sliced ham at 48F, 50F, tuna salad at 47F on the deli cold holding station - SPOKE TO THE CFM ABOUT USING TPHC FOR THESE PREPARED ITEMS ON THE COLD HOLDING STATION AT THE DELI AREA
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.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:Display case
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of the prep refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs at the salad bar are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Physical Facilities Good Repair
Observation: Observed that the cove molding in areas thorough the kitchen is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.Hot Shot pest strips
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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08/29/2013 | 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 email, within 10 days, the repair invoice and the signed Employee Health Policies.
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 reach in display case adjacent to the salad bar not capable of holding potentially hazardous food (PHF) at 41F or below. Do not use the refrigerator to hold PHF until it is repaired.
Additional temperatures:
Hobart hot holding cabinet: 168F
Trauslen 2 door refrigerator - salad bar prep: 39F
Beverage Air flat top prep refrigerator: 40F
Kolpak walk in - protein: 41F
Kolpak walk in freezer: below 32F
Kolpak walk in - deli: 38F
Hobart refrigerator - deli: 38
Victory refrigerator: 48F
Handwashing: 142F
Additional food temperatures:
Salsa - Delfield 2 door flat top prep refrigerator: 36F
Sliced sausage - Delfield 2 door prep top: 41F
Cooked sausage (cooling 1hr), cooked mushrooms (cooling 1hr): Delfield 2 door prep refrigerator: 82F, 63F
Liquid egg white - Traulsen refrigerator/freezer: 34F
Raw chicken - Continental refrigerator: 42F
Chicken, onions - grill station: 187F, 177F
Sliced tomatoes - Delfield 2 door prep top: 37F
Mushroom soup - Hobart: 157F
Feta cheese - Traulsen 2 door refrigerator: 41F
Chick peas (canned, cooling 2hr) - Traulsen: 61F
Half and half - Beverage Air flat top: 41F
Milk, baked potato, pork stock - protein walk in: 40F, 40F, 40F
Cooked pork (cooling from refilling line for 1/2hr), vegetable soup (cooling 1/2hr) - protein walk in: 43F, 107F
Sliced tomatoes, cheddar cheese, tuna salad - deli walk in: 42F, 41F, 42F
Pastrami, sliced swiss cheese - Hobart: 42F, 42F
Sliced turkey, sliced ham (cooling 2hr on deli prep line), egg salad (cooling 2hr on deli prep line): 46F, 45F, 55F
Eggplant and chick peas, flank steak - comfort hot hold: 139F, 164F
Milk - Victory refrigerator: 40F
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: 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)
- 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: Pork stock made 4.1.13
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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04/16/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information to manager for documentation purposes.
EHS discussed with manager time as a public health control. Manager will use time as a public health control for all sliced and cut melons on the fruit bar.
Dishmachine is not being used at time of inspection.
Water heater: AO Smith DRE-120-917
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: sliced melons on fruit 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.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside of walk-in freezers, reach-in freezer in pizza area and cabinets under slicer
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/04/2012 | Routine | |
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