Discussed active managerial control. Observed good food temperature control and sanitation.
No violation noted during this evaluation. | 03/04/2016 | Routine | |
Discussed active managerial control. Observed good temperature control, handwashing/hygiene and sanitation. Logs are maintained for food temperature and equipment temperature. Recommend keeping a receiving temperature log. Overnight cooling temperatures are monitored using a programmed thermometer and a cooling log is maintained. Food temperatures and sanitizers are checked every 2 hours. Knives and prep stations are cleaned and sanitized at least every 2 hours. The manager monitors all the processes. There is an action plan that is drafted monthly, which appears to be a proactive way to maintain the physical facility, equipment, and correct other issues before it gets out of control. Weekly staff training is provided, which includes food safety topics. An Active Mangerial Control award was presented to the Certified Food Manager for his proactive efforts in maintaining and improving food safety practices.
No violation noted during this evaluation. | 09/08/2015 | Risk Factor | |
Note to Manager:
(1) Observed active managerial control. Food temperatures are checked four times a day and recorded in a log. There are regularly scheduled food safety trainings for the staff.
(2) Please email a copy of your Northern Virginia Food Manager License to the Health Department within 10 days.
(3) Please email a copy of the service report for hot water temperature issue to the Health Department within 10 days.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. OBSERVED HOT WATER AT THE 3 VAT SINK AT 103F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE HOT WATER AT THE 3 VAT SINK TO THE HEALTH DEPARTMENT.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. THE CFM HAS A FOOD MANAGER LICENSE ISSUED IN MONTGOMERY COUNTY. PLEASE OBTAIN A NORTHERN VIRGINIA FOOD MANGER LICENSE AND EMAIL A COPY TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink THROUGHOUT FACILITY was measured at a temperature less than 100°F. OBSERVED HOT WATER AT 90F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT.
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03/17/2015 | Routine | |
The purpose of this visit was to conduct a follow-up on the walkin cooler #2 and to drop off report. Invoice was given and walkin cooler #2 was observed at 41F and below and potentially hazardous food were holding at 41F and below.
No violation noted during this evaluation. | 07/29/2014 | Other | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) cheddar cheese 50F in ice bath, 2) mashed potatoes 44F, cheddar cheese 46F, feta 47F in walkin cooler #2, 3) milk 50F in 1dr cooler (front)
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. cheddar cheese in ice bath was changed out, walkin cooler #2 food items were placed in walkin cooler #1, all milk was discarded.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests- fruit flies were observed
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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07/24/2014 | Routine | |
- 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: swiss cheese 46F, squash mix 47F
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. PIC REMOVED CHEESE AND SQUASH FROM COOLER AND REPLACED IN WI COOLER #1 TO MAINTAIN AT 41F.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. PIC ARRIVED DURING INSPECTION.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink by ice machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PIC REPLACED HAND TOWELS AT SINK.
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01/21/2014 | Risk Factor | |
Today's visit was to conduct a complaint investigation. Complainant allegedly stated that they ordered turkey, gravy, rice, and sweet potatoes for dinner on 8/16/13 and later same night had cramping and diarrhea and feels that they had food poisoning. CFM was aware of the complaint. Food is received from an approved supplier (Maine's). All meat gets discarded at the end of day except chicken, which gets picked and gets used for soup and/or potpie. Hot food items are saved also but for no more than 2 days. Food held in facility does not pass 3 days. Turkey is received raw and then gets cooked. Gravy comes in a powder and gets mixed with water and kept hot. Rice comes in dry in a box and vegetables and water are added. Sweet potatoes come in a sealed package frozen and gets thawed out in the walkin cooler. Marshmallows and brown sugar are added on top and gets cooked in the convection oven. Employees were observed in good health and no sickness was reported within the past 2 weeks. Based on today's discussion and observations, complaint is not confirmed.
No violation noted during this evaluation. | 08/20/2013 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection on the walkin coolers. CFM stated that the technician came in and discovered defrost cycle came on 4 times a day and adjusted the cycles to occur before and after business hours. EHS observed both walkin cooler's ambient air temperature going down. A copy of the invoice will be emailed to EHS.
No violation noted during this evaluation. | 08/09/2013 | Follow-up | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored (observed buckets stored on the floor).
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes 122F, potato slices 115F, spinach 116F. ITEMS WERE REHEATED TO 165F
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: A) shredded cheddar cheese 47F, feta cheese 49F in beverage air 2dr preptop cooler, B) raw turkey 44F, raw meatloaf 44F in walkin cooler meat, C) sliced tomatoes 46F, cooked spinach 44F, cooked stuffing 44F in walkin cooler food.
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. ITEMS IN BEVERAGE AIR 2DR PREPTOP WERE CHANGED OUT, ITEMS IN WALKIN COOLER MEAT WAS PUT IN FREEZER OR WALKIN COOLER FOOD. TOMATOES WERE DISCARDED. WALKIN COOLER FOOD AMBIENT AIR TEMPERATURE WENT DOWN TO 39F (SPINACH AND STUFFING TEMPERATURES WENT DOWN)
- 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: walkin cooler meat 45F and walkin cooler food 47F.
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. WALKIN COOLER FOOD ADJUSTED BACK TO 39F. RAW MEATS AND OTHER POTENTIALLY HAZARDOUS FOODS WERE PUT IN FREEZER AND WALKIN COOLER FOOD.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
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.
- Insect Control Devices, Installation
Observation: Insect control device is located over food prep sink 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution was measured at over 200 ppm in the sanitizer buckets. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. CFM RESET QUAT SOLUTIONS IN SANITIZER BUCKETS
Correction: Maintain the concentration of quat solution at 200ppm or according to manufacturer's instructions. Verify concentration using the appropriate test kit.
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08/08/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment in conjunction with a food borne illness complaint investigation.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken 117F, cooked chicken 115F, cooked chicken 109F in hot hold unit top across chicken roaster. Food employee discarded 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.
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02/12/2013 | Risk Factor | |
Today’s inspection was to conduct a Risk Factor Assessment.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink by 3-vat sink. CFM restocked sink with paper towels.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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01/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Boston Market #761, 1408 Chain Bridge Rd, Mclean, VA 22101 »