The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
No violation noted during this evaluation. | 02/04/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Discussed the following topics for the manager:
1) Proper thawing methods
2) Datemarking of ready-to-eat, potentially hazardous food when not being used or discarded within 24 hours
3) Ensuring no pots/pans are on the ground
Please fax/email the invoice for the dish machine by October 16, 2015.
If you have any questions or concerns, please feel free to contact 703-246-2444
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) marinated raw chicken over tomatoes in walk-in cooler 2) ground beef thawed next to bread in walk-in cooler 3) cooked roast beef placed next to marinated raw chicken in walk-in cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD ITEMS WERE MOVED AND ORGANIZED TO PREVENT CROSS CONTAMINATION BETWEEN RAW ANIMAL FOOD AND READY-TO-EAT FOOD.
- Thawing / Approved Methods
Observation: Observed the use of improper thawing: raw ground beef sitting in cold water at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Observed soiled can opener and black mold on ice machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CAN OPENER WAS REMOVED TO BE CLEANED. MANAGER DISCUSSED WITH FOOD EMPLOYEES TO CLEAN ICE MACHINE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, 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. PAPER PLATES WERE USED FOR THE MEANTIME.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food and equipment. Toxic materials were stored near food contact surfaces such as empty pots and containers.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. TOXIC MATERIALS WERE STORED PROPERLY TO PREVENT CONTAMINATION.
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10/14/2015 | Routine | |
Fax received with repair invoice for the Continental prep cooler. Repair invoice in facility file.
No violation noted during this evaluation. | 04/23/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--sausage crumbles at 54Fand hot dogs at 49F inside the Continental 4 drawer cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--DO NOT PLACE POTENTIALLY HAZARDOUS FOODS (PHF'S) IN THIS UNIT UNTIL IT CAN HOLD AT 41F OR BELOW. CERTIFIED FOOD MANAGER CALLED FOR SERVICE ON THE UNIT DURING TIME OF INSPECTION. ALL PHF'S WERE REMOVED FROM THE UNIT DURING TIME OF INSPECTION.
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04/21/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employees are changing gloves as needed and adequately washing hands as needed or after any contamination.
* Ensure employees are trained and educated on reporting sickness to management.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- 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: Certified food manager could not provide adequate employee health policy at time of inspection.
Correction: Ensure employees are trained and educated on signs, symptoms, and communicable diseases that are reportable to establishment management for separation and exclusion. Written documentation should be attained and kept on file to ensure policy is current and available. Certified food manager reviewed employee health policy with all current staff at time of inspection.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during handling raw ground beef and were then used to prepare toast with same gloves.
Correction: Certified food manager addressed issue and had employee discard toast, remove gloves, adequate wash hands, and dawn new clean gloves at time of inspection. Ensure gloves are changed as needed or any time contamination occurs.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors and walls behind equipment in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/14/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with cooling sign and log handouts
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Marinara sauce at 48F in large deep metal pot covered cooling overnight,
2) Chili in 6 inch deep metal pan covered cooling overnight at 48F,
3) Clam clowder in 6 inch deep metal pan covered cooling overnight at 46F
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
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12/20/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Observed good handwashing by food employees.
MAINTENANCE:
*Water Heater: Jetglas D80T1993N which uses 199,999 BTU with a posted recovery rate of 181.8 GPH
*Dish Machine: Jackson Tempsta high heat sanitizer, thermolabel activated
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning: floors in the back area and behind and under equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/16/2013 | Routine | |
This is a risk factor assessment inspection. Jetglass, D80T, 199,999gph. Jackson Temsta dish machine.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. 2 cups of water
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Shell eggs on the cheese and chicken over shell eggs.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. 2 containers of polish.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Can of Raid.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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11/29/2011 | Risk Factor Assessment | |
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