Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as this helps to clarify areas where your processes may require further assessment.
Note: At this inspection EHS discussed proper cooling methods with the manager and provided cooling method information sheet.
Questions: Please call 703-246-2444
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: OBSERVED CONTAINER OF CLAM CHOWDER AT 46 F IN THE TRUE 2 DR UPRIGHT REFRIGERATOR (DOWNSTAIRS) APPROXIMATELY 12 HOURS AFTER REHEATING.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED PROPER COOLING TEMPERATURES AND METHODS WITH THE MANAGER. CLAM CHOWDER WAS DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED A DEEP CONTAINER OF CLAM CHOWDER SOUP COVERED WITH ALUMINIUM FOIL AND LEFT TO COOL IN THE TRUE 2 DR UPRIGHT REFRIFGERATOR. FOOD WAS AT 46 F AFTER 12 HOURS
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/22/2016 | Routine | |
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as this helps to clarify areas where your processes may require further assessment.
Ensure that the levels of Bleach added to the water to prepare the sanitizer solution are adjusted to reflect the size of the container holding the solution.
NOTE: RECOMMEND PLACING AN " EMPLOYEES ONLY " AT THE ENTRY TO THE BACK AREA TO PREVENT ANY UNAUTHORIZED PERSONS ENTERING THE AREA.
Questions: Please call 703-246-2444
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH SANITIZER solution was measured at > 200 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 BLEACH SANITIZER@ 50-200 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH STAFF TO ADJUST THE CONCENTRATION OF SOLUTION TO AROUND 100PPM WHEN TESTED WITH CHLORINE TEST STRIP.
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04/06/2015 | 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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:Hot dogs
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.TIME DOCUMENTED
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08/20/2014 | Risk Factor | |
- 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:Hatco, Beverage Air 3 glass door refrigerator
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.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in food prep area is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
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03/26/2014 | Routine | |
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.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State Sandblaster CSB526SFEX920
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.
- Duties / Inspect Foods upon Receipt (corrected on site)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- 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.
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: 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 peach yoghurt at 50F, individual cream cheese at 48F - PUT IN THE REFRIGERATOR TO COOL
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 chlorine test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Exterior doors and door tracks of the True 2 glass door and Beverage Air 2 glass door refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected on top of two of the coffee machines.
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.
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05/20/2013 | Routine | |
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