| No violation noted during this evaluation. | 12/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. Ensure all refrigeration units are able to maintain potentially hazardous foods at 41F or below. Within five days, please e-mail or fax to my attention the service report/work order for repair of the two prep coolers. If you have any questions, please call (703) 246-2444.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- 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: blue cheese at 49F in 2DR prep top cooler - center. (Ice added to cool). Turkey, blue cheese, sour cream in 2DR prep top - right (Ice added to cool. Cooked mushrooms which had been placed on ice, morning of inspection 60F. (Ice added to cool to 41F or below).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: 2DR flat top coolers (right and center).
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink was observed blocked with trays, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. TRAYS WERE REMOVED TO ALLOW THE HAND SINK TO BE EASILY ACCESSIBLE.
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05/28/2015 | Routine | |
Provided No. Va. CFM handout.
- Critical: Certified Food Manager/Presence Required
Observation: The NRFSP CFM did not have a curent Northern Virginia Certified Food Manager card, Obtain a No. Va. CFM card within 10 working days.
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.
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12/16/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Boneless grilled chicken strips. Reated to 165F during inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature below 135°F unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Open bags of chunked cheese.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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06/13/2014 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
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10/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cafe 28, 2553 Dulles View Dr, Herndon, VA 20170 »