As discussed, the following additional non-critical potential hazard/s were observed
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES. AS A NOTE, THERE WAS NOT ANY WETNESS IN THE ONLY HANDWASHING SINK IN KITCHEN.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CORRECTED BY MGR. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. FOOD SERVICE WORKERS USED THE SAME GLOVES TO UNPACKAGE INDIVIDUALLY WRAPPED RAW MEATS SUCH AS HAMBURGER AND CHICKEN AND CONTINUE USING THE SAME GLOVES TO PEODUCE THE FINISHED PRODUCT, SANDWICHES.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or
when interruptions occur in the operation. OR THE USE OF TONGS OR SUITIBLE UTENSILS THAT CAN BE HANDLED WITHOUT HAND CONTAMINATION. A CHANGE OF PROCEDURES IS REQUIRED. CFM CORRECTED BY INSTRUCTION.
- 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: SMALL COOKED SARDINE TYPE FISH 45F & RAW CHICKEN 44F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF NOT PUT IN THIS UNIT LESS THAN 4 HOURS AGO AND ITEMS NOT JUST RECENTLY PUT IN THAT ARE COOLING, MOVED ALL PHF TO OTHER WORKING UNITS AND WILL USE OTHER REFRIGERATOR UNITS.
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10/15/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. DURING INSPECTION NO ONE WASHED HANDS AND NO ONE WAS OBSERVED WASHING HANDS BEFORE PUTTING ON NEW GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CORRECTED. BY MANAGER. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED
- Critical: Approved Food Source / Compliance with Food Law (corrected on site)
Observation: The following food item(s) is not from an approved food preparation/processing facility: Alfalfa Sprouts being grown by owners with out HACCP/Variance.
Correction: Food shall be obtained from sources that comply with the Law. CFM said they would cease practice and buy them from a licensed processor..
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Sandwiches were being made with bare hands.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. CORRECTED. BY MANAGER. ORAL & WRITTEN INFO. PROVIDED. MORE ACTIVE MANAGERIAL CONTROL RECOMMENDED
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: Chicken Salad in unit # 2 was 53F after being made ~8am, this morning.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna, chicken, etc.). Discarded. ORAL & WRITTEN INFO. PROVIDED.
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04/24/2015 | Routine | |
Risk Factor 22 TPHC: Following 6 hour procedure for cold holding only on island salad bar, for cut fruit only. Discussed with manager. Observed minimal units displayed, consistent with TPHC.
BE SURE TO GET YOUR ORS CERTIFIED FOOD MANAGER CERTIFICATE AND CARD RENEWED! IT EXPIRES 25-OCTOBER-2014!.
Sanitizer for 3-Vat Sink: Chlorine > 50 ppm
No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
NOTE: Servolet salad bar was under a 6 hour TPHC agreement dating from 2011. Discussed with managers, and they are following correct procedure. Food temperatures were below 70F, and PHFs were discarded at end of lunch service. Wrote and documented new agreement this date.
- 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: Delfield 3-Door Prep Cooler with Top, on Service Line, ambient room temperature (70F).
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. PROVIDE DOCUMENTATION OF REPAIR OF THIS COOLER TO EHS (INSPECTOR) BY FAX (703-385-9568, ATTN: John Vander Voort, RE: Cambridge Cafe) or Email (john.vandervoort@fairfaxcounty.gov), NO LATER THAN CLOSE OF BUSINESS FRIDAY, MARCH 21, 2014. REPAIR WAS IN PROGRESS BY END OF INSPECTION.
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03/10/2014 | Routine | |
The purpose of today's visit was to perform a routine risk factor inspection. Thank you for assisting me in this process.
NOTE ON TEMPERATURE VIOLATIONS AT SALAD BAR AND SERVICE LINE PREP COOLER TOP: Foods prepared at room temperature, heated, or recently cooked, for cold holding, must be reduced to a temperature below 41F before being placed in the salad bar or prep cooler top cold holding units. These cold holding units will hold temperature, but will not reliably cool foods from room temperature or higher temperatures. Foods for hot holding must be introduced and held at 135F or above
- 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: At Salad Bar: tofu at 72F, vegetable dish at 58F
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. Salad bar was just being set up for 1AM1-1PM service
- 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: In Salad Bar: pasta salad at 58F, chicken salad at 55F, hard boiled eggs at 76F. In Delfield 3 Door Prep Cooler Top at Service Line: sliced tomato at 43F, diced tomato at 50F, chicken salad at 43F, ham portion at 44F.
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. Salad bar and prep cooler top were being set up for 11AM-1PM salad bar service and lunch short order service. Items were freshly prepared from room temperature
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11/05/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me and assisting in this process.
THE FOOD SERVICE ESTABLISHMENT IS NOT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY JUNE 3, 2013). DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. PLEASE FAX DOCUMENTATION TO 702-385-9568, ATTN: John Vander Voort, RE: Cambridge Cafe.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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.
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)
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: There was no thermometer inside the True 2-Door cooler in the kitchen.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. CORRECTIVE ACTION: Provide a temperature measuring device inside eash freezing or coolein refrigeration unit.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: door gaskets (seals) of Beverage Air 2-Door Cooler.
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. CORRECTIVE ACTION: Replace Door Gaskets.
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05/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cambridge Cafe, 8110 Gatehouse Road, 104e, Falls Church, VA 22042 »