Capital One Coffee Bar, 1680 Capital One Drive, Mclean, VA 22102 - Carry Out Food Service Only inspection findings and violations
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Inspection findings | Inspection date | Type |
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Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in the ice water bath (cup filled completely with ice and some cold water) to 32f to ensure accuracy when taking temperatures. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should ensure all red sanitizer buckets always contain Quaternary Ammonium sanitizer at a concentration of 200-400ppm if using the pre-made sanitizer towels or at 150-400ppm if using the multi-quat product found in the kitchen areas at the 3-vat sink.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 01/14/2016 | Routine | |
Catering Kitchen (separate permit) is used for dish washing and sanitizing.
No violation noted during this evaluation. | 03/09/2015 | Routine | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): milk carafes
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. time was recorded
- Permit to Operate Required, Must be Posted, Must be Valid
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.
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04/10/2014 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed multiple wet wiping cloths used for wiping counters and other equipment surfaces were not in sanitizer.
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. WET WIPING CLOTHS WERE PLACED IN SANITIZER.
- 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: yogurt in lunch display case at 49F.
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. MOVED TO BLAST-CHILLER TO COOL DOWN TO 41F OR BELOW. ALL OTHER POTENTIALLY HAZARDOUS FOOD ITEMS WERE REMOVED FROM THE UNIT AS WELL.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: lunch display case and 1DR flat top refrigerator.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: lunch display case was observed at 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. UNIT WAS REPAIRED ON SITE.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the coffee bar being used to store utensils and equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. ITEMS WERE REMOVED.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PERSON IN CHARGE PROVIDED HAND SOAP.
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10/24/2013 | Routine | |
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