Vendor claims that the ph of all the cheeses are less than 4.6.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Goat cheese at 54 F, feta cheese at 64 F on ice, add more ice.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Manager Certificate and Responsibility (repeated violation)
Observation: No certified food manager on duty, call ORS Interactive at 703-533-7600 to obtain your CFM card.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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10/15/2015 | Routine | |
Contact ORS Interactive to obtain the Certified Food Manager Card at 703-533-7600.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Feta cheese at 48 F and goat cheese at 42 F, vendor claims that the PH for the feta cheese is less than 4.6 and for the goat cheese is less than 4.2, add more ice and discard left over at the end of the market.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Licenses for Food Establishments
Observation: The food establishment does not have a valid license, expired, please renew the health license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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08/13/2015 | Routine | |
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