Today I conducted a follow up inspection to verify the facility has come into substantial compliance with the issue concerning hot water at the hand sinks and 3-vat sink. Currently hot water at the hand sinks is ranging from 88f-112f and the 3-vat sink is registering 140f. The certified food manager stated that they are currently working with building and plumbing maintenance to repair existing cross connections with piping and will be replacing several pipes to ensure the water is consistently hot at all hand sinks.
Please email me copies of the repair invoices once the repairs have been completed. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL RETRAIN STAFF TO ALWAYS KEEP THE WET TOWELS IN THE RED BUCKETS WITH QUATERNARY AMMONIUM SANITIZER BETWEEN USES.
- 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: 1. 3DR Flat Top refrigerator @expo station (salad dressings), 2. 2DR Flat Top refrigerator @expo station (coffee condiments), 3. 6DWR refrigerator @broiler station, 4. 1DR Flat Top refrigerator @bakery (espresso station), 5. Ice Cream freezer @bakery, 6. Refrigerated display case @bakery.
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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL ENSURE ALL REFRIGERATORS AND FREEZERS ARE PROVIDED WITH AMBIENT AIR THERMOMETERS THAT ARE WORKING CORRECTLY AND ARE PROPERLY LOCATED IN THE FRONT OF THE UNITS WHERE THEY ARE VISIBLE AT ALL TIMES. MANAGEMENT SHALL TRAIN STAFF TO CLEAN OUT ALL REFRIGERATORS AND FREEZERS DAILY BEFORE RESTOCKING THE UNITS. AT THIS TIME IS WHEN THEY RELOCATE THE THERMOMETERS.
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01/27/2016 | Follow-up | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
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 digital food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should continue to encourage all staff to reheat prepared foods properly to achieve an internal temperature of 165f before hot holding in steam wells at 135f and above.
4. Management should train staff to properly set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary Ammonium at a concentration of 150-400ppm or per manufacturer's specifications on the chemical. The water for the 3-vat sink and all red sanitizer buckets shall be changed at least every 2 hours or more frequently as needed.
5. Management should continue to encourage staff to set up ice baths along the cook line where needed to keep foods cold at 41f or below. Using ice with cold water will keep the pans of the foods colder for longer periods of time.
6. Management should continue to discuss cleaning and sanitizing of ALL surfaces seen and touched by staff. Thorough cleaning and sanitizing should be done as often as needed to remove grease, soil, debris, mold, etc.
A follow up inspection will be conducted on or around Tuesday, 1/26/2016 to ensure hot water is sufficient throughout the facility. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL RETRAIN ALL STAFF ON WHEN, WHERE AND HOW TO WASH THEIR HANDS.
- 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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL RETRAIN STAFF TO ALWAYS KEEP THE WET TOWELS IN THE RED BUCKETS WITH QUATERNARY AMMONIUM SANITIZER BETWEEN USES.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 3DR Flat Top refrigerator @expo station (salad dressings), 2. 2DR Flat Top refrigerator @expo station (coffee condiments), 3. 6DWR refrigerator @broiler station, 4. 1DR Flat Top refrigerator @bakery (espresso station), 5. Ice Cream freezer @bakery, 6. Refrigerated display case @bakery.
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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL ENSURE ALL REFRIGERATORS AND FREEZERS ARE PROVIDED WITH AMBIENT AIR THERMOMETERS THAT ARE WORKING CORRECTLY AND ARE PROPERLY LOCATED IN THE FRONT OF THE UNITS WHERE THEY ARE VISIBLE AT ALL TIMES. MANAGEMENT SHALL TRAIN STAFF TO CLEAN OUT ALL REFRIGERATORS AND FREEZERS DAILY BEFORE RESTOCKING THE UNITS. AT THIS TIME IS WHEN THEY RELOCATE THE THERMOMETERS.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be EMAILED to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH THE MANAGER. ANY STAFF MEMBERS WHO HAVE TAKEN THE SERV SAFE FOOD HANDLER'S EXAM AND HAVE OBTAINED THE CERTIFICATE SHALL OBTAIN THE REQUIRED PHOTO ID FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS. SEE HAND OUT PROVIDED.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: Observed hot water throughout the majority of the establishment at hand sinks and the 3-vat sink at temperatures of 65f-88f. The hot water is only found at the bakery area sinks and customer restrooms.
Correction: Hot water demands shall be met at all hours of operation. Hot water at hand sinks shall be at a temperature of 100f and 110f at ware washing sinks. DISCUSSED WITH THE MANAGER. MANAGER HAS CALLED FOR SERVICE AND A FOLLOW UP WILL BE CONDUCTED WITHIN 3 BUSINESS DAYS. PLEASE HAVE ANY INVOICES FOR SERVICE SENT VIA EMAIL TO MY ATTENTION.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at both cook line hand sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH THE MANAGER. MANAGER SHALL TRAIN STAFF TO ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED TO ENCOURAGE GOOD HAND WASHING PRACTICES. MANAGER PROVIDED PAPER TOWELS.
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01/21/2016 | Routine | |
Today's visit was to conduct a routine inspection in conjunction with a complaint investigation. See complaint investigation for further details.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before engaging in food preparation or after engaging in any activity that could contaminate the hands in addition to not washing their hands before putting on new single use 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. DISCUSSED WITH MANAGER.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed bulky food items such as macaroni and cheese, chicken breasts and pork belly being cooled while stacked on top of each other to inhibit proper air flow.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. homemade enchilada sauce on the steam table at the cook line: 44f.
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. DISCUSSED WITH MANAGER THE PROPER TECHNIQUE FOR REHEATING AND HOT HOLDING.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. Sliced tomatoes (48f), roasted peppers (43f), roasted corn (44f) and cooked asparagus (42f) all holding on the 9-drawer prep. line unit, 2. Goat cheese (42f) inside the Traulsen upright refrigetor at the cook line, 3. Buttermilk (44f) inside the 2-door expo area reach in refrigerator, 4. Liquid eggs (42f) inside the Walk In refrigerator.
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. DISCUSSED WITH MANAGER AND ITEMS WERE PLACED IN UNITS THAT COULD HOLD FOOD AT 41F OR BELOW.
- 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 food item(s) found on the cook line. The food items were held at room temperature and included melted butter and all types of homemade sauces.
Correction: If time only is used as a public health control for a working supply of foods written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. In addition the food items shall be properly labeled with the time the food shall be discarded. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH THE MANAGER WHO WILL BE IMPLEMENTING A WRITTEN POLICY.
- 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: 1. 3-door expo area reach in refrigerator for storage of salad dressing, 2. 3-door expo area reach in refrigerator for storage of half and half, 3. 2-door expo area reach in refrigerator for storage of buttermilk.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. A copy of the photo identification card can be faxed or emailed to the food safety section. Failure to provide a copy of the photo identification card in 10 days may result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed several fruit flies in the expo area.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. DISCUSSED WITH MANAGER AND FACILITY IS INSPECTED REGULARLY BY A LICENSED PEST CONTROL COMPANY.
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07/22/2015 | Routine | |
3-Vat Floor Drain did not drain well until the dish washer used a plunger
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: In CVAP Cabinet in Production area: mashed potatoes at 133F.
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. Drawer was full closed and unit was adjusted
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03/03/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Salmon is farm-raised and received from ProFish. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: mushroom sauce in hot well at 128F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. MUSHROOM SAUCE WAS REHEATED.
- 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: cooked potatoes in walk-in refrigerator production at 57F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/24/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- 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: Ricotta, in 6DRW prep refrigerator
Correction: sour cream, in 6DRW prep refrigerator - appetizer at 52F and 56F.
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09/02/2014 | Risk Factor | |
- 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: butter was observed sitting at room temp and measured at 65F.
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. DISCUSSED USE OF TIME AS A PUBLIC HEALTH CONTROL FOR FUTURE BUTTER. CURRENT BUTTER WAS DISCARDED.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located several units along the cook line were not accurate in °F.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets were observed in disrepair on several units on the cook line.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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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02/03/2014 | 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.
Additional Equipment Temperatures:
5DR refrigerator (outside cookline): 39F (No PHF)
3DR refrigerator (outside cookline): 40F
2DR refrigerator (outside cookline): 40F (No PHF)
2DR Traulsen fish cooler 38F
1DR undercounter refrigerator at cheesecake station: 41F
3DR refrigerator at cheesecake station: 41F
Cheesecake display refrigerator: 39F
Traulsen 2 sliding glass door refrigerator: 40F
Additional Food Temperatures:
Butter, eggplant in 6 DRW refrigerator (pasta station) COLD HOLDING 39F, 41F, 39F
Shrimp in 4DRW refrigerator (pasta station) COLD HOLDING 37F
Salmon in 6 DRW refrigerator (sautee station) COLD HOLDING 34F
Tamale cakes 2 DRW refrigerator (appetizer) COLD HOLDING 39F
Chicken, salmon, in 6 DRW refrigerator (broiler station) COLD HOLDING 40F, 39F
Spinach artichoke, sliced tomatoes, in 6 DRW refrigerator (pizza) COLD HOLDING 37F, 37F,
Lentil soup HOT HOLDING 138F
Salmon, shrimp in 2DR Traulsen fish cooler COLD HOLDING 38F, 36F
Milkn in 1DR undercounter refrigerator at cheesecake station COLD HOLDING 41F
Whipping cream, in 3DR refrigerator at cheesecake station COLD HOLDING 41F
Pineapple cheesecake, vanilla bean cheesecake, in Cheesecake display refrigerator: COLD HOLDING 38F, 36F
Cheesecake in Traulsen 2 sliding glass door refrigerator COLD HOLDING 40F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Laars PW-1825
Dishmachine: Hobart CR76A | Ecolab dishmachine at bar
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.
- 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken, bleu cheese at 48F, 48F, in Traulsen 1DR upright refrigerator #1. Asparagus 45F in 9 DRW refrigerator (salad station). Mozarella 46 in 9 DRW refrigerator (broiler station). ALL MOVED TO WALK IN TO COOL TO 41F OR BELOW.
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.
- 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: 5DR, 3DR, and 2DR refrigerators outside cookline
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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. THE PERSON IN CHARGE PROVIDED HAND SOAP.
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04/08/2013 | Routine | |
The purpose of this visit was to verify the correction of the concentration of the quaternary ammonia sanitizer at the 3-vat sink and the chlorine at the bar dishmachine. Both are now at the appropriate levels.
Additionally, handwashing signs have been posted at all handsinks.
No violation noted during this evaluation. | 11/29/2011 | Follow-up | |
The purpose of today’s inspection 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.
Additional equipment temperatures:
Prep refrigerator under espresso machine: 31F
Federal display refrigerator - cheesecake: 42F
Traulsen 2 glass sliding door refrigerator - cheesecake: 33F
Traulsen 2 door refrigerator - fish: 42F
Traulsen freezer: below 32
Additional temperatures:
Diced white cheddar, diced tomatoes (cooling 1/2 hr) - salad 9 drawer prep refrigerator: 44F, 44F
Bean sprouts - salad 9 drawer prep refrigerator: 40F
Sliced tomatoes, quarter tomatoes (both cooling 15 min) - pizza prep top: 45F, 44F
Sour cream - pizza prep top: 38F
Sliced tomatoes, caramelized onions, sliced turkey - pizza 6 drawer prep refrigerator: 40F, 38F, 41F
Raw salmon, chicken, raw hamburger - broiler 6 drawer: 38F, 36F, 35F
Sliced tomatoes - 6 drawer broiler prep top: 42F
Wasabi butter - 6 drawer broiler prep refrigerator: 36F
Sour cream - grill/fry 3 drawer prep top:49F
Shredded cheddar, sliced cheddar - grill/fry 3 drawer prep refrigerator: 41F, 40F
Liquid egg - appetizer 2 drawer prep top: 42F
Raw chicken, crabcake - appetizer 2 drawer prep refrigerator: 36F, 40F
Liquid egg - cold holding between cooklines: 48F, 45F
Shredded cheddar - appetizer 2 drawer beneath cooktop: 41F
Diced tomatoes (1hr) - cooling at 6 drawer appetizer prep top: 46F
Macaroni and cheese, shredded mozzarella - 6 drawer appetizer prep refrigerator: 36F, 41F
Cream - saute 6 drawer prep top: 44F
Diced ham, shredded fontina/mozzarella - saute 6 drawer refrigerator: 38F, 41F
Raw salmon, raw chicken - saute 6 drawer under cooktop: 34F, 36F
Diced tomatoes, cooked tomatoes, ricotta cheese - pasta 6 drawer prep top: 43F, 42F, 42F
Cooked tomatoes, shredded cheddar - pasta 6 drawer prep refrigerator: 36F, 41F
Cooked penne, cooked bowtie - 4 drawer pasta prep refrigerator under cooktop: 41F, 41F
Milk - prep refrigerator under espresso machine: 38F
Snickers cheesecake - Federal: 42F
Cheesecake - Traulsen 2 glass door: 38F
Raw salmon - Traulsen 2 door fish: 38F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: boiler
Dishmachine: Hobart CR-76A chlorine, EcoLab bar dishmachine
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.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Cooked black beans - DISCARDED
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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:Observed raw ground turkey over ground beef in the Artic meat/dairy walk in
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Caramelized onions at 94F the cookline - REHEATED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: CORRECTED UPON INSPECTION
The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed crumbled blue cheese at 51F at the Traulsen salad refrigerator, cooked chicken at 47F (11.28.11) at the Traulsen salad refrigerator
Crumbled blue cheese at 55F, shredded fontina at 49F in the salad prep drawers
Sour cream at 49F at the grill/fry 3 drawer prep top
Liquid egg (2) at cold hold well between cooktops at 48F, 45F -
Cream at 44F - saute 6 drawer prep top - ALL ITEMS DISCARDED
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: The low temperature, chemical warewashing machine, in the bar, was observed with a sanitizing rinse of less than 50ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food-contact surfaces.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (repeated violation)
Observation: Quaternary ammonium compound sanitizing solution used was not being used at an acceptable concentration. Observed the solution with 0ppm in the sanitizing basin of the 3-vat sink.
Correction: The quaternary ammonium sanitizer used in this facility shall have a concentration between 150-400ppm based on the manufacturer's use directions.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used for storage of dirty utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/29/2011 | Routine | |
Restaurant representatives - add corrected or new information about Cheesecake Factory, 1796-U Galleria At Tysons 1, Mclean, VA 22102 »