The purpose of this inspection is to conduct a routine inspection. Thank you for accompanying me through the inspection.
The following topics was discussed during the inspection:
1) Employee health policy
2) The importance of hand washing
3) Proper cold holding, ensuring not to stock over the fill line
4) Having a thermometer in each unit
5) Preventing food contamination
Please fax/email a copy of the invoice service of the superior two door prep cooler by 09/23/2015.
If you have any questions or concerns. Please feel free to contact 703-246-2444.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). DISCUSSED WITH MANAGER, EMPLOYEE ILLNESS REPORTING AGREEMENT PAPERWORK WAS REVIEWED.
- 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. -- observed no handwashing with employees engaging in food preparation (handling raw and ready to eat)
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 THE IMPORTANCE OF HANDWASHING
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: cheese and raw chicken in superior two door prep cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. ITEMS WERE MOVED TO PREVENT CROSS CONTAMINATION.
- 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: sliced tomatoes (53'F), turkey (51'F), burger (52'F), tomato salsa (52'F), and tuna (48'F) in superior two door prep cooler.
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. ITEMS WERE DISCARDED OR MOVED TO A COOLER THAN WILL COLD HOLD THE ITEMS AT A TEMPERATURE OF 41'F OR BELOW.
- Critical: Cold Holding of Potentially Hazardous Food / 41-45°F with Existing Equipment until January 1, 2008
Observation: Refrigeration unit found to be capable of holding potentially hazardous food items in cold hold in a temperature range of 41-45°F. The following unit is not able to maintain internal items at a temperature of 41°F or less: superior two door prep cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature between 41°- 45°F in existing refrigeration equipment that is not currently capable of maintaining the food at 41°F or below as long as the equipment is in place and in use at the establishment and the equipment is replaced by January 1, 2008 to maintain food temperatures at 41°F or below. ITEMS WERE REMOVED FROM UNIT.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: turkey and bacon
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. DISCUSSED WITH MANAGER THE IMPORTANCE OF DATEMARKING, INFORMATION WAS GIVEN
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink did not have hot water.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. WATER WAS TURNED ON.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink near ice machine not being used as handsink but for other actions (dumping food items).
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at handsink near ice machine.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at handsink near ice machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/21/2015 | Routine | |
| No violation noted during this evaluation. | 04/15/2015 | Complaint | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.--OBSERVED OPEN EMPLOYEE DRINKING CONTAINER ON PREP TABLE.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. --CERTIFIED FOOD MANAGER (CFM) PLACED LID ON DRINKING CONTAINER AND MOVED CONTAINER TO NON-FOOD PREP AREA.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: BROILED CHICKEN cooling for 8.5 hours in the WALK-IN COOLER observed at 54°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.--CHICKEN BREAST WAS DISCARDED DURING TIME OF INSPECTION. ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING TO ALL FOOD STAFF ON COOLING METHODS. COOLING CHARTS PROVIDED DURING TIME OF INSPECTION.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:--OBSERVED COOKED DICED POTATOES, COOKED DICED CHICKEN, AND BROILED CHICKEN BREAST INSIDE THE WALK-IN COOLER WITHOUT DATE MARKING.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.--ENVIRONMENTAL HEALTH SPECIALIST (EHS) PROVIDED TRAINING ON DATE MARKING. ITEMS WERE DATE MARKED DURING TIME OF INSPECTION.
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04/15/2015 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employees are washing hands after any contamination and as needed. Encourage more hand-washing to prevent potential of cross-contamination.
* All violations were corrected at the time of inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are using bleach sanitizer solution mixed with soapy water to sanitize food contact surfaces of utensils and cutting boards.
Correction: Solution discarded at the time of inspection. The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: The certified food manager could not provide documentation on an adequate employee health policy. The policy was in the establishment at the time of inspection but had yet to be implemented/initiated with employees.
Correction: The certified food manager reviewed the policy with all present employees at the time of inspection. Ensure the employees are trained and educated on the signs and symptoms associated with communicable diseases, and ensure documentation or verification of such is available in the establishment during operation.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash hands upon returning to food preparation after leaving facility on a delivery. A food employee failed to wash hands after handling raw ground beef and prior to dawning new gloves to begin a new task.
Correction: Employees washed hands at time of inspection. Ensure employees wash hands as needed and any time after contamination to prevent potential of cross-contamination.
- Utensils That are In-Use / Between-Use Storage
Observation: In-use utensils being stored in the following manner:
Inside soap water/bleach mix & between equipment that is not being cleaned & sanitized as needed.
Correction: Knives removed from between equipment and placed in clean and sanitized food container after being washed and sanitized. Ensure in-use utensils are being stored properly to prevent potential of cross-contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at greater than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of BLEACH solution between 50-200 ppm. Verify concentration using the appropriate test kit. Sanitizer was discarded at the time of inspection.
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03/26/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessement inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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)
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10/31/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided updated Employee Health handouts in English and Spanish and a food safety and glove usage sign.
MAINTENANCE:
*Water Heater: American LDCE32-65H-120DV which uses 12KW
*Dish Machine: N/A
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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)
- 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.---------Observed food employees fail to wash hands before putting on new gloves and in between glove changes after engaging in multiple tasks.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:----floor under shelving and under and around equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cherokee Cafeteria, 5510 Cherokee Ave. #140, Alexandria, VA 22312 »