This was a risk factor assessment inspection. Those items were reviewed which could lead to an incidence of foodborne illness. An employee health policy for food handlers has been implemented since the last inspection. Thank you. As a reminder, hands must be washed before putting on gloves. When gloves are changed, hands must be washed. Reheating temperatures for all meat products is 165F. It was observed that the sanitizer solution was being changed regularly - this is a best practice. It was observed that all frozen foods were delivered frozen and stored fairly immediately. The next inspection will be in approximately 12 months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: It was observed that an empoyee did not wash hands when changing gloves.
Correction: Employee washed hands as requested. 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.
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10/05/2015 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection to the risk factor assessment made on October 7, 2014. Found that the outstanding violation has been corrected.
The Director of the Academy has provided training to the food employees as well as all of the teachers on food borne illness and steps to take to prevent it. A sign in sheet for the training is on file as well as an Employee Illness Reporting Agreement form that each food employee and teacher signed.
Please ensure to provide this training if any new food employees are hired.
No violation noted during this evaluation. | 10/17/2014 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment. Most of the violations cited today were corrected during the time of the inspection. One violation: 2-201:11 still requires correction. The Director of the academy agreed to correct the violation within the next 10 days and then provide supporting documents to the Health Department.
Note: New 1-Door Refrigeration Unit (US Refrigeration) has been installed. It has replaced the McCall 1-door refrigeration unit. Also, shelf stable whole milk and 2% milk (Natrel) is being served.
- 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."
Found that new employees are now assisting in the preparartion of meals. These employees have not been given training on food borne illness and its prevention.
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: FOUND OPENED PACKAGED OF CHEESE SLICES THAT HAS BEEN HELD FOR MORE THAN 24 HOURS IS NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
PROVIDE DATE MARKING OF THE CHEESE TO MINIMALLY IDENTIFY THE DATE THAT THE CHEESE CAN LAST BE USED/SERVED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The sole handwashing facility located in the kitchen is blocked by boxes and is full with food storage containers thus preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. THE FOOD STORAGE CONTAINERS HAVE BEEN REMOVED FROM INSIDE OF THE HANDSINK AS WELL AS THE BOXES FROM THE FRONT AND SIDE OF THE HANDSINK.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
LIQUID HAND SOAP HAS BEEN PROVIDED AT THE KITCHEN HAND SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen handwashing sink.
Correction: Provide paper towels at this hand sink to allow employees to properly dry their hands after handwashing.
PAPER TOWELS HAVE BEEN PROVIDED AT THE KITCHEN HAND SINK.
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10/07/2014 | Risk Factor | |
Purpose of today's visit was to conduct a routine inspection. Person in charge has valid Serv Safe certificate and has agreed to obtain Northern Virginia Food Manager photo ID within ten (10) days. Requested that she fax a copy of the photo ID to the Health Department within this time frame.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: Cheese Slices. Food delivery was made during the time of this inspection. Temperature of cheese and yogurt was not initially taken by person in charge. Upon taking the temperature of these products found that cheese slices were 43 F - 44 F.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received.
Cheese slices were placed in refrigerator. Ensure to take temperature of cheese slices and yogurt at time of delivery. Products are to be at 41 F or below. Ensure not to accept the products if temperature is above 41 F.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: side and bottom panels inside of the McCall 1-door refrigerator and the 1-door freezer units.
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.
Clean inside of the units to remove food residue and deposits.
- Certified Food Manager/Certificate Process (repeated violation)
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.
The person in charge has a valid Serv Safe Certificate with expiration date of 9/28/15.
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.
Obtain Northern Virginia Food Manager photo ID within 10 days.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: ( CORRECTED DURING INSPECTION) Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Found jugs of Dawn dishwashing liquid stored on top shelf of food storage shelving unit above food items.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
Jugs of Dawn dishwashing liquid were re-located to the laundry room.
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05/12/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. New food manager is present. She informed me that she has taken and passed the Serv Safe exam. However she does not have the paper certificate of passing the exam with her. Requested that she fax a copy of the certificate to the Health Department within 48 hours. She has agreed to do so.
- 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." There are two new employees that have been hired since the time of the last inspection. Employee Health training has not been provided.
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: Found dented cans of peaches in dry-storage.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Cans have been relocated for return to the supplier.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Cheese Slices.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
Manager placed a label on the package of cheese slices indictaing the date opened and the discard date.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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10/08/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please fax a copy of the Certified Food Manager Card within 10 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." New Certified Food Manager and Substitute Cook have not received training nor completed an Employee Illness Reporting Agreement.
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: 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: slices of turkey luncheon meat.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- 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 / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked by stack of boxes, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Remove the boxes from storage in front of the hand sink.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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01/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chesterbrook Academy, 6210 Multiplex Dr, Centreville, VA 20121 »