- 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: Cubbed Cheese in 2-DR UR refrigerator.
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. FOOD ITEM WAS DISCARDED.
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03/25/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
No violation noted during this evaluation. | 11/19/2015 | Risk Factor | |
NOTE:
- Certified Food Manager (CFM) card must be sent to Health Department (HD*) with in 7 days (by Feb. 3, 2015). Strongly recommended to have more than one employee get CFM card.
- As the principle indicated, have a CFM from another location to operate the food establishment if possible and send his/her CFM card to HD until the designated person gets CFM card.
- Food thermometer is provided to take food temperature.
- Use hair net or hair restraints while handling/serving food.
- Use 3-vat sink to clean (Wash - Rinse - Sanitize) any utensils that have been used.
- Provide paper towels and soap to ALL handwashing sinks.
to follow the Rick Control Plan**
- Must take food temperature at the time of catering.
- Keep daily food temperature log.
- Send a copy of daily menu and 30 days food temperature log to HD.
* (703) 653-9448
** Discussed with person-in-charge.
- Duties / Inspect Foods upon Receipt (repeated violation)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints. The teachers who were serving food did not have hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: PHF(TCS) Received Hot at 135°F or above
Observation: Following hot food is received at inadequate temperatures: Home Style Meatballs (128F), Veggie Pattie (120F), Brown rice tray #2 (120F).
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. Discussed the importance taking temperature upon receiving with the principle. When food is arrived to the establishment, taking temperature and keeping food temperature log is strongly suggested.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Home Style Meatballs (128F)
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. All hot food items received from catering must be held at a temperature of 135F.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Pipe on the wall by the 3-vat sink is patched with duct tape.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Remove duct tape from the pipe and make it easy to clean.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. A food thermometer is provided to the person-in-charge to take food temperature.
- 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.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at handwashing sink in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the 3-vat sink was not maintained in good repair. The 3-vat sink was falling off the wall. The 3-vat sink legs needs repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Fix the 3-vat sink and make it available to use easily.
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01/26/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. No food service related activities ongoing at the time of the inspection. NOTE: A CERTIFIED FOOD MANAGER WITH PROPER CREDENTIALS MUST BE ON THE PREMISES WHENEVER FOOD SERVICE RELATED ACTIVITIES ARE IN PROGRESS, INCLUDING THE RECEIVING AND DISTRIBUTION OF CATERED FOOD. HOT AND COLD FOOD TEMPERATURES MUST BE RECORDED ON LOG SHEETS FOR EACH DAY CATERED FOOD IS RECEIVED. LOG SHEETS MUST BE AVAILABLE FOR REVIEW. PLEASE PROVIDE COPY OF CFM PHOTO ID AND COPIES OF RECEIVING LOGS TO HEALTH DEPARTMENT WITHIN 10 DAYS, AND PROVIDE SIGNED COPIES OF EMPLOYEE ILLNESS REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS, AS REQUIRED ABOVE.
- Duties / Inspect Foods upon Receipt (repeated violation)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and recording the receiving temperatures on log sheets.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. Log sheets of receiving temperatures must be available for review. NOTE: Please provide copies of log sheets to Health Department within 10 days.
- 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.
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)
- Equipment / Good Repair / Operation
Observation: Replace 2 missing supports for 3 vat sink legs, and stabilze loose shelving in dry storage area.
Correction: Maintain all equipment in structurally sound condition.
- Hand Drying Provision / Individual, Disposable Towels
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. NOTE: Corrected by PIC.
- Cleaning of Plumbing Fixtures (repeated violation)
Observation: Observed that handsink and 3 vat sink are unclean.
Correction: Maintain handwashing sinks in sanitary condition.
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03/06/2014 | Routine | |
Visited this facility to conduct a routine inspection. Hot Water heater information: Rheem Ruud E1080-B. This facility is a serving kitchen only. Food is transported for immediate service by a caterer. Hot and cold food temperatures for all potentially hazardous foods must be taken and recorded upon delivery. Temperature records must be available upon request.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed.
- Duties / Inspect Foods upon Receipt (repeated violation)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed caterer. The employees shall verify all potentially hazardous foods are delivered at the required temperatures of 41°F or less, 135°F or above, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- 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.
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: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound: rotted baby carrots in 2 door upright cooler. NOTE: PIC disposed of carrots.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Durability
Observation: The following equipment is not designed and constructed to be durable: plastic cups used for dispensing food.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Cleaning of Plumbing Fixtures
Observation: Observed that handwashing and 3 vat sinks are unclean.
Correction: Maintain handwashing sinks in sanitary condition.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Detergent booster sotred immediatly next to can of olive oil and 2 % milk containers. NOTER: PIC relocated the detergent booster.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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07/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chesterbrook Academy, 9525 Leesburg Pike, Vienna, VA 22182 »