- Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Cubed steak hot holding at the improper temperatures of 106-117 F in the main-line and catering steamtables at setting 3. The steak was reheated >165 F. Do not place steak into the steamtable until it is fully heated
Correction: take temperatures, to ensure food is maintaining at or above 135 F while in the steamtable and ensure the steak is properly cooked to 145 F or above.
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07/16/2015 | Follow-up | |
- Cooling, Cooked Food (repeated violation)
Observation: Rice for donations was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
- Cooling, Ambient Ingredients (repeated violation)
Observation: Diced tomatoes were not cooled within 4 hours to 5ºC (41ºF).
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site) (repeated violation)
Observation: Brown rice in the left portion of the "FWE" heated cabinet that was only reading 110 F across from the stove and diced chicken pieces in the serving line steamtable stacked too high and found at setting 2 were hot holding at the improper temperature of 122-134. The rice was relocated to the catering storage heated cabinet. The steamtable unit was adjusted to a hotter setting where the chicken was stored.
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 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. 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.
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods in the walk-in refrigerator and prep refrigerators are cold holding at the improper temperatures of 44-49 F. Adjust/repair these units to hold foods at or below 41 F throughout the day.
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.
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07/06/2015 | Risk Factor | |
- Cooling, Cooked Food (corrected on site)
Observation: Bags of rice for donation were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Found at 49 F in bags with condensation from the previous night. These foods should be discarded, but since they are for donation, they may be still donated
- Cooling Methods, Food containers (repeated violation)
Observation: Food containers of cut lettuce, pico de gallo, and shredded lettuce were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling. Do not stack cooling foods on top of one another in the two door prep refrigerator. Do not cool foods in the top portions of the prep refrigerators.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Pork in the catering steamtable hot holding at the improper temperature of 116-127 F. Reheat to 165 F and maintain at or above 135 F. Some beans and chicken in the serving line steamtable found at 116-135 F. The unit was adjusted to a higher setting. Ensure these steamtables are repaired/adjusted to keep all the foods at or above 135 F, fill in empty spaces with containers and adding lids to these food containers may be needed to accomplish these temperatures.
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 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. 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.
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: A cloth was observed used under a cutting board. Obtain a cutting board mat.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Ventilation Hood Systems, Filters
Observation: There is a gap in the filters/baffles above the cook-line.
Correction: Provide properly fitting filters/baffles.
- Temperature Measuring Devices, Ambient Air and Water
Observation: There is no ambient temperature measuring device located in the "Delfield" under counter refrigerator.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/- 3 degrees Fahrenheit in the intended range of use.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Delfield" under counter refrigerator interior door is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (expose insulation) and the "Continental" one door prep refrigerator door handle is missing.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Cleaned equipment exposed to splash by the handwashing sink located by the office that does not have a splash guard between it and it's adjacent shelving unit.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: The hot water was found turned off to the prep sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Light Bulbs, Protective Shielding
Observation: One light bulb in the ceiling of the catering area is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. There must be one on duty during all hours of operation. Corrected through education.
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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01/09/2015 | Routine | |
- Critical: Cooling, Ambient Ingredients (corrected on site)
Observation: Cut lettuce stored along the prep line in a pan above ice found at 63 F-73 F
Correction: cut around 8:30 a.m., not completely surrounded with ice, was not going to cool within 4 hours to 41 F, but will be used within 4 hours
- Cooling Methods, Food containers
Observation: Food containers of cut lettuce and pico de gallo were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling
Correction: they were found tightly wrapped and stacked.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Guacamole, cheese, and packages of pork cold holding at the improper temperatures of 45-46 F in the walk-in refrigerator. A repair order was immediately made to adjust/repair the unit to cold hold all foods 41 F or below in this unit.
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.
- Equipment/Good Repair and Proper Adjustment
Observation: The walk-in refrigerator is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design (to keep foods 41 F or below). There is some soda syrup on the floor in the closet by the soda fountain machine (soda syrup tubing leak?). The undercounter refrigerator with raw meat inside door panel has some exposed insulation (repair/replace).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the soda fountain machine ice chute is not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food.
- Plumbing System/Maintained in Good Repair
Observation: The hand sink located by the office faucet drips water. This sink is also adjacent to shelving with clean equipment and there is no splash-guard in-between the two to prevent contamination.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2014 permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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01/09/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Tomatoes and cheese are 44F in two door prep on service line.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: Cloth observed under cutting board.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Pot observed stored on grease trap.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: Odor observed coming from grease trap.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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02/06/2013 | Routine | |
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