Note: The person in charge (PIC) was knowledgeable and was unaware that the card expired in January 2016. Request to get the cards renewed as soon as possible, meanwhile have other employees with valid CFM card present during service and preparation of breakfast.
Observed that the facility is maintaining temperature log for refrigerators inside the kitchen. It shows active managerial control (AMC), however would recommend check all the refrigerators and note the temperatures.
REMINDERS:
A)
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
B)
THAWING: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed fruits in box and dented cans on the floor in the storage area in breakfast room.
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.
- 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: packaged half & half creamers 60F and 55F near coffee station.
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. Note: Put back in refrigerator. Put new packages on ice.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: short display refrigerators and refrigerator in Patriort Room.
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.
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02/03/2016 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper 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: 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: sausage 51F, butter 49F--Beverage Air 1DR left. liquid eggs 52F --Beverage Air 2DR right. cream cheese 72F--In a tray breakfast room #2. Cream cheese 44F --Short display patriot room (across breakfast room). Liquid eggs 51F--Superior 1DR --patriot room. Cream cheese 48F --Kenmore 1/1 refg --patriot room.
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. Note: discarded all items except for cream cheese in short disiplay in patriot room. Those items moved to a different refrigerator.
- 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: All refrigerators in patriort room and breakfast room #2
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.
- Sanitizer Test Kit Required (corrected on site)
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 for tablet., meanwhile use bleach because they have test strips for bleach.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 1DR refrigerator left 51F start and 44 end, small yogurt display refrigerator 45F, Superior 1DR refrigerator patriot room 49F, and Kenmore 1/1 patriot room 46F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Note: Move all the potentially hazardous foods in a different refrigerator and do not use the refrigerators until it is capable of holding foods at 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Superior 1DR refrigerator patriot room and Beverage Air 1DR upright right.
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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Clean utensils were found stored on a shelf in the restroom of patriort room. Per the manager the restroom is not in use. However, it is unlocked and guests may use the restroom. Also, observed employee stacking single service spoons without wearing gloves.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Remove all the utensils out from the restroom.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the breakfast preparation area is blocked by used/soiled dishes. Note: The 3-vat sink is in the basement, that is where they do the dishes.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Put dirty/used dishes on a cart.
- Physical Facilities Good Repair
Observation: Observed that the carpet near the refrigerators in patriot room is soaked with water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Find the leak and dry the carpet.
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02/03/2015 | Routine | |
- Plans Submission/Pre-opening Inspection/Fees
Observation: The food establishment did not submit new plans to our Plan Review office.
Correction: Whenever a food establishment is constructed or remodeled or whenever an existing structure is converted to use as a food establishment, plans and specifications for such contruction, remodeling, or conversion shall be submitted to the Director for review and approval prior to commencement of such construction, remodeling or conversion. The Director shall verify that the plans and specifications conform to the requirements of this Chapter and the FDA Food Code. The plans and specifications shall include the intended menu, anticipated volume of food to be stored, prepared, and sold or served, the proposed layout and arrangement of the facilities, plumbing plans, mechanical plans, electrical plans, finish schedules, lighting schedules, and the types, model numbers, locations, dimensions, performance capabilities, and installation specifications of proposed fixed equipment and facilities. The Director may require additional plans or information, as needed, depending on the nature and extent of the proposed construction, remodeling, or conversion. The Director shall approve the plans and specifications if they meet the requirements of this Chapter and the FDA Food Code. The Director's approval of any plans or specifications shall not be viewed to be a determination that said plans or specifications are free from error. The owner shall have final responsibility for the accuracy and completeness of the plans and specifications, as well as for subsequent construction and installation. No food establishment shall be constructed, remodeled, or converted except in accordance with plans and specifications approved by the Director. Whenever plans and specifications are required to be submitted and approved, the Director shall inspect the food establishment prior to its beginning operation to determine compliance with the approved plans and specifications and with the requirements contained in this Chapter. CALL FOR DETAILS OF ADDITIONAL PLAN SUBMISSION AND COMPLETE APPROVAL PROCESS, ON PROVIDED PHONE #..
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03/11/2014 | Complaint | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- 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:Cream cheese 49F, & Eggs 50F @ #3.
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. Unit turned colder and all items in unit were thrown out.
- Fairfax City Code/Certified Food Manager/Certification Process (repeated violation)
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568. Information provided.
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02/25/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked sausage in BAUC-L
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. Sausage moved to other cooler and Mgr. will call for repair.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit and the 1DGC-BB unit has no thermemeter.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Plumbing / Maintained in Good Repair
Observation: Hand washing sink faucet handle, in kitchen work room, is very loose. .
Correction: A plumbing system shall be maintained in good repair.
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03/19/2013 | Routine | |
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