A RISK FACTOR inspection of your facility has been conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify areas where your establishment may require further assessment.
NOTE: As per discussion with CFM, facility will maintain logs for using time as a Public Health Control for the following items : Baked potatoes and Sausages which are part of the breakfast menu.
A Certified Food Manager with valid ORS card needs to be at the facility at all times it is operational. A follow up inspection will be conducted in the week of September 22- 29 to verify compliance. Failure to correct repeat violations MAY result in further enforcement actions.
QUESTIONS: Please call 703-246-2444
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT THERE WAS NO ONE ON THE STAFF WITH A VALID FOOD MANAGER CARD OR CERTIFICATE.
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. MANAGER WITH VALID ORS CARD ARRIVED APPROXIMATELY 15 MINUTES AFTER START OF THE INSPECTION.
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09/01/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/06/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site) (repeated violation)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed muesli at 43F in the True reach in refrigerator
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature. DISCARDED
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed meatballs at 99-110F hot holding
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. REHEATED TO A MINIMUM OF 165F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed gazpacho at 44F in ice in a turned off steam well
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. ICE ADDED AROUND THE CONTAINER UP TO THE LEVEL OF THE PRODUCT
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07/21/2014 | Risk Factor | |
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed cut canatloupe at 47F in the True display refrigerator - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cut cantaloupe at 47F after 4 hours - DISCUSSED WITH CFM POSSIBLE COOLING METHODOLOGIES
Correction: Cooling foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed vegetable lasagna at 129F at the service line - REHEATED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed shredded cheddar cheese at 45F, sliced american cheese at 47F, sliced pepper jack cheese at 50F on the service line - ALL ITEMS PLACED IN THE WALK IN TO COOL
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.
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02/18/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Time as a Public Health Control was written for melted butter.
Discussed and information given to the person in charge regarding the consumer advisory. Please email, within 3 months, the updated menu containing the complete consumer advisory.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:soft scrambled eggs
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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09/23/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/01/2013 | Follow-up | |
This visit was conducted to do a follow up inspection. All violations have been corrected EXCEPT the one listed below.
Provide a hot water heater that produces a minimum recovery rate of 100 gph hat 100 F rise. Call me to schedule a follow up inspection
No violation noted during this evaluation. | 07/31/2013 | Follow-up | |
| No violation noted during this evaluation. | 07/30/2013 | Pre-Opening | |
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