Today a RISK FACTOR inspection of your facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to assess areas that may require further clarification.
NOTE: At this inspection further discussion with CFM (Certified Food Manager) was conducted on retaining paperwork documenting Employee Health Policy training on premises for review by the Health Department.
** Repair the sink in the kitchen in 5 days, you must have hot and cold water available in all sinks.**
QUESTIONS: Please call 703-246-2444
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at back kitchen was measured at a temperature less than 100°F. OBSERVED THAT ONE OF THE HAND WASH SINKS IN THE BACK KITCHEN NEAR THE DOOR WAS UNABLE TO PROVIDE HOT WATER, WATER TEMPERATURE WAS A MAXIMUM OF 70F WHEN MEASURES WITH CALIBRATED THERMOMETER.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. DISCUSSED WITH CFM, MANAGER HAS BEEN GIVEN FIVE DAYS TO REPAIR THE SINK TO ENSURE HOT WATER IS AT 100 F OR ABOVE.PROVIDE EMAIL CONFIRMATION ONCE REPAIR HAS BEEN COMPLETED.
|
11/10/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify any processes that may require further assessments.
NOTE: At this inspection manager was informed that a Certified Food manager (CFM) with a valid Food Manager card is required to be present at all times when the facility is in operation , including when food is being prepped. Also discussed that Employee health Policy guidelines need to be reviewed on a regular basis with staff. A new Employee Health folder was provided to the Manager.
Questions: Please call 703-246-8421
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.THERE WAS NO STAFF ON SITE WHO COULD PROVIDE PROOF OF HAVING A FOOD MANAGER CARD/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. A STAFF MEMBER WITH A SERVE SAFE CERTIFICATE ARRIVED APPROXIMATELY 20 MINUTES AFTER START OF INSPECTION. MANAGER HAS BEEN INFORMED THAT IT IS UNLAWFUL TO OPERATE WITHOUT A CERTIFIED FOOD MANAGER (CFM) AND A CFM HAS TO BE PRESENT AT ALL TIMES FACILITY IS OPERATIONAL INCLUDING CLEANING.SANITIZING AND FOOD PREPPING.
- 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. OBSERVED THAT THE CFM HAS A SERVE SAFE CERTIFICATE BUT NO ORS CARD.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. OBTAIN FOOD MANAGER CARD FROM ORS IN 10 DAYS AND FAX IT TO 703-653-9448 ATTN: A2 INSPECTOR. HANDOUT HAS BEEN PROVDIED.
|
04/23/2015 | Routine | |
This is a risk factor assessment.
*Please send maintenance invoice for hotwater at handsink. Service call has been made already
* Please ice fully potentially hazardous food or implement Time as Public Health Control
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:cut tomato (44), deli ham(44) on ice
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Pulled out.
|
12/18/2014 | Risk Factor | |
- 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:Observed shredded mozzarella at 52F on the salad bar - PUT IN THE WALK IN, half and half at 43F in the customer service area - DISCARDED, TPHC WRITTEN FOR MILK PRODUCTS AT 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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following walk in freezer is not operating properly and requires the use of dry ice to maintain the food below 32F
Correction: Repair unit so it is able to maintain foods frozen.
- Plumbing / Maintained in Good Repair
Observation: Handsink adjacent to 3-vat sink is not working.
Correction: All handwashing sink shall be maintained in good repair.
|
04/15/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Quaternary ammonuim observed at acceptable level. Employee health policy in place. Approved suppliers. Observed appropriate handwashing by employees. Thank you. If you have any questions, please call the health department.
No violation noted during this evaluation. | 12/18/2013 | Risk Factor | |
- 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:Observed cooked sausage at 50F in a metal pan on ice at the grill area
Correction: blueberry yoghurt at 50F, milk at 53F, turkey wrap at 50F, hardboiled shell removed egg at 51F in the Federal display case - ALL ITEMS DISCARDED
- 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: Federal Display case
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.
|
06/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Compass Group Usa, 2001 Edmund Halley Drive, Reston, VA 20190 »