Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Reiterate the Employee Health Policy and hand washing procedures with all staff during your weekly staff meetings.
2. Call for service on the walk-in cooler located in catering immediately and remove any foods that require temperature for safety immediately and store in another working refrigerator that is capable of holding at 41f or below.
Email me within 10 business days a copy of the required photo identification card and the invoice on the walk-in cooler. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employees put on clean, single use gloves but they did not wash their hands first.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER. MANAGER WILL REITERATE HAND WASHING PROCEDURES WITH ALL STAFF.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Salad dressings stored in the walk-in cooler located in catering: 45f.
2. Batters stored in the walk-in cooler located in catering: 45f.
3. Fruit medley containing cut melon in the walk-in cooler located in catering: 45f.
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. DISCUSSED WITH MANAGER. MANAGER SHALL MOVE ALL FOODS INTO A WORKING REFRIGERATION UNIT AND CALL FOR SERVICE ON THE WALK-IN COOLER. USE ONLY FOR NON-TCS FOODS UNTIL PROPERLY REPAIRED.
- 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:
1. Delfield 4-DWR Cooler @salad station.
2. Delfield 2-DWR Cooler @hot station.
3. Delfield 2-DWR Cooler @hot station.
These newer units were not designed with integral thermometers.
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. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER AMBIENT AIR THERMOMETERS AND PLACE THE THERMOMETERS INSIDE THE BOTTOM DRAWER OF EACH UNIT.
- 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:
1. Walk-in Cooler located in catering (upstairs): 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. DISCUSSED WITH MANAGER. MANAGER SHALL REMOVE ANY FOODS THAT REQUIRE TIME/TEMPERATURE REQUIREMENTS FOR SAFETY AND ONLY USE THE COOLER FOR NON-TCS FOODS. MANAGER SHALL ALSO CALL FOR REPAIR TO THE UNIT IMMEDIATELY.
- Food Temp Meas Device, Calibrated
Observation: Observed several digital food thermometers out of calibration in the range of use. The digital thermometers were reading 35f-36f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER WILL EITHER PROVIDE NEW BATTERIES FOR ALL DIGITAL THERMOMETERS AND CALIBRATE OR PURCHASE NEW DIGITAL THERMOMETERS.
- 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.
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). Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER. MANAGER SHALL TAKE ORIGINAL SERV SAFE CERTIFICATE TO ORS INTERACTIVE AND OBTAIN THE REQUIRED PHOTO IDENTIFICATION CARD WITHIN 10 BUSINESS DAYS.
- Physical Facilities Good Repair
Observation: Observed the following physical structure(s) not maintained in good repair:
1. Ceiling tiles missing in the kitchen.
2. Warped flooring in the kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. MANAGER SHALL DISCUSS WITH CORPORATE AND SCHEDULE REPAIR BEFORE THE NEXT INSPECTION.
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10/14/2015 | Routine | |
The purpose of today's visit was to conduct a routine assessment. Discussed active managerial control (AMC). Certified Food Manager (CFM) currently monitors cold holding logs, Time As A Public Health Control procedures, and cleaning schedule as ways to practice AMC. Please continue to train your employees on food safety procedures, such as proper hand washing, as this was evident in your establishment during your inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: METAL TONGS, SPATULAS BEING STORED ON DRAWER HANDLES AND TOP OF GRILL
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ALL ITEMS PLACED IN 3-VAT SINK.
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06/22/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/18/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Submit invoice or service report for repair of Delfield 1DR refrigerator within 48 hours.
Thank you for accompanying me through today's inspection. If you have any questions, please feel free to call (703) 246-2444.
- 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: Egg wash, cream cheese, in Delfield 1DR refrigerator at 44F, and 49F.
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. FOOD ITEMS WERE MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
- 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: Delfield 1DR refrigerator holding at 50F.
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. USE OF THE UNIT FOR TCS FOOD ITEMS WAS DISCONTINUED. NOTE: DURING TODAY'S VISIT, PERSON IN CHARGE PLACED CALL FOR REPAIR OF UNIT.
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05/28/2014 | Routine | |
- Wiping Cloths / Use Limitation /Dry (repeated violation)
Observation: Wiping cloths improperly used for the following activity: towels under cutting boards to prevent sliding.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
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11/20/2013 | Routine | |
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
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06/06/2013 | Routine | |
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