Corner Bakery Cafe, 3903-B Fair Ridge Drive, Fairfax, VA 22033 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Corner Bakery Cafe
Address: 3903-B Fair Ridge Drive, Fairfax, VA 22033
Type: Full Service Restaurant
Phone: 703 934-8703
Total inspections: 4
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Additional active managerial control is needed in the area of cooling. EHS observed the following improper cooling methods: tightly covered deep plastic containers being used during the cooling process. EHS provided a print out of the code sections 3-302.11 and 3-501.15(B)(2) as references.
  • Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
    Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
    Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down food. The foods shall be cooled rapidly using an approved method and approved times as stated in 3-501.15 and 3-501.14. DISCUSSED WITH CFM AND PROVIDED CODE PRINT OUT OF 3-501.15
  • 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 (or prepared at ambient room temperature (such as being sliced or portioned) is not being adequately cooled to 41°F or less within 4 hours:
    1) Chicken salad at 48F after cooling 4 hours,
    2) Sliced tomato at 45F after cooling 4 hours,
    3) Cut cantaloupe at 47-53F after cooling 4.5 hours,
    4) Cooked chicken at 43F after cooling 5 hours.
    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). ALL ITEMS WERE TRANSFERRED TO SHALLOW PANS OR METAL CONTAINERS TO FACILITATE RAPID COOLING. ALL ITEMS MOVED TO WALKIN FREEZER TO RAPIDLY CHILL TO 41F OR BELOW. EHS OBSERVED ITEM # 1 & 3 REACH BELOW 41F DURING INSPECTION.
12/09/2015Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized, especially considering busy morning with catering orders. CFM was knowledgeable. Observed the following good active managerial control practices in place: single use gloves located near handwashing sinks to promote proper glove usage, labels with prep date and time and discard date on all containers in coolers, employee locker area, high heat sanitizing dish machine checked by CFM daily and extra unit thermometers placed inside coolers that have a built-in integral thermometer. Thermolabel activated for high heat sanitizing dish machine
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
    Observation: There was no temperature measuring device located in the following cold holding equipment:
    1) Delfield 1DR undercounter cooler (front left corner),
    2) 2 drawers prep cooler (back cookline).
    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. MANAGER HAD EXTRA UNIT THERMOMETERS IN OFFICE, PLACED IN UNITS.
04/28/2015Routine
The purpose of this visit is to conduct a risk factor assessment. Employee health policy in place. Observed several foodworkers washing hands using proper technique. Thermolabel on heat sanitizing dishmachine activated onfirst run. Sanitizer observed at acceptable level. Thank you. ***Please remember to obtain your photo identification Certified Food Manager card and fax or email to the information provided on my business card within 10 days.
  • 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • Handwashing Sink / Accessible at All Times (corrected on site)
    Observation: The handwashing facility located at the front, was blocked with a coffee urn on the countertop in front of the handsink and the handwashing facility at the back near the walk in refrigerator is blocked with several cardboard boxes, preventing access by employees for easy handwashing.
    Correction: The handsinks were cleared. EHS provided public health rationale information to foodworkers and to the managers about maintaining handsinks accessible for handwashing by employees. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
09/05/2014Risk Factor
PREOPERATIONAL FINAL INSPECTION
*Final Mechanical inspection has not been obtained. due to Malll Fire Alarm System which is to be repaired.
*Self-serve soda dispensing machine to be retrofitted with "Push Buttons," before use.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation.		06/26/2014Pre-Opening

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