Today’s visit was to conduct a Risk Factor Assessment inspection.
Dish machine passed thermolabel test.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed dented cans
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11/10/2015 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented can on can rack
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed and labeled "do not use
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
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.
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05/19/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed thermo label activate after first run in high heat sanitizing dish machine. Observed facility clean and organized.
No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please fax or email a third party service report showing that the high heat sanitizing dish machine has been repaired to properly sanitize no later than May 11, 2014. If a service report is not received by deadline a follow-up inspection will be conducted on or about May 12, 2014. Enforcement action may now be warranted due to the repeat critical violations observed today. Please remind all non-kitchen staff persons and clients to wash hands when entering kitchen for personal reasons or to assist with dish washing. Also remind clients helping with dish washing to wash hands between handling dirty dishes and clean dishes.
- Duties / Restrict Unauthorized Personal
Observation: Non kitchen personnel were observed present in the kitchen to obtain ice from the ice machine for a personal staff drink. EHS observed staff person enter kitchen without first washing hands and then proceeded to get ice for drink from ice machine. Observed second non kitchen staff person enter kitchen to obtain soda from Walkin Cooler.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination. IF NON KITCHEN STAFF ARE GOING TO CONTINUE TO ENTER KITCHEN FOR PERSONAL REASONS STAFF MUST FIRST WASH HANDS.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A client helping with dishes failed to wash his after touching his face multiple times and drinking from an uncovered drink before touching dishes washed and rinsed in the dish machine.
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 AND CLIENT WASHED HANDS. CLIENT MISUNDERSTOOD THAT HANDS NEEDED TO BE WASHED FIRST SINCE THE DISHES ARE BEING WASHED AND RINSED IN THE DISHMACHINE AND THEN TRANSFERRED TO THE THREE COMPARTMENT SINK FOR SANITIZING DUE TO DISH MACHINE NOT PROPERLY SANITIZING.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the bleach (chlorine) sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -----dishes ran through the high heat sanitizing dish machine due to the machine not properly sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. WASHED AND RINSED IN DISHMACHINE AND SANITIZED AT THREE COMPARTMENT SINK.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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05/01/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: Use 3-vat sink to sanitize food contact surfaces manually until the dishmachine is capable of sanitizing. Observed the Final rinse temperature at 172F. It should be atleast 180F or above. Do not use upright refrigerator to hold potentially hazardous foods until it is capable of holding foods at 41F or below.
Facility Data:
Dish machine: Champion UH100B
Pest Control: Every month
Grease trap: Every 3 months.
Hood & Filters: Every 3 months.
Please fax or email following items within 10 days:
1) Invoice for fixing the dish machine.
2) Pest Control invoice for service in December.
3) Invoice for fixing/checking Continental Upright refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: shredded mozzarella cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- 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: Continental upright refg 44F. Also, observed ice behind the fan inside the refg and its dripping in a pan.
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Test strips for chlorine and quaternary ammonia not accurate. Observed that the test strips used by CFM did not changed any color, but the test strips provided by the EHS showed bleach at 50 ppm.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils washed in dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces (FCSs) of equipment and utensils are not being adequately sanitized. Note: The CFM will use the 3-vat sink for sanitizing the FCSs.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee station.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
- Controlling Pests by Routine Inspection of Premises
Observation: Mice dropping in dry storage area. Note: Clean and remove mice dropping from the area and monitor for future droppings. Call pest control services more frequently if new mice droppings observed.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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12/04/2013 | Routine | |
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