Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with all staff frequently: Employee Health Policy, Personal Hygiene, Contaminated Equipment, Time/Temperature relationships with Food, Unapproved Food Sources.
2. Management should ensure all hand sinks are always properly supplied
3. Management should continue to check deliveries against the invoice and take temperatures of random foods and document the temperatures found on the invoice. Refrigerated foods shall be received at 41f or below.
4. Management should ensure all lights are functioning in the preparation areas.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Condiments Protected from Contamination
Observation: Observed oatmeal condiments not stored to protect from contamination.
Correction: Condiments shall be protected from contamination by: 1) being kept in dispensers that are designed to provide protection, 2) food displays provided with proper utensils, 3.)original containers designed for dispensing, or 4) individual packages or portions. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE COVERED CONTAINERS OR KEEP THE CONDIMENTS UNDER THE SNEEZE GUARD.
- 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: 1. Milk and half and half in the caraffes at the coffee stations: 44f, 2. Tomato soup inside the walk-in refrigerator: 43f, 3. Cooked penne pasta inside the walk-in refrigerator: 43f.
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 ENSURE ALL COLD FOOD IS HELD AT 41F OR BELOW AT ALL TIMES. MANAGER SHALL INSTRUCT STAFF TO CHANGE THE MILK AND HALF/HALF AT THE COFFEE STATIONS AND REORGANIZE THE WALK-IN REFRIGERATOR SO PREPARED FOODS ARE STORED IN THE BACK OF THE UNIT WHERE IT IS COLDER.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the red sanitizer buckets with a concentration of 0ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CHANGE OUT SANITIZER WATER AS OFTEN AS NEEDED TO MAINTAIN THE CONCENTRATION AT 150-400PPM AT ALL TIMES. MANAGER CHANGED OUT BUCKETS.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The metal stemmed food thermometers were found out of calibration. Observed some food thermometers reading 28f and 35f 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 SHALL TRAIN STAFF TO CALIBRATE THEIR FOOD THERMOMETERS AT LEAST ONCE A WEEK IN THE ICE WATER BATH TO 32F TO ENSURE ACCURACY. MANAGER SHALL ALSO TRAIN STAFF TO WASH, RINSE AND SANITIZE THERMOMETERS BEFORE EACH USE.
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11/17/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the Regal Pinncale cooler was holding 41F on the top shelves and 44F on the bottom self. Please do not store Potential Hazardous food items (i.e. Milk, Sandwiches) on the bottom shelf. advised the PIC to adjust the cooler to lower temperature.
- Observed the milk containers at two coffee stations. After the conversation, it is determined that PIC has been following the Time as Public Health Control (TPHC) method. However, the TPHC records are not available. Advised the PIC to keep TPHC log for milk at the coffee station. The directions were discussed with the PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cous Cous (47F) at walk-in cooler.
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 item was discarded.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: All the beef burgers from the lunch grill menu and egg product with asteriks on breakfast menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. Update the menu and send a copy to the Health Department for review with in 30 days. Insructions was provided to the PIC.
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06/04/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Please provide a menu with disclosure for burgers within 30 days, as discussed. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following foods which may be served undercooked are provided on the menu, without proper disclosure: burgers.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. DISCUSSED WITH PERSON IN CHARGE. PROVIDE MENU WITH DISCLOSURE FOR CONSUMER ADVISORY WITHIN 30 DAYS.
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12/05/2014 | Risk Factor | |
Consumer advisory was observed to be in compliance. Employee Health Policy documents were reviewed recently and made available for the Environmental Health Specialist (EHS) during today's visit. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the sinks by the 3-vat sink and in also in back kitchen prep area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. PERSON IN CHARGE AND FOOD EMPLOYEE PROVIDED SOAP.
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06/06/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please notify EHS when the Regal grab'n'go cooler is repaired by September 10, 2013.
Time reflects inspection only.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: chicken soup 47F and veggie soup 48F cooling overnight in the walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. SOUPS WERE DISCARDED
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution was measured at 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quat solution at 400ppm AND/OR BASED ON MANUFACTURER'S INSTRUCTIONS. Verify concentration using the appropriate test kit. CFM RESET SOLUTION.
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08/30/2013 | Risk Factor | |
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