A RISK FACTOR inspection was conducted today along with a complaint investigation. Thank you for accompanying me during this visit and answering my questions as your participation allows me to assess areas at your facility that may require further clarification.
NOTE: At this inspection further time was taken to discuss with manager and staff the following items 1) Hand washing, when and where to wash hands . 2) Bare hand contact with ready to eat items 3) Employee Health Policy guidelines .
QUESTIONS: Please call 703-246-8421
- 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: OBSERVED ADOBE CHICKEN IN A CONTAINER NEAR HOT HOLD WELLS AT 66F AND CONTAINERS OF WHPPED SPREAD ON THE COUNTER AT 66F AND 60 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE DISCARDED. DISCUSSED WITH STAFF AND MANAGER PUBLIC HEALTH REASONS TO MONITOR AND ENSURE THAT POTENTIALLY HAZARDOUS FOODS WERE AT COLD HOLDING TEMPERATURES OF 41 F OR BELOW.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED BLACK MOLD LIKE SUBSTANCE ON THE INSIDE SURFACES OF THE ICE BINS.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER, STAFF WERE INSTRUCTED TO CLEAN THE BIN DURING THE INSPECTION.
|
10/09/2015 | Risk Factor | |
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this inspection and answering my questions as this helps me to clarify processes at your establishment that may require further assessment.
At this inspection EHS discussed further with manager on importance of sanitizing food contact surfaces and utensils on a regular basis. Also discussed Hot holding temperatures, Employee Health policy guidelines and regular review with staff of these guidelines .
Questions: Please call 703-246-2444
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED TURKEY CHILLI AT 106F IN THE HOT HOLD WELL.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. TURKEY CHILLI REHEATED TO 165F.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED THE DISH MACHINE SOLUTION WAS SANITIZING AT 0 PPM WHEN TESTED WITH A CHLORINE TEST STRIP.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. DISH MACHINE HAS BEEN REPAIRED BY TECHNICIAN AND IS SANITIZING .
- 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: OBSERVED EQUIPMENT AND UTENSILS IN THE DISH WASHER WERE NOT BEING SANITIZED AS DISH MACHINE WAS NOT WORKING WHEN TESTED WITH CHLORINE TEST STRIP.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. TECHINICAN REPAIRED DISH MACHINE AND IT WAS ABLE TO SANITIZE UTENSILS AND EQUIPMENT.
- 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 THE CFM HAD A SERVESAFE CERTIFICATE BUT DOES NOT POSSESS CFM CARD FROM ORS INTERACTIVE.
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. MANAGER HAS BEEN ASKED TO OBTAIN THE CFM CARD IN 10 DAYS AND FAX IT TO THE HEALTH DEPARTMENT.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution IN THE BUCKETS ALONG THE FRONT SERVICE AAREA WERE ALL measured at >200 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 CHLORINE SANITIZER solution at 50-200 ppm. Verify concentration using the appropriate test kit. EHS AND MANAGER WORKED TO ADJUST THE CONCENTRATION IN THE BUCKETS TO 100 PPM WHEN TESTED WITH A BLEACH TEST STRIP.
|
04/28/2015 | Routine | |
The purpose of this visit was to confirm the sanitizing capability of the dish machine. The dish machine is now sanitizing dishes.
No violation noted during this evaluation. | 08/11/2014 | Other | |
The purpose of this visit was a follow up to assess the cold holding capability of the walk in refrigerator. The walk in is now holding PHF/TCS food at 41F or below. The CFM is going to train all staff on using the 3-vat sink to wash, rinse and sanitize all food contact surfaces.
Information on cooling methodology was discussed and given to the CFM, in English and Spanish.
No violation noted during this evaluation. | 08/01/2014 | Follow-up | |
The purpose of today's visit was a follow up inspection to assess the cold holding capability of the walk in and the sanitizing capability of the dishmachine, The walk in was not holding PHF/TCS food at 41F or below. The dishmachine was not repaired, however it was not in use. A follow up will be conducted on or about July 31, 2014 to assess the cold holding capability of the walk in and to discuss with the CFM the training schedule for the staff regarding setting up and properly using the 3-vat sink.
- Duties / Monitor Sanitizing Practices and Procedures (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours. Rice cooling for approximately 4 hours in the walk in observed at 72°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.DISCARDED
- 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 is not being adequately cooled to 41°F or less within 4 hours:Observed sliced tomatoes at 51F after 4 hours in the walk in
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). DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced ham at 43F, crumbled blue cheese at 43F, vanilla yoghurt at 43F, cream cheese at 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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
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 quaternary ammonium with a concentration of 0 ppm 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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. OBTAIN A QUATERNARY AMMONIA TEST KIT FOR THE 3-VAT SINK, TEST THE SOLUTION TO ENSURE IT CONCENTRATION IS CORRECT
|
07/31/2014 | Follow-up | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
A follow up inspection will be conducted on or about July 31, 2014 to assess the cold holding capability of the walk in and assess the sanitizing capability of the dishmachine.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the walk in was unable to hold the temperature of the PHF/TCS food at 41F or below. Have the walk in repair immediately and until it is capable of maintaining PHF/TCS food at 41F or below put bags of ice on/around the PHF/TCS food.
3-306.11 Observed bagels stored on display, for customer service, with no sneeze guard. Food on display shall be protected from contamination by the use of packaging, counter, service line or salad bar food guards, display cases, or other effective means.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- 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:Observed crumbled blue cheese at 46F, milk at 47F, cream cheese at 47F
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.PUT BAGS OF ICE ON AND AROUND PHF/TCS FOOD
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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: prep containers, bowls
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. UTILIZED THE 3-VAT SINK
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
07/29/2014 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:Randell 3 door flat top prep refrigerator
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. QUATERNARY AMMMONIA AT THE DISHMACHINE FOR THE SANITIZING SOLUTIION, FACILITY IS OUT OF CHLORINE
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- 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 3-vat sink with a concentration of 0ppm total quaternary ammonium compound.THE DISPENSING MECHANISM WAS NOT FUNCTIONING, DISPENSED THE SOLUTION MANUALLY
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: prep pans, utensils - SANITIZED IN THE 3-VAT SINK
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
02/04/2014 | Routine | |
The purpose of this visit was to conduct a Standardization Inspection.
No violation noted during this evaluation. | 09/20/2013 | Training | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention, within 5 days, the invoice for the repair of the dishmachine. Additionally, please fax to my attention, within 30 days, the certified food manager picture id.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: JetGlas M-11-80-54 which uses 54KW to produce 24.4 GPH of 140F water at 100F rise
Dishmachine: Jackson Conserver KL, chlorine
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination.Observed bread, for customer service,in a container without a sneeze guard - REMOVED
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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 milk at 49F, half and half at 49F in the Delfield 2 door flat top prep refrigerator - DISCARDED
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F.Randell 3 door flat top prep refrigerator
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Cutting Boards / Resurface / Discard
Observation: The individual cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Cutting board in the dishmachine
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Beverage Air 2 door flat top prep refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process (repeated violation)
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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing leaking at the hot water at the 3 vat sink faucet. The water was turned off at the water line supply line under the sink. Additionally water was leaking out of the spray hose at the dishmachine causing the hose to be wrapped in plastic.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided, but not dispensing at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Raid Ant and Roach spray - DISCARDED
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
|
01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cosi #63, 11909 Democracy Dr, Reston, VA 20192 »