Make sure you cool salads with chicken to 41 F or less in the walk in cooler before storing in the line refrigerators.
All certified food managers must obtain a Northern Virginia certified food managers card from ORS Interactive, 6066 Leesburg Pike 200 B, Falls Church, Virginia. 703-553-7600.
No violation noted during this evaluation. | 09/14/2015 | Risk Factor | |
- Person in Charge/Duties/Employees Trained in Food Safety (corrected on site)
Observation: Employees are not being trained in food safety by a certified food manager. Employees did not know the proper cold holding temperature, cooling, and/or thawing procedures. Corrected by instruction.
Correction: The primary responsibility of the person in charge is to ensure compliance with Code
requirements. Any individual present in areas of a food establishment where food and
food-contact items are exposed presents a potential contamination risk. By controlling
who is allowed in those areas and when visits are scheduled and by assuring that all
authorized persons in the establishment, such as delivery, maintenance and service
personnel, and pest control operators, comply with the Code requirements, the person
in charge establishes an important barrier to food contamination.
- Thawing (corrected on site)
Observation: Brisket and sausage links are not properly thawed.
Correction: Time/temperature control for safety food shall be thawed: (A) Under refrigeration that maintains the food temperature at 5ºC (41ºF) or less
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Improper cold holding sausage(46ºF), cheese(47ºF), sausage links(48-51ºF), and brisket(51ºF) in the pizza prep refrigerators. Relocated
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food-Contact Surfaces/Cleanability
Observation: The plastic storage containers are cracked and no longer easliy cleanable.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Temperature Measuring Devices
Observation: A few refrigerators are not supplied with a thermometer.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Good Repair and Proper Adjustment
Observation: The hot dog refrigerator door (left) is maintained in poor repair. The door does not shut.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The following nonfood contact surfaces are not clean
Correction: The fan guard in the pizza prep refrigerator, the fan guard in the hot dog refrigerator, the door handles on the refrigerators, and the ice chuck on the soda dispenser.
- Plumbing System/Maintained in Good Repair
Observation: The warewashing drain is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no convienent trash receptacle near the handsink (mop area).
Correction: If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group or adjacent lavatories. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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03/09/2015 | Routine | |
Joint Inspection KB LC
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: CFM could not identify the big five foodborne illnesses. Corrected by instruction.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
- Critical: Time Public Health Control/Time-Maximum up to 4 Hours/Unmarked or Marked to Exceed 4 Hours (corrected on site)
Observation: Time not marked on food items that were on service line for time as a public health control. Corrected by instruction.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Ice dispenser was found to have an accumulation of mold and dirt.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Refuse/Toilet Room Receptacle, Covered
Observation: No covered trash cans in women's bathrooms.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
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09/26/2014 | Routine | |
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: The basin of the dipper well is not holding enough water when turned on to submerge in-use ice cream dippers in order to flush ice cream residual from utensils.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of turkey sandwiches, pizza, and chicken bakes which are taken from cold holding units and placed on speed rack before cooking. Manager stated that items are left on racks at room temperature for approximately 20 minutes before reheating. Corrected by instruction.
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Observed small flies in food prep area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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09/05/2013 | Routine | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- In-Use Utensils, Between-Use Storage
Observation: The basin of the dipper well is not holding enough water when turned on to submerege in-use ice cream dippers in order to flush ice cream residual from utenslis.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Turkey sandwiches at 55oF, stuffed chicken wraps at 59oF, on speed rack. Containers of yogurt machine mix at 52oF in Traulsen 2 door uprt unit. Items discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Temperature Measuring Devices, Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device located in the Traulsen uprt freezer is not accurate.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Equipment/Good Repair and Proper Adjustment
Observation: The True 2 door uprt unit, not maintaining an ambient internal temperature of 41oF or less, is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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12/17/2012 | Routine | |
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