This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. Great job on keeping the logs of the thermolabels for the high temp dishwashing machine.
Then following issues require attention:
1. Please fax a copy of the Northern Virginia Certified Food Protection Manager's card when you obtain it. Fax to (703) 746 4919. It's recommended that additional staff members get it as well as the establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times
2. Please ensure that employees are washing their hands often. Employees must wash hands before engaging in food preparation and any time after possible contamination (i.e. wash hands when switching from one task to another) including:
After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Certified Food Manager: Presence Required
Observation: Person in Charge had a valid certificate from a food safety course but did not have a Northern Virginia Certified Food Protection Manager card at the time of the visit.
Correction: Establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times. Card is to be obtained from ORS Interactive within 10 business days. Please fax a copy of the card to (703) 746 4919. It is recommended that additional staff members obtain this card as well. Thanks.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee return from the walk in refrigerator and resume cutting of ready to eat food (melons) without re-washing hands and putting on new gloves.
Correction: All food employees shall be washing 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 foodborne illness. Instructed food employee to wash hands and put on new gloves.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: various utensils and pizza cutter in the front bar/sandwich prep area.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Person in Charge removed all utensils and brought back to be washed.
|
03/22/2016 | Routine | |
This visit was made to conduct a risk based assessment. The Person in Charge was very helpful throughout the visit. The following issues require attention:
1. - Time/temperature control for safety foods (TCS) must be held cold at 41
°
F or below. Observed that hamburgers, chicken breast and rice stored in the walk in refrigerator were all above 41
°
F. Please ensure that the walk in refrigerator is maintaining its temperature and if necessary move time/temperature control for safety foods to another functioning refrigerator until walk in refrigerator is maintaining a temperature of 41
°
F or below.
*Repeat observations are subject to civil penalty.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: pre-cooked hamburgers at 50° F and pre-cooked chicken breasts at 48 °F in walk in refrigerator outside for 1 hour as per Person in Charge.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Hamburgers and chicken breasts were moved to True upright refrigerator adjacent to grill which had a temperature of 38°F.
|
08/03/2015 | Risk Factor | |
No food preparation or handling in this time, only a staff was cleaning the kitchen.
Discussed proper food storage order with the person-in charge and employee.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (chicken) stored next to ready-to-eat food (meat balls) in the walk-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean single-use fork and knives were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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.
|
03/30/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation. Thank you for walking around during my evaluation and answering my questions, it is much appreciated.
Note: Make sure all food employees know reportable symptoms and the Big 5. Employee health poster provided.
Note: Make sure food employees cool TCS (Time/Temperature Control for Safety) foods rapidly from 135
°
F to 70
°
F within 2 hours and from 135
°
F to 41
°
within a total of 6 hours. Best practices for rapid cooling of TCS foods are as follows:
-Placing foods in shallow pans
-Separating foods into smaller or thinner portions
-Stirring food in a container placed in an ice water bath
-Using containers that facilitate heat transfer (stainless steel)
-Adding ice as an ingredient.
Use a calibrated thermometer to ensure food has cooled to 41
°
F and then cover. Proper cooling handout provided.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
-exterior surfaces of the True 2-door upright refrigerator
-bottom shelf in the True 4-drawer prep refrigerator at the front counter.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
|
11/17/2014 | Routine | |
Change procedure: Cool foods using flat sheet trays for sausage patties with single layer of food product and uncover until food reaches 41F, then cover.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 70°F within a 2 hours: sausage patties @ 98F after 2 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hoursand from and 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
|
06/26/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Employees may have drinks in the kitchen, but they must be in a cup with a lid/cover and a straw to prevent contamination of hands with saliva.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(Observed open water bottle on food prep counter)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (PIC discarded bottle)
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the the bar is being used as a dump station. (Observed ice in hand washing sink)
Correction: A hand washing sink may not be used for purposes other than hand washing. (PIC informed employee to only use for hand washing)
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink adjacent to dish washing room)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.(PIC provided paper towels)
|
02/24/2014 | Risk Factor | |
This visit was made to conduct a follow-up on the high temp dish machine. The unit is now working properly and can be used to wash, rinse and sanitize dishes/utensils.
No violation noted during this evaluation. | 10/24/2013 | Follow-up | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Have dish machine serviced so that it is reaching proper temperatures to ensure that dishes and utensils are being sanitized.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Food observed thawing in in standing water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp
Observation: The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermostat read 140F
Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F.
|
10/22/2013 | Routine | |
No violations.
No violation noted during this evaluation. | 06/07/2013 | Risk Factor Assessment | |
| No violation noted during this evaluation. | 02/04/2013 | Risk Factor | |
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