- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Observed foods stored on ice cold holding at improper temperatures (cut leafy greens 48 F, cut melons 53 F and cheese cake 73 F). Foods were 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, 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.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the cambros beverage dispensers are not clean.
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
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Light burned out in hood over cookline.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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02/08/2016 | Routine | |
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site) (repeated violation)
Observation: The food-contact surfaces of some of the metal pans stored as clean are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the juice dispensers and tea urn and dispenser are not clean.
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
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11/09/2015 | Risk Factor | |
Observed floors in ware washing are in poor condition. Grout is worn away, standing water and food debris built up.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station on the front serving line was observed being used to clean equipment and utensils. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
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08/21/2015 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the inside of the ice machine and the juice dispenser nozzles are not clean.
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
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05/14/2015 | Risk Factor | |
FACILITY PRODUCES GREASE AND DOES NOT HAVE A GREASE RECEPTOR (TRAP) CONNECTED TO DISHWASHING FACILITIES.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the cabinets on the third floor and the sixth floor are no longer corrosion-resistant, nonabsorbent, and/or smooth. Chip board is exposed and surfaces are flaking. Cabinet under sink on sixth floor heavily damaged and not cleanable.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Fixed, Spacing or Sealing
Observation: The Three compartment sink that is not easily movable is not installed to allow access for cleaning
Correction: spaced not more than 1 mm from adjoining equipment, walls, and ceilings
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets on some of the reach-in refrigerators are 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.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of the metal pans and water/tea dispenser and nozzles stored as clean are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried or adequately drained before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Physical Facilities/Repairing
Observation: Observed tiles in need of re-grouting in kitchen and warewashing area.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The floors under equipment on third and sixth floors are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/19/2015 | Routine | |
The kitchen 3-compartment sink was observed in need of resealing to the wall. The ice cream freezer was observed in need of defrosting. The gasket at the bottom of the walk-in refrigerator door was observed not tightly sealing. High temperature dishmachines checked using thermolabels. The kitchen ceiling tiles were observed in need of cleaning.
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Kitchen handsinks observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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11/05/2014 | Risk Factor | |
The establishment has repaired the walk-in refrigerator (replaced the internal thermostat). The refrigerator was observed at 38F. The refrigerator on 6th floor and high-temp. warewashing machine on 3rd floor have also been repaired (please see attached paper work).
No violation noted during this evaluation. | 08/31/2014 | Follow-up | |
1. Please clean all the hand washing sinks.
2. Install splash guards on each hand washing sink or do not put any foods nearby.
3. Make sure to wash hands properly as and when required.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Sliced turkey (50F), sliced ham (49F), milk (49F), cottage cheese (49F) and all other foods in the walk-in were observed at improper cold holding temperature. The ambient temperature inside the walk-in was 50F. Milk (47F) in "Arctic Air" ref-6th fl. was found at 47F. All the foods were 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, 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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: High-temp warewashing machine on 3rd floor is not sanitizing. Thermo-label did not turn black after several attempts. Use main kitchen dish machine or 3-compartment sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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08/29/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cream cheese cold holding at the improper temperature of 48 F in Bev Air 1 door reach in unit on 3rd floor. 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, 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.
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05/28/2014 | Risk Factor | |
Good handwashing practices observed during the time of inspection.
- Equipment/Good Repair and Proper Adjustment
Observation: The gasket to the 6th floor under counter freezer observed in need of repair or replacing.
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.
- Cleaning, Frequency and Restrictions (corrected on site)
Observation: Ceiling tile around the vent in the warewashing area observed in need of cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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02/10/2014 | Routine | |
1. Wash hands frequently.
2. 6th floor dish machine is not sanitizing. Please take all dishes and utensils for washing, rinsing and sanitizing either to 3rd floor or main kitchen.
3. Live nymph roach observed crawling on ice machine.
4. Main kitchen and 3rd floor warewashing machines: OK
- 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.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Individual butter packs in bowls were found at 59F on dining tables. Butter was observed at 47F in "Arctic Air" ref-3rd fl and at 53F in "Arctic Air" ref-6th fl refrigerators.
Correction: (discarded) - 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.
- Hand Drying Provision (corrected on site)
Observation: Front (left) handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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11/15/2013 | Risk Factor | |
Individual packets of butter found out at the tables on the third and sixth floor dining areas. The certified food manager stated that they are discarded after each meal, however, they should be kept refrigerated at 41 F or below.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting ready-to-eat (RTE) food with their bare hands [slicing lemon.]
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
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08/20/2013 | Risk Factor | |
All food contact surface equipment and utensils will be cleaned and sanitized in the main kitchen.
Loosely cover cooling foods
Wash hands frequently
"Keep it clean" poster given to the CFM
Call when the warewashing machines have been serviced.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Milk(44ºF) and cream cheese(42ºF) cold holding at the improper temperatures in the "Artic Air" refrigerator on the 6th floor. An employee left the refrigerator open after lunch.
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.
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site) (repeated violation)
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160°F as measured by an irreversible registering temperature indicator. The thermal label did not turn black indicating a surface temperature of 160°F (3rd and 6th floor high temperature warewashing machines).
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under sections 4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71°C (160°F) as measured by an irreversible registering temperature indicator. When surface temperatures of utensils passing through warewashing machines using hot water for sanitizing do not reach the required 71°C (160°F), it is important to understand the factors affecting the decreased surface temperature. A comparison should be made between the machine manufacturer's operating instructions and the machine's actual wash and rinse temperatures and final rinse pressure. The actual temperatures and rinse pressure should be consistent with the machine manufacturer's operating instructions and within limits specified in sections 4-501.112 and 4-501.113. If either the temperature of pressure of the final rinse spray is higher than the specified upper limit, spray droplets may disperse and begin to vaporize resulting in less heat delivery to utensil surfaces. Temperatures below the specified limit will not convey the needed heat to surfaces. Pressures below the specified limit will result in incomplete coverage of the heat-conveying sanitizing rinse across utensil surfaces.
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05/16/2013 | Risk Factor | |
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (one kitchen hand sink).
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Intensity/Lighting (repeated violation)
Observation: One light is out at the exhaust hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Critical: Controlling Pests (Critical)
Observation: Baby roach observed on counter by hand sink on sixth floor.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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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02/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Culpepper Garden, 4435 N Pershing Dr, 1st Fl Kitchen, 3rd & 6th Fl Kitchenette's, VA Arlington »