Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometer should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and bleach at a concentration of 50-200ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management should continue to have maintenance on any pieces of equipment that aren't working properly.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH THE MANAGER. STAFF HANDLING FOOD SHALL WEAR PROPER HAIR RESTRAINTS.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: 1. Container of salt, 2. Squeeze bottle of oil and vinegar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROPERLY LABEL ALL WORKING CONTAINERS AND SQUEEZE BOTTLES OF FOOD LIKE SUGAR, SALT, FLOUR, CORN STARCH, SPICES, OIL, WATER, VINEGAR, ETC.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF TO HAVE THE WET TOWEL BUCKET AT EACH WORK STATION. THE BUCKET CONTAINS COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. STAFF WILL USE THE WET TOWEL TO WIPE DOWN FOOD SPILLS AND KEEP THE TOWEL IN THE BUCKET BETWEEN USES.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed the digital thermometer needing a new battery.
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 THE MANAGER. MANAGER WILL PROVIDE A NEW BATTERY FOR THE DIGITAL FOOD THERMOMETER AND CALIBRATE THE THERMOMETER AT LEAST ONCE A WEEK IN ICE WATER TO 32F.
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03/07/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Foods prepared at the establishment are used within a 24 hour period.
2. Remind staff to label foods with the start time and discard time for items like half and half.
3. Remind staff to wash their hands before putting on the single use gloves and wear hats or hair nets.
4. Calibrate the food thermometer at least once a week in an ice water bath at 32f to ensure accuracy.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1. 2DR flat top refrigerator at the sandwich prep. station: 48f.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. DISCUSSED WITH MANAGER. MANAGER WILL CALL FOR REPAIR TODAY AND NOT USE THE UNIT FOR STORAGE OF TCS FOODS LIKE DELI MEATS, CHEESES, TUNA SALAD, SLICED TOMATOES, ETC. MANAGER SHALL EMAIL ME WITHIN 5 BUSINESS DAYS THE INVOICE WHEN THE UNIT IS WORKING PROPERLY AND HOLDING AT 41F OR BELOW.
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10/29/2015 | Routine | |
The purpose of today's visit was to conduct a routine assessment. Discussed Active Managerial Control (AMC). Suggested creating designated storage place for covered drinking containers as a way to incorporate AMC in facility. Please continue to uphold safe food handling practices such as proper cold holding, hot holding, and hand washing procedures as a way to promote public health.
- Critical: 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 UNCOVERED MUGS OF WATER BEING STORED DIRECTLY ABOVE FOOD PREP TABLE.
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. MUG PLACED IN 3-VAT SINK. EXPLAINED PUBLIC RATIONALE BEHIND THE USE OF UNCOVERED DRINKING CONTAINERS IN FOOD PREP AREAS.
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05/29/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/15/2014 | Risk Factor | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: Half & half in carafe.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PERSON IN CHARGE CREATED LABEL FOR HALF AND HALF WHICH SPECIFIES HOURS OF SERVICE. (7 AM TO 11 AM).
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03/06/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing / Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: Sliced tomatoes, beef, at 49F, 49F, in Display Refrigerator
Correction: Milk, yogurt, in Victory Display Case at 47F and 49F.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Victory Display Case, Display Refrigerator AT 45F and 45F. Both units were stopped being used for TCS food.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine solution was measured in excess of 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 solution at a minimum of 50-100 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS DILUTED TO 100 PPM.
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08/15/2013 | Routine | |
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