Today I conducted a routine inspection and discussed with the certified food manager the following:
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 thermometers 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 clean everything they see and touch including interiors of freezers on the floor where food debris builds up.
5. Management should continue to store all foods in food grade plastic or stainless steel pans. Do not reuse other food containers for different food storage.
6. Management should continue to use foods for only 24 hours. If kept longer than 24 hours and not frozen then "use by" dates shall be labeled on the food items. See hand out provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands at the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTUCT ALL STAFF TO WASH THEIR HANDS AT DESIGNATED HAND SINKS USING WARM WATER AND SOAP.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Cooked foods like potatoes found stored in deep containers and covered inside the walk-in refrigerator, 2. Hot foods like chicken soup found stored in covered containers inside the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 bleach sanitizing solution in the 3-vat sink with a concentration of 10ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50-200ppm total chlorine when tested using the appropriate test kit. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT STAFF THAT BLEACH SANITIZER IS ALWAYS MIXED WITH COLD WATER AND EFFECTIVE AT A CONCENTRATION OF 50-200PPM.
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03/03/2016 | Routine | |
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should continue to monitor hand washing practices of all staff members and encourage proper hand washing before usage of gloves.
2. Management should calibrate the metal stemmed food thermometer at least once a week in ice water to 32f to ensure accuracy when using to measure temperatures of foods.
3. Management should continue to reiterate to staff that all personal items shall be stored in the lockers provided.
4. Management stated most food is used within a 24 hour period of time. Any foods kept longer than 24 hours should be labeled with the "use by date."
5. Management should have staff set up the 3-vat sink first thing in the morning to wash (hot, soapy water), rinse (hot, clean water) and sanitize (75f water and 50-200ppm of bleach).
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food inside the following refrigeration and freezer units: 1. Raw, frozen beef and poultry stored on shelves above vegetables and cooked foods inside the True 2DR UPR freezer, 2. Raw beef and poultry stored on shelves above prepared foods like fruit salad inside the True 2DR flat top cooler, 3. Raw, frozen beef and poultry stored on shelves above frozen vegetables inside the Superior 1DR UPR 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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF TO PROPERLY STORE ALL RAW FOODS SEPARATELY TO PREVENT CROSS CONTAMINATION. MANAGER SHALL MONITOR THE REORGANIZATION OF THE UNITS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit to ensure the concentration of bleach used to sanitize is effective at 50-200ppm. DISCUSSED WITH MANAGER. MANAGER SHALL PURCHASE A BLEACH TEST KIT AS SOON AS POSSIBLE.
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11/03/2015 | Routine | |
Please monitor refrigerator and food temperatures on a regular basis
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Roast beef 50F, Sliced Cheese 50F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Taken to the walk in cooler
- 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: 2DR TRUE REFRIGERATOR IN THE KITCHEN
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. FAX WORK ORDER TO 703-953-6448, ATTENTION: EDWARD NANTAMU
- Plumbing / Maintained in Good Repair
Observation: 3 VAT SINK FAUCET LEAKS
Correction: Replace/repair faucet. A plumbing system shall be maintained in good repair.
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06/30/2015 | 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Soda dispensing nozzles were observed in need of cleaning.
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.
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12/19/2014 | Risk Factor | |
- 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: ham and cheese in 2DR prep refrigerator - right, at 47F and 46F.
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. FOOD ITEMS WERE MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
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03/11/2014 | Routine | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken noodle soup was observed sitting on counter at 125F. Employee indicated that approximate cooling time had been 1 hour.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Cantaloupe (x3) in 1DR upright glass door refrigerator at 57F, 55F, and 55F.
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. DISCUSSED COLD-HOLDING OPTIONS WITH CFM. FOOD ITEMS OUT OF TEMPERATURE DISCARDED.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of hot sauce.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of beverage dispensing nozzles 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. DISCUSSED WITH PERSON IN CHARGE. NOZZLES WERE CLEANED DURING INSPECTION.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the hand sink in the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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08/14/2013 | Routine | |
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