Discussed active managerial control. Logs are maintained to monitor various processes.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN EGG ROLL AT 124F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. TIME AS A PUBLIC HEALTH CONTROL USED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED THAT THE ICE BIN NEEDS TO BE CLEANED.
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. CLEANED THE ICE BIN. PUT THE ICE BIN ON A CLEANING SCHEDULE AND CLEAN THE ICE BIN REGULARLY.
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12/08/2015 | Risk Factor | |
Observed active managerial control. Sanitizer log is kept for the quaternary ammonia concentrations and an equipment temperature log is maintained.
Note to Manager:
1) Please add the ice bin to the cleaning schedule.
2) Email a copy of the service report for the 3 vat sink hot water temperature to the Health Department by June 19, 2015.
3) Evaluate how temperature control is maintained when transporting food from the main kitchen area to this location.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. HOT WATER AT 3 VAT SINK WAS 103F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. INCREASE THE HOT WATER TEMPERATURE TO A MINIMUM OF 110F. EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 19, 2015.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment 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. CLEAN THE ICE BIN AND PUT THE EQUIPMENT ON THE CLEANING SCHEDULE.
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06/04/2015 | Routine | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat ammonia solution was measured at over 400 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 quat solution at 150-400ppm. Verify concentration using the appropriate test kit. CFM reset solution to 200ppm
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12/01/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
Display refrigerator at 50F
Corrective Action: (Corrected during inspection).
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.
Please send invoice for repair of display refrigerator #50 by May 23, 2014.
If you have any questions, please call (703) 246-2444. Thank you for your time today.
- 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: cream cheese in Display refrigerator #50 at 62.
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. CREAM CHEESE WAS MOVED TO ANOTHER UNIT TO COOL TO 41F OR BELOW.
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05/14/2014 | Risk Factor | |
| No violation noted during this evaluation. | 12/27/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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: Cream cheese in refrigerator 50 at 49F. Milk in small refrigerator #2 at 45F. All moved to refrigerator 49 to hold below 41F
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.
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04/24/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Daily Item, 7950 Jones Branch Dr, Mclean, VA 22102 »