Today a RISK FACTOR inspection was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas where further clarification may be required.
NOTE: At this inspection it was observed that staff were wearing gloves and washing hands between tasks. Staff and owners are aware of Employee Health Policy guidelines and able to answer questions pertaining to it. Facility has a buffet from 10:30 AM to 12: 30 PM. Time is indicated and marked at the Buffet Station.,
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 02/02/2016 | Risk Factor | |
A RISK FACTOR inspection was conducted today in conjunction with a complaint investigation for complaint received on 8/7/2015. Complainant ate at facility on July 23 and fell ill (Campylobacter), history provided shows that complainant ate at salad bar and made salad veggie plate and fruit plate .
NOTE: AT this inspection EHS discussed with the manager who informed that there was no member of staff (total three) who had symptoms of any illness in the last few months. Staff are aware of Employee Health Policy guidelines. Staff were observed washing hands between tasks and using gloves. Buffet was marked to indicate time from 10.30 am to 2.30 pm and EHS observed all remaining items in buffet being discarded at end of this time. EHS discussed with manager about public health reasons for date marking all prepared food that has not been sold/served in 24 hours . Complaint could not be confirmed at this visit.
QUESTIONS: Please call 703-246-2444
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED COOKED SAUSAGE, TUNA SALAD AND CHICKEN SALAD IN THE TRUE 3 DR UPRIGHT REFRIGERATOR THAT WERE KEPT MORE THAN 24 HOURS AND NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. DISCUSSED WITH CFM THE PUBLIC HEALTH REASONS FOR DATE MARKING , MANAGER DATE MARKED THE FOOD DURING THE INSPECTION.
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08/10/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was discussed today. At this inspection further time was taken to discuss with the CFM the proper arrangement of food in both the freezer and refrigerator to prevent cross contamination.
Facility is using Time as a means of Public Health Control for the Buffet and time sticker has been placed over the buffet. White Kelvinator refrigerator is only being used to store dry goods and is not used for cold storage. Also observed staff washing hands and changing gloves between tasks.
CFM has been told to ensure that sanitizer solution is in place when establishment is operating and changed every four hours . Facility used bleach as a sanitizer.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN OVER RAW HAMBURGER PATTIES AND RAW GROUND BEEF IN THE TRUE 3 DR UPRIGHT REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH CFM THE PUBLIC HEALTH IMPORTANCE OF ARRANGING RAW FOODS ON COOK TEMPERATURES, ALL ITEMS WERE STORED CORRECTLY, PROVIDED CROSS CONTAMINATION SHEET IN KOREAN
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02/06/2015 | Routine | |
Conducted a training inspection, emphasizing foodborne illness risk factors and public health interventions. Good retail practices were also discussed.
No violation noted during this evaluation. | 10/21/2014 | Training | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pork and vegetables at 83F-130F, chicken wings at 115F on the buffet - DISCUSSED WITH THE CFM THE USE OF TPHC. CFM AGREED TO USE TPHC FOR ALL ITEMS ON THE BUFFET
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
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04/30/2014 | 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.
Please fax to my attention the signed Employee Health Policies by January 6, 2014.
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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 person-in-charge had the resource information in a red folder labeled "Employee Health Policy", but had not had employees sign the document. SEE COMMENTS
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)
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:All the potentially hazardous food items being held on the salad bar - THE CERTIFIED FOOD MANAGER WROTE THE TIME AND DISPLAY IT ON THE SALAD BAR
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site) (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:Eggs on the take out menu are not asterisk and the consumer advisory does not contain the disclosure statement - DISCUSSED WITH CERTIFIED FOOD MANAGER UNTIL THE TAKE OUT MENU IS REPRINTED, THE ASTERISKS AND THE DISCLOSURE STATEMENT MUST BE HANDWRITTEN
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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12/20/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Please fax, to my attention, within 10 days the invoice for the repair of the Beverage Air 2 door prep refrigerator.
Within 5 months, please fax to my attention, the updated take out menu, containing the complete consumer advisory.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: building hot water heater
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: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 in a red folder labeled "Employee Health Policy." GAVE CFM HANDOUTS IN ENGLISH AND SPANISH
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)
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed spicy pork and vegetables at 127F on the buffet - REHEATED TO 178F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 50F on the Beverage Air 2 door prep top, spaghetii sauce at 45F, milk at 44F, alfalfa sprouts at 44F in the Beverage Air 2 door prep refrigerator
Correction: individual half and half container at 44F in the Powers 2 glass door refrigerator - MOVED TO TRUE 3 DOOR REFRIGERATOR
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:All potentially hazardous food items at the salad bar which time is utilized however is is not recorded -DISCUSSED WITH CFM TO RECORD THE TIME REMOVED FROM REFRIGERATION, AT 41F OR BELOW, AND THE TIME DISCARDED, 4 HOURS LATER
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item that may be served raw and/or undercooked:Eggs on the take out menu
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 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: Powers 2 glass door refrigerator - TURNED DOWN TEMPERATURE,Beverage Air 2 door prep refrigerator,
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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the certified food manager's thermometer measured 4 degrees under 32F
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gasket on the Beverage Air 2 door prep refrigerator
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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05/16/2013 | Routine | |
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