The purpose of today's visit was to conduct a routine inspection. Observed facility clean. Within ten calendar days please email or fax a written statement explaining how both critical observations observed today will remain corrected in the short term and remain corrected in the long term. EHS discussed with CFM that any potentially hazardous food that is prepared from room temperature ingredients or prepared at room temperature such as sliced tomatoes or sliced cheese needs to cool down to 41F or below within four hours. It is important to implement active managerial control practices to keep critical violations corrected.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:-----------sliced tomatoes at 43-44F after being sliced over five hours prior in the True 2DR prep cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). MOVED FROM PLASTIC CONTAINERS THAT WERE COVERED WITH PLASTIC WRAP TO SHALLOW METAL PANS AND MOVED TO UPRIGHT FREEZER TO RAPIDLY CHILL TO BELOW 41F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------Milk at 51F in the rail top section of the Silver King 1DR prep cooler.
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. DISCARDED. EHS OBSERVED A LABEL INSIDE OF THE RAIL THAT STATED THAT "RAIL ACCEPTABLE FOR NON-HAZARDOUS FOOD PRODUCTS ONLY". EHS RECOMMENDED THAT FACILITY NO LONGER STORE ANY PHF IN THE TOP RAIL SECTION AND ONLY STORE INSIDE OF THE BOTTOM SECTION OF THE SILVER KING 1DR PREP COOLER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:-------True 2DR prep cooler # 1.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided).
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03/15/2016 | 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 in a red folder labeled "Employee Health Policy." Reviewed online training material for the employee health policy, observed that the policy did not mention anything about Norovirus or Hepatitis. Symptoms do include jaundice.
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 Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Observed cooked mushroom next to grill at 123F.
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. Note: Reheated.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: The handwashing sink at men's room and women's room has water at 60F and 73F respectively.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Auto Shutoff Time at least 15 secs.
Observation: When timed, the automatic shut off faucet at the handwashing sink located at women restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed at 9 seconds
Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container for grease was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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02/13/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Ensure proper hand washing is practiced among staff. Remind staff that hand washing must be done PRIOR TO PUTTING NEW GLOVES ON and WHEN CHANGING TASKS such as accepting payment at the cash register and prepping a sandwich. IT IS RECOMMENDED STAFF wash hands upon entering kitchen.
Provided hand washing information
Employee health policy is in effect per conversation with manager on duty.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after eating and after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. MANAGER REQUESTED EMPLOYEE WASH HANDS PRIOR TO PUTTING GLOVES ON AND IN BETWEEN TASKS.
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09/25/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Violations observed during this inspection were corrected at the time of the inspection with the exception of 5-202.12(A).
Found that a new employee has been recently hired. Training on food borne illness and employee health have been provided. In addition, the employee has signed an Employee Illness Reporting Agreement (in the Elevation Burger New Employee Handbook).
- Critical: Hands and Arms / Cleaning Procedure (repeated violation)
Observation: (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
Observed employee wash their hands and the procedure did not include washing of the exposed portions of their arm as well as not for the required time of at least 20 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Thawing / Approved Methods
Observation: (CORRECTED DURING INSPECTION) Observed the following food thawing using an improper method:
Observed 5 boxes of Organic Ground Beef setting out at room temperature to thaw.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
Product is still frozen. Boxes of Organic Ground Beef were placed inside the walk-in refrigerator to allow for proper thawing.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at Ladies and Men restrooms was measured at a temperature less than 100°F.
Observed hot water at 93 F at the hand sink in the Ladies and Mens restrooms.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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06/23/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
As discussed, even though your corporate policy may allow you to keep the onions and mushroom under 135F, per Fairfax County Code, the foods must either be kept at 135F or above OR be labeled and used within 4 hours. If you would like, please pass my name along to your regional manager or supervisory regarding this regulation. In the mean time, you must either figure out a way to keep the products hot or begin to label and use/discard within 4 hours.
Please contact me if you have any questions. Thank you.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked onions 97F, cooked mushrooms 118F. According to CFM, after last inspection management contacted regional manager, who told them that corporate policy is to keep cooked onions/mushrooms off to the side of the grill and that they can be kept out all day and must be discarded at the end of the day.
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. Under "Time as a Public Health Control", foods must start out at 135F or above and be labeled or marked with the time taken out of temperature control and the time it will be discarded, a maximum of 4 hours. See handout for more details. Manager chose to discard product and replace with fresh product.
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10/23/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please review the Time as a Public Health Control agreement form. Foods must start out at 135F or higher, be labeled with the start time and end time of no more more than 4 hours, and be discarded at the end of the 4 hours.
Review proper handwashing with all your employees, They should be washing their hands when they change gloves and washing their hands for at least 20 seconds.
As discussed, the containers at the prep top should not filled over the line in each container. The temperatures noted today for the sliced tomatoes and sliced cheese were elevated because there was too much in each container and the top two inches were not being kept cold.
NOTES:
Water Heater: Narita tankless x2, 250,000 BTUs
No Dishmachine, 3-vat sink and buckets at 200 ppm.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: sauteed mushrooms 97F, sauteed onions 112F.
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. As discussed, since the onions and mushrooms are not kept on the grill and there is no other way to keep them hot, it is highly suggested that you use time and keep the product for no more than 4 hours and mark the start and end time. See form for more details. Items were reheated.
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06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Elevation Burger, 11943u Fair Oaks Shoppin Center #g219a, Fairfax, VA 22033 »