Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: home fries 96F
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. Home fries were reheated
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the grill was blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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10/27/2015 | Risk Factor | |
- Food Protection From Environmental Sources during Preparation
Observation: food was found covered with newspaper in walkin cooler
Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: melted butter 94F
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. butter reheated 165F and up
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
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.
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05/08/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
No violation noted during this evaluation. | 10/10/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 03/21/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please be sure to check the amount of bleach at the 3-vat sink everyday. Use your test kit, it must be at a MINIMUM of 50-100 ppm.
Also be sure to keep the home fries either hot or cold. It is suggested that they be kept cold, either in the refrigerator or on ice.
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)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Home fries on counter, 90F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. OR home fries can be kept in the refrigerator or on ice to hold at 41F or below. Home fries are served for breakfast only, from 7-11am, and then discarded. They can not be left out at room temperature.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 sanitizing solution in the 3-vat with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM tested chlorine level and EHS instructed him to add more chlorine, showing him the difference using his test kit.
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09/10/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please read the information on employee health and have your employees read the information as well. Everyone should sign the agreement form, please keep this to show at your next inspection
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: (installed March 2009) - AO Smith, BT 80 300, 75,100 BTU
Dishmachine: N/A, 3-vat sink uses bleach.
- 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.
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: 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 sanitizing solution in the 3-vat sink with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Expo Cafe, 4265-A Brookfield Corp Drive, Chantilly, VA 20151 »