- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked pork 51F and cooked beef 66F cooling for 6 hours in the walkin cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. All cooked pork and beef on cooling rack were reheated and cooling process started over
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the men's bathroom handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/26/2016 | Routine | |
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: 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: cooked beans 45F, cooked pork 44F, butter 46F all in the walkin cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM had stated walkin was turned off temporarily during delivery check and was turned back on. Walkin is in working condition and is capable of keeping foods cold at 41F and below. The potentially hazardous foods listed above were coming down to required temperature.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the office 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution was measured at 450 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 or 200ppm or based on manufacter's instructions. Verify concentration using the appropriate test kit. Food employee reset solution to 350ppm.
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09/03/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection on the randell 2dr preptop cooler salad. EHS observed ambient air temperature to be at 41F and below and was able to keep potentially hazardous foods cold.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: delfield 4 drawer cooler meat
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (repeated violation)
Observation: Clean tongs and utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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02/13/2015 | Follow-up | |
- 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: butter 47F, sour cream 46F, diced tomatoes 44 all in randell 2dr preptop cooler salad
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 employee removed all food items and placed them back in the walkin cooler to cool down. CFM has stated that they will not use the randell until the air temperature is 41F and below and is able to keep potentially hazardous foods cold
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: burgers, salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS discussed with CFM about proper consumer advisory labeling
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: delfield 4 drawer cooler meat
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.
- 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: randell 2dr preptop cooler salad 42F
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.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 sanitizer buckets with a concentration of less than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. food employees replaced quat sanitizer to 200ppm
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean tongs and utensils were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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02/10/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Discontinue use of the dish machine until it is repaired and able to sanitize appropriately.
Recommend pulling a tray of food at a time for food prep as oppose to pulling an entire cooling rack of food. Limit the amount of time food is left out at room temperature for food preparation.
PROVIDE PARASITE DESTRUCTION LETTER FROM THE SALMON SUPPLIER WITHIN 10 DAYS OF THIS INSPECTION.
PROVIDE A COPY OF THE MENU WITH THE CORRECTED CONSUMER ADVISORY WITHIN 10 DAYS OF THIS INSPECTION.
Dish machine: Heat sanitizer
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: SALMON
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Salmon, Burgers
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 waiter station with a concentration of 50 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. MANAGER CHANGED SANITIZING SOLUTION WHICH HAD A CONCENTRATION OF 200 PPM.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the
1. Tiles surrounding the dish machine area are broken and damaged
2. Light fixture in the walk in cooler is damaged.
Correction: Repair the tile along the dish machine wall and light fixture in the walk in cooler. Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/21/2014 | Routine | |
The purpose of today's visit was to conduct a training inspection in conjunction with the Virginia Department of Health.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 01/27/2014 | Training | |
The purpose of today's visit was to conduct a risk factor inspection.
Today, it was observed that the dishmachine took quite a few tries before turning a thermolabel (final rinse at or above 180F), discuss with your kitchen manager and have a technician take a look if necessary.
It was also suggested that the rack with cooling foods be moved to the back of the walk-in while the refrigerator was organized and delivered products were put away.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 09/13/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please contact me if you have any questions. Thank you.
NOTES:
Water Heater:
AO Smith, BTH, 400 A 974
Dish Machine:
Ecolab WH-44, thermolabel verified
Quat at buckets - 200ppm
Chlorine at bar 3-vat - 50ppm
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting board(s) along the cook line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. CFM has tool to resurface cutting boards and was in the process of at end of inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice machine 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. Machine was being cleaned at the end of the inspection.
- Physical Facilities Good Repair
Observation: Observed that the grout around the floor tiles in the kitchen is worn out and needs to be redone. Areas of floor have water accumulating in crevices.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Famous Dave's, 14452 Chantilly Crossing Lane, Chantilly, VA 20151 »