- 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. OBSERVED NEW EMPLOYEES AT THE ESTABLISHMENT THAT HAD NOT BEEN GIVEN THE EMPLOYEE HEALTH INFORMATIONAL FORM TO SIGN AND DATE. 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: 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: 1. Sliced cheese in an ice bath located next to the grill: 46f.
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. DISCUSSED WITH STAFF THAT THE ICE BATH MUST ALSO CONTAIN COLD WATER SO THE STAINLESS STEEL PAN CAN BE IMMERSED IN THE ICE WATER TO KEEP THE SLICED CHEESE COLDER.
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08/11/2015 | Routine | |
A ROUTINE INSPECTION of the facility was conducted today. Thank you for accompanying me during this inspection as this enables me to clarify processes where your facility may need further assessment.
At this inspection EHS noticed Employees wearing gloves and washing hands between glove use as well as between tasks. CFM and chef are aware of cook and hot hold temperatures for potentially hazardous foods.
Questions: Please call 703-246-2444
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED COOKED MUSHROOMS AT 120F AND COOKED ONIONS AT 114F IN THE HOT HOLD WELLS.
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. ITEMS REHEATED TO 165F. HOT HOLD WELL PLUG WAS FOUND TO BE OUT AND WAS PLUGGED BACK INTO THE SOCKET.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the front handsink of the prep area is leaking.
Correction: A plumbing system shall be maintained in good repair. ASKED CFM TO REPAIR THE LEAKY FAUCET WITHIN 30 DAYS.
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02/24/2015 | 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.
No violation noted during this evaluation. | 07/15/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on July 26, 2013.
Please fax, to my attention, within 2 weeks the signed Employee Health Policies.
- 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.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: 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed staff handle raw hamburger with gloved hands, changed gloves but not wash hands between glove changes - DISCUSSED WITH THE PERSON IN CHARGE WHEN EMPLOYEES ARE HANDLING RAW FOODS AND CHANGE GLOVES HANDS NEED TO BE WASHED BEFORE NEW GLOVES ARE PUT ON
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese in a lexan pan in melted ice at 46F - PUT IN WALK IN
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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07/29/2013 | 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.
Gave to certified food manager Employee Health Policy information in English and Spanish.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Bradford White EF100T199E3N2 which uses 199,999 BTUs to produce 238 GPH of 140F water at a 100F rise.
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.
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)
- Refuse / Area / Clean
Observation: Observed grease accumulated, outside on the ground, in front of the grease collecting receptacle .
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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01/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Five Guys Burgers And Fries, 11674 Plaza America Drive, Reston, VA 20190 »