Discussed active managerial control. Note to Manger:
1) Determine is the light bulbs in the lamps over the food service areas are coated or shatter-proof. If not, provide protective covering in case the bulb breaks to prevent glass from dropping into food or equipment.
2) Recommend keeping pans on the hot tables stationary or the pan handles from being too hot to prevent customer contact with a hot surface.
3) Check that the food containers on the hot table and cold table are in full contact with the hot/cold surface to ensure all parts of the food stay at cold (41F or below) or hot (135F or above).
4) Check that food items that are using time as a public health control have procedures and time log. If documentation cannot be maintained, then recommend keeping food under temperature control.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: MARINARA SAUCE AT 106F ON HOT TABLE
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. REHEATED FOOD
- 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: SALAD BAR AT ROOM TEMPERATURE- BUTTER AT 63F, BURGER STATION ON ICE- PROVOLONE CHEESE 50F, SLICED TOMATO 45F
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. MOVED FOOD TO COOLER. BUTTER WILL BE KEPT ON TIME. FOOD AT BURGER STATION WILL BE PLACED IN BETTER CONTACT WITH ICE OR PUT ON TIME.
- 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 used as a control is not 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: CREAM CARAFE FOR COFFEE OBSERVED AT ROOM TEMPERATURE WITHOUT TIME DOCUMENTED.
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 the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) 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, 3) 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 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCARDED CREAM AND TRAINED STAFF.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: OBSERVED THAT THE HANDSINK FAUCET AT PIZZA STATION IS DRIPPING WATER AND MULTIPLE SINKS HAVE LOOSE KNOBS.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR THE HANDSINKS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: SLICER, KNIFE, SCOOP
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CLEANED EQUIPMENT
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: OVEN AT DELI
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. REMOVE THE ENCRUSTED FOOD DEBRIS FROM THE OVEN.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the EMPLOYEE RESTROOM.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. OBTAIN A COVERED RECEPTACLE.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the CATERING KITCHEN AND DOWNSTAIRS STORAGE ROOM are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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12/04/2015 | Routine | |
Observed active managerial control. Logs kept for time as a public health, sanitation and equipment temperatures.
Note to Manger:
1) Ensure that staff cleans all surfaces of the microwave in the dining area, particularly the inside top portion.
2) Please email a copy of the service report for the coolers and the handsinks to the Health Department by June 19, 2015.
3) Ensure that food is at 135F or above prior to placing in the hot cabinet. Train staff to put food immediately in the hot cabinet after cooking or prepping.
4) Check that the food items used in the catering kitchen are at the proper cold holding or hot holding temperatures prior to packaging. Foods in the cooling stage should not be packaged for transportation.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device: BAKED CHICKEN IN CRESCOR HOT CABINET AT 150F
Correction: MELTED BUTTER HELD AT ROOM TEMPERATURE AT 83F
- 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: SMOKED TURKEY AT 46F, BUFFALO CHICKEN AT 46F IN 1DR TRAULSEN COOLER
Correction: SMOKED GOUDA AT 51F, SLICED TOMATO AT 51F ON ICE.
- 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: 1DR TRUE COOLER AT 53F, 1DR TRUE COOLER AT 48F
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 19. 2015.
- Physical Facilities Good Repair
Observation: Observed that the MOPSINK AND HANDSINK AT PIZZA STATION ARE LEAKING AT THE FAUCET AND ARE not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. PLEASE EMAIL A SERVICE REPORT FOR THE SINKS TO THE HEALTH DEPARTMENT BY JUNE 19, 2015.
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06/08/2015 | Routine | |
- 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: Traulsen 2dr cooler at 52F
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.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Observed that clean single service items were stored in an manner that exposed the eating end to contamination.
Correction: Store clean single-service and single-use articles in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor, unless kept in closed packages on pallets, racks, or skids.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the unisex employee bathroom
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Insect Control Devices, Installation
Observation: Insect control device is located over drying rack where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
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11/13/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please keep an eye on the 2dr prep cooler at the action station.
Coffee bar area was closed due to construction.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties--based on discussion with food employee, it was found that burgers were being undercooked and not following company policy of fully cooking burgers and CFM was not aware of the practice.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties. Discussed with CFM and food employee about fully cooking food items before placing it into hot line and to make sure juice water is also at 135F and above to help maintain temp
- 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: cooked burger 133F, cooked turkey 126F, cooked chicken 119F
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. food employee reheated all items to 165F and up
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05/01/2014 | Risk Factor | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: several stacks of provolone cheese from 10/31/13
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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: 1) beverage air 1dr cooler at coffee bar 44F, 2) federal display drink cooler 45F
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) 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.
- Handwashing Sink / Accessible at All Times
Observation: EHS observed several handwashing facilities were blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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11/15/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment and Food temperatures:
1. Premiere 1dr freezer: -8F
2. Victory 1dr freezer (desserts): 5F
3. Action Station: cold-holding- sour cream 41F, shredded mixed cheddar and mozzarella 43F
4. Deli Station: cold-holding- tuna salad 43F, cooked chicken 35F, roast beef 45F
5. 1dr glass cooler (deli): cooling- cooked turkey 50F (2hrs)
6. Hot bar area: hot-holding- cooked carrots 149F
7. Federal open display grab'n'go cooler: 38F, cold-holding-yogurt 34F
8. Salad bar area: cold-holding- sliced tomatoes 39F, cooked chicken 40F, cottage cheese 41F
9. Pizza/Grill area: hot-holding- pizza 148F, cooked chicken 176F, cold-holding- sliced tomatoes 36F, sauteed mushrooms 42F
10. 1dr preptop cooler (pizza/grill area): 40F, cold-holding- shredded mozzarella cheese 42F and cooling- pizza sauce 44F (1hr)
11. 1dr freezer: -2F
12. Traulsen 2/2 cooler (pizza/grill area): 36F, cold-holding- provolone cheese 39F, raw chicken 37F
13. 1dr glass cooler (coffee): 38F, cold-holding- yogurt 42F
14. walkin cooler and walkin freezer: 38F and 6F, cold-holding: raw beef 39F, raw chicken 37F, feta cheese 39F
15. Victory 2dr cooler (catering): 39F, cold-holding- cream cheese 34F, milk 36F
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F and below: Traulsen 1dr cooler (deli) 51F, Traulsen 2dr cooler (next to Traulsen 1dr deli) 53F, Delfield 2dr prep cooler (action station) 51F, Beverage Air 1dr cooler (coffee) 48F,
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. DO NOT USE the unit(s) to store potentially hazardous foods while it is not operating properly.
Please fax or email to my attention the repair invoices for the Hobart AM-14 (tray area), and the Traulsen 1dr(deli), Trauslen 2dr(next to deli), Delfield 2dr prep (action), Beverage Air 1dr (coffee) coolers by June 21, 2013 (Friday).
Time as Public Health Control observed for salad bar, pizza, pre-made sandwiches, hot bar items
Do not overstuff food containers (fill up to chill line) that are held in ice baths or on the heated/chilled flat tops/sternos in the food serving area to prevent violations.
Consumer Advisory is no longer applicable to facility since all food that is cooked to order is fully cooked.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) raw bacon over cooked beef in Traulsen 2dr ice machine, B) raw beef over potatoes in walkin cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. CFM REARRANGED ITEMS CORRECTLY.
- 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: A)shredded cheddar cheese 47F in Delfield 2dr cooler, B) roast beef 45F at deli station, C) half&half 47F, milk 45F
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. ALL ITEMS WERE REMOVED AND PUT IN COOLERS OR BEEN REPLACED BY CFM AND FOOD EMPLOYEES.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine HOBART AM-14, 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. CFM SET UP SANTIZING BASIN TO HAND SANTIZE FOOD-CONTACT SURFACES
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06/13/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Flik International @ Saic Towers Building, 1710 Saic Drive, Mclean, VA 22102 »