Reviewed temperature log. The food is catered from a licensed facility.
Please make sure you wash, rinse and sanitize the thermometer probe before use. Kindly check and log receiving temperatures of potentially hazardous foods when it is delivered.
Parents volunteer and help with serving food during lunch. Please make sure you discuss the Employee Health Policy with all the staff members and volunteering parents. Handouts provided.
- Plumbing / Maintained in Good Repair
Observation: Hot water facuet for hand washing sink in kitchen and right faucet at 3-vat sink are leaking and/or not functional.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all 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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09/24/2015 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee. When asked to demostrate procedure of putting on gloves, the manager did not wash hands.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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. Expired.
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at 703-653-9448. PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/04/2014 | Routine | |
| No violation noted during this evaluation. | 05/16/2014 | Routine | |
The purpose of this visit was to conduct a risk factor evaluation.
The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days. Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by fax or email that training has been completed. Failure to comply may result in further enforcement action.
The following good retail practice was discussed during the inspection: provide quaternary ammonia test strips for testing sanitizing solution used in the 3 vat sink. NOTE: PLEASE REMEMBER TO PROVIDE COPIES OF THE EMPLOYEE ILLNESS REPORTING AGREEMENT TO THE HEALTH DEPARTMENT WITHIN 14 DAYS AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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. 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: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item(s) is received at inadequate temperatures: Ham at 46.4 degrees F and other potentially hazardous foods at 47.1, 48.1 and 48.4 degrees F based on discussion with CFM and receiving log kept by CFM.
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. Discussed with CFM and with Facility Manager.
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10/28/2013 | Risk Factor | |
The purpose of this inspection was to conduct a routine risk evaluation. Water Heater: Bradford White M175S6BN. PIC will create and use temperature logs to test receiving temperatures of catered foods on a daily basis, and keep the logs for inspection upon request. PIC advised that all required staff had been trained in EHP requirements, but employee reporting agreements had not been signed. PIC will FAX copies of employee reporting agreements to Health Department within 14 days.
- Duties / Inspect Foods upon Receipt (corrected on site) (repeated violation)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting and documenting the food upon receipt to verify proper temperature. NOTE: Discussed with PIC.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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. 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)
- Sanitizer Test Kit Required (repeated violation)
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.
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05/31/2013 | Routine | |
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