Discussed active managerial control. Various logs are maintained to monitor food processes.
- 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- PROVOLONE CHEESE AT 58F, GOUDA CHEESE 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO A COOLER.
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11/23/2015 | 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.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the Federal open display case was unable to hold the temperature of PHF/TCS food at 41F or below. Please do not store PHF/TCS food in this unit until it is able to maintain the temperature of PHF/TCS food at 41F or below.
Please email me an invoice of the readjustment/repair of the Federal display case within 10 days.
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 45F in the Regal-Pinnacle, yoghurt at 43F, 51F, milk at 48F in the Federal display case,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.MILK IN THE REGAL-PINNACLE PUT IN THE REAR OF THE REFRIGERATOR ADJACENT TO THE BLOWER TO COOL TO 41F OR BELOW, THE OTHER FOOD ITEMS DISCARDED
- 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:Pasta, tomato sauce
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.DISCUSSED WITH CFM TO DOCUMENT TIME CHART FOR THE PHF/TCS FOOD AT THE ACTION STATION
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05/04/2015 | Risk Factor | |
- 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) cooked ham 45F in 4drawer cooler cookline, 2) french toast batter 45F, egg mix 45F in ice bath, 3) butter 49F, cream cheese 45F in ice bath
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. 1)cooked ham was placed in a different cooler to cool down, 2) more ice was added to ice bath for french toast batter and egg mix and wil be discarded after breakfast shift ends,3) butter and cream cheese were changed out.
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted (corrected on site)
Observation: Clean 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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10/22/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Additional Equipment and Food temperatures:
1. Continental 2dr freezer (storage area): 10F
2. Traulsen 1/1 cooler (storage area): 38F, cold-holding: cream cheese 41F, milk 42F
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 03/06/2014 | Risk Factor | |
The purpose of this inspection is to conduct a routine inspection.
Dishmachine: n/a
Additional Equipment and Food Temperatures:
1. Chest Freezer (ice cream @ starbucks area): 01F
2. Beverage Air 1dr cooler (starbucks area): 41F, milk 42F
3. milk in milk carefes: 43F
4: Traulsen dry storage upright: Milk 41F
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: COOK TO ORDER 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. CHEF PLACED AN ASTERISK NEXT TO SALMON ON MENU BOARD.
- Insect Control Devices, Installation
Observation: Insect control device is located over dry vegetable storage 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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08/09/2013 | Routine | |
Restaurant representatives - add corrected or new information about Freddie Mac Phase Iii, 8100 Jones Branch Dr, Mclean, VA 22101 »