The purpose of this visit was to conduct a routine inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink in kitchen and in grill station was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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09/14/2015 | Routine | |
ADDITIONAL TEMPERATURES TAKEN DURING INSPECTION:
- lentil 186F, rice 159F - serving line @VEGAN STATION
- shredded mozerella 40F, marinara sauce 39F - cold serving line @ PIZZA STATION
- cooked sausage 157F, marinara sauce 140F- hot serving line @ PIZZA STATION
- cooked chicken 145F - Crescar 2tier hot holding unit @ PIZZA STATION
- mixed bean soup 167 - @ SALAD BAR
- potato salad (30min) 56F, boiled eggs (30 min) 55F - cooling @ SALAD BAR
Note: Time is used for food items served at stations during lunch time and constantly rotated. Food items are discarded if leftover after maximum 4 hours.
Please replace or repair front thermometer gauge on Milk unit #1.
CFM very knowledgeable about Food Safety, Thank you.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: OBSERVED DENTED TOMATO CANS IN DRY STORAGE AREA.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM REMOVED ITEMS FROM STORAGE AREA.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: FLOUR, SUGAR, WHEAT FLOUR
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABELED DRY FOOD ITEMS.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED COOKING/SERVING UTENSILS STORED IN CONTAINER OF WATER AT ROOM TEMPERATURE @VEGAN STATION.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. WATER REMOVED FROM CONTAINER AND UTENSIL PLACED IN FOOD ITEM AT SERVING LINE.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas. LIGHTING IN WALK IN COOLER #1 WAS OBSERVED AT LESS THAN 10 FOOT CANDLES.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. CFM AWARE, IN PROCESS OF HAVING NEW LIGHT BULBS INSTALLED.
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09/16/2014 | Routine | |
Restaurant representatives - add corrected or new information about Gmu-Ike's At Shenandoah Dining, 4400 University Drive Msn 2f8, Fairfax, VA 22030 »