The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed active managerial control, glove use and temperature logs.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours sausage gravy cooling for 4 hours in the walk-in cooler observed at 93°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: burgers and marinara sauce
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.
- 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: chicken at the grill area, chicken at the sandwich prep area, sliced tomatoes at the sandwich prep area, tuna at the changing colors station, boiled eggs at the changing colors station and cheese at the sandwich prep area stored in a unit that was out of order.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Chicken at the grill area was discarded. Chicken, sliced tomatoes and cheese was relocated to the walk-in cooler to cool down.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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02/01/2016 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed cleaning schedule and temperature logs.
- 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: noodles, bowtie pasta, sausage gravy, roast beef, liquid eggs and salsa
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All noodles, bowtie pasta, sausage gravy, roast beef, and liquid eggs and salsa were discarded at time of inspection.
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10/13/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. No critical violations were observed during today's visit. Time for this inspection is for inspection only.
No violation noted during this evaluation. | 02/19/2015 | Routine | |
ADDITIONAL TEMPERATURES OBSERVED:
PASTA AMORE:
2DR Trauslen - vegetable pizza 48F (cooling 30min)
2DR Delfield Prep Cooler - cut tomatoes (cooling 3hrs) 50F, marinara (cooling 1hr) 48F
1DR Trauslen - spaghetti noodles 41F
On Rack at Room Temp: cooked mushrooms 117F (cooling 1hr) moved to Ref Unit
Crescor hot hold - chicken 156F
Serving line: grilled chicken 165F, meatballs 152F, marinara 146F
AFTERALL:
1DR Trauslen - milk 40F
WRAPPED UP:
Delfield 2DR Prep Cooler - chicken salad 41F, tuna salad 41F, cut tomatoes 41F
Serving line on Ice: potatoes and cheese 58F (cooling 2hrs), bologna 48F
Trauslen 2DR: roast beef 38F, egg salad 41F
UPSTAIRS KITCHEN:
WIC: milk 41F
DOWNSTAIRS KITCHEN:
WIC Dairy 40F: shredded cheese (cooling 30min) 45F
WIC Meat 38F: roast beef 40F, ham 38F, chicken (cooling 30min) 50F, roast pork (cooling 30min) 48F
WIC Produce 37F: cut tomatoes 37F
Trauslen blast chiller: chicken (cooling 30min) 108F
3DR Flat top 45F: marinara 40F
NOTES:
** WITHOUT BOUNDARIES: For Breakfast items only served from 7am - 11am, May use TIME AS PUBLIC HEALTH CONTROL. Please create label on these items with time made and time to be discarded. (Includes breakfast sausage links)
** CHANGING COLORS: Remember to cool large quantities of food items in shallow containers with lids attached loosely to cool effectively. Food items should be cooled from 135F to 70F in 2 hours, and from 70F to 41F in 4 hours. (Rice in large container 2DR Trauslen)
** PASTA AMORE: Please do not leave pizzas waiting to be cooked on speed rack trays out in room temperature. Place in refrigeration units immediately until ready to be cooked.
** PASTA AMORE: Foods should not be thawed in room temperature, please place in refrigeration unit (Meatballs 30F on rack)
** Please note "Defrost" cycle timing on ALL refrigeration units. Observed majority of units on Defrost cycle during inspection. Please set time for Defrost at a time during less food prep hours.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: WITHOUT BOUNDRIES: sausage 109F
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. WITHOUT BOUNDRIES: breakfast items only served from 7am - 11am, may use TIME as Public Health Control.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: trays of uncooked pizza w/ cheese and cut tomatoes on speed rack at room temperature for 1+ hours 70F until placed in oven for cooking @ PASTA AMORE
Correction: bologna 48F at serving line on ice @WRAPPED UP
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the santizing bucket with a concentration of 0 ppm total quaternary ammonium compound @ CHANGING COLORS
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. SANITIZER BUCKET REFILLED WITH NEW SOLUTION.
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10/06/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Dishmachine: thermolabel, turned black of first run.
Additional Equipment and temperature:
Changing Colors:
2dr Traulsen: 38F: Rice 41F
2dr Traulsen: Melon 41F
3dr Delfield: Tomato 38F
3dr Delfield: Egg 37F
2dr undercounter: tofu (.5hr) cooling 44F
Pasta Amore:
2dr Traulsen 34F- no phf
1dr Traulsen 36F- Chicken (15 min) 45F- cooling
Serving line: whole wheat pasta 157F, macaroni 158F, chicken 159F, alfredo sauce 165F
2dr Delfield: garlic and oil mixture 41F
Deli Station:
Vegetable noodle soup: 159F
Black Bean Soup 175F
Dessert Station:
Freezer chest: 10F
Service station: Yogurt 37F, whip cream 39F
Freezer chest: 3F
Display glass cooler: 34, Yogurt 41F
1dr Traulsen 38F: Yogurt 40F
Gold Rush:
3dr ucr under service line 40F: Ham 40F, Turkey 47F (45 min) Cooling
3dr ucr 32F: Chicken breast 49F (1hr) cooling
4dr Traulsen 38F: Provolone 41F
Black bean soup 166F
Display case 41F
Kitchen downstairs:
3dr Freezer-0F
WIC Dairy: 38 Milk 41F
WIC Meat: Chili 41F
WIC Produce: 36F no phf
WIC upstairs: 32F Milk 40F, rice noodles 45F (1hr) cooling
WIF upstairs 0F
Thank you for correcting any violations found during the inspection.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: At the WITHOUT BORDERS Station observed Oatmeal 133F, Sausage Gravy 123F
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. EMPLOYEE TOOK FOOD OFF THE LINE TO REHEAT THEN REPLACE ON HOT HOLDING SERVING LINE.
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03/19/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
All violations were corrected during the inspection.
Thank you.
There are additional equipment temperatures and food temperatures recorded below.
Changing Colors Station:
3dr Delfield 40F containing pasta 41F
Serving line: Beef Barley Soup 149F
2dr Traulsen 40F containing Rice 45F
2dr Undercounter refrigeration 40F containing fruit
Pasta Amore Station:
2dr Traulsen 41F containing pizza dough
Serving line: marinara sauce 139F, meat sauce 137, diced grilled chicken 137
Crescor hot holding unit: 168F containing chicken 138F
1dr Traulsen 40F containing cooked pasta 40F
2dr Traulsen refrigerator 38F containing no TCS
Prep top 2dr refrigeration unit 37F containing oil & garlic mix 56F, diced tomatoes 64f (1hr-cooling), Marinara sauce 39F
Beverage station: Milk 39F
Wrapped Up Station:
2dr Traulsen 40F containing Cheese 40F, Chicken salad 62F
2dr Reach in cooler 39F containing Egg Salad 41F, chicken 41F
Undercounter refrigerator- no TCS
Serving Line: Pasta salad 41F
Dessert Station:
Coffee milk creamer: 46F
Vanilla ice cream hopper 39F
2dr Traulsen 40F -no TCS
Upstairs Walk in cooler 36F containing Milk 37F, Rice 45F (cooling .5hr)
Downstairs Kitchen
Produce Walk in cooler 34F containing sliced melons 37F, pasta 38F
Protein Walk in cooler 38F containing rice 77F (cooling 1hr), Tofu 38F
Dairy Walk in cooler 38F containing Cheese 39F
Gold Rush
3dr undercounter refrigerator 38F containing chicken 37F
4 dr Traulsen 38F containing cheese 39F
Display unit 36F containing eel roll sushi 44F
3dr Reach in cooler 38F containing roast beef 38F, sliced tomatoes 40F
Soup 164F at counter
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: diced tomatoes at the 4400 Grill station observed to be uncovered and not underneath a protective shield guard.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER PLACED ON COVER ON THE DICED TOMATOES.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Pasta Amore station:
1. garlic and oil mix 56F
Changing Colors station:
1. Rice 45F
Wrapped up station:
1. Chicken salad 62F
Dessert Station:
1. Coffee Milk Creamer 46F
Gold Rush
1. eel Roll 44F
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 FOOD PRODUCTS WERE TAKEN AND PLACED IN THE WALK IN FREEZER TO IMMEDIATELY COOL DOWN TO 41F AND BELOW THEN PLACED IN THE REFRIGERATION UNITS.
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09/24/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection in conjunction with an alleged foodborne illness complaint.
Additional equipment and food temperatures
Salad bar
3 door Delfield: no phf
Traulsen 2 dr 37F: Sliced melon 41F
GRILL:
Delfield Freezer- -7F
Pizza station:
2 dr Traulsen- no phf
1 dr traulsen- chicken 41F, pasta 40F
Self service station:
Milk 41F
Deli Station:
2 dr traulsen 41F
eggs 41,
Undercounter cooler: 38F
Walk in cooler: 39F- Milk 39F
Walk in freezer: -15F
Water Heater: Boilers
Dishmachine: Turned thermolabel black on first run
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: Sauces such as oil, vinegar, soy sauce at all working stations.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
Stir Fry station: Squash 113F
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. The employee reheated food in a warming unit and replaced with new dish of squash at 145F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
GoldRush display cooler:
1. Sushi shrimp tempura 50F
2. Pasta 51F
Stirfry station undercounter 2dr cooler: 49F
1. Diced chicken 50F
2. Beef 44F
Cold holding buffet table
1. Beef 45F
2. Noodles 50F
Salad Bar station:
1. Tofu 47F
2. Rice 50F
Traulsen upright 2dr cooler: 40F
1. Pasta Penne 46F
Pizza Station:
2dr Delfield with Prep top:
1. Barbeque Chicken 68F
2. Garlic and Oil mix 71F
Deli Station:
Prep reach in cooler 46F
1. Turkey deli 46F
2. potato salad 45F
3. sliced tomato 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. THE MANAGER DISCARDED THE SUSHI AND ALL OTHER ITEMS NOT HOLDING AT 41F AND BELOW WERE PLACED IN FREEZER UNITS UNTIL THE TEMPERATURE WAS BELOW 41F THEN RETURNED TO THE BUFFET COLD HOLDING STATIONS OR COOLERS WHERE THE FOOD WAS FOUND.
- 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: Stirfry station: 2 door undercounter refrigeration unit 44F
Deli Station: 2 door undercounter reach in refrigeration unit with top prep: 46F
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.
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04/29/2013 | Routine | |
Restaurant representatives - add corrected or new information about Gmu-Southside Dining, 4353 Chesapeake River Way,Bldg. # 71, Fairfax, VA 22030 »