The purpose of this visit is to conduct a risk factor assessment.
Provide a service report on the 2 drawer refrigerator within 48 hours. Discontinue use of the refrigerator until it is able to hold an ambient temperature of 41F or below.
- 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: OBSERVED RAW GROUND BEEF, RAW CHICKEN, AND RAW STEAK AT 50F, 56F, 50F IN THE 2DRAWER REFRIGERATOR AT THE COOKLINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. THE PERSON IN CHARGE DISCARDED PRODUCTS AND WILL DISCONTINUE USE OF THE REFRIGERATION UNIT TO STORE POTENTIALLY HAZARDOUS FOOD.
- Certified Food Manager/Certificate Process (corrected on site)
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.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. A MANAGER ARRIVED WITH THE CERTIFIED FOOD MANAGER CARD.
|
12/08/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine.
Discussed active managerial control with the manager.
Provide copies of the parasite destruction letter from the seafood supplier via email, fax or mail.
Thank you for accompanying me during the inspection as this allows discussion of food safety procedures and processes.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish (SALMON) served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Certified Food Manager/Certificate Process (repeated violation)
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.
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOOR UNDERNEATH THE COOKLINE, PREP TABLES AND EQUIPMENT in the KITCHEN is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
05/22/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Please fax one of the managers CFM photo card to EHS by end of September 2014.
- Certified Food Manager/Certificate Process (repeated violation)
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.
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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
09/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with cooling log, sign and methods in English and Spanish.
EHS discussed with manager that the consumer advisory symbol used next to the menu items that are cooked to order (cross symbol) is different than the asterisk symbol used at the bottom of the menu prior to the disclosure and reminder statement. Facility is currently clarifying with customers if customer ask what the cross symbol means.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperature and times for fish menu items
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:---------observed cooked chicken wings portioned in plastic wings in deep plastic container at 45-46F after cooling over 12 hours in Tafco Walkin Cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED BY MANAGER. DISCUSSED WITH MANAGER PROPER COOLING METHODS.
|
03/28/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please provide a copy of the refrigerator invoice within 24 hours. The units must be able to hold at or below 41F at all times.
Please provide a copy of your Northern Virginia Food Manager's card by December 5, 2013.
Dishmachine was repaired during the inspection to 50 ppm.
- 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: items in both 3dr prep top RI ref including on left unit: tomatoes 43F, sour cream 43F, turkey 44F, ranch 43F, chicken 43F
Correction: and on right unit cooked potatoes 43,44F, turkey 44F, roast beef 45F, 44F, cheese 50F, tomatoes 49, 50F.
- 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: both 3dr prep top RI refrigerators, left and right.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Technician repaired dishmachine during inspection.
- 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.
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) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
11/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Glory Days Grill, 13850 Braddock Rd, Centreville, VA 20121 »