Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should ensure the food thermometer is calibrated at least once a week in an ice water bath to 32f to ensure accuracy when taking temperatures of foods. The ice water bath is a cup completely filled with ice and some cold water. The thermometer should be washed, rinsed and sanitized before and after each use. Thermometer is used to take temperatures of foods received, cold foods and hot foods.
3. Management should set up 3-vat sink each morning. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) with Quaternary Ammonium at a concentration of 200-400ppm per manufacturer's specifications. Change the water at the 3-vat sink and red sanitizer buckets at least every 2 hours or more often as needed.
4. Management has chosen to use "time as a public health control" for the milk and half/half in the caraffes. See hand outs provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 02/03/2016 | Routine | |
- 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: fruit salad (slice melons)(1)(2)(3)(4)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---Discarded
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08/12/2015 | Risk Factor | |
- 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: pkg. cream cheese at 44F, in True 2-Door Bow Front Display Cooler.
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 TCSF foods were removed to alternate refrigeration.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2-Door Bow Front Display Cooler: Ambient temperature 44F
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. Please send repair documentation to EHS (inspector) by email to john.vandervoort@fairaxcounty.gov, or by FAX to 703-653-9448, Attn: John Vander Voort, RE: Good to Go Tysons, within ten (10) days (by March 19, 2015). This is a repeat violation. Failure to provide repair documentation in a timely manner may result in further enforcement action.
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03/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Ensure there is a certified food manager with a license at the establishment at all times.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CERTIFIED FOOD MANAGER ARRIVED BEFORE END OF INSPECTION.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature of 92°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. (Note: 3-vat sink hot water temperature was measured at 113°F.
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05/27/2014 | Routine | |
- 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 reviewed information with the establishment. Establishment had removed signed documents from site for training of new employees.
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: 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: cream cheese at 46F in display refrigerator.
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. MOVED TO 2DR FLAT TOP REFRIGERATOR TO HOLD AT 41F OR BELOW.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F: 2DR flat top refrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Display refrigerator was observed at 45F.
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. UNIT WAS ADJUSTED TO HOLD TEMPERATURES AT 41F OR BELOW.
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10/16/2013 | Routine | |
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