The purpose of today's visit was to conduct a risk factor assessment.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after handling chemicals and taking off gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.DISCUSSED WITH THE CFM THE IMPORTANCE OF HANDWASHING AND WHEN IT SHOULD OCCUR
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH THE CFM HANDWASHING SHOULD ONLY OCCUR IN HANDSINKS
|
10/30/2015 | Risk Factor | |
The purpose of this visit was to perform a routine inspection.
Understanding Your Grease Trap/Interceptor pamphlet discussed and left with PIC. Additionally Employee Health Policy information was left with PIC.
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing, purse stored on a shelf with food and single service items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
|
01/22/2015 | Routine | |
| No violation noted during this evaluation. | 09/19/2014 | Risk Factor | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. DISCUSSED WITH CFM WHO HAD A HAT AVAILABLE AND USED IT.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 3 VAT SINK with a concentration of O ppm total chlorine WHEN TESTED WITH A BLEACH TEST STRIP.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.CORRECTED: CFM AND EHS ADJUSTED THE CHLORINE CONCENTRATION IN THE 3 VAT SINK TO 100 PPM WHEN TESTED WITH A BLEACH TEST STRIP.
- Dressing Areas & Lockers for Orderly Storage of Employee Clothing & Possessions
Observation: Lockers or other suitable facilities are not provided for employees clothing and other possessions. OBSERVED EMPLOYEE BAG, COAT AND OTHER PERSONAL ITEMS OVER ICE COOLER AND NEXT TO SHEVES WHERE FOOD IS STORED.
Correction: Provide proper storage facilities for employees' personal belongings to prevent contamination of food, food equipment, and food contact surfaces.CFM HAS BEEN ASKED TO CONTACT MANAGEMENT REQUESTING SPECIFIC AREA TO STORE PERSONAL ITEMS.
|
02/25/2014 | Routine | |
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site or commercially processed is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED BAKED BEANS , MARINARA SAUCE AND PASTA IN THE ARCTIC AIR REFRIGERATOR THAT WAS NOT DATE MARKED
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site or commercially processed and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: CFM REMOVED THE ITEMS FROM THE REFRIGERATOR.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE ( BLEACH ) SANITIZER SOLUTION was measured at > 200 ppm USING A CHLORINE TEST STRIP . This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE solution at 50-100 ppm. Verify concentration using the appropriate test kit.CORRECTED: EHS WORKED WITH FOOD MANAGER TO PREPARE A CHLORINE ( BLEACH ) SOLUTION IN THE SANITIZING COMPARTMENT OF THE 3 VAT SINK WHICH MEASURED AT 100 PPM WHEN TESTED WITH CHLORINE TEST STRIP.
|
09/20/2013 | Risk Factor | |
| No violation noted during this evaluation. | 04/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Great Falls Village Green Day School, 790 Walker Rd, Great Falls, VA 22066 »