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 and utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the digital food thermometer at least once a week in an ice water bath to 32f to ensure accuracy.
3. Management should be implementing more temperature logs for food every 3 hours to ensure cold foods remain at 41f or below and hot foods remain at 135f or above. Re-heat hot foods are needed to 165f.
4. Management should set up the 3-vat sink first thing every day to wash (hot, soapy water), rinse (hot, clean water) and sanitize (75f water with bleach at 50-200ppm). Change the water at the sink and red buckets at least every couple of hours.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Ice scoop found lying in the ice bin at the soda fountain.
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. DISCUSSED WITH STAFF. STORE THE ICE PROPERLY BETWEEN USES.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring devices inside the following refrigeration/freezer units were not properly located in the warmest part of the unit: 1. True 1DR flat top freezer@fryer station, 2. True 2DR flat top refrigerator@sandwich station.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO STORE ALL THERMOMETERS IN THE FRONT OF THE UNITS.
- 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). A copy of the photo identification card can be emailed to my attention. Failure to provide a copy of the photo identification card may result in further enforcement action. DISCUSSED WITH MANAGER AND PROVIDED ORS HAND OUT. PLEASE EMAIL ME A COPY OF THE PHOTO ID CARD WITHIN 10 BUSINESS DAYS.
- Physical Facilities Good Repair
Observation: Observed that the plumbing located under the front counter hand sink and ice bin at soda fountain are leaking.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH MANAGER. MANAGER SHALL HAVE ANY LEAKS REPAIRED TO ELIMINATE A WATER SOURCE FOR INSECTS AND TO MAINTAIN THE FACILITY IN GOOD REPAIR.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. DISCUSSED WITH MANAGER. MANAGER WILL CONTACT THE LICENSED PEST CONTROL COMPANY FOR MORE FREQUENT SERVICES.
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12/07/2015 | Routine | |
Reccomendations
No violation noted during this evaluation. | 06/11/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: steak in Alto Shaam at 116F.
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. STEAK WAS REHEATED TO 205F.
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12/05/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure employee health policy is completed in a timely manner by new employees upon hire. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 06/05/2014 | Routine | |
| No violation noted during this evaluation. | 11/22/2013 | Risk Factor | |
- 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 prep refrigerator, 1DR prep top.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. PAPER TOWELS WERE PROVIDED BY FOOD EMPLOYEE.
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07/26/2013 | Routine | |
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