Discussed active managerial control. Observed good sanitation and food temperature control.
No violation noted during this evaluation. | 01/21/2016 | Routine | |
| No violation noted during this evaluation. | 07/16/2015 | Follow-up | |
Discussed active managerial control. Note to Manager:
(1) Maintain a time log for the hot and cold bars daily.
(2) Recommend keeping an equipment temperature log to monitor cooler temperatures for long term compliance.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: WALK-IN-COOLER: WATERMELON AT 44F, CHEDDAR CHEESE AT 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD AND WILL SERVICE THE COOLER.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. FOODS AT HOT BAR AND FOODS AT COLD BAR.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. TIME MARKED FOOD.
- 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: WALK-IN-COOLER AT 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 SERVICE THE UNIT PRIOR TO THE REINSPECTION ON JULY 13, 2015.
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07/10/2015 | 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 call (703) 246-2444.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice machine is not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the main kitchen was observed blocked with plastic wrap, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Plastic wrap was removed and sink was cleared and observed in proper working order.
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12/23/2014 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Potentially hazardous food items are to be cooled under refrigeration. Cooling these food items at room temperature will not achieve cold-holding at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: seasoned turkey, gravy, mashed potatoes, were observed cooling outside of cooling equipment.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the handsink adjacent to True 1DR upright refrigerator is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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05/21/2014 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Soap was not used during hand washing.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. WHERE TO HAND WASH WAS DISCUSSED WITH PERSON IN CHARGE AND FOOD EMPLOYEE. HAND WASHING WAS OBSERVED AT HAND WASHING SINK.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hourS: chicken cooling for 2 hours observed at 81°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CHICKEN WAS REHEATED TO 205F.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: home potatoes at 118F.
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. POTATOES WERE REHEATED TO 187F.
- 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: Milk on ice at 47F.
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 ANOTHER UNIT TO COOL TO 41F OR BELOW.
|
10/07/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
Facility was in the processing of cleaning up and closing down for the day.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over veggie in walkin cooler. CFM rearranged items.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the back by cook line is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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02/26/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional food temperatures:
Cooked turkey (1/2hr) - walk in: 140F
Cooked potatoes (out of walk in within 15 minutes) - walk in: 44F
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: A.O. Smith Preferred DRE 80 917 which uses 18 kW to produce 90 GPH of 120F water at an 80F rise.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed eggrolls at 120F - CFM AGREED TO UTILIZE TPHC FOR EGGROLLS AT THE BUFFET
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.
- 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:Observed hardboiled egg, shell removed at 56F at the buffet- DISCARDED, half and half at 55F in the Beverage Air glass door refrigerator - DISCARDED, cooked sausage patty at 47F, shredded cheddar cheese at 49F on the Beverage Air 2 door prep refrigerator - PLACED INSIDE OF THE BEVERAGE AIR 2 DOOR PREP REFRIGERATOR, alfalfa sprouts at 47F at the prep line with ice below the bottom of the prep pan, however ice not surrounding prep pan - PUT IN BEVERAGE AIR 2 DOOR PREP 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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Cooked potatoes, sliced roast beef
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site 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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked:eggs on the take out menu - THE CFM AGREED TO PRINT THE CONSUMER ADVISORY ON THE TAKE OUT MENU AT THE NEXT REPRINTING, IT IS CORRECTLY STATED ON THE MENU BOARD IN THE ESTABLISHMENT
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.OBSERVED CFM'S THERMOMETER READ 8 DEGREES AGAINST A CALIBRATED THERMOMETER IN ICE WATER THAT READ 32 DEGREES
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of the Beverage Air 2 door prep refrigerator, caulking of the 2-vat sink
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the handsink along the cookline is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture behind the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed bottle of blood stopper and burn treatment spray over whey powder
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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12/19/2012 | Routine | |
Restaurant representatives - add corrected or new information about Greensboro Corporate Cafe, 8405 Greensboro Dr, Mclean, VA 22102 »