- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Singer, thickener, salt, etc
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Equipment / Non Food / Design / Easy Clean
Observation: Milk crate(s) found used for the following purpose(s): racks for the storage of supplies.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Replace the milk crates with approved storage racks, shelves, donage racks, etc.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The exterior compartments of the high temperature ware washing machine are heavily soiled. The surfaces beneath the drain boards are soiled with debris and rust build up.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine are soiled with limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner. Wet mop, mop bucket, and hose were improperly stored in the mop room.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects. Maintain the mop room in clean condition at all times. remove any unnecessary items.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor along the base of the wall under the 3-vat sink, inside the walk-in coolers and under the dish washing machine is in need of cleaning. The floor drains in the kitchen are also in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors thoroughly and more frequently. Thoroughly clean the areas along the base of the walls.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use. Wet mop head observed stored inside the mop sink
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Hang wet mop to properly air dry when it is not in use.
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11/07/2014 | Routine | |
| No violation noted during this evaluation. | 05/16/2014 | Training | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Flour, sugar, etc
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Warewash Equipment / Cleaning Frequency
Observation: The interior and exterior surfaces of the warewashing machine was observed with lime build-up. The exterior surfaces of the warewashing machine was also noted with dust build-up.
Correction: Properly delime the machine to reduce or eliminate lime build-up. Clean the surfaces of the machine more frequently to prevent dust and debris accumulations.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under shelving in the walk-in freezer and the floor inside the chemical storage room are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.An unmarked spray bottle containing a cleaning chemical solution was found without a label to identify contents.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/28/2014 | Routine | |
The purpose of today's visit was to conduct a routine assessment.
Facility was observed to be very clean and orderly.
Note:
1. The walk in refrigerator and walk in freezer are scheduled to be replaced within 2-weeks. Provide the specifications for the new units to the Health Department Plan Review office. You may call 703-246-2510 to submit plans.
2. Please fax a copy of the repair for the dispenser for the Quaternary ammonium to the Health Department within 10 days at 703-385-9568 (ATTN: Area E-4 Inspector).
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Champion WS- wash 150F, final rinse 186F
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Hotdogs dated 7/2 in the walk in refrigerator.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Physical Facilities Good Repair
Observation: Observed that the following areas are in need of repair:
1. Absorbant ceiling tiles in the dry storage area.
2. exposed drywall in dry storage area behind shelf
3. Dispenser for sanitizer at the three vat sink which is dispensing sanitizer at 500ppm.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: TheQuaternary ammonium being dispensed at the three vat sink tested at 500ppm.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. The quaternary ammonuim was adjusted and tested at 300ppm during inspection.
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07/16/2013 | Routine | |
The purpose of today's visit was to conduct a complaint inspection. Complaint received February 19, 2013 alleges that food is being served cold and that the dishmachine is out of order.
Complaint is not confirmed.
Dishmachine has been out of order due to a broken conveyor belt. Machine was repaired this morning. During the time it was out of order, disposable dishware was used as facility has about 150 residents on site. Temperature log of the foods on the service line were examined, all hot foods were well above 135F and cold foods were below 41F. While plated food is covered when it is moved from the kitchen to each floor, disposable dishware has been used in the past few days and that may have contributed to cooler food temperatures. In the future, if disposable plates are used, encourage nursing staff on each floor to serve foods quickly to prevent the foods from cooling.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 02/20/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction with a complaint inspection.
Facility was observed to be very clean and orderly. Please remind staff to go through all speed racks and discard leftovers at the end of the meal. Staff was also reminded of proper cooling methods, while food (oatmeal) was split into small containers, it is also recommended that foods be left uncovered until they are cooled to 41F or below.
If you need employee health forms is other languages, please see our website at www.fairfaxcounty.gov/hd/food
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Champion WS- wash 160F, final rinse 186F
No violation noted during this evaluation. | 02/20/2013 | Risk Factor | |
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