This visit was made to conduct a routine inspection. The following items require correction:
1. Staff needs to obtain a NOVA food protection manager card (standard, not limited). Fax copy of cards to 703-746-4919.
2. The violation of not sanitizing re-useable bowls, utensils, cutting board, etc.
- Critical: Certified Food Manager: Presence Required
Observation: No FPM present. Staff members do have serve-safe food handlers certificates, but not food manager certificates.
Correction: Staff needs to obtain food protection manager training and NOVA food manager cards within 10 days. Fax copies of cards to 703-746-4919 with facility name noted on fax.
- 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 touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.(employee let people in the door several times during my visit. Employee did change gloves but did not wash their hands when changing gloves/tasks)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Critical: Discard RTE, PHF(TCS) if Not Labeled with a Consume-by Date (corrected on site)
Observation: Facility is keeping leftovers and they are not date marking the food items with a consume-by date.
Correction: If any leftover foods are kept, they must be marked with a consume-by date.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards, spoons, bowls.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
|
10/07/2015 | Routine | |
Discussed with person-in-charge and employee about hand washing and wash-rinse-sanitize procedure of food utensils.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH / QUATERNARY AMMONIUM COMPOUND / IODINE test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
|
03/16/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
With a 1 compartment sink and limited certified food manager card, this facility is limited to serving catered food and prepackaged food ONLY. Any further food prep (opening packages, transferring to plates/bowls, heating, cutting, etc.) would require a 3 compartment for washing dishes (wash, rinse, and sanitize) and full certified food manager card.
You can serve prepackaged items for breakfast with disposable plates and utensils ie. milk carton and prepackaged cereal box or even prepackaged pancakes that are heated in the microwave in the package, and then served. You could also get breakfast catered as well as lunch from School House Grill.
Hot food items should be arriving from caterer at 135 degrees F or above, and cold food (including cut melons) below 41 degrees F. You may want to take a receiving temperature when the food arrives.
- Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
Observation: Hot food is received at inadequate temperatures. Burgers at 120, and beans at 127 from School House Grill caterer.
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. (will be consumed in the next hour)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: food contact equipment and utensils. (PIC reported that dishes are washed and rinsed and then dried without a sanitization step. This facility only has a 1 compartment sink, not a 3 comp required for food preparation)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
|
07/29/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1) There shall be a CFM present at all hours of operation. I recommend getting someone else certified in case Ms. Tillman is not present.
2) Dishes shall be washed, rinsed, and sanitized. You can achieve this by washing and rinsing all dishes in the 1 compartment sink, then refilling the sink with sanitizer solution at the appropriate concentratiion. Alternatively, a tub of sanitizer can be prepared next to the one compartment sink. Chlorine solution should be 50-100 ppm chlorine as per a test strip.
- Critical: Certified Food Manager: Presence Required
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: (no established policy)
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Through conversation with the PIC, it was revealed that dishes are not sanitized after being washed and rinsed.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC agreed to sanitize after washing and rinsing with chlorine sanitizer solution.)
|
02/03/2014 | Routine | |
Parents are bringing children's lunches during summer. Fairfax Foodservice to begin catering again in September.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.One live roach in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
|
08/05/2013 | Routine | |
Foods catered from Fairfax Food Service. Temperatures recorded upon delivery.
No violation noted during this evaluation. | 01/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Happy Home Child Learning Center (Seminary), 5001 Seminary Rd 1, Alexandria, VA 22311 »