This is a follow-up inspection to risk factor assessment performed on July 10, 2015. EHS observed compliance of:
-NoVA CFM presence
-3-vat hotwater at or above 110F.
-dishmachine hot sanitizing correctly.
*Please email a copy of additional NoVA CFM when your staff passes exam.
No violation noted during this evaluation. | 07/24/2015 | Follow-up | |
Today’s inspection was to conduct a risk factor assessment. 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 violation observed:
-4-501.19 Manual wash temperature maintained greater than or equal to 110F. Observed at 107F.
*Please avoid repeated violations.
*Please assure there is a NoVA CFM at all hours of operation.
*Please manually sanitizer equipment at 3-vat until dishmachine is sanitizing correctly.
*A follow-up inspection will be performed on or about July 24, 2015 to confirm hotwater at 3-vat is at or about 110F and dishmachine is sanitizing correctly.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Observed 3-vat hot water at 107F and then rinse water temperature at dishmachine at 145F. Manager will first contact maintenance for hotwater supply to the kitchen and then contact dishmachine maintenance. EHS will perform a follow-up in two weeks. Manager will manually sanitize equipment at 3-vat. EHS confirmed quat sanitizer at 3-vat at 300ppm.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at all of the handwashing sinks in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towel provided.
|
07/10/2015 | Risk Factor | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored in sanitizer solution that is not in effective concentration. Observed 50ppm quaternary ammonium.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Replaced.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: green bean soup (48F) cooling overnight in walk-in cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Discarded. Proper cooling method discussed and written documentation provided.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Covered bulk soup in thick quantity
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices/Food & Mech. Warewasher/ Scaled in Range of Use (corrected on site)
Observation: The food temperature probe (is improperly scaled, not in the intended range of use for measuring hot/cold food temperatures): Observed thermometer for hot/cooking range (above 100F) but none to cover cold holding temperature.
Correction: Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1°C or 2°F in the intended range of use. Obtain and have readily available for staff to use food thermometer that covers both cold and hot holding temperatures. EHS provided a food thermometer with range from 0F to 220F.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
- Floor / Wall / Ceiling / Cleanability
Observation: Ceiling in dry storage is not smooth and easily cleanable.
Correction: Provide smooth and easily cleanble ceiling.
- Physical Facilities Good Repair
Observation: Observed that following is not in good repair: cracked tiles in kitchen.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/22/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment. Observed proper datemarking on leftover commercially processed foods and prepared on site foods. Observed proper handwashing by a foodworker. Employee health policy in place, Sanitizer in the sanitize basin of the three vat sink and the wiping cloth solution measured at an acceptable level. Heat sanitizing dishmachine activated thermo-label on furst run during inspection. Facility was noted in a neat and orderly condition. Thank you.
No violation noted during this evaluation. | 09/23/2014 | Risk Factor | |
The purpose of this visit is to conduct a risk factor assessment. Observed proper handwashing by the manager, who was also the chef, during today's visit. Employee health policy in place, Sanitizer in the sanitize basin of the three vat sink and the wiping cloth solution measured at an acceptable level. Heat sanitizing dishmachine activated thermo-label during inspection. Facility was noted in a neat and orderly condition. Report for this inspection was typed at a different location and delivered to the facility at a later hour in the day.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: bleu cheese crumble, shredded mozzerella, sliced provolone cheese, sliced american cheese in the Hoshizaki two door upright cooler
Correction: Manager properly dated the items with a use by date-mark during inspection. Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
|
04/18/2014 | Risk Factor | |
The purpose of this visit is to investigate a complaint of employees allegedly using the sinks to wash feet and improper handwashing. EHS spoke with manager during this visit. Manager was aware of complaint and denied that employees wash feet in the sinks. Manager agreed to monitor employees to ensure that kitchen sinks are not used to wash feet. EHS did not observed any employees washing feet in sinks. EHS observed proper handwashing during inspection by one employee. The complaint is not confirmed and is closed. Thank you.
No violation noted during this evaluation. | 03/11/2014 | Complaint | |
The purpose of this visit is a follow-up to check on the functioning of the heat sanitizing dishmachine, since the machine was not in use during the most recent routine inspection. The dishmachine activated the thermolabel. No further follow-up deemed necessary. Thank you.
No violation noted during this evaluation. | 01/17/2014 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. It was a pleasure meeting you today. The dishmachine is currently not in use and is under repair. The facility is currently using single service items and is sanitizing cooking utensils in the three vat sink. When the dishmachine is repaired, call my cell phone, which I have provided for you, and I will return to test the heat sanitizing dishmachine. Quaternary ammonium tested at 200ppm during today's visit. If you have any questions, I have left my contact information for you.
MAINTENANCE:
*Water Heater: Lochinvar BT
*Dish Machine: Hobart AM Select
- 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: vegetable oil stored at the cookline
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic in oil on a shelf in the prep area 66f
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. Discarded
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Deli ham opened 3 days prior, deli turkey opened three days prior, cooked smoked chicken prepared two days prior per manager. the above items were inside the Hoshizaki upright two door reach in refrigerator
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The trays lining the shelf in the kitchen
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: (CORRECTED DURING INSPECTION)Observed that hand soap was not provided at the back
handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
01/10/2014 | Routine | |
The purpose of this visit is a risk factor assessment. Please remember to datemark deli meats just as you are your prepared foods and cut potentially hazardous melons and tomatoes just as discussed during today's visit. In addition, remember to cover dried bread overnight (not cited because only one container was observed and all other foods were observed covered). Thank you.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Observed two containers of deli ham and deli pastrami undatemarked in the walk in refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
|
07/12/2013 | Risk Factor | |
*This visit was requested by the establishment management to conduct an evaluation of a proposed catering service equipment.
*The Cambro-type equipment intended for catering service have been inspected and the Health Department approval is hereby granted.
*This Inspection Report shall serve as your new Health Department Permit authorizing catering service until your official permit is delivered to you.
No violation noted during this evaluation. | 01/24/2013 | Other | |
The purpose of today’s visit was to conduct a routine inspection. It was a pleasure meeting you today. If you have any questions, I have left my contact information for you.
MAINTENANCE:
*Water Heater: Lochinvar BT
*Dish Machine: Hobart AM Select
.
- 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: cooking oil in unmarked bottles along the cookline
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.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: One open container of american cheese, one open container of shredded cheddar cheese in the Hoshizaki upright two door reach in cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
|
01/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Heatherwood Retirement Community, 9642 Burke Lake Rd, Burke, VA 22015 »