The purpose of this visit was to perform a Risk Factor Assessment.
- 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:Observed hamburgers (3) at 129F, 126F, 115F, cheeseburger at 129F in the FWE cabinets
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.DISCUSSED WTIH THE CFM TO REHEAT THE PHF/TCS FOOD TO 165F FOR 15 SECONDS
|
03/07/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment.
No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/19/2015 | Routine | |
- 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 obtained commercially processed and reheated at facility is not discarded on the date marked on the item. OBSERVED CHEESE PIZZA DATE MARKED FOR USE BY 9/18 AND LIQUID CHEESE DATE MARKED FOR USE BY 9/20 IN THE MCCALL 3 DR UPRIGHT 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. CFM DISCARDED THE ITEMS.
|
09/22/2014 | Risk Factor | |
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Observed visible dirt, grime and dust on the exhaust grill cover over the storage shelves containing food items subjecting them to possible contaimination
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. DISCUSSED WITH CFM AND CUSTODIAN TO VACCUM AND CLEAN THE EXHAUST GRILL COVER.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for OUTSIDE TRASH DUMPSTER has a missing lid subjecting trash and garbage to outside elements, insects and vectors..
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.ASKED CFM AND SCHOOL CUSTODIAN TO REPLACE DUMPSTER LID, CUSTODIAN HAS PROVIDED WORK ORDER FOR THE MISSING LID.
|
02/27/2014 | Routine | |
| No violation noted during this evaluation. | 09/24/2013 | Risk Factor | |
- 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: Observed Ravioli stored in a pan in the McCall 3 Dr refrigerator, not date marked.
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.CORRECTED: CFM AGREED TO DISCARD THE ITEM
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in both buckets containg the quaternary ammonium compound solution was at a concentration of 100 ppm when tested with a Quat test kit.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.CORRECTED: DISCUSSED WITH CFM THE MINIMUM REQUIRED CONCENTRATIONS OF SANITIZING SOLUTION.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.Observed the lids of dumpsters open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.Observed that there was no handwashing sign or poster at the Employee Restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: HANDWASHING SIGN WAS PLACED AT THE RESTROOM.
- Physical Facilities Good Repair
Observation: Observed that the room containing the mop sink was dirty and not maintained in good repair. Grime, rust and other debris seen on the heat restor. Also the tiles around the mop sink found dirty and in need of cleaning.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
04/04/2013 | Routine | |
The purpose of this visit was to conduct a risk evaluation. Hot Water heater information: Hot water provided by school boiler. EHS discussed proper cooling techniques. Baked potatoes and cheese sauce found to be at 101/142 degrees F respectively were reduced to 70 degrees, then placed in shallow containers and returned to cooler. In the future PIC will cool foods quickly to 70 degrees F (using ice bath or placing in freezer in shallow pans) prior to placing cooling foods in refrigeration units. Shredded cheese found to be out of temperature in McCall 3 dr RI cooler had been taken from freezer to cooler for thawing, but had been warmed by nearby cooling baked potatoes and cheese sauce. Hamburgers found to be out of temperature in the same unit were also near the cooling foods. Bothof the cooling foods (baked potatoes and cheese sauce) had been in cooler unit 1 hour or less. PIC will dispose of both the shredded cheese and hamburgers if not returned to 41 F or less within 4 hours from start of initial accidental warming and will dispose of baked potatoes and cheese sauce if not brought to 41 degrees F within 6 hours total from start of cooling. McCall 3 door unit, which was intially found to be at 49 degrees F, returned to 41 degrees F within 1/2 hour of removing cooling foods from the unit, and appears to be functioning satisfactorily. Note: temperature gauge on the outside of the McCall 3 dr unit was malfunctioning at the time of the inspection, and should not be used to obtain temperatures for daily logs. Thermometer located inside of the unit should be used for daily logs.
- 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: shredded cheese/beef hambureger patties in McCall 3 dr reach in = 48/49 degrees F
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. PIC will insure correction as described below in comments.
|
12/13/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Herndon Elementary School, 630 Dranesville Rd, Herndon, VA 20170 »