Note: Facility got new refrigerator. The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the display refrigerator.
- 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: Mimet 1DR display refg 63F
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.
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02/05/2016 | Follow-up | |
Note: The person in charge claims that she took exam 4 years ago, but does not have a certificate.
Trained person in charge on making sanitizer, monitoring and checking receiving and holding temperature.
A follow-up inspection will be conducted to assess cold holding and hot holding temperatures for potentially hazardous foods. Please replace the refrigerator within 10 days.
REMINDERS:
1) Do not use a refrigerator if it is not capable of holding potentially hazardous foods at 41F or below. Furthermore, it was noted that both cold holding and refrigeration violations were cited, this is now the third time these have been cited. Although the units have been repaired multiple times, a permanent solution is necessary, if these violations are observed again, you will be subject to further enforcement action. Note: The manager said that he already requested a new refrigerator.
2) Please make sure a CFM is present at all times during food service.
- 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: Yogurt x2 at 60F & 61F, milk 61F.
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. Note: Discarded.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Mimet 1DR display refg 63F
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.
- 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 3-vat sink with a concentration of 100 ppm total quaternary ammonium compound.
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.
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01/20/2016 | Routine | |
Please do not use Mimet 1DR display refrigerator in dining area until it is capable of holding temperatures at 41F or below. This is an ongoing problem, a permanent solution is required for holding temperatures.
Please fax or email and invoice for fixing the refrigerator to my attention within 10 days. Fax# 703-653-9448.
- Food on Display Protected From Contamination
Observation: The food on display is not protected from contamination. Observed that walnuts and raisins at the breakfast bar has no cover and is not protected.
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage 116F
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. Note: Discarded. The facility discards all the left over hot holding items and pancake mix at 9 am.
- 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: packaged cream cheese 49F and yogurt 46F--1DR display refrigerator dining area.
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. Note: Both items put in upright refrigerator.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in 10°F. Observed that the 1DR upright built in thermometer was at 46F however the actual ambient air tempeterature was 36F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. OR provided another thermometer inside the refrigerators.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2 upright refrigerators in the kitchen.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Observed that the hand sink caulking in women restroom on 1st floor is coming off.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: New caulking for the hand sink is required.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Mimet 1DR display refrigerator front 46F.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
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.
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01/21/2015 | Routine | |
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: One thermometer read 20F and the other 28F for ice water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Training perfomed.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Critical: Conditions of Use/Presence & Use/Application of Toxics
Observation: The quaternary amonia are being used in a manner that does not prevent the contamination of food, equipment, utensils, linens or single service items. Three vat sink has a level of over 500ppm QUAT.
Correction: Hazardous and toxic materials shall be applied in such a way that prevents the contamination of food and food contact surfaces. Correct and send a copy of a confirmation via fax, etc.. (Fax # 703-385-9568) within 10 days.Training perfomed.
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02/27/2014 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Fax a copy of the certified food manager card to my attention in 10 days. Fax # is 703-359-2888
Please fax service repair invoice for Mimet refrigeration unit and discontinue use until repaired.
Water Heater: A.O. Smith Cyclone (there are 3 water heaters all the same make/model)
Model: BTH 199, 100
BTU: 199900
Dishmachine: n/a
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: carafe containing 2% milk 56F, carafe containing 1% Milk 57F, Mimet 1dr refrigeration unit: milk 44F, cream cheese 44F
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. THE EMPLOYEE DISCARDED THE MILK AND THE CREAM CHEESE.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: the buffet refrigeration unit Mimet 1 dr.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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: Mimet 1 Dr refrigeration at buffet 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.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen sink 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. The employee removed the pans blocking the handsink.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed unlabeled spray bottles with chemicals in the kitchen under the 3-compartment sink.
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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02/28/2013 | Routine | |
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