The purpose of this visit was to conduct a risk factor assessment.
Repair dish machine so that it is able to effectively sanitize food contact surfaces as discussed today. Manually sanitize at the 3-vat sink until dish machine is repaired.
4-501.11(A) Observed the 2DR flat top cooler holding an ambient temperature of 58F. Ensure this unit is able to maintain potentially hazardous food items at 41F or below.
Obtain sanitizer test strips.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tomato basil, provolone at 58F and 56F in 2DR flat top cooler. Per CFM, the unit holding these items is stocked every morning and food items have been in unit for ~3 hours. They were previously cold-holding in another unit. CFM had food employees move food items to freezer.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: silverware, dishes. Sanitizer provided at 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
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.
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11/12/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. A follow-up will be conducted within ten days to verify the presence of a certified food manager. Ensure hand sink provides water at 100°F or above and that it is provided at adequate pressure for effective hand washing. If you have any questions, please call (703) 246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers and employee fruit plate was observed sitting on the 3DR bar cooler.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DISCUSSED DESIGNATED EATING AREAS WITH STAFF.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Observed uncovered coffee filters at beverage station.
Correction: Clean equipment and utensils shall be stored covered to prevent contamination.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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. 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.
- Water / Pressure / Quantity and Availability
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink by dish machine.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink by the 3-vat sink was measured at a temperature of 71°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the 3-vat sink being used to hold utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. UTENSILS WERE REMOVED FROM HAND SINK.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at any of the hand washing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP WAS PROVIDED BY FOOD EMPLOYEES.
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05/04/2015 | Routine | |
| No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/12/2014 | Routine | |
- 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: Egg Patties and Pizza Sauce in Victory 1 door Refrigerator, eqq patties opened w/in 2 hrs relocated to freezer and pizza sauce discarded
Correction: Cut fruit in Victory 2 door UC refrigerator, made within the hour moved to another refrigerator.
- 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: Cooked egg patties
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.
- 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. within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568 or emailed to the EHS. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on January 11, 2013.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cut honeydew and cantaloupe at 44F in the Victory 2 door refrigerator - SEPARATE INTO SMALLER PORTIONS
Correction: sliced ham and cheese at 44F in the customer service display refrigerator - PUT INTO REFRIGERATORS CAPABLE OF MAINTAINING THE TEMPERATURE OF THE POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: pizza cutter, knife
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Signage at Handwashing Facilities Required
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/14/2013 | Risk Factor | |
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