The purpose of today's visit was to conduct a routine inspection. Recommend not placing boxes and items up against the vents in the refrigeration units so that the air can flow freely throughout the unit. Have refrigeration units serviced so that they are capable of holding all potentially hazardous foods at 41F or below. Please email or fax copies of the service report within 10 days. Recommend a daily temperature log for all refrigeration units. It is also recommended that receiving temperatures of all potentially hazardous food items are taken when deliveries occur. Time as a public health control is to now be used for the milk on the service line.
**Time is for inspection only**
- 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: diced tomatoes 45F (1), precooked egg 44F & butter 46F (2)
Correction: pepperjack cheese 50F, cheddar cheese 49F, Munster 50F (3)
- Sponges Not Used on Cleaned/Sanitized or In-Use Food-Contact Surface
Observation: Sponges are being used to wipe down the food-contact surfaces after the surfaces have been cleaned and sanitized.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
- 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: Victory 2DR flat top (left) & Victory 2DR prep.
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. ALL TCS FOODS WERE REMOVED FROM UNITS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Coffee bar machine was less than 10 ppm.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. USE DISH MACHINE IN KITCHEN UNTIL FIXED.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the Victory 2DR prep is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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03/09/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Thank you for providing detailed explanations of your standard operating procedures.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are (damaged): 2dr Victory Refrigerator salad preparation unit.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The water temperature gauge on the dish washing machine is not in good repair and/ or not accurate in the range of use.
Correction: Water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
- Ambient Air or Water Temp Meas Dev or PSI Gauge in Good Repair & Accurate
Observation: The water pressure gauge on the dish washing machine is not in good repair and/ or not accurate in the range of use.
Correction: Water pressure devices shall be maintained in good repair and be accurate within the intended range of use.
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03/13/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed high heat dish machine properly sanitize, thermolabel turned after first run.
- Temp Meas Devices for Ambient Air Location (repeated violation)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):---------majority of cooler units.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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08/18/2014 | Routine | |
NOTES:
* The purpose of today's inspection was to conduct a routine inspection.
* Jackson high-temp dish machine has a work-order to repair a minor leak. The dish machine was verified to have adequate final rinse for high-temp sanitization at time of inspection.
* All non-critical violations should be corrected within 30 days and no later than prior to next inspection.
* Please fax or email invoice for maintenance/repair for the following cold-holding equipment: Victory 1-dr bar, 2dr RI #6
- 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: Milk in the (Victory 1 Door Reachin), Sliced Turkey (2 Door RI #6)
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. Corrected at time of inspection.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: 2 Door Reachin #6
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. Discussed with manager.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. Discussed with manager.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit. Discussed with manager.
- 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: Victory 1-dr bar, 2dr RI #6.
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. Discussed with manager. Please fax invoice to Fairfax County Health Department once work order is carried out on cold-holding equipment.
- 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: make-up table cutting boards, and glass fruit bowl.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Discussed with manager.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen entry is blocked by a rolling cart, 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. Discussed with manager.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at front bar and kitchen entry hand-sink handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Discussed with manager.
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12/03/2013 | Routine | |
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