The purpose of this visit is to conduct a risk factor assessment.
Provided information on where to obtain certified food manager card.
Discussed active managerial control. Awarded AMC pin.
- Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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11/19/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided service reports for both refrigeration units that are not working.
Obtain a certified food manager card and provide a copy within 10 days.
EHS provided information on location to obtain certified food manager card.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. Traulsen 1/1 dr: Ham 54F, Thick sliced ham 50F, Raw steak 46F
2. 3DR prep unit: sliced tomatoes 50F
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. MANAGER REMOVED FOOD FROM THE REFRIGERATION UNIT TO WALK IN COOLER TO QUICKLY COOL THEN PLACED ON SMALL QUANTITY ON ICE.
- 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: TRAULSEN 1/1 DR UPRIGHT REFRIGERATOR AT 50F,
3DR REACH IN PREP REFRIGERATOR BY THE HANDSINK AT COOKLINE 50F.
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. DISCONTINUE USE OF THE REFRIGERATION UNITS TO STORE POTENTIALLY HAZARDOUS FOOD UNTIL IT HAS BEEN REPAIRED AND ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW TO ENSURE FOOD IS AT OR BELOW 41F.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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06/12/2015 | Routine | |
The purpose of today's visit was to conduct risk factor assessment. EHS recommended to manager to double check if the defrost mode of coolers can be changed to cycle during non-busy times.
- 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:
1) Sour cream at 50F, cooked chicken at 50F, american cheese at 52F and ricotta cheese at 58F in Delfield 1DR/2 drawers prep cooler # 1,
2) White cheddar cheese at 50F in Delfield 1DR /2drawers prep cooler 2.
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. ALL ITEMS IN BOTH UNITS WERE RECENTLY FILLED UP FROM WALKIN COOLER. ITEMS TO REMAINED IN UNITS AND WILL BE CHECKED BY MANAGER IN TWO HOURS. IF NOT 41F OR BELOW MANAGER AGREED TO DISCARD
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07/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Facility observed clean and organized. Observed great hand washing by single dish washer between the tasks of loading dirty dishes and unloading clean dishes. Manager on duty is knowledgeable.
No violation noted during this evaluation. | 02/05/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
It was observed today that the drawers at the units on the cookline are being left open, you may need to have maintenance see if the drawers can be adjusted to close easier.
It is important that you review proper handwashing and glove use with your employees. It is recommended that you discourage your employees from flipping pancakes on their hands, even if they are wearing gloves. Have them flip the pancakes directly onto the plate.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine: Autochlor D2, thermolabel verified.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Employee observed moving trash can with gloveed hands and then go back to food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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: hash browns
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.
- Plumbing / Maintained in Good Repair
Observation: The drain underneath the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. CFM called maintenance during inspection.
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08/30/2013 | Routine | |
Received call from Fire Department that the fire suppression system at the facility discharged in the kitchen. Restaurant had already closed and the staff were cleaning the kitchen by the time I arrived. The manager told me that all food in the kitchen was discarded and that after the clean up the fire suppression system will be recharged and reopen for business. Advised manager to continue cleaning and sanitize all food contact surfaces and to call 571- 722- 5692 when ready to open.
No violation noted during this evaluation. | 07/27/2013 | Complaint | |
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