The purpose of today's visit was to conduct a risk factor assessment inspection. Time reflects inspection only.
- 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:
1) Turkey broth at 45F in Main Bally Walkin Cooler,
2) Chicken salad at 44F, Sliced tomatoes at 46F, Salsa at 43F and American cheese at 45F in the Victory 4DR stacked cooler.
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 MOVED TO WALKIN FREEZER TO RAPIDLY CHILL BELOW 41F.
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12/04/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: food safety and glove usage, time as a public health control (as future option) and Employee Health handouts in Spanish (as future reference). EHS observed great date marking in all units.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.----------Observed food employee wearing single-use gloves crack a raw shell egg and then proceed to handle toasted bread and wrap a customer order.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. EHS DISCUSSED WITH FOOD EMPLOYEE THAT AFTER HANDLING RAW EGGS OR MEATS, THAT GLOVES NEED TO BE REMOVED, HANDS WASHED AND THEN A NEW PAIR OF CLEAN SINGLE-USE GLOVES PLACED ON.
- 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) Steamed rice at 53F in Main Walkin Cooler,
2) Milk cartons at 44F & 49F in Open Display Cooler,
3) Skim milk at 52F in Customer Self Service Containers,
4) Whole milk at 50F in Customer Self Service Containers,
5) Liquid egg at 56F in container sitting on top of ice in grill 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. ITEM #1 DISCARDED, ITEM #2 MOVED TO FREEZER TO COOL DOWN, ITEM #3 ,4 & 5 PLACED ON TPHC AND TO BE DISCARDED AT THE END OF BREAKFAST.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: ------cooked beans from May 1, 2015 located inside of the Victory 4DR stacked cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:-----Main Walkin Cooler and Meat and Dairy Walkin Cooler.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling vent and ceiling tiles in the warewashing area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/12/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Potentially hazardous foods including Kielbasa (44 F) and milk (49 F) were held above proper cold holding temperature in the Victory 4 door upright refrigerator near the ovens.
Correction: Foods were discarded or relocated to the walkin refrigerator as appropriate, based on their storage time in the unit.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Utensils were immersed in the quaternary ammonia solution in the three compartment sink for approximately two seconds.
Correction: Immerse utensils in sanitizing solution for no less than 60 seconds, per manufacturer instructions.
- Cooling Methods
Observation: Fried chicken was observed cooling in a deep plastic dish with a tight cover.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 4 door upright refrigerator near the ovens.
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. Send documentation of the repair to the EHS by 12/14/2014.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: Can openers had accumulations of debris and required cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Clean utensils were stored near handwashing sinks where they could be contaminated by splash from handwashing.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor. Splash guards are suggested near the handwashing sinks. NOTE: Utensils were moved away from the handwashing sinks.
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12/02/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. In addition to the violation noted above, the following violation was also observed:
Additional Viol
ations:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:
1. The Victory 4-door upright refrigerator (46F) at the deli station.
Corrective Action: 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. Email me a copy of the refrigeration repair receipt to shannon.mckeon@fairfaxcounty.gov within three (3) days. If no repair receipt is provided, have the technician email me with the work provided and the final temperature reading.
NOTES:
*The employee health policy for this establishment was generated within house. It contains all the necessary information, with the exception of Norovirus. When training employees on illnesses they must report to their manager, include Norovirus. You may either add this to your in-house agreement form or use the agreement form provided today by the Health Department.
*When frying foods for a second time (fish, general tsos chicken), ensure the item reaches an internal temperature of 165F.
- 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: cheese (44F) and milk (45F) in the Victory 4-door upright refrigerator
Correction: sliced tomatoes (47F), sliced turkey (45F), chicken salad (43F) in the salad station cold holding prep top, which had recently been moved to the prep top from the Victory 4-door upright refrigerator.
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06/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. All critical violations and the majority of the non-critical violations were corrected during the inspection. Thank you. Correct the remaining violations before your next inspection. Contact me if any questions arise.
Additional Temperature:
*Chicken teriyaki in a hot holding unit: 146F
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Observed raw eggs stored over butter in the Victory 4-door upright refrigerator near the onion, which may cause cross contamination.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Store raw products on bottom shelves BENEATH AND AWAY FROM ready-to-eat foods.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Observed an unlabeled food container with the following food items that are not easily identified by appearance: flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards to provide traction.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter at the service line.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: shrimp thawing in stagnant water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked onions (116F) on a steam table at the end of the service line.
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: Onions were reheated for hot hold. The steam table was adjusted to hold proper temperatures.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: The cracked door on the inside of the Victory 2-door upright refrigerator (with a non-functioning bottom unit) at the end of the service line.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Replace the door or caulk the cracks to create a cleanable surface.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn:
1. The True 1-door reach-in pizza prep refrigerator
2. the Victory 4-door upright refrigerator at the beginning of the service line.
3. The Victory 4-door upright refrigerator next to the oven in the kitchen.
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.
- 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 the wiping cloth bucket at the service line with a concentration of 50ppm 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.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. canopener blades (2) 2. the gaskets on the bottom door of the Victory 2-door upright refrigerator at the end of the service line.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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12/17/2013 | Routine | |
The purpose of today's visit was to conduct a follow-up inspection to ensure proper cold holding temperatures in the walk-in refrigerator. The refrigerator was observed with an ambient air temperature of 40F. Food temperatures were observed within an acceptable range.
No violation noted during this evaluation. | 06/12/2013 | Follow-up | |
The purpose of this visit was to conduct a complaint investigation. The complainant expressed concern over proper sanitation of ice buckets used to store ice while the ice dispensers on the soda machines are broken. Buckets are washed, rinsed and sanitized when empty (~every hour). The three-compartment sink was observed with a quaternary ammonium concentration of 400ppm. Ice buckets should remain covered so that ice is not subject to contamination.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Ice used for consumption was observed in uncovered buckets at the customer self-service station.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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06/11/2013 | Complaint | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed a dented can of artichokes on the canned goods storage shelf.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. NOTE: Can was segregated for return/disposal
- 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: tortellini (53F), pasta salad (48F), cut melon (48-52F), and hard boiled eggs (54F) on the salad bar and shrimp rolls (53F), lentil soup (48F), and macaroni and cheese (48F) in the walk-in refrigerator.
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: Salad bar items relocated to a unit at 41F or below for further cooling. Walk-in items discarded.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs. Observed raw shell eggs in the walk-in refrigerator at 50F.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The facility is using a preparation date rather than a discard date to date mark food items. A set shelf life was unclear.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the discard date based on the earliest or first prepared ingredient.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the pizza prep station is blocked by a sanitizer bucket, 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed several handsinks in the kitchen being used to store cups, sponges, etc.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the handwashing sink near the pizza station.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: The quaternary ammonium is not being used in accordance with law or the manufacturer's use directions. Observed an excess of 400 ppm in a wiping cloth bucket.
Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Maintain quaternary ammonium concentrations of 200-400ppm.
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06/11/2013 | Risk Factor | |
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