- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knife store in between spaces of equipment and tongs hanging on oven handles
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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) cooked turkey 51F and cooked
meatloaf 54F at 2 drawer preptop cooler breakfast service line, 2) cream cheese 44F at grab'n'go cooler, 3) yogurt mix 54F at preptop cooler dessert, 4) milk 46F, milk 47F at true 1dr cooler dessert
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.1- placed back in walkin cooler, 2- replaced with new cream cheese, 3- placed in a different cooler, 4- milk was discarded.
- 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: 1) Victory 1dr upright cooler cater 43F, 2) 2 drawer preptop cooler breakfast service line 55F
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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08/19/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Good Retail Practices were observed today:
Section 45: 4-501.11(A) Equipment/Good Repair/Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F or below: action station 4 drawer cooler, coffee station true 1dr cooler, breakfast station 2 drawer preptop cooler
Correction: Repair/adjust the unit so it is able to maintain foods at 41F or below. Do not use the unit to store potentially hazardous foods while it is not operating properly.
Please send me a copy of the Certified Food Manager picture ID card and equipment repair log by May 1st.
Both heat dish machines passed thermalabel test on first try.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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) american cheese 45F at 4 drawer cooler action station, 2) meatloaf 49F, sausage 54F, american cheese 51F at breakfast 2 drawer preptop cooler
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. all items were discarded and replaced
- 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: american cheese opened on 4/7
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- 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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04/20/2015 | Risk Factor | |
- 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:flat bread sandwiches.
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. (Temperature setting adjusted to 160-F)
- 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: guacamole, salsa, diced tomatoes, tuna salad., chicken salad, egg salad,
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. (Food relocated to a unit that is able to maintain them at 41-F and lower).
- 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: sandwich prep refrigerator at the deli station.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: walk-in and reach-in refrigerators.
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. repair or replace the torn rubber gaskets or seal to ensure proper ambient temperature inside these refrigerators.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The interior surfaces of the mechanical warewashing machine (Pots & large pans unit) are soiled with limescale that may decrease the effectiveness of the unit.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Warewash Equipment / Cleaning Frequency (repeated violation)
Observation: The exterior surfaces and compartment(s) of the pots and large equipment warewashing are heavily soiled. The hood above the ware washing machine, dedicated for pots and other utensils, is also in need of cleaning.
Correction: A warewashing machine, the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths and drainboards or other equipment used to substitute for drainboards shall be cleaned before use, throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Cabinets or storage compartments under tables, sinks, and compartments under stoves, deep fryers, and other storage facilities throughout .
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean interior and exterior surfaces of equipment frequently to prevent debris accumulations and attracting pests.
- Water / Pressure / Quantity and Availability
Observation: Hot water under insufficient or inadequate pressure was found to serve the hand washing sink at the back work area.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor under cooking equipment, refrigerators, p[rep tables, sinks, other stationary equipment throughout the facility is in need of cleaning. Debris was observed in these areas throughout.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Regularly clean under stationary equipment to prevent debris accumulations that may attract pests.
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11/13/2014 | Routine | |
| No violation noted during this evaluation. | 10/01/2014 | Other | |
- 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:chicken salad =47-F, sausage crumbs=50-F, diced ham=50-F, low cholesterol pooled eggs =50-F, French toast mix =48-F, half & half=52-F, low fat milk=52-F, skim milk =50-F.
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. (items Discarded)
- 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: Beef base containers located in the walk-in refrige
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.
- Critical: Handwashing Sink / Location and Placement / Food Area
Observation: There is no handwashing sink at Smoothie station, preventing routine handwashing by food workers. The available hand washing sink has been converted to a dump sink.
Correction: A handwashing sink shall be located to allow convenient use by employees in food preparation, food dispensing, and warewashing areas.
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07/16/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/03/2014 | Other | |
- Warewashing Machines Flow Pressure Device Present & Properly Installed
Observation: The pressure gauge for the high temperature final rinse warewash machine is not working properly.
Correction: Warewashing machines that provide a fresh hot water sanitizing rinse shall be equipped with a pressure gauge or similar device such as a transducer that measures and displays the water pressure in the supply line immediately before entering the warewashing machine and if the flow pressure measuring device is upstream of the fresh hot water sanitizing rinse control valve, the device shall be mounted in a 6.4 millimeter or one-fourth Iron Pipe Size (IPS) valve. Repair or replace the broken pressure gauge.
- Equipment / Good Repair / Operation
Observation: Handles on the lids and covers of some of the refrigerators are missing or in disrepair.
Correction: Repair or replace the handles to properly operates these units as they were intended
- Warewash Equipment / Cleaning Frequency
Observation: The exterior surfaces of the warewashing machine were noted with debris and lime build up.
Correction: A warewashing machine surfaces shall be cleaned frequently to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function and if used at least every 24 hours.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized due to improper operation of the ware washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Sanitize all utensils cleaned through the ware washing machine before use. Repair the machine to ensure proper operation and sanitizing of utensils.
- 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at some of the handwashing sinks in the kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the cookline cooking equipment and prep tables is in need of cleaning. debris and grease were noted in these areas. some of the floor drains in the serving areas and kitchen 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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02/24/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection, complaint was received April 28, 2013.
As discussed with the CFM:
- Temperatures at the Cafe today were mostly not observed, staff was observed pulling foods from the hot line, the grill, salad bar etc. for the end of lunch service. From 3pm to closing, food is mostly cooked per order. Temperatures were observed during the last routine inspection and were all well within acceptable range, units that had been repaired since the last inspection were checked.
-The ice chute at the soda dispensers inside the cafe were observed clean. The ice/water units in the dining room are not under the purview of the cafe staff, however, these were also checked and found to be clean. Please check with engineering to ensure that they are being cleaned on a routine basis.
-Glove use and handwashing was discussed and observed during inspection. It is not necessarily a requirement to change gloves every time a piece of equipment is touched, however, CFM was well aware of the need to change gloves when they are contaminated.
-Leak under the grill area was observed, it was a very small leak underneath the unit that is water from condensation that is dripping onto the floor in front of the unit, towards the customer service area. As drip is not contaminating food, this would not be a critical violation. CFM is aware of issue and is working on resolving the leak, which may be challenging as the refrigerator is built into the counter.
-The rinsing of a spatula in water is not necessarily a violation, however, it was discussed with the CFM that if a spatula is contaminated (by raw foods, falls to the ground, etc.) then it must washed, rinsed and sanitized or a new one shall be used.
Complaint is not confirmed. Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 05/09/2013 | Complaint | |
The purpose of today's visit was to conduct a training inspection in conjunction with a complaint inspection. Training inspection went over proper glove use and employee health training. Employe health policy was provided at a routine inspection in February 2013 and has been implemented since that inspection. Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 05/09/2013 | Training | |
The purpose of today's visit was to conduct a routine inspection.
Please provide the repair invoice for the two refrigerators observed out of order today by March 1, 2013. Please contact me if you have any questions. Thank you for your time today.
Food temperatures continued:
Retail (cafeteria) -
Omelet station (grill): liquid egg 46F, egg beaters 46F, egg whites 46F, chopped tomato 46F, chopped ham 40F
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. At 2-drawer refrigerator unit at Patient foods: raw tilapia 46F, raw chicken 47F, raw pork 46F, mac and cheese 47F.
2. At retail omelet station: liquid egg, 46F, egg beaters 46F, egg whites 46F, chopped tomatoes 46F.
3. At salad bar: Pasta salad 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All foods were discarded, two units were both taken out of use until repairs could be made. Other items at salad bar were below 41F, it was suggested that a smaller portion of foods be kept out.
- 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:
1. 2-drawer refrigerator at Patient Foods
2. Omelet prep station (retail)
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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02/22/2013 | Routine | |
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