- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and engaging in activity that could contaminate the hands : OBSERVED EMPLOYEE NOT WASHING HANDS BEFORE PUTTING ON GLOVES.
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.CORRECTED DURING INSPECTION: HAD DISCUSSION WITH CFM ON HAND WASHING. HE SUBSEQUENTLY WASHED HANDS BEFORE WEARING GLOVES AND PREPARING FOOD.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED CFM USING BARE HANDS TO MAKE AND CUT SANDWICH FOR CUSTOMER
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.CORRECTED DURING INSPECTION BY CFM DISCARDING THE SANDWICH AND WEARING GLOVES WHEN PREPARING THE NEXT SANDWICH.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing in-use utensils improperly stored between use as follows:ICE SCOOP FOUND STORED ABOVE THE ICE MACHINE.
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.
- 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.
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.CORRECTED BY CFM REMOVING THE CLOTHS AND STORING IT IN SANITIZING SOLUTION IN A BUCKET.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED COLE SLAW, SUNDRIED TOMATOES,SALSA IN THE SATURN 2dr STEEL REFRIGERATOR NOT DATE MARKED
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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.CORRECTED BY CFM DISCARDING THE ITEMS.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) (repeated violation)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: OBSERVED SEVERAL PACKAGES OF SAUSAGES IN SATURN STEEL 2dr REFRIGERATOR MARKED WITH DATE OF JANUARY 15.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: THE FOLLOWING ITEMS ON YOUR MENU THAT MAY BE SERVED RAW OR UNDERCOOKED MUST BE MARKED ON THE BOARD CLEARLY WITH AN ASTERIX: ANGUS BLACK BEEF, CHEESESTEAK.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
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02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about J J Deli, 909 Ferndale Ave, Herndon, VA 20170 »