Do not keep any TCS foods in the 4 door white cooler until it has been repaired. Please call 703-746-4868 for a follow-up on the cooler when it has been repaired.
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Bottled drinks (on storage shelf) and coffee mug observed.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be kept on a bottom shelf where they cannot contaminate food, single-service items, clean equipment and utensils, etc.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: white 4 door cooler (50F).
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: Quaternary ammonium compound sanitizing solution used was not at an acceptable concentration.(sanitizer buckets-both)
Correction: A quaternary ammonium compound solution shall have a minimum temperature of 75°F, a concentration as specified under 7-204.11 and as indicated by the manufacturer's use directions included in the labeling, and be used only in water with 500mg/L hardness or less or in water having a hardness no greater than specified by the manufacturer's label.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.(restroom handsink missing signage)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.(warmer, cooler and ice machine are not working/not being used)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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10/14/2015 | Routine | |
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 4 door Koch (blue) leak seen in unit, Repair leak in 4 door Hobart, Metro warmer not working.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas (replace burnt out bulbs in kitchen)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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06/10/2015 | Follow-up | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk in 4 door Koch (unit heavily used in the morning, milk was moved to colder unit)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 4 door Koch (blue) leak seen in unit, Repair leak in 4 door Hobart, Metro warmer not working.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas (replace burnt out bulbs in kitchen)
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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05/18/2015 | Routine | |
This visit was made to conduct a routine evaluation.
Correct the noted violations within 30 days.
Note: When thawing items under running water, be sure to use cold water instead of hot so the food stays out of the temperature range for bacterial growth.
- Physical Facilities Good Repair
Observation: Observed that the wall coving in the dry storage closet is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Observed a small ice machine not in use for an extended amount of time)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions. (remove, repair, or replace the ice machine to prevent harborage for mice as there is a mouse issue currently being treated by pest control)
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02/04/2015 | Routine | |
1. Call for repair on Koch #9288. Do not use to store potentially hazardous foods.at 47F
2. Call repairs and change light bulbs.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Koch # 9288
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas.
- Physical Facilities Good Repair
Observation: Observed that the dry storage base boards are loose and unglued is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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10/01/2014 | Routine | |
Lunch is Turkey wrap at 12:00pm + 39F, grapes and apple.
Snack is Cinnamon toast crunch
Total
No violation noted during this evaluation. | 07/01/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. improper holding temperatures/time-temperature relationships
Do not use 4 door Koch (by office) for any foods that require temperature control for safety.
No violation noted during this evaluation. | 06/04/2014 | Training | |
*Adjust the 2 Koch's unit temperatures to 412F or below to accommodate the constant opening of the unit during rush period.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed missing air gap at the 3 compartment sink..
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Light Bulbs, Protective Shielding on Heat Lamps (corrected on site)
Observation: Observed that a proper protective shield is not provided for the heat lamp on walk-in freezer
Correction: Provide a shield to surround and extend beyond the bulb so that only the face of the bulb is exposed.
- Handwashing Signage at Handwashing Facilities Required
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. Employee rest room.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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02/19/2014 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee's open can of soda was improperly placed at the service line. The soda was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths are not stored in stanitizer between use.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: one quesadilla. the quesadilla was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the walk-in freezer are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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10/22/2013 | Routine | |
Visited facility due to complaint from Fire Dispatch that there is a water main break effecting the school and the school is without water. Called the school as soon as dispatch received and spoke with the CFM. They made 285 lunches prior to the water outage and need 500 for the day. They will use prepackaged foods to make up the difference. They will also use gloves and hand sanitizers.
Verified procedures were in place during the investigation. All foods held at proper temperature and when hot lunches run out, the kitchen has enough prepackaged yogurt and cheese with fresh fruit. Hand sanitizer and gloves in use by all staff.
No violation noted during this evaluation. | 05/14/2013 | Complaint | |
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the CFM must be aware of what illnesses must be reported to the Health Department.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: gravy and mashed potatoes were covered and no ice bath was used. CFM corrected violation by using an ice bath.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes and lettuce. The sliced tomatoes and lettuce were moved to a colder refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F: the blue Koch reach-in refrrigerator.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
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02/28/2013 | Routine | |
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