The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed date-marking and cooling methods during today's inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Identifying Toxic Containers (corrected on site)
Observation: Observed that container of bleach was unlabeled.
Correction: All containers of poisonous and toxic materials shall bear a legible manufacturer's label to prevent accidental contamination of food and food contact surfaces. PERSON IN CHARGE LABELED CONTAINER OF BLEACH.
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05/07/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Hood: Self cleaning filters cleaned every week.
Grease trap: Every 3 months
Pest Control: Every month by building management.
Note: The facility is very clean, they do not use the dish machine.
Please fax a copy of EH policy agreement for the new employee. Provided handouts in English, Spanish and Korean by email.
REMINDERS:
Monitor cold holding temperatures and pre-chill all the foods before putting on buffet or prep top. Make sure the ice is surrounding all the sides.
*Reheat foods on stove top for hot holding.
(Time reflects inspection time only)
- 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." Observed one new employee was not trained and has not signed the EH policy agreement.
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)
- Hair Restraint Effectiveness (corrected on site)
Observation: One employee with improper hair restraint, observed that her hair net was not covering the hair on her forehead and front.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Reheat PHF(TCS) to 165°F for Hot Holding (corrected on site)
Observation: The following food items was not reheated for hot holding to a sufficient temperature and/or time: meatball 95F, tomato sauce 99F, sausage 114F--steam table. (~1 hour). Per the manager they reheat it at the steam table. Checked again after ~1 hr 30 mins meatball 110F, tomato sauce 117F.
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Note: The manager took all three items off the steam table to reheat it on the stove to 165F.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut watermelon 49F, cut cantaloupe 49F and boiled egg without shell 51F--breakfastt buffet. Sliced american cheese 52F, salsa 47F, sliced ham 53F--prep top
Correction: diced ham 50F--True 3DR prep refg. Note: Put all items inside walk-in or inside the prep refrigerator. Discussed with owner about adding ice for items on buffet and pre-chilling potentially hazardous foods to 41F or below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: cream cheese, sliced american cheese
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: boiled potatoes, cooked chicken
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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Door gasket for walk-in refrigerator needs cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Observed bleach bottle in warewashing area was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray anc and spray bottle for roaches and bugs in mop sink area. Note: The manager will take those home and put it in his car.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.
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06/24/2014 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." Note: The manager could not locate signed agreement, also he did not receive EH policy training when he started 2 weeks ago. Trained all 3 employees during inspection and they signed the agreement.
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: Reheat Commercially Processed Food to 135°F for Hot Hold (corrected on site)
Observation: The following ready-to-eat food taken from a commercially processed, hermetically sealed container, or food from an intact package from a food processing plant was not reheated to the proper temperature for hot holding: Observed canned spaghetti sauce on steam table at 119F. ( it was on the steam table for approximately 2 hrs). Reheated on stove top to 168F. Discussed correct methods and time for reheating foods.
Correction: Ready-to-eat food taken from a commercially processed, hermetically sealed container or from an intact package from a food processing plant shall be reheated for hot holding to a minimum temperature of 135°F to be maintained in hot hold at 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut water melon 51F, cut cantaloupe 51F, boiled egg without shell 45F--breakfasat buffett. Mozzrella cheese 48F, feta cheese 52F, sliced cheese 47F, sausage 44F--3DR prep top (double pans). sliced cheese 46F--True 3DR prep refg. Note: All items put back in walk-in or upright refrigerator. Discussed importance of pre-chilling potentially hazardous foods. Even packaged butter should be stored at 41F or below.
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.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the front cookline and near dishmachine area is blocked, 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.
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11/20/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Water Heater: Same Turbo power
Hood: Self Cleaning.
Pest Control: Once a month
Discussed various cooling methods and provided handouts for cooling methods.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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." Note: Provided red folder with handouts in English, Korean and Spanish.
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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooked chicken cooling on preptop, covered with aluminum foil and wrap. Also, observed tomato sauce, meatballs, cottage cheese and other food items fully covered in upright refrigerator and walk-in cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked peas 60F, chickpeas 63F, black beans 64F, feta cheese 53F, sliced boiled eggs 50F--on ice buffett. Salsa 45F, sliced tomatoes 45F--prep top. Note: All items put back in refrigerator. They put food on buffett at 11 am and started takig it off at 2 pm.
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.
- 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:chili
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.
- 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: Feta cheese, deli meat, cottage cheese
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.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: True 3DR prep refg. The thermometer for the Imbera display refrigerator is not working.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer container of cottage waas observed reused for the storage pesto.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Different metal and plastic pans/trays were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink. No paper towels at the front handsink. Per employee they never use that sink to wash hands. Note: Discussed the importance of handwashing, paper towels provided at the handsink and encouraged employees to use the handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jimmy's Cafe, 2201 Cooperative Way, Herndon, VA 20171 »