The purpose of this visit was to perform a routine inspection.
Discuss cooling methodology with the CFM. Noted that an information sheet on cooling is posted on the face of one of the refrigerators.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2009. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
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03/03/2016 | Routine | |
The purpose of this visit was to perform a risk factor assessment.
No violation noted during this evaluation. | 08/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Chili in a fully filled 20 quart container not cooled to 41F within 6 hours,made over 24 hours ago
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.DISCARDED
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed a lexan container of approximately 20 quarts of chili
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/30/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED HALF AND HALF X 2 AT 50 F AND 56F IN THE 2 DR FLAT TOP REFRIGERATOR (UNIT AT 54F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE REMOVED TO UPRIGHT REFRIGERATOR. CFM HAS BEEN ISNTRUCTED TO NOT USE THIS UNIT TO STORE ANY PHF TILL IT HAS BEEN REPAIRED AND CAN HOLD FOOD AT 41F OR BELOW. REPAIR UNIT IN 5 BUSINESS DAYS AND FAX INVOICE TO 703-653-9448 ATTN: A 1.
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11/06/2014 | Risk Factor | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED VISIBLE MOLD, MILDEW AND DIRT ALONG THE INSIDE ON THE ICE MACHINE.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.ASKED MANAGER TO CLEAN THE INSIDE OF THE MACHINE.
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05/29/2014 | Routine | |
- 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:OBSERVED HALF AND HALF MILK AT 48 F IN THE BEVERAGE 2 DR UNDERMOUNT REFRIGERATOR. REFRIGERATOR AMBIENT WAS AT 48F
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.CORRECTED: MANAGER REMOVED THE ITEMS FROM THE UNIT.
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12/05/2013 | Risk Factor | |
- Critical: 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. Observed open glass of coffee in the kitchen area.
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. CORRECTED: CFM DISCARDED THE ITEM.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed no hand washing sign present at the hand sink. Also remove items that may be blocking access to the sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED CFM WITH HAND WASHING SIGN.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors around the walk in refrigerator and the base of the door of the walk in 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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06/07/2013 | Routine | |
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