This visit was made to conduct a routine food inspection. The Manager was very helpful and knowledgeable throughout the inspection. Good job!
Note:
Please regularly check sanitizer concentration so that it is in the range of 50-100ppm for chlorine bleach. Recommend using a cap and a half of bleach instead of two full caps.
Suggest cooling ingredients for tuna salad beforehand, or cooling in shallow pans, or using ice bath to facilitate cooling.
*Repeat violations are subject to civil penalties*
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed ice scoop stored in ice machine with handle in contact with Ice.
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. Handle was moved by PIC.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Observed tuna cooling in covered pan.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Manager uncovered tuna, and because of manager concerns about the food being exposed to air, discussed alternate methods, including placing a smaller amount in the pan, or facilitating cooling with an ice bath, and storing the unopened can of tuna in the cooler before the tuna salad is prepared.
|
02/23/2016 | Routine | |
Ms. June took the Food Service Manager Certification Course on 7/26/15.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used for the following purpose(s): shelves.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are damaged: the Superior reach-in refrigerator.
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.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil (repeated violation)
Observation: Food container, cutting board, and utensils was observed ineffectively cleaned by manual warewashing.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Designated Areas Provided for Employee Eating, Drinking, Smoking (repeated violation)
Observation: Employees' bottled water was not located to protect food, equipment, linens, and/or single-service items from contamination. Employees' bottled water was discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
|
07/27/2015 | Follow-up | |
Note: For cooling salads - 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
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) does not possess the current Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: sugar bin.
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: Cooling PHF(TCS) Prepared from Ingredients at Room Temperature (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: chicken salad
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). Chicken salad was put in small shallow containers and moved to a colder refrigerator.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: lunch meats
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Discussed with PIC and will correct immediately.
- Equipment / Non Food / Design / Easy Clean
Observation: Soda crates found used for the following purpose(s): shelves.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: the Superior reach-in refrigerator.
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.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil
Observation: Food container, cutting board, and utensils was observed ineffectively cleaned by manual warewashing.
Correction: Equipment food contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the rear 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. Bottled drinks were removed to make the handwashing sink accessible.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Employees' bottled water was not located to protect food, equipment, linens, and/or single-service items from contamination. Employees' bottled water was discarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Comet improperly stored next to bottled water.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. Comet was relocated during inspection.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions.Chlorine concentration was > 200ppm.
Correction: Utilize only chlorine that meets the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces. Chlorine concentration was diluted to 50 ppm.
|
07/20/2015 | Routine | |
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee's open coffee cup was improperly placed in the food prep area. Employee removed the beverage during the inspection.
Correction:
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
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: 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: steamed 2% milk was not held at the required temperature. The milk was reheated 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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Single-service items were observed reused for the storage of doughnuts, coffee and beverage.
Correction: Single-service items may not be reused.
- Hand Drying Provision / Continuous Towel System (corrected on site)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. One reused cloth hand towel was provided by the FPM. A continuous towel or paper towel must be used . The cloth hannd towel was removed during the inspection.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongings were improperly placed with items that will go out to the customers. Employee's belongings were relocated to the rest-room.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. The chlorine concentration in the 3 compartment sink and in the wiping cloth bucket were +200 ppm. The sanitizer concentrations were diluted to 100ppm.
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
|
01/13/2015 | Routine | |
the reach-in refrigeration unit has been repaired.
No violation noted during this evaluation. | 06/25/2014 | Other | |
The purpose of today's inspection is to follow-up of violations cited on 6/9/14. The under counter reach-in refrigerator was not repaired, but was still used to store milk. The milk products were out of temperature the steamed milk was out of temperature. Ticket number 04552 was issued for violations 3-501.16(A)(2) and 3-501.16(A)(1) for improper cold holding and hot holding temperatures for the first violations in the amount of 50.00 each totaling 100.00.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper storage of wet wiping cloths on the counter tops. Wiping clothes should be in sanitizer after each 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.
- 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: the undercounter dairy case. Repair the refrigeration unit immediately and do not use the unit until it has been repaired.
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.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: The handwashing station at the front counter is being used to clean equipment (blender).
Correction: A hand washing sink may not be used for purposes other than hand washing.
|
06/10/2014 | Follow-up | |
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Improper storage of wet wiping cloths on the counter tops. Wiping clothes should be in sanitizer after each 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) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: steamed skim milk. The milk 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.
- 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: whole milk and 2% milk. The milks were discarded during hte inspection.
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: the undercounter dairy case. Repair the refrigeration unit immediately and do not use the unit until it has been repaired.
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.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the front counter is being used to clean equipment (blender).
Correction: A hand washing sink may not be used for purposes other than hand washing.
|
06/09/2014 | Routine | |
Fax the repair invoice for the refrigeration unit to Lynn Bremby at 703-746-4919
- Critical: Hands and Arms / Cleaning Procedure
Observation: Observed food employees using improper handwashing procedures. Employee failed to was her hands for 20 seconds. Correct with instruction by EHS.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper storage of wet wiping cloths on prep surface. Wiping cloths were placed in sanitizer during the inspection.
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
Observation: The following food item(s) were measured at improper temperatures: steamed whole
milk 130°F, and half n half 80°F. The milk product were discarded,
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: whole milk, skim milk. Milk products 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.
- Manual Warewash by Alternate Method must be Approved (corrected on site)
Observation: Employees are using an alternative manual warewashing method that has not been approved by the Health Department. Employee was putting the sanitizer and soup in the same compartment at the same time. The employee corrected the violation during the inspection.
Correction: Alternative warewashing methods including equipment shall be approved by the health department prior to use. Alternative manual warewashing equipment may include high pressure detergent sprayers, low or line-pressure spray detergent foamers, brushes or other implements, 2-compartment sinks or receptacles that substitute for the compartments of a multicompartment sink.
- 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: the undercounter milk refrigerator.
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.
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the employee's bottled water was not located to protect food, equipment, linens, and/or single-service items from contamination. The bottled water was discaarded during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
|
12/09/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. You must ensure that raw shall eggs are not stored above ready to eat foods such as lettuce.
2. Disposable gloves must not be reused once removed from the hands. Ensure that thorough hand washing occurs in-between gloves changes.
3. The premises was observed to be clean at the time of the evaluation.
- Critical: Employee Health Policy Requirements (corrected on site)
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 was not aware of the Big 5 reportable illnesses.
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)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Hands were not observed in-between glove changes.
Correction: ALL food employees shall be washing 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 foodborne illness.
- Jewelry Prohibition
Observation: Employees wearing jewelry on their arms and hands while preparing food.
Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Pooled raw shell eggs were observed stored over iceberg lettuce in the back of house cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves were observed being re-used by food employees.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Pooled shell eggs were observed stored at ambient temperatures by the side if the microwave.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Placed on ice)
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
|
06/11/2013 | Routine | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. At the time of the visit, temperatures checked were correct and the CFM was knowledgeable on Employee Health.
No violation noted during this evaluation. | 12/05/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about June Coffee, 225 Reinkers Ln, Alexandria, VA 22314 »