- 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.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:raw fish on prep table tested at 57F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. fish placed in freezer
- 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:cooked sliced chicken in 2 dr upright ref
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. Chicken was date marked.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: prepped pizza with cheese on prep table.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded. Discarded.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at front handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap dispenser filled.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at handwashing sink in kitchen.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels provided.
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11/02/2015 | Risk Factor | |
Restaurant representatives - add corrected or new information about Kefaya's Cafe, 7927 Jones Branch Drive, #ll275, Mc Lean, VA 22102 »