Please adjust the hot water temperature at the handsink and email or fax an invoice to my attention within 10 days.
Note: The dish washing machine is a low temp chemical sanitizer machine. Observed at 50 ppm and quaternary ammonia dispenser is at 200 ppm.
Recommend monitoring and writing temperature for the refrigerator and one food item inside every day. Also, please use the test strips to make sure the dish machine and the quaternary ammonia sanitizer is at correct concentration.
- 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: 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. Note: Discarded.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Observed handsink at 87F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
|
03/07/2016 | Routine | |
Please fax or email an invoice/work order for fixing the dishmachine and hot water at the handsinks.
Note:
1) They reheat pre-cooked frozen foods for immediate service. They save the reheated leftovers for the staff members.
2) Discussed in detail about the sanitizing food contact surfaces and calibrating thermometers. (No ice onsite)
3) Recommend labeling shelves in the refrigerator as staff only or employee food only to prevent contamination. Store employee food separately and on different shelves in a manner that it does not contaminate the food served to children.
4) Recommend writing receiving, holding and reheating temperatures.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Cream cheese dated 11/9 and sliced american cheese dated 2/11
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Table used for microwave has a gap in between the wall and the table, they do not move the table.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage. Note: Caulk/seal the gap between the wall and table.
- Equipment / Good Repair / Operation
Observation: The dish machine is not capable of sanitizing.
Correction: Repair/adjust the machine so it is able to sanitize the food contact surfaces.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Note: Maintenance team onsite and working on it. They will manually sanitize the utensils in the 2-vat sink.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: The handwashing sink at restroom 72F and kitchen 96F is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Note: Maintenance crew onsite and they are working on fixing it.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
03/09/2015 | Routine | |
| No violation noted during this evaluation. | 11/04/2014 | Risk Factor | |
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Interior of the Continental refrigerator
Correction: Clean the interior of the refrigerator.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Floor Mats and Duckboards / Cleanable & Removable (corrected on site)
Observation: Observed a carpeted floor mat in the kitchen.
Correction: Floor mats in the kitchen must be water resistant and easily cleanable.
- 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.Observed cleaners and soaps stored with food equipment and food
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.MOVED TO THE FLOOR BY THE DISHMACHINE
|
05/06/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax, to my attention, or email me the invoice for the dish machine repair within 10 days.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.116 Observed the quaternary ammonia test strips on site at the facility were not accurately measuring amount of sanitizer present. Obtain new test strips.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at 500ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200ppm. Verify concentration using the appropriate test kit.
|
11/08/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention the spec sheet for the newly installed dish machine.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud ES85-36G which uses 36KW to produce 185 GPH of 120F water at an 80F rise
Dishmachine: Jackson Avenger, chemical
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor - sugar.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:Toastmaster coffee machine, Magic Chef microwave - CFM STATED THEY WERE FOR STAFF USE ONLY, PLEASE PUT SIGN ON EACH PIECE OF EQUIPMENT STATING THAT IT IS FOR STAFF USE ONLY
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the only handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under the Continental refrigerator/freezer is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kindercare, 2300 Soapstone Dr, Reston, VA 20191 »