The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
The following topics were discussed:
-alternatives for cooling dairy items
-employee health policy
Please email/fax a copy of the True 1 Dr Cooler invoice by 09/14/2015.
If you have any questions/concerns, please feel free to contact 703-246-2444. Thank you for your time.
- 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.
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: 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: rice milk (44'F, 44'F) and unopened milk (24 hours) (50'F) in true 1 door cooler.
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. RICE MILK WAS DISCARDED, MILK WAS MOVED TO FREEZER TO REACH A TEMPERATURE OF 41'F OR BELOW THEN MOVED BACK INTO TRUE 1 DR COOLER.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F -- True 1 Dr cooler
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handsink is blocked by cart and boxes, preventing access by employees for easy handwashing
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS WERE REMOVED TO ALLOW ACCESS BY EMPLOYEES FOR EASY HANDWASHING.
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09/11/2015 | Routine | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
* Please email or fax verification of CFM card to Fairfax County Health Department within 30 days to (703)385-9568 or Brian.Flaherty@fairfaxcounty.gov
- 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. Information provided at the time of inspection to Kindercare Assistant Director (Tiffany) at the time of inspection.
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01/23/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note to manager: Poor air circulation in True 1dr cooler bottom shelves due to the blockage of the shelf life milk stored that morning causing the gallons of milk below to slightly increase in temperature. EHS recommend to move the shelf life milk at the very bottom for better air circulation.
No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO smith DVE-80810
Dish machine: Hobart LX
EHS provided CFM employee health policy.
- 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.
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)
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04/24/2013 | Routine | |
The purpose of the evaluation was to conduct a risk factor food safety assessement.
*Water heater: AO Smith, DVE 80 810 P, KW: 30
*Dishmachine: Hobart LX30 at 0 ppm Chlorine
*Hood filters & Hood system: Biannually.
*Pest Control Services: Done monthly
* Chef has passed CFM Exam and may wish to obtain CFM Card from ORS Interactive at 6316 Castle Place Falls Church VA
- Duties / Inspect Foods upon Receipt
Observation: Based on absence of locable thermometer, foods are not being inspected upon receipt to verify proper temperature
Correction: The Person in Charge shall designate employees to inspect the food and confirm required temperatures of 41°F or less
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: gallon milk (51F), Deli Ham Slices (47F) and refrigerated low fat milk observed at (49F)
Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below to prevent potential bacterial growth. Ensure unit is not overstocked and consistent adequate airflow. Gallon milk will be shelved mid level and shelf stable low fat milk relocated. Thermostat adjustment required by technician. Fax technician's report to my attention at 703-385-9568.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: During sample evaluation, the low temperature, chemical warewashing machine was observed with a sanitizing rinse of less than 50ppm.
Correction: Until the machine is adequately adjusted, set up the 3 vat sink to manually wash, rinse and sanitize at 50-100 ppm chlorine per discussion. Technician's report may be sent to my attention at 703-385-9568.
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11/28/2011 | Risk Factor Assessment | |
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