The purpose of this visit was to perform a routine inspection.
Please email me a copy of the picture Certified Food Manager's id by April 29, 2016.
- Certified Food Manager/Certificate Process (repeated violation)
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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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03/22/2016 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Please email an invoice for the repair of the refrigerator and the water heater.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties - cold holding temperatures of TCS/PHF food
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- 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 shredded cheddar cheese at 48F, 49F, cream cheese 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.DISCARDED
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heate serving the food service establishment is no longer operable.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation. THE PIC CALLED A REPAIR TECHNICIAN TO REPAIR THE WATER HEATER
- Cleaning Frequency for Physical Facilities
Observation: Observed that the under the stove and along the floor/wall junture 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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04/28/2015 | Routine | |
A RISK FACTOR inspection was conducted today.
At this inspection further discussion with CFM was conducted on correct temperatures for Quaternary Ammonium sanitizers.
No violation noted during this evaluation. | 09/09/2014 | Risk Factor | |
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCUSSED WITH THE CENTER DIRECTOR TO REPLACE BOARD WITH NEW BOARD.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair. ASKED THE CENTER DIRECTOR TO ARRANGE TO REPAIR THE LEAK.
- Physical Facilities Good Repair
Observation: Observed that the wall at the junction of the 3 VAT sink is missing piece of dry wall revealing an opening and exposing the wood behind it and is thus not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED THE CENTER DIRECTOR TO REPAIR THE DRY WALL AND CLEAN THE FLOOR TILES ADJACENT TO IT.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quarternary Ammonium sanitizer solution was measured at >500ppm using a Quat test strip. 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 Quarternary Ammonium solution at 200-300 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH THE CFM TO ADJUST THE CONCENTRATION OF THE SOLUTION TO APPROXIMATELY 300PPM WHEN TESTED WITH THE QUAT TEST STRIP.
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03/07/2014 | Routine | |
| No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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 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)
- Hair Restraint Effectiveness (corrected on site)
Observation: Employee 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. CORRECTED
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:OBSERVED FOOD EMPLOYEE USING BARE HANDS FOR CUTTING AND PLACING APPLES IN BOWLS THAT ARE READY TO SERVE AND EAT BY CHILDREN AT THIS FACILITY.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. CORRECTED
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is partially blocked by boxes and other utensils such as icetrays etc, 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. CORRECTED: CFM REMOVED THE ITEMS FROM THE AREA.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area.OBSERVED DENTED CANS ON THE SHELVES WITH OTHER CANS.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products. CORRECTED: DISCUSSED WITH CFM ON THE NEED FOR DESIGNATED AREA FOR DISTRESSED MERCHANDISE.
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04/26/2013 | Routine | |
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