- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: containers of mashed potatos (105 F), gravy (99 F), pork chops (125 F), and mixed vegetables (75 F) stored on flat top grill. Foods were prepared approximately one hour prior to this inspection, and were intended to be reheated within two hours.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: CFM was unable to provide appropriate test kit for chemical sanitizers used in facility (chlorine).
Correction: Obtain and use chlorine test kit to monitor sanitizer concentrations.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed shelves below food prep surfaces are in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The interior of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. In cases of periodic food service, clean the microwave each day it is used.
- Handwashing Aids and Devices, (Not at Food Prep or Mop Sink)
Observation: The handwashing sink in the kitchen is temporarily unusable due to plumbing issue. Repairs are scheduled to occur in five days. While waiting for repairs, handwashing is occuring at a prep sink. Handwashing soap was also observed at the prep sink at the service counter.
Correction: Maintain handwashing sinks in good repair. Handwashing sinks should only be used for handwashing, and handwashing should only occur at designate handwashing sinks.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors beneath and equipment are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Maintaining floors free of debris and moisture deters pests.
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11/13/2015 | Routine | |
This is risk factor assessment. Thank you for accompanying me through the inspection.
No violation noted during this evaluation. | 11/14/2014 | Risk Factor | |
Today’s inspection 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.
Wednesday and Friday night are Bingo nights. On Wed, Thu, Fri, office is open. Bingo foods are prepared by Pully Vocational Center student, during the school year.
Dish machine: Hobart AM14 Heat.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: opened hot dog in 2dr reach-in cooler by handsink, tomato sauce in 2dr reach-in cooler by dry storage, fried chicken in 1dr reach-in cooler in large dry storage.
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. Manager marked dates.
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05/23/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw egg over lettuce, raw bacon with cheese in 2dr reach-in 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.
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12/12/2013 | Risk Factor | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain QUATERNARY AMMONIA test kit.
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04/18/2013 | Routine | |
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