Today I conducted a routine inspection and during my inspection the following was discussed with the certified food manager:
1. Milk at the self service coffee area is using "Time as a Public Health Control." Management shall train staff to label the containers of milk, cream, etc. with a sticker identifying when the milk shall be disposed of. Do not keep milk out longer than 4 hours (this time starts when it is removed from temperature control). See hand out provided.
2. Continue to monitor employees hand washing practices and usage of disposable gloves.
3. Continue to use a calibrated food thermometer to check temperatures of foods being cooked, cooled, cold and hot held. Calibrate the food thermometer at least once a week in an ice water bath at 32f.
Please email me the work invoice for the pastry display case within 10 business days. The unit shall be repaired and holding temperature of 41f or below. In the meantime this display case shall be for "display only." Customers ordering pastries will be served from another working unit. If you have any further questions please contact me at 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer between uses. DISCUSSED WITH MANAGER. MANAGER WILL ENSURE ALL STATIONS ARE PROVIDED WITH GREEN AND RED BUCKETS FOR WET TOWELS. GREEN BUCKETS CONTAIN SOAP AND WARM WATER. RED BUCKETS CONTAIN QUATERNARY AMMONIA SANITIZER AT 150-400PPM.
- 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: 1. Large fruit tart stored in the pastry display case at 60f, 2. Potato gallette mixture stored inside the walk-in refrigerator at 43f.
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. DISCUSSED WITH MANAGER. MANAGER MOVED FOODS INTO ANOTHER REFRIGERATION OR FREEZER UNIT.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following refrigeration units: 1. Pastry case, 2. Delfield 2-DR refrigerator @pastry prep. station, 3. Delfield 3-DR refrigerator @salad station, 4. 4-DWR refrigerator @saute station.
Correction: Cold equipment (or hot holding equipment) used for the storage of potentially hazardous foods shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER PROVIDED NEW THERMOMETERS IN THE UNITS AND WILL DISCUSS WITH STAFF THEIR PROPER LOCATION.
- 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: 1. Pastry display case: 48f.
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. DISCUSSED WITH MANAGER. SMALL PASTRIES ARE FOR DISPLAY ONLY. CUSTOMERS WILL NOT BE SERVED FROM THIS CASE ON A REGULAR BASIS. HOWEVER LARGE CAKES ARE SOLD FROM THIS UNIT THEREFORE THE UNIT SHALL OPERATE AT 41F OR BELOW. MANAGER WILL CALL FOR SERVICE. IN MEANTIME LARGE CAKES HAVE BEEN MOVED TO A WORKING REFRIGERATOR.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing sink located across from the pastry preparation station is being blocked by rolling carts used for bread storage.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH MANAGER. MANAGER MOVED THE ROLLING CART.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink next to the 3-vat sink being used for the storage of soiled wet cloths and a food scrubber.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH MANAGER. MANAGER HAD AN EMPLOYEE REMOVE THE ITEMS FROM THE BASIN OF THE HAND SINK.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Men's toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. DISCUSSED WITH MANAGER. MANAGER WILL INSTALL A NEW DOOR HINGE.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed no hand washing sign or poster at the following handwashing sinks used by food employees: 1. Hand sink at baked goods station, 2. Hand sink in the men's restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE NEW SIGNS AT THESE LOCATIONS.
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09/18/2015 | Routine | |
- 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: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in some of the mechanically refrigerated Uniat ware not properly located in the warmest/front part of the refrigerated unit:
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There were no temperature measuring devices located in some of the refrigerators.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the cooler are badly torn and need to be replaced.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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06/25/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding a broken ice machine and the use of one set of tongs for ice, lemon, and bread at the self-service area. The complainant also observed customers using their hands to serve themselves. The ice machine was functional at the time of inspection and there were separate tongs for the lemon and the bread. Asked the manager to provide a lid for the lemon bin. He will order a replacement. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 11/07/2014 | Complaint | |
The purpose of this visit was to verify that the dish machine was operating with proper sanitizer levels. Technician has serviced dish machine. During today's visit, dish machine was observed to operate with a concentration level of 100 ppm chlorine sanitizer. Dish machine is approved for continued operation. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 07/21/2014 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment. A follow-up will be conducted to verify proper working order of dish machine. Provide foodborne illness, symptoms, and reporting training for employees. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- 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 reviewed resource information
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: sheet pans.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SHEET PANS WERE WASHED, RINSED, AND SANITIZED AT THREE-COMPARTMENT SINK.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: The sanitizer level (observed at 0 ppm) is too low for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. DISH MACHINE USE DISCONTINUED.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located by the dish machine is blocked, by dirty dishes 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. DISHES REMOVED FROM HAND SINK.
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07/17/2014 | 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. The Health Department provided handouts and resource information.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking coffee from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. LID WAS OBTAINED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Pasta, sliced tomatoes, ham, cheese, paella in 4DRW prep refrigerator at 45F, 51F, 51F, 50F, 55F.
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. PASTA WAS MOVED TO WALK-IN REFRIGERATOR TO COOL TO 41F OR BELOW. SLICED TOMATOES, HAM, CHEESE, PAELLA - 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: 4DRW prep refrigerator was observed to hold at 46F.
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. Potentially hazardous food items were removed from unit. Use of unit for PHF food items was discontinued.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping cloth buckets with a concentration below 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. MANAGER AND FOOD EMPLOYEE EMPTIED ALL WET WIPING CLOTH BUCKETS IN ESTABLISHMENT, AND PROVIDED NEW SANITIZER AT APPROPRIATE CONCENTRATION.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice bins was observed in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the dish machine area being used to hold sponges.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. SPONGES WERE REMOVED FROM HAND SINK.
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01/17/2014 | 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.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located next to the tea dispensers in the food prep area is blocked, 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. TEA DISPENSER BLOCKING HAND SINK WAS REMOVED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED BY THE PERSON IN CHARGE.
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07/12/2013 | Risk Factor | |
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.
Additional food temperatures:
Liquid egg, sauteed garlic - Delfield 2 door prep top saute: 36F, 37F
Cooked chicken - Delfield saute refrigerator: 39F
Cheesecake - Delfield pastry refrigerator: 41F
Cheesecake parfait (cream cheese) (all (4) cooling for 1/2 hr), Lemon tart (reference) - 2 glass sliding door display: 46F, 53F, 47F, 54F, 41F
Milk - flat top under espresso: 40F
Half and half - customer service: 41F
Cooked pasta, sliced cheddar - walk in: 36F, 37F, 39F
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: 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)
- 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 diced tomatoes at 46F in the Delfield 2 door prep refrigerator, chicken salad at 43F on the Delfield sandwich prep top - PUT ITEMS PUT IN THE WALK IN
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.
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12/06/2012 | Risk Factor | |
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