A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as your participation allows me to clarify processes where your facility may require further assessment .
NOTE: There was no staff member at this facility with a valid food manager card or certificate at the start of the health department inspection . The certified food manager has been informed that it is illegal to operate the facility at any time without a certified food manager including when cleaning and prepping foods.
***Following good retail practices violations were observed at this inspection:# 37:3-305.11: Food stores 6" of the floor: Observed several cartons of food stored on the floors of the walk in refrigerator and freezer. Elevate these to 6 inches above the floor. # 37: 6-404-11: Dented Cans: Observed several dented cans of Pizza sauce on the shelves next to the walk in. These need to be segregated and discarded or returned to supplier.
QUESTIONS: Please call 703-246-2444
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED KNIVES, SCRAPPER AND SPOONS WITH FOOD DEBRIS AND OTHER SEDIMENTS STILL ON THEM ON THE PREP TABLE AT THE MERRY CHEF OVEN
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH MANAGER THAT THESE ITEMS HAVE TO BE WASHED, RINSED AND SANITIZED.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The cavity and door of the microwave oven is observed soiled.OBSERVED THE MEUMASTER OVEN DOORS AND CAVITY HAD FOOD DEBRIS STUCK ON THEM AND NEEDED TO BE CLEANED.
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. DISCUSED WITH MANAGER TO CLEAN THE OVEN ON A MORE REGULAR BASIS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED THE FACILITY HAS BEEN OPEN FROM EARLY MORNING BUT HAD NO CERTIFIED FOOD MANAGER TILL APPROXIMATELY 55 MINUTES AFTER THE START OF INSPECTION.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. A FOOD MANAGER WITH VALID CERTIFICATION ARRIVED APPROXIMATELY 55 MINUTES AFTER THE START OF THE INSPECTION.
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08/17/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today.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.
NOTE: At today's inspection further time was taken to discuss with the CFM the proper methods of cooling. A handout on proper cooling methods was also supplied to the manager.Also discussed and reviewed the Employee Health guidelines with manager.
Questions: Please call 703-246-2444
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours OBSERVED DEEP CONTAINERS OF QUINOA AT 75 F AND BROWN RICE AT 83F IN THE WALK IN REFRIGERATOR COOLING FOR >2 HOURS.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. DISCUSSED WITH CFM, FOOD WAS TRANSFERRED TO SHALLOW PANS AND MOVED INTO THE FREEZERS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:OBSERVED QUINOA AND COOKED BROWN RICE BEING COOLED IN THE WALK IN REFRIGERATOR IN DEEP PLASTIC CONTAINERS WITH COVERED LIDS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/19/2015 | 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.
No violation noted during this evaluation. | 11/20/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed salsa at 43-44F on the Delfield prep refrigerator, strawberry parfait at 43-44F in the QBD display refrigerator
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. PUT SALSA IN THE WALK IN TO COOL, DISCARDED THE PARFAIT. DISCUSSED WITH THE CFM STORAGE OF THE TCS/PHF IN THE DISPLAY REFRIGERATORS SHOULD TO THE REAR OF THE DISPLAY REFRIGERATOR
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along both of the Delfield 2 door prep refrigerators are 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.
- 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:plates
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. 3-VAT SINK UTILIZED
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
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.
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05/16/2014 | 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.
Additional food temperatures:
Yoghurt - Delfield 2 door flat top prep refrigerator: 39F
Cottage cheese (2), milk, salsa, chick pea salad - walk in: 46F, 46F, 46F, 47F, 48F
Please email the picture certified food manager (CFM) card to me by November 26, 2013. Gave the person in charge (PIC) information on the location to obtain the CFM card. Additionally, gave the PIC information pertaining to the proper cooling methodology.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(A) Observed the walk in unable to maintain the temperature of the potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator to hold PHF until it is repaired and capable of maintaining the temperature of PHF at 41F or below. CORRECTED UPON INSPECTION
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: 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 milk at 51F at the customer service area - DISCARDED, cottage cheese (2) at 46F, milk at 46F, salsa at 47F - DISCARDED, chick pea salad at 48F - DISCARDED
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.
- 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.
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11/12/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health department.
No violation noted during this evaluation. | 09/03/2013 | Pre-Opening | |
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