A Follow up inspection was conducted to assess compliance with two parts 1) Food Service Manager with valid card present at time of inspection 2) Food safety methods being maintained by not letting potentially hazardous foods sit out on the tables and maintain thermometers. Facility still needs to ensure that a food manager with valid card is present at all times when food facility is open including when it being cleaned and sanitized and food is being prepped.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED NO CERTIFIED FOOD MANAGER AT THE BEGINNING OF THE 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. CERTIFIED MANAGER WITH VALID FOOD MANAGER CARD ARRIVED APPROXIMATELY 50 MINUTES AFTER START OF INSPECTION.
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08/17/2015 | Follow-up | |
A ROUTINE INSPECTION was conducted today. Thank you for accompanying me during a part of the inspection as your participation allows me to assess areas of operation at your facility that may require further assessment.
NOTE: At this inspection further discussion was conducted with the CFM on the following 1) Original Food Manager card from ORS interactive is required, no copies of certificates etc are to be provided to the Health Inspector in future inspections 2) Employee Health Policy guidelines are to be reviewed with staff and agreement forms signed and kept on premises. As this is a seasonal facility , these have to be updated every season. 3) Employees have not been trained on food safety and have left potentially hazardous foods on the table tops to reach temperatures of 50-60F .
**** FAILURE TO CORRECT VIOLATIONS AND REPEAT VIOLATIONS MAY RESULT IN FURTHER ENFORCEMENT ACTIONS***
QUESTIONS: Call 703-246-2444
- 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. OBSERVED THAT THE FOOD STAFF AT THE BISTRO WERE NOT TRAINED IN FOOD SAFETY AS PERTAINS TO COLD HOLDING OF FOOD TO AVOID BACTERIAL GROWTH AND SPOILAGE. POTENTIALLY HAZARDOUS FOODS WERE SITING AT A TABLE ON THE SIDE IN THE PREP KITCHEN AND TEMPERATURE MEASURED WITH CALIBRATED THERMOMETER WAS BETWEEN 55-60F.
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. IT IS THE DUTY OF THE MANAGER/CFM TO TRAIN ALL EMPLOYEES ON FOOD SAFETY TO AVOID FOOD BORNE ILLNESSES. DISCUSSED WITH MANAGER WHO ISNTRUCTED STAFF ON COLD HOLDING TEMPERATURES.
- 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." CFM COULD NOT PROVIDE ME WITH ANY PROOF OR DOCUMENTATION THAT A REVIEW OF EMPLOYEE HEALTH POLICY HAS BEEN CONDUCTED WITH STAFF. NO SIGNED AGREEMENT FORMS INDICATING TRAINING HAS BEEN COMPLETED WAS AVAILABLE FOR REVIEW BY THE HEALTH DEPARTMENT INSPECTOR.
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 BAGS OF HOT DOGS AT 55F, FISH TENDERS AT 58F AND CHICKEN TENDERS AT 60 F LYING ON THE PREP COUNTER IN THE BACK KITCHEN AREA.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM DISCARDED ALL ITEMS. CFM HAS BEEN INSTRUCTED TO TRAIN STAFF ON FOOD SAFETY AND TIME/TEMPERATURE ABUSE.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. WHEN ASKED , THE CERTIFIED FOOD MANAGER (CFM ) WAS UNABLE TO PROVIDE A FOOD THERMOMETER.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.DISCUSSED WITH CFM THAT IT IS NOT ENOUGH THAT FOOD THERMOMETERS ARE AT THE CAFE , THEY HAVE TO BE AVAILABLE AT THE BISTRO ALSO. OBTAIN CALIBRATED THERMOMETER AND RETAIN AT THE POOLSIDE BISTRO. COMPLIANCE WILL BE VERIFIED AT NEXT INSPECTION.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OBSERVED THAT THERE WAS NO CERTIFIED FOOD MAANGER AT THE POOLSIDE BISTRO AT THE START OF THE INSPECTION. FOOD MANAGER WAS AT THE CAFE AND NOT AVAILABLE TO OVERSEE FOOD SAFETY AT THE BISTRO.
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. 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. IT IS RECOMMENDED THAT ADDITIONAL STAFF BE TRAINED AND OBTAIN THEIR ORS FOOD MANAGER CARD. MANAGER ARRIVED IN ABOUT 15 MINUTES TO THE POOLSIDE BISTRO.
- 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. MANAGER COULD ONLY PROVIDE ME WITH A COPY OF THE SERVE SAFE CERTIFICATE AND DID NOT HAVE THE ORIGINAL OR THE REQUIRED FOOD MANAGER CARD FROM ORS INTERACTIVE
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. DISCUSSED WITH CFM THAT COPIES WILL NOT BE ACCEPTED AT FUTURE INSPECTIONS AND FOOD MANAGER CARD FROM ORS INTERACTIVE IS TO BE OBTAINED IN 10 DAYS. EMAIL OR FAX ME A COPY OF THE CARD ONCE OBTAINED.
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06/30/2015 | 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.
It has been a pleasure to serve you today.
- 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 - wash, rinse and sanitize practices, hot holding temperatures of TCS 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed hotdogs at 96-126F, chicken at 109F in the steam unit
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed garlic in oil stored at room temperature
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
- 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 3-vat sink with a concentration of 0ppm 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.QUATERNARY AMMONIUM BOTTLE UNDER THE 3-VAT SINK EMPTY, REPLACED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink adjacent to the Delfield 2 door flat top prep refrigerator was measured at 82°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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08/20/2014 | Risk Factor | |
The purpose of today’s visit 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.
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.
No violation noted during this evaluation. | 06/21/2014 | Routine | |
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 withour approval by Health Department.
No violation noted during this evaluation. | 09/03/2013 | Pre-Opening | |
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