*Remember not to block the handwashing sink in the kitchen.
Kitchen counters must be washed, rinsed, and sanitized before preparation. Sanitizer used on food contact surfaces must be 50-100 PPM Chlorine.
- Temperature Measuring Devices (repeated violation)
Observation: The infant and staff office refrigerators are not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: A chlorine sanitizer test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the exterior of the high temperature warewashing machine is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. Chairs were observed blocking the hand sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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04/01/2016 | Routine | |
Replace the thermometer in the employee refrigerator.
2 compartment sink provided.
High temperature commercial warewashing machine.
Remember to wash your hands frequently.
No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
Handouts will be mailed with the typed report.
An updated health license will be mailed.
ORS Interactive
6066 Leesburg Pike 200 B
Falls Church, VA
703- 533-7600
* Your staff only need a limited CFM card.
- Temperature Measuring Devices
Observation: The thermometers in the employee lounge refrigerator and the office refrigerator are in poor repair.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A chlorine test kit was not provided for the sanitizer spray bottles in the kitchen. Corrected by instruction.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink is not accessible at all times. The hand sink is blocked by 2 stools.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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04/29/2015 | Routine | |
The establishment does not have a 3 compartment sink. The establishment has a 2 compartment sink and a commercial warewashing machine.
The thermal label turned black indicating 160 F.
- Critical: Responsiblility of Person in Charge to Notify the Regulatory Authority (corrected on site)
Observation: The person in charge did not know the 5 big foodborne illnesses that are reportable to the regulatory authority. A poster was provided to the person in charge.
Correction: The person in charge shall notify the regulatory authority when a food employee is diagnosed with an illness due to: (a) Norovirus, (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Chairs were observed blocking the handwashing sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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11/07/2014 | Risk Factor | |
Food for the facility is catered by Good Food. FDA Form 1-B left with the person in charge. High temperature dishmachine checked using a thermolabel.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Employee observed eating in the food preparation area.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
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05/06/2014 | Routine | |
The infant room refrigerator has been de-iced and found at 30F and "GE" staff rm refrigerator is cleaned up
No violation noted during this evaluation. | 11/12/2013 | Follow-up | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Milk (46F) in "Whirlpool" office refrigerator
Correction: Milk (48F), Yogurt (48F) and Cut melons (48F) in "GE" staff rm refrigerator and Milk (50F) in "Frigidaire" infant rm refrigerator were observed at improper cold holding temperature.
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11/08/2013 | Risk Factor | |
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage of potentially hazardous food (time/temperature control for safety food).[The proper cold holding temperature for PHF is 41oF or below.]
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "Whirlpool" office refrigerator, "GE" staff room refrigerator, and the "Frigidaire" infant room refrigerator are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. Chairs were observed blocking the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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05/06/2013 | Routine | |
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