Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major contributors to foodborne illness during staff meetings and morning huddles.
2. Management should document temperatures of foods received on the invoice to ensure the food is received at required temperatures.
3. Management should implement use of cooling logs to document times and temperatures of hot foods to ensure proper cooling is being achieved.
4. Management should ensure all hand sinks are equipped with warm water, soap, paper towels and signs to remind staff to wash their hands.
5. Management should calibrate food thermometers at least once a week in an ice water bath at 32f to ensure accuracy.
6. Management should verify Everest 2DR refrigerator at the sandwich prep. station comes back down in temperature to 41f or below when the lunch rush is over. Currently food is holding at the required 41f or below.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1. Commercially processed soup thawing in a container of standing water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. DISCUSSED WITH MANAGER. MANAGER EXPLAINED TO STAFF THAT FROZEN FOOD SHALL BE PROPERLY THAWED USING RUNNING WATER.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Observed cooked chicken breasts stored in large, deep metal bowls inside the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. Sheet pans. Observed employee wash the pans but not sanitize them before storing them on the shelf above the 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER. MANAGER HAD EMPLOYEE SANITIZE ALL THE PANS IN QUATERNARY AMMONIUM AT A CONCENTRATION OF 150-400PPM FOR 30 SECONDS.
|
10/23/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Reminder, do not overfill food containers and stay at and/or below chill line.
Time reflects inspection only.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 06/30/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a possible foodborne illness investigation. In addition to the violation documented above, the following violation associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation (CORRECTED DURING INSPECTION): The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR pizza prep refrigerator (left)
Corrective Action:
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.
The 2DR pizza prep refrigerator (left) was observed initially maintaining an ambient temperature of 51F. Based on conversation with employees, this refrigerator had been unplugged approximately 1 hour prior to inspection. Employees stated that they sometimes need an outlet to plug in a stove to reheat soup, so they unplugged the left, 2DR pizza prep refrigerator. The 2DR pizza prep refrigerator (left) was plugged back in, and was observed to maintain an ambient temperature of 39F within 10 minutes of plugging back in. Management and employees were reminded that refrigeration units should NOT be unplugged during use. The importance of temperature in Temperature Control for Safety (TCS) food items was reminded to establishment during today's visit.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- 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: Ham, sliced tomatoes, in 2DR pizza prep refrigerator (left) at 44F and 45F.
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. FOOD ITEMS WERE COOLED DOWN TO BELOW 41F IN UNIT. (SEE COMMENTS SECTION)
|
08/06/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee washing gloved hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: pico de gallo was observed in a single freeze well with no ice sitting at room temperature. Pico de gallo had been prepared approximately 1.5 hours ago and was moved to 2DR upright refrigerator to cool down to 41F within the next 2.5 hours.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Tomato bisque, chicken tortilla soup, marinara, at 119F, 121F, 125F in hot water bath. Water levels were observed to be low in 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. ALL FOOD ITEMS OUT OF TEMPERATURE WERE OBSERVED TO BE REHEATED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was observed to be in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. TRAINING WAS PROVIDED TO EMPLOYEE AND MANAGER. BLEACH SANITIZER WAS DISCARDED AND NEW BLEACH AT 100 PPM WAS SET UP.
|
02/04/2014 | Routine | |
The purpose of today's visit was to conduct a routine risk factor evaluation in conjunction with a complaint inspection. Thank you for your assistance in this process.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY 14 NOVEMBER 2013), DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLYN MAY RESULT IN FURTHER EMPLOYMENT ACTION, WHICH MAY INCLUDE SUSPENSION OR REVOCATION OF THE FOOD ESTABLISHMENT PERMIT.
DISH MACHINES: Kitchen: Jackson Workforce CMA-L1X16 (chlorine >50 ppm)
- 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 provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Person-in-charge was aware of policy but could no tlacate documentation. Documentationb requested at last inspection of 07-May-2013 was never received.
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In "insulated" container on counter in kitchen: pico de gallo at 46F
Correction: in 2DR Prep-C (Salads) (cabinet): cut tomato at 46F
|
11/14/2013 | Risk Factor | |
Performed in conjunction with routine risk factor evaluation conducted same date
No violation noted during this evaluation. | 11/14/2013 | Complaint | |
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.
Within three days, please fax an invoice for the repair of the dish machine. The dish machine should indicate the PPM of chlorine.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: Bradford White EF 100T 250 E
Dishmachine: Jackson Workforce, and CMA L1X16
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)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
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 solution at the appropriate concentration between uses. WET WIPING CLOTHS WERE REMOVED FROM COUNTERS AND STORED IN CONTAINERS OF SANITIZER.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken chowder at 129F in food warmer.
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. REHEATED TO MORE THAN 165F TO HOT HOLD AGAIN.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: waffle fries, onion rings, margerine with garlic.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. THE CERTIFIED FOOD MANAGER INDICATED THAT THE MENTIONED ITEMS HAD BEEN HOLDING AT ROOM TEMPERATURE FOR APPROXIMATELY FOUR HOURS. DISCARDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration 0 ppm. Note: Kitchen dish machine use was discontinued. Bar dish machine is functioning properly and was observed at 50 ppm chlorine sanitizer solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 200 ppm total chlorine.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site) (repeated violation)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. OUTDOOR REFUSE CONTAINER WAS COVERED WITH LID.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Men and women's restroom is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
|
05/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lost Dog Cafe, 1690-A Anderson Rd, Mclean, VA 22102 »