The purpose of this visit was to conduct a routine inspection. The HACCP log was reviewed with the Person-in-Charge.
- 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: White rice (43F) and Stir Fry rice (43F) in Victory 2-DR upright Blaster (Per discussion, Overnight)
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 DISCARDED VOLUNTARILY.
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10/26/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
NOTE:
- The person-in-charge presented his well organized Hazard Analysis and Critical Control Points (HACCP).
No violation noted during this evaluation. | 04/10/2015 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: observed several dented canned items
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM removed dented cans
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10/09/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked veggies 126F in victory 2dr hot hold 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. food employee reheated veggies to 171F
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04/07/2014 | Risk Factor | |
- 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, cups, utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. FOOD EMPLOYEE RESANITIZED BY HAND USING 3-VAT SINK (QUAT SANITIZER)
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
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. FOOD EMPLOYEES WILL HAND SANITIZE ALL FOOD CONTACT SURFACES. CFM WILL CONTINUE TO MONITER DISH MACHINE
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10/08/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
Please fax or email to my attention a copy of the dish machine invoice by March 6, 2013.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
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. Food employee will hand sanitize food-contact surfaces.
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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03/01/2013 | Risk Factor | |
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