The purpose of this visit was to conduct a routine inspection.
NOTE:
The Delfield 1-DR UC refrigerator at SL#5 was not turned on before placing food items. Observed the unit temperature at 58F during inspection. The employee turned the refrigerator on and moved the food items to another unit.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:
Spicy Chicken, Grill Chicken (121F, 129F) Deli Line (SL#2)
Grilled Chicken (121F) at Delfield Hot Box at #1&2
Pepperoni Pizza (121F) Delfield Hot Box at 4&5
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 ITEMS WERE RE-HEATED TO TEMPERATURE.
|
03/29/2016 | Routine | |
The purpose of this visit was to conduct a risk-factor assessment.
No violation noted during this evaluation. | 10/16/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factors inspection which turned in to routine inspection.
NOTE:
- Advised the person-in-charge (PIC) to monitor the temperature of coolers.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold hold unit is not accurate in °F: Delfield 2-Dr upright cooler at servilng line 1&2, and Delfield 1Dr undercounter #2
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Service the units and send a copy of receipt to Health Department with in 30 days.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Delfield 1DR undercounter at serving line #2 (47F) and Delfield 2-Dr upright cooler pass thrugh serving line #1 & 2 (47F).
Correction: 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. Food items were removed and relocated at another unit that hold 41F or below. Do not use the unit until it is fixed. Provide a service receipt to Health Department with in 2 days.
|
04/13/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium concentration 3 vat sink/wiping cloth bucket #1/#2: 250/300/300 ppm. Observed the lack of a backflow prevention device on the water line of the Blodgett steamer oven. Installation of an approved backflow prevention device has been scheduled.
- 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: Quartered tomatoes/chick peas/spicy chicken sticks/sliced chicken breast CH unit serving line #2: 53/47/54/53 degrees F.
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. NOTE:Discussed with PIC. Foods will be kept on ice in future. Food degtermined to be out of temperature < 1 hour and were placed in pass through cooler.
|
10/23/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket #1,#2: 250/200,300 ppm. NOTE: Serving line #1 not in use at the time of inspection. The following good retail practice was discussed with PIC during the inspection: Delfield hot hold cabinet #1 not in service at time of inspection due to malfunction. According to PIC, several repair attempts have been made, but were unsuccessful. A part is currently on order. NOTE: Inspection time extended due to security situation requiring no one enter/leave school. NOTE: PLEASE REMEMBER TO SUBMIT INVOICE OR OTHER DOCUMENTATION TO HEALTH DEPARTMENT WITHIN 10 DAYS CONFIRMING ALL HAD SINKS CAN ACHIEVE SUSTAINED H0T WATER TEMPERATURES >= 100 DEGREES F.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the kitchen handwashing sinks #1 and #2 and the bathroom sink was measured at a temperature less than 100°F (maximum sustained temperatures of 86/89/84 degrees F. respectively)
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. NOTE: PIC will submit service request. (Satisfactory hot water temp. were acheived in 3 vat sinks).
|
02/11/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonium sanitizer concentration in 3 vat sink
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. NOTE: Puchase order has already been sent to repair three compartment sinks to provide minimum temperature of 110 degrres F. Current temperature 80 degrees F. (Hot water temperature at handwashing stations satisfactory.) PIC to provide copy of service invoice to Health Department within 10 days
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) demonstrated knowlege by answering numerous food safety question correctly, but did not have CFM card issued by ORS Interactive, Inc. or certificate of completion from an approved food safety course on site.
Correction: Provide copy of CFM card or certificate of completion to Health Department within 10 days.
|
10/18/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration in 3 vat sink 250
No violation noted during this evaluation. | 04/22/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Water Heater: building
2- Three compartment sinks
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold equipment: Artic Air commercial freezer.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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. PERSON IN CHARGE PLACED THERMOMETER IN FREEZER.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
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.
|
12/03/2012 | Routine | |
Restaurant representatives - add corrected or new information about Madison High School, 2500 James Madison Dr, Vienna, VA 22180 »