The purpose of this visit was to conduct a risk factor assessment. Good glove usage during food prep and good date marking was observed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 10/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Good hand washing practices and datemarking procedures observed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/12/2015 | Routine | |
REMINDER:
** Please make sure line checks are done everyday and the logs are maintained, even during busy days. Recommend doing line checks after lunch rush.
Note: The facility agreed to use time as a public health control 4 hours for packaged butter that is left out during lunch rush.
- 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: packaged butter 50F--True 3DR undercounter refrigerator (front). sliced ham 48f, sliced swiss cheese 49F, sliced roast beef 49F, grilled chicken 49F, sliced tomatoes 52F--prep top. Sliced American cheese 47F, sliced swiss cheese 47F--True 3DR prep refrigerator left. Sliced tomatoes --prep top right.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Packaged butter discarded. All the other items put back in walk-in refrigerator.
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12/09/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
Please fax or email the CFM picture ID within 10 days.
Monitor cold holding and cooling temperatures. Recommend doing a line check before and after lunch rush.
- 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: potato salad 47F, sliced ham 45F, sliced cheddar 47F, sliced tomatoes 44F, sliced turkey 46F, sliced tomatoes 46F, cooked chicken 46F--Prep top--True 3DR prep refg left, right and salad. Note: Put all items back in the refrigerator. Discussed in detail with the manager about monitoring cold holding temperatures and pre-chilling PHFs before putting on prep line.
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.
- Certified Food Manager/Certificate Process (corrected on site)
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.
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/19/2013 | Risk Factor | |
- 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed grilled chicken portioned in plastic bags and cooling in a deep plastic container with lid on in prep refg. Also, diced and sliced tomatoes cooling with lid on in walk-in.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Sliced roast beef 44F--prep top refg left. Sliced ham 45F--prep top refg right. Diced tomatoes 45F --prep top salad prep refg and milk 45F --True undercounter refg front. (in use) Note: Recommend that tomatoes and sliced meat prechill to 41F before putting them on prep top.
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep refg right is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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06/07/2013 | Routine | |
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