Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: ice bath
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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 item(s): american cheese on topping line
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. Food employee labeled cheese with time out
|
01/29/2016 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking from an open container in food prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. CFM explained to employees to drink from a covered container and to drink in the break area
- 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: shredded cheese 45F in Beverage Air 2dr split cooler back
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM put shredded cheese in another cooler to chill down
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the clean towel bucket with a concentration of 0ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Food employee reset solution to 100ppm
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of 0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM reset solution to 400ppm
|
07/17/2015 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a risk-factor assessment inspection. Complainant had an egg mcmuffin sandwich with hash browns and coffee. CFM was already of the complaint and no other complaints were known to the facility. Employees were in good health and none have been on sick leave the past few weeks. Employees are all trained in health and awareness. No recalls were known to the food product. EHS observed proper storage of food and chemicals. EHS also observed acceptable ranges of food and equipment temperatures. Coffee is changed out every 30 minutes. Hash browns are kept frozen and cooked and held hot until order is made. Eggs are cooked from raw shell eggs and kept hot until order is made and then sandwich is assembled. Toppings (cheese and ham) on the line are on a time as public health control for 2 hours and then items are changed out and discarded. English muffins come baked and ready-to-use. English muffins get toasted for sandwich orders. EHS observed handwashing and glove usage. Based on today's observations and discussion, complaint is not confirmed.
No violation noted during this evaluation. | 04/09/2015 | Complaint | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please repair the handsink by the 3 compartment sink in the back (Section 49, 5-205.15B, plumbing must be in good repair)
EHS observed good food and equipment temperatures today.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink by the office
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
04/09/2015 | Risk Factor | |
The purpose of this visit was to respond to a complaint from the fire department. Ansul system was released in grill area. Upon arrival, EHS observed food employees had begun the cleaning process of the grill and affected areas. Facility had done a self-closure. No damage was observed and situation was contained before arrival. EHS recommended facility to discard any open containers of food on the service line due to potential ansul system contamination. EHS also reminded facility when cleaning to wash, rinse, and sanitize all food-contact surfaces at the grill and surrounding areas. Please contact EHS when facility is ready to reopen.
No violation noted during this evaluation. | 04/03/2015 | Complaint | |
| No violation noted during this evaluation. | 01/27/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 07/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Manager agreed to fax a service report for the Beverage Air 1DR cooler # 3 within 10 calendar days.
- 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:---------milk in Beverage Air 1DR cooler # 3 observed at 49F.
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. MOVED TO WALKIN FREEZER TO RAPIDLY CHILL.
|
01/09/2014 | Routine | |
| No violation noted during this evaluation. | 09/11/2013 | Complaint | |
- Fingernail Polish Requires Gloves
Observation: Employee with fingernail polish or artificial nails observed handling exposed food while not wearing gloves.
Correction: Food employees using fake finger nails or finger nail polish shall always where gloves when handling food.
- 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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of some of the reach-in freezers were noted top be broken.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair or replace the broken rubber gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Base of reach-in freezers located along the cookline
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor inside the walk-in freezer s in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
01/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's #4243, 13003 Lee Jackson Highway, Fairfax, VA 22033 »