A RISK FACTOR INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to identify areas where further assessment or clarification is required.
NOTE: Please ensure utensils are not placed in standing water for storage. Ensure all potentially hazardous foods such as whipped butter are stored at temperatures of 41 F or below.
QUESTIONS: Please call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED CONTAINER OF PACKETS OF WHIPPED BUTTER AND COFFEE CREAMER AT 71F AND 73F ON TOP OF THE FRONT COUNTER.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS WERE DISCARDED AND REPLACED BY FRESH PACKETS. PHF TO BE PLACED ON ICE.
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08/31/2015 | Risk Factor | |
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.
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bin and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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02/05/2015 | Routine | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge was unaware of which sanitizer was being used in the 3VAT sink and presented the wrong sanitizer test kit (chlorine strips) for checking the concentration of Quarternary Ammonium solution in the 3 VAT sink
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09/17/2014 | Risk Factor | |
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: Plumbing connections at hand wash sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair. CORRECTED: MAINTENANCE TECHNICIAN ON SITE REPAIRED DURING INSPECTION
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01/23/2014 | Routine | |
- 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: OBSERVED MILK AT 47F, YOGURT AT 51F AND HALF AND HALF AT 47F IN THE BEVERAGE AIR 1 DR, 1 GLASS DR STACKED UPRIGHT REACH IN REFRIGERATOR.
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.CORRECTED: CFM REMOVED ALL ITEMS TO THE WALK IN REFRIGERATOR AND CALLED IN A WORK ORDER FOR REPAIR AT THE TIME OF THE INSPECTION.
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09/03/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt was at 48F and Milk was at 47F in the Glass door reach in refrigerator CORRECTED BY MOVING ITEMS TO WALK IN REFRIGERATOR.
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the Beverage Air single door refrigerator was not accurate - Temperature when measured was at 46F and the temperature measuring device displayed a reading of 26F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system behind the ice machine.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the handwashing sink next to the three compartment sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees-No sign present at Hand wash sink 1 and in the women's restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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01/16/2013 | Routine | |
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