- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed open cup of coffee near three compartment sink stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: MANAGER DISCUSSED WITH FOOD EMPLOYEE. DRINK WAS DISCARDED. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped cheese in Bev Air Reach-in Cooler along cookline where the food is subject to contamination:
Correction: MANAGER WRAPPED CHEESE. Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Raw Animal Foods Cooked to 155°F (corrected on site)
Observation: The following comminuted or ground meat, fish, or game animal was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: sausage (151'F, 153'F)
Correction: MANAGER RECOOKED FOOD ITEMS. Raw animal foods such as ratites, injected meats, comminuted meats, commercially raised game animals, and raw eggs not for immediate consumption shall be cooked to a minimum internal temperature of 155°F for at least 15 seconds.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quat solution was measured to be above 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: MANAGER DILUTED THE SANITIZER SOLUTION. MANAGER TRAINED EMPLOYEE. Maintain the concentration of quat to be between 150-400. Verify concentration using the appropriate test kit.
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02/03/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
Please fax/email a copy of the service invoice for the ice cream machine by 09/22/2015.
If you have any questions or concerns, please feel free to contact 703-246-2444. Thank you for your time.
- 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: ice cream machine
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. UNIT WAS NOT BEING USED.
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09/18/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:--OBSERVED WHITE MILK AT 47F, CHOCOLATE MILK AT 46F INSIDE THE 2 DOOR STACKED COOLER AT FRONT LINE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--CERTIFIED FOOD MANAGER (CFM) TURNED UNIT DOWN, HOLDING AT 33F. MILK WAS MOVED TO ANOTHER UNIT DURING TIME OF INSPECTION.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: OBSERVED THE 2 DOOR STACKED COOLER AT FRONT LINE AT 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.--CERTIFIED FOOD MANAGER (CFM) TURNED COOLER DOWN, READING 33F.
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03/03/2015 | Routine | |
The purpose of this visit was conducted in conjunction with a Risk Factor Assessment inspection. Complaint alleges that there is no hot water at men's room. Observed hot water temperatures at all sinks at facility. All hand sinks were able to reach at least 100F except for Men's restroom with highest hot water temp at 78F. CFM noticed that main knob at piping was turned off and turned hot water knob back on. EHS observed hot water temperature at 100F.
At this time, the complaint was confirmed and corrected.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at Men's Room was measured at a temperature less than 100°F. OBSERVED AT 78F.
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. MAIN HOT WATER KNOB ON PIPING WAS TURNED OFF, CFM TURNED BACK ON. WATER TEMPERATURE OBSERVED AND REACHED AT 100F.
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07/28/2014 | Complaint | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED FULL BUCKET OF ICED TEA ON TOP OF PREP SINK BASIN LEFT UNCOVERED.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM REMOVED FROM SINK TOP AND DISCARDED.
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07/28/2014 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Encourage hand-washing as needed to ensure hands are being washed after contamination or in between changing tasks where potential contamination could take place.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed missing sign or poster that notifies food employees to wash their hands in the men's restroom handwashing sink that is used by food employees.
Correction: Temporary signage posted by certified food manager at the time of inspection. 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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03/11/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the hand sink basin holding a metal whisk utensil. .
Correction: Hand sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.---Removed from the hand sink
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09/11/2013 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor inspection in response to a food borne illness investigation that was received by the Health Department on 05/10/13.
Note to Manager: Please fax in the service report that the 1dr cooler(1) is able to maintain 41F and below to the Fairfax County Health Department within 10 calendars days. Fax # 703-385-9568
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.--EHS observed a food employee used gloves to handle frozen raw products and used the same gloves handling tray used to hold hot holding food that other food employee will used to prepare ready to eat food.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.---CFM talk to the food employee.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bacon shredded cheese salad 46F, slice tomatoes 45F
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.---Discarded
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05/15/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water Heater: AO Smith BTH-159970
Dish machine: n/a
NOTE TO MANAGER:
Please fax within 10 calendar days a service report showing that the 1dr cooler(1) is able to maintain 41F and below. Do not use this cooler to store potentially hazardous foods until the unit is repaired. FAX # 703-385-9568
- 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: bacon and chedder salad 47F
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.---Discarded
- 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: 1dr cooler(1) 49F
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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Both ice chutes at the fountain machines 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.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 2dr(1dr display)cooler gasket.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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.----At the mens restrooms
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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01/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mcdonald's Restaurant #28181, 7010 Bradlick Shopping Center, Annandale, VA 22003 »