The purpose of this visit was to conduct a risk-factor assessment which turned in to a routine inspection.
NOTE:
- Provide the CFM card with in 7 days to Health Department.
- The PIC agreed to use the 3-vat sink at the Sunrise (kitchen) to clean/sanitize the utensils and equipment when necessary. OR the PIC will discontinue using the multi use utensils and use single use equipments and utensils. The PIC will inform Health Department with in 10 days.
- Do not re-use the Styrofoam plates and utensils. Use new plates for refills.
- Provided a copy of datemarking information.
- Active Managerial Control (AMC) was discussed with the PIC and handout was provided.
- Duties / Inspect Foods upon Receipt (corrected on site)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. Discussed with the PIC. The log will be reviewed during next inspection.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Discussed with the person-in-charge. Provided a small training to set up chlorine sanitizer for wiping buckets and cleaning equipment in the kitchen.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Shredded cheese, Provolone cheese, American Cheese from the True Reach in 1-DR cooler at the Merritt, and True Reach-in 2-DR cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.Food items were date marked. Discussed with the PIC about correct method of date marking. Provided a copy of datemarking information.
- Chemical Sanitization Using Detergent-Sanitizers (corrected on site)
Observation: The operator is using a detergent/sanitizer product as a sanitizer without a separate rinse between wash and sanitize but is not using the same product to wash the equipment and utensils.
Correction: If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Discussed with the PIC. The PIC set up the sanitizer solution in seperate basin.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Single-service styrofoam plates were re-used to refill food for kids.
Correction: Single-service items may not be reused. The PIC began to use new styrofoam plates for refills.
- Warewashing Rinse Step Required / Alternative Methods Approved (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1) use of a distinct, separate water rinse after washing and before sanitizing if using a 3-vat sink, alternative manual warewashing equipment equivalent to a 3-vat sink, or a 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment, 2) use of a detergent-sanitizer if using alternative warewashing equipment that is approved for use with a detergent-sanitizer or a warewashing system for CIP equipment, 3) use of a nondistinct water rinse that is integrated in the hot water sanitization immersion step of a 2-vat sink operation, 4) use of a nondistinct water rinse that is intergrated in the application of the sanitizing solution and wasted immediately after each application (if using a warewashing machine that does not recycle the sanitizing solution), 5) use of a nondistinct water rinse that is integrated in the application of the sanitizing solution (if using a warewashing machine that does recycle the sanitizing solution).
Discussed with the PIC. The PIC agreed to use the 3-vat sink at the Sunrise (kitchen) to clean/sanitize the utensils and equipment when necessary. OR the PIC will discontinue using the multi use utensils and use single use equipments and utensils. The PIC will inform Health Department with in 10 days.
- Certified Food Manager/Certificate Process
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. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Provide the CFM card with in 7 days to Health Department.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of toxic materials are not properly labeled with a common name by the mop area. Observed a cleaning spray bottle not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. The PIC discarded the container.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine solution was measured above 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-100 ppm. Verify concentration using the appropriate test kit. Provided a small training to the PIC to set up chlorine sanitizer solution for wiping bucket and the sink.
|
05/19/2015 | Routine | |
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelves in the dry storage area in the Merritt Academy kitchen observed with a build up of grime.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean the shelves in the dry storage area with 90 days.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the drain below the two vat sink in the Merritt Academy Kitchen has a build up of grime and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the drain within 90 days.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Observed a spray bottle of bleach/chlorine solution unlabeled on a cart near the mop sink.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
01/31/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
|
12/30/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Merritt Academy, 9211 Arlington Boulevard, Fairfax, VA 22031 »