The purpose of today's visit was to conduct a risk factor assessment. In anticipation of your next routine inspection, the following suggestions have been made as a means to incorporate Active Managerial Control:
1. Clean all non-food contact surfaces regularly to avoid food/debris accumulation (i.e, cooking equipment, interior of coolers, under/behind grill, under equipment stored on prep tops)
2. Ensure that all coolers are equipped all coolers with thermometers
3. Make sure all wet wiping cloths are stored in sanitizing solution when not in use
4. Invert all single service/dishware being stored uncovered on shelving units
5. Train employees to stop double panning items being hot or cold held
6. Maintain food temperature logs to ensure cold items are held at 41F or below and hot foods are held at 135F or above.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. CUP WAS DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: IN HOT WELLS- TOMATO SAUCE, MEATBALLS, SHREDDED CHICKEN (115F, 95F, 97F).
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. ALL ITEMS REHEATED TO 165F OR ABOVE.
- 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: PLEASE OBTAIN CFM CARD WITHIN 30 DAYS. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
|
08/18/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine assessment. As mentioned in previous inspection reports, please take care to properly maintain cold holding temperatures at 41F or below. Please provide copy of service invoice for Randell 2 dr prep cooler (salad) at service line within 5 days. Photocopy can be sent via fax or e-mail. Please refrain from using Randell 2 dr salad prep cooler to store potentially hazardous foods until service has been received. Discussed ways to employ Active Managerial Control (i.e., cleaning schedules, food/equipment temperature logs, cook temperature logs). Also made suggestions to keep CFM cards on site for easy access by employees and EHS. Provided sample documents of temperature log for reference and use.
- 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 CARDBOARD BOXES, SHELVING UNITS, PREP COUNTERS.
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. ALL WIPING CLOTHS PLACED IN BUCKETS CONTAINING QUATERNARY AMMONIA SOLUTION.
- 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: BEAN SPROUTS (51F), SLICED TOMATO (48F), SHREDDED CHEESE (54F) IN RANDELL 2 DR PREP COOLER AT FRONT SERVICE 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. ITEMS MOVED TO WALK-IN COOLER.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: PLASTIC PANS, PLASTIC CONTAINERS NEAR DISHWASHER were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. PROVIDED TRAINING ON PROPER DRYING. ITEMS PYRAMID STACKED.
|
03/04/2015 | Routine | |
Please remember to cool food items to 41F or below before placing on prep top and before individually wrapping in plastic bags.
EHS provided additional handwashing signs.
Please fax/email invoice for repair for the Randell 2DR Prep Top Cooler to Health Department by 7/12/14.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: CUT TOMATOES PLACED IN PREP TOPS AFTER BEING CUT AND PREPARED AT ROOM TEMPERTAURE. FOOD ITEMS NOT BEING COOLED TO 41F OR BELOW BEFORE PLACING ON PREP TOP COOLERS. GRILLED CHICKEN INDIVIDUALY WRAPPED IN PLASTIC BAGS WITHOUT BEING COOLED TO 41F PRIOR IN RANDELL 2DR PREP COOLER (SERVING LINE).
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
Observation: (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
cut tomatoes 44F, bean sprouts 50F, feta cheese 45F - Randell 2DR prep top (serving line),
feta cheese 43F - Randell 1DR prep top (serving 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. ITEMS MOVED TO COOLER, TEMPERATURE ADJUSTED TO LOWER TEMP.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Randell 2DR prep top cooler (serving line)
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. FOOD ITEMS MOVED TO COOLER, CFM ADJUSTED TEMPERATURE.
- 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 sanitizing buckets at cookline, serving station, and dishwashing area 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 REPLACED SANITIZER BUCKETS WITH NEW BATCH OF SANITIZER AT ACCEPTABLE AMOUNTS.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. MISSING HANDWASHING SIGNS AT HANDWASHING SINK BY PREP SINK AND HANDWASHING SINK BY 3VAT SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED ADDITIONAL COPIES OF HANDWASHING SIGNS.
|
07/02/2014 | Routine | |
- Certified Food Manager/Certificate Process (repeated violation)
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.
|
11/12/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
EHS provided information on proper cooking temperatures .
Hot Water Heater: AO Smith BTH-150-970
Dishmachine: Ecolab Inferno- Hot water sanitizer
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: noodles on prep table
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): sandwich cooler # 2 that stores pasta on cookline
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.
- 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: under prep tables, walls throughout the facility, containers that store clean utensils and gaskets on all refrigeration units
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 Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins 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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the bottom drawer of the 2 drawer refrigeration unit on cookline is broken and not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/16/2013 | Routine | |
Restaurant representatives - add corrected or new information about Noodles & Company, 7702 Richmond Hwy, Suite A, Alexandria, VA 22306 »