Cold-holding and hot-holding temperatures were observed in compliance during today's visit. Employees are monitoring receiving-temperatures and demonstrated proper knowledge concerning food safety temperatures. Sanitizing methods and procedures were reviewed with food staff. Bleach is being used as a sanitizer. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 11/13/2015 | Routine | |
This followup was to verify proper working order of unit previously holding above 41°F. Cooler was observed cold-holding at 34°F. Milk observed at
35°F.
Thank you for your time today.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air thermometer located in the following units are not accurate in °F: 2DR cooler (main) and 1DR upright preschool cooler.
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.
- 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: True 2DR cooler at 45F.
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. USE FOR PHF food items was discontinued.
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04/21/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. Please send service/repair report for 2DR cooler holding at 45°F within five days. If you have any 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: Milk in 2DR cooler at 47F. Cut melons at 47F on cold table.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS WERE MOVED TO RIGHT COOLER IN PRESCHOOL KITCHEN TO COOL TO 41F OR BELOW.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air thermometer located in the following units are not accurate in °F: 2DR cooler (main) and 1DR upright preschool cooler.
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.
- 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: True 2DR cooler at 45F.
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. USE FOR PHF food items was discontinued.
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04/15/2015 | Routine | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Upon discussion with the manager the CFM on duty did not have knowledge of sanitizing practice and admitted that they do not sanitize after washing serving utensils with soap and water.
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. Note: Trained employee and discussed about sanitizing utensils. Prepared sanitzing solution.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: corn 120F, sloppy 117F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Note: Reheated.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Chlorine test kit.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F.
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.
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11/12/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: The facility receives food from a permitted facility and they just rinse the utensils and send it back to the caterer to wash, rinse and sanitize. All the other utensils are disposable.
Please fax the signed agreement (Employee Health Policy) for both employees to my attention within 10 days.
Reviewed receiving temperature log for this week.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: True display refg @ cafeteria
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
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09/18/2013 | Routine | |
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