The purpose of today's visit was to conduct a risk factor assessment in conjunction with an alleged complaint received by the Health Department on November 13, 2015. Complaint cannot be confirmed.
EHS observed great date marking and cold holding temperatures, as well as observed unit thermometers in all coolers (including units with a built-in integral thermometer). CFM on duty was knowledgeable.
Note to facility: please be reminded that per the facility HAACP Plan, the Walkin Cooler needs to be visually examined twice a day and unit temperature recorded and maintained on the temperature logs. Also please remind staff to fully log all cooling temperatures for cook-chill menu items in order to verify that all items are properly cooling down within the required time and temperature parameters.
No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
- 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: Butter (64F in the server station reach-in refrigerator.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Butter discarded
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink near the walk-in refrigerator was measured at a temperature less than 100°F (83F).
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.
|
08/10/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/10/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection.
Train employees on employee health reporting conditions, including the exposures discussed during today's inspection. I will verify that this training occurred at your next inspection.
Maintain cold foods on ice baths at 41F or below. This will be best achieved if the container is submerged in an ice/water slurry and if the level of food product in the container is not higher than the containers contact with the ice/water slurry. Monitor your cold holding temperatures on your ice baths.
NOTES: Establishment was marked "IN" for additives due to fryer additive. Establishment also uses ROP for soups and sauces. Appropriate practices were verified during the inspection.
- 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. The company employee health policy does not contain information on reporting exposures. 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)
- 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: sliced tomatoes (57F), sausage-stuffed noodles (46-57F) and mozzarella cheese (50F) on ice.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Food items were relocated or discarded if out of temperature for more than 4 hours.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn or not tightly fitting: the 6-drawer reach-in refrigerator, the 2-drawer under griddle refrigerator.
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. Replace or reaffix the gaskets.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the men's employee restroom (90F) 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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside dumpster and grease barrel were uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Physical Facilities Good Repair
Observation: Observed wall tiles missing near the men's employee restroom.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
03/26/2015 | Routine | |
| No violation noted during this evaluation. | 10/31/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/08/2014 | Training | |
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Debris noted in boxes underneath the cushions at the dining booths in the dining areas.
Correction: Cleaning inside these boxes that are located underneath seat cushions at the booths thoroughly and frequently to prevent roaches and other pest infestation. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Maintain the entire facility in clean and good sanitary condition at all times.
|
05/23/2014 | Complaint | |
- Equipment / Good Repair / Operation
Observation: The two large ice machine are leaking at the base .
Correction: Repair or replace these ice machines.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solutions to ensure proper concentration of the solution.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. Check the sanitizing solution for proper concentrations the sanitizer each time a solution is prepared.
- Warewash Equipment / Cleaning Frequency (corrected on site)
Observation: Debris noted on the right side of the top of the ware washing machine.
Correction: Clean the surfaces of the ware washing machine more frequently to prevent dirt build-up.
- Preflush / Scrub / Presoak
Observation: Stainless steel containers remain soiled with food debris after the wash and rinse cycles.
Correction: If necessary for effective cleaning, utensils and equipment shall be preflushed, presoaked, or scrubbed with abrasives to remove debris. Soiled containers with dried food residue are to be soaked and scrubbed before placing them in the ware washing machine for cleaning.
- Plumbing / Maintained in Good Repair
Observation: Hot and cold water at the employees' ladies rest-room hand washing sink is insufficient in volume and velocity.
Correction: A plumbing system shall be maintained in good repair. Adjust the plumbing operation of this sink to provide adequate water for proper hand washing by employees, preventing contamination of food and food contact surfaces.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the employees ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided the female employee rest-room handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning of Plumbing Fixtures
Observation: Observed that hand washing the sink in employees' ladies rest-room is unclean and is not being maintained.
Correction: Maintain hand washing sinks in sanitary and operable condition. Clean the hand washing sink more frequently to encourage hand washing .
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine sanitizer at the 3-compartment sink located at the bar n was measured at 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 in ware washning solution at 50 ppm. Verify concentration using the appropriate test kit.
|
02/20/2014 | Routine | |
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the bar handwashing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
11/07/2013 | Risk Factor | |
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Effective methods are not being used to control pests. Review of pest control service reports revealed presence of pest on premises.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
|
07/25/2013 | Complaint | |
| No violation noted during this evaluation. | 05/22/2013 | Complaint | |
- 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: stuffed pasta =55-F, raviopli = 56-F,cheese =55-F, wsheat pasta = 56-F, lasagna = 55-F,
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)
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in several cold or hot holding equipment.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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: Far left drawer refrigeration unit located on the cookline.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the several refrigerators are broken/torn.
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. Replace the tor rubber gaskets.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: top of the convectional oven, top of the warewashing machine.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (repeated violation)
Observation: The food-contact surfaces of utensils were not observed sanitized due to improper operation of the warewashing machine
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Refuse / Area / Clean (corrected on site)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
|
03/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Olive Garden Italian Restaurant #1462, 12980 Fair Lakes Ctr, Fairfax, VA 22033 »