A RISK FACTOR INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to verify processes where your facility may require further assessment.
NOTE: At this inspection EHS observed that the facility is using Time as a means of Public Health Control for the hot and cold buffet items. The time has been identified and marked at the buffet line. Owner and management has asked owner to follow the following good retail practices 1) Ensure that all foods not in original container are marked with name of the food and 2) No reuse of single service items and containers. All staff are aware of common illnesses and have signed training documents.
Questions: Please call 703-246-2400
No violation noted during this evaluation. | 10/15/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to verify processes where your facility may require further assessment.
NOTE: At this inspection EHS discussed with the owner that documentation is required for use of Time as a means of Public Health Control. Buffet items were not placed out as yet at the time of the inspection. Manager has a sign indicating the time when the items will be discarded. Also discussed was Employee health Policy guidelines. All staff are aware of common illnesses and have signed training documents.
Questions: Please call 703-246-2400
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED A LONG CONTAINER OF COOKED CHICKEN COOLING IN THE WALK IN REFRIGERATOR FILLED TO THE TOP AND COVERED WITH PLASTIC WRAP.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.OBSERVED PINK MILDEW LIKE SUBSTANCE ALONG THE INSIDE OF THE ICE BIN.
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.DISCUSSED WITH MANAGER WHO WILL DEFROST AND CLEAN AND SANITIZE THE MACHINE IMMEDIATELY.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A CHEST FREEZER IN THE STOREROOM THAT IS ONLY APPROVED FOR HOUSE HOLD USE.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. DISCUSSED WITH OWNER ON REPLACING THE EQUIPMENT WITH PROFESSIONAL EQUIPMENT.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections AT THE HOSE ATTACHMENT OF THE 3 VAT SINK piping are leaking.
Correction: A plumbing system shall be maintained in good repair. ASKED MANAGER TO REPLACE THE HOSE WITH PROFESSIONAL STANDARD.
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04/13/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration 3 vat sink/wiping cloth bucket: 100/150 ppm. Discussed public health significance of proper cooling and cold holding techniques.
- 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 the counter.
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. NOTE: Wiping cloth bucket with sanitizer at required concentration was prepared during inspection.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken strips on prep counter/chicken strips at salad bar/sliced tomatoes and sliced ham in 3 dr prep cooler.
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 (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Shell eggs at M3 prep cooler/hard boiled eggs at salad bar.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Shell eggs determined to be out of temperature <2 hours. Shell eggs that overfilled container, and were out of temperature, were relocated to another cooler. Hard boiled eggs were relocated to WI cooler.
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12/15/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional food temperatures:
Sliced provolone cheese - True 3 door flat top prep refrigerator: 37F
Cream cheese, chicken salad, american cheese, ham - walk in: 42F, 42F, 41F, 41F
Milk, half and half at the customer service area of the coffee area has been added to TPHC document.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties - properly set up the 3 -vat sink (wash, rinse, sanitize) and time necessary to sanitize washed utensils in the 3-vat sink
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed sausage at 120F, potatoes at 123F on the back section of the cooktop - REHEATED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed half and half at 45F at the customer service area - PIC IS GOING TO USE TPHC FOR THE HALF AND HALF, MILK AT THE COFFEE STATION, sliced american cheese at 59F on top of the covered prep container at the prep top of M3 - DISCARDED
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.
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04/10/2014 | Risk Factor | |
- Food on Display Protected From Contamination (corrected on site)
Observation: The food on display is not protected from contamination.Observed crouton,sliced olives at the salad bar not under sneeze guards
Correction: Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Observed paint brush with a metal band used for food contact
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit:Federal display case
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 opening of the unit.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of sauces,spices.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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09/24/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional temperatures:
Cooked potatoes (4hr), cooked chicken (53F) - cooling in the walk in: 62F, 53F
Cooked rice, yoghurt - walk in: 39F, 38F
Egg rolls were added to the Time as a Public Health Control food item list.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
3-306.11 Observed food items, such as sliced olives, croutons, cooked bok choy, California rolls, fried tofu, cut cantaloupe, cut honeydew placed around the salad bar, not under protection of the salad bar sneeze guards. Food on display shall be protected from contamination by use of effective salad bar food guards, counter food guards, display cases or other effective means.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced yams at 118F on the buffet - PIC PUT IN THE OVEN TO REHEAT
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.
- 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:Observed half and half at 65 at the customer service area - DISCARDED, sliced provolone at 63F on the M3 prep top - PUT INSIDE THE REFRIGERATOR
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated:California rolls, cut cantaloupe, cut honeydew, cooked bok choy, fried tofu, baked chicken
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours is used as the public health control : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 4) the food shall be cooked and served, served if ready to eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
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03/19/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about On A Roll, 11111 Sunset Hills Rd 140, Reston, VA 20190 »