Today I conducted a routine inspection and the following was discussed with the certified food manager:
1. Continue to record refrigeration, cold and hot food temperatures multiple times per day according to your temperature logs.
2. Discuss and reiterate the Employee Health Policy with all staff members regularly.
3. Calibrate your digital food thermometer in ice water at 32f at least once a week.
4. Stir all hot foods at the steam table frequently to distribute heat throughout the food item.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. White rice stored inside the Winston CVAP hot holding cabinet: 105-115f.
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. DISCUSSED WITH THE MANAGER THAT ALL HOT FOOD SHALL BE HELD AT 135F OR ABOVE. THE RICE HAD ONLY BEEN IN THE CABINET FOR 30MIN. SO THE FOOD WAS REHEATED.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: Observed no thermometer provided inside the following units: 1. Randell 2-DR Refrigerator at the side station, 2. 1-DR Freezer at the cook line.
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. DISCUSSED WITH THE MANAGER THAT ALL REFRIGERATION AND FREEZER UNITS SHALL BE EQUIPPED WITH WORKING THERMOMETERS THAT ARE EASILY SEEN. MANAGER PROVIDED THERMOMETERS.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at the hand sink located next to the ice machine.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. DISCUSSED WITH THE MANAGER PROVIDING A SIGN AT THIS HAND SINK TO REMIND EMPLOYEES TO PROPERLY WASH THEIR HANDS.
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09/14/2015 | Routine | |
| No violation noted during this evaluation. | 06/02/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 12/02/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/22/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." Employee health agreement forms were blank, without signatures.
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)
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11/22/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. The Health Department provided and reviewed handouts and resource information.
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)
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07/26/2013 | Routine | |
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