The purpose of this visit was to conduct a risk-factor assessment. The follow up inspection will be within 14 days. Provide a service receipt for dish wash machine to Health Department with in 7 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-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 dishwasher with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. SERVICE THE DISHMACHINE AND PROVIDE SERVICE RECEIPT TO THE HEALTH DEPARTMENT WITH IN 7 DAYS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (repeated violation)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Observed the dishwasher not providing chlorine solution to sanitize the food contact surfaces.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. USE 3-COMPARTMENT SINK (SANITIZER BASIN) TO SANITIZE THE FOOD CONTACT SURFACES UNTIL THE DISHMACHINE IS FIXED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH THE MANAGER. THE CFM ARRIVED DURING INSPECTION.
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01/28/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment which turned in to a routine inspection.
NOTE:
- Provide a service receipt to the health department for the refrigerators and dish wash machine mentioned above.
- Observed a new unit (True 1-DR undercounter refrigerator) in the service line for cream cheese. Advised the PIC to contact Health Department (HD) when new equipment (refrigerator) is added.
- Monitor the refrigerator temperature. Leave your food thermometer in the unit to take accurate ambient air temperature
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Lentil egg salad (45F) and Lintil Salad (45F) at the Randell 4-Drawer (Sandwich) refrigerator
Chicken (47F) at the Randell 4-Drawer (panini) refrigerator
Fat free milk (47F) at the True 1-DR Undercounter (UC) refrigerator (Expresso)
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. All the food items were discarded. Discussed with the person-in-charge. All the dairy products from the True 1-DR UC were discarded.
- 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:
Randell 4-Drawer refrigerator (Sandwich) - 43F
Randell 4-Drawer refrigerator (Salad) - 45F
Randell 4-Drawer refrigerator (Panini) - 48F
True 1-DR undercounter (Espresso) refrigerator (initial/Finish) - 49F/49
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. The person-in-charge (PIC) Moved food items to the unit that holds ambient air temperature 41F or below. Dairy products from the True 1-DR undercounter refrigerator was discarded. The PIC also used ice and water on the prep tops to maintain 41F. The PIC has contacted maintenance company to schedule service. Provide service receipts to the Health department with in 7 days.
- Mechanical Warewash Machine, Operated per Manufacturer's Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The chlorine sanitizer solution was not detected after final rinse.
Correction: A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. The PIC will provide a service receipt to the Health department with in 7 days. The PIC direcred employees to use 3-Compartment sink to sanitize the dishes until dish machine is repaired and be able to sanitize dishes.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Salad bowl at the serve line.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. The salad bowl was cleaned and sanitized. The PIC discussed with employees.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. The dishwash machine which was running at the time with several food contact containers were not sanitized.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. The PIC directed employee to use 3-compartment sink to sanitize properly.
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07/29/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
NOTE: Email or fax a copy of CFM card (photo ID) to HD with in 10 days.
- 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 (PHOTO ID) 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.
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02/11/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer final rinse dishmachine = 100 ppm. Quaternary ammonium sanitizer in wiping cloth bucket: 300 ppm. NOTE: PLEASE REMEMBER TO PROVIDE CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- 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: Hard boiled egg/quartered tomato/cooked chicken breast strips/crumbled feta in 4 drawer salad prep cooler initial,final: 45,39/46,40/46,37/46,38 degrees 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. NOTE: PIC lowered temperature of unit and advised employees to keep top closed when preparation not in progress. Satisfacoty cold hold temperature acheived within 45 minutes of initial reading.
- 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: 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. Provide copy of CFM photo ID to Health Department within 10 days.
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08/07/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer concentration final rinse dishmachine: 100 ppm. Quaternary ammonia sanitizer in wiping cloth bucket: 300 ppm.
No violation noted during this evaluation. | 02/06/2014 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer solution concentration in 3 vat sink: 400 ppm.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
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08/01/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Water Heater: AO Smith BTH 199 100. Discussed EHP in detail with PIC and provided EHP red folder and copies of Employee Reporting Agreement in Spanish and English.
- 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." NOTE Discussed EHP in detail with PIC.
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)
- 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: Back splash area of soft drink dispenser immediately behing outlet nozzles.
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.
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01/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #1446, 136 Maple Ave Unit B, Vienna, VA 22180 »