The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
No violation noted during this evaluation. | 03/15/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
No violation noted during this evaluation. | 11/13/2015 | Routine | |
- 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:--OBSERVED TUNA SALAD AT 46F, EGG SALAD AT 50F, AND SLICED TOMATOES AT 45F INSIDE THE TRUE 2 DOOR PREP COOLER. LID WAS PROPPED OPEN DURING TIME OF INSPECTION. AMBIENT AIR READING 44F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.--ALL POTENTIALLY HAZARDOUS FOODS (PHF'S) WERE MOVED DURING TIME OF INSPECTION. DO NOT PLACE PHF'S INSIDE THE UNIT UNTIL IT CAN HOLD AT 41F OR BELOW. KINDLY FAX OR EMAIL OF COPY OF THE REPAIR INVOICE FOR THIS UNIT TO THE HEALTH DEPARTMENT SHOWING REPAIR OF THE UNIT AND THAT IT CAN HOLD AT 41F OR BELOW.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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06/02/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Food for Thought Newsletter titled "How Cold Is It", Equipment Monitoring Log, Food Temperature Monitoring Log and time as a public health control as a future option.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) in the True 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----------hot dogs at 47F, american cheese at 50F, sliced turkey at 47F, chili at 43-44F.
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. MOVED TO FREEZER TO RAPIDLY CHILL. ALL ITEMS EXCEPT CHILI WERE EACH INSIDE A PLASTIC BAG. ALL THE PLASTIC BAGS WERE INSIDE A LARGE METAL BOWL. DURING A BUSY LUNCH THE METAL BOWL WAS TAKEN IN AND OUT OF THE COOLER.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:---------True 2DR prep cooler. Also observed the integral thermometer of the True 2DR upright freezer reading 35F, while the EHS observed the inside at 6F.
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.
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11/04/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. EHS provided manager with a handout on datemarking.
MAINTENANCE:
*Water Heater: AO Smith DRE 52 810 P which uses 24 KW
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:------observed sliced ham, sliced turkey and sliced American cheese held more than 24 hours without date marking in the True 2DR prep cooler and in the True 2DR upright cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: ---gaskets of 2DR undercounter cooler.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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07/22/2013 | Routine | |
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