A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to clarify processes at your facility that may require further assessment.
At this inspection further time it was observed that facility has Employee Health Policy on file for all staff and staff are aware of Employee Health guidleines.
QUESTIONS: Please call 703-246-2444
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.OBSERVED FACILITY HAD NO TEST KIT TO MONITOR THE QUARTERNARY AMMONIUM SOLUTION SANITIZER.
Correction: Obtain a QUATERNARY AMMONIA test kit.EHS PROVIDED MANAGER WITH TEST KIT AND COLOR CODE TO MATCH IT.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation (corrected on site) (repeated violation)
Observation: Observed that there was one public restrooms in the food establishment and seating was placed for approximately 22 customers , not including staff members.
Correction: A maximum of 15 seats is allowed including employees is allowed for one public rest room at the facility.. Public and employee toilet facilities shall be installed according to and in the number required by the Virginia Uniform Statewide Building Code. MANAGER ADJUSTED SEATING AND CHAIRS TO KEEP THE NUMBER OF SEATS AS PER CODE REQUIREMENT.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. OBSERVED NO SOAP OR PAPER TOWELS AT HAND WASH SINK IN THE BACK AREA
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. MANAGER WAS ABLE TO PROVIDE BOTH SOAP AND PAPER TOWELS.
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09/14/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Milk at 43F, 43F in the 2 drawer reach in refrigerator, berry banana yoghurt smoothie at 45F in the reach in 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. - BERRY BANANA YOGHURT SMOOTHIE DISCARDED, MILK MOVED TO THE HOSHIZAKI
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer prep refrigerator, reach in refrigerator
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.PIC AGREED NOT TO STORE PHF/TCS FOOD IN THE REACH IN REFRIGERATOR
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation (repeated violation)
Observation: Observed one public restroom in the food establishment and 26 seats.
Correction: A maximum of 15 seats minus the number of employees is permitted in an establishment with one public restroom.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located adjacent to the 3-vat sink contains scrub brushes, bottle of espresso machine cleaner, a rubber glove, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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07/18/2014 | Routine | |
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.Observed employees washing hands in dumpsink - DISCUSSED WITH CFM THAT HANDWASHING SHOULD ONLY BE PERFORMED IN HANDSINKS
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.Observed wiping cloths used to wipe down the steam wand not stored in sanitizer
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.
- 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 milk at 45F, 47F in the SPT undercounter refrigerator, milk at 45 in the prep drawer - PUT IN HOSHIZAKI 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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution of the dishmachine.
Correction: Obtain a bleach test kit.
- 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: SPT undercounter refrigerator
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.
- 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:SPT undercounter refrigerator
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.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed one unisex restroom in the food establishment and 23 seats.
Correction: A maximum of 15 seats is permitted with one restroom. The number of employees subtracted from 15 is the number of seats permitted in the establishment.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/02/2013 | Routine | |
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