- Certified Food Manager/Certificate Process (repeated violation)
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.CFM WAS ABLE TO PROVIDE ME WITH PROOF OF PASSING SERVESAFE EXAM.
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.ASKED CFM TO OBTAIN FOOD MANAGER CARD FROM ORS INTERACTIVE IN 10 DAYS AND FAX IT TO 703-653-9448 ATTN: A 2 INSPECTOR
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05/15/2015 | Routine | |
The purpose of this follow up was to assess the cold holding capability of the True prep refrigerator. Presently it is unable to maintain potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator until it is repaired and capable of maintaining PHF at 41F or below. Please email to me an invoice for the repair of this refrigerator in 5 days.
- 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: True prep 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.
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04/04/2014 | Follow-up | |
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:sliced tomatoes at 47F in the True prep refrigerator, sliced tomatoes at 45F in True prep refrigerator, sliced tomatoes at 43F on the 2 drawer prep top - DISCARDED
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed sliced tomatoes at 47F, 45F, 43F after cooling for 5 hours - DISCUSSED WITH THE PIC COOLING REQUIREMENTS
Correction: Cooling foods shall be accomplished as follows: Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 2 drawer prep refrigerator, 2 drawer prep refrigerator
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.
- 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: True prep 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.
- 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:water trough at soda machine, interior walls of prep refrigerator drawers
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.
- 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. 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the women's restroom was measured at 84F, water at men's restroom measured at 95°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the cove molding and under the prep refrigerators along the service line is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/01/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection in conjunction with an alleged foodborne illness investigation. Complainant alleged of being sick after eating Italian sub around 8 pm on May 4, 2013.
The complainant reported symptoms of diarrhea and vomiting
Please fax a copies of signed employee agreement form for the Employee Health Policy within 10 days to my attention. Fax# 703-385-9568. Note: The facility does have online training for food safety and reporting illness symptoms. The staff has knowledge about the policy, however, could not locate signed documents for training.
Water Heater: A.O. Smith BTH-150-970
Hood: Every 6 months
Pest control: Once a month.
Reminder:
**Please make sure all potentially hazardous foods is cooled to 41F or below before putting it on prep top for refrigerators.
**Reheat all commercially processed potentially hazardous foods to 135F within 2 hours before putting it on steam table.
- 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.
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)
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed sandwich bread on load station touching the side wall. The bread should be covered in plastic bag or in a container.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced tomatoes cooling on prep top--True 1DR backup dress stn. Sliced tomatoes with lid covered in refrigeartor.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the service line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Metal and plastic utensils were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed no handwashing sign in women restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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05/09/2013 | Routine | |
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