Today I conducted a routine inspection and discussed with management the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should train staff to set up two buckets at each work station. One bucket will contain hot, soapy water and the other will contain 65-75f water and Quaternary Ammonium sanitizer at a concentration of 200-400ppm. Staff should keep all their wet towels in these buckets and use the towels to clean up spills and wipe down surfaces as needed.
3. If any renovations occur to the facilities restrooms also used by kitchen staff the ceiling panels should be replaced with panels that are smooth, non-absorbant and easily cleanable.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before putting on clean gloves after changing tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL INSTRUCT ALL STAFF ON HAND WASHING PRACTICES. SEE HAND OUT PROVIDED.
- 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: 1. Half and half sitting out at room temperature: 70f, 2. Butter packets sitting out at room temperature: 70f.
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. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL EITHER KEEP THE PRODUCTS COLD AT 41F OR BELOW USING ICE BATHS OR THEY SHALL BE USING TIME AS PUBLIC HEALTH CONTROL. SEE HAND OUT PROVIDED. MANAGEMENT DISCARDED THE FOOD ITEMS.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit to measure the concentration of bleach used at the dish machine. Maintain a concentration of 50-200ppm to ensure all equipment and utensils are sanitized. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL OBTAIN THE BLEACH TEST KIT FROM THE PERSONS RESPONSIBLE FOR SERVICING THE DISH MACHINE ROUTINELY.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration while in the ice water bath. Observed the food thermometer reading 36f in the ice water.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL RETRAIN STAFF ON HOW TO CALIBRATE THE FOOD THERMOMETER AND MAKE ADJUSTMENTS AS NEEDED TO ENSURE ACCURACY WHEN TAKING FOOD TEMPERATURES.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: 1. Food processor components. Observed a food handler rinse the equipment components off at the 2-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL RETRAIN STAFF ON HOW TO PROPERLY WASH, RINSE AND SANITIZE ALL EQUIPMENT, UTENSILS AND COMPONENTS AFTER EACH USE AT EITHER THE 3-VAT SINK OR THE DISH MACHINE. IN ADDITION MANAGEMENT SHALL INSTRUCT STAFF THAT THE 2-VAT SINK IS FOR FOOD PREPARATION ONLY. NOT FOR WAREWASHING PURPOSES. 2-VAT SINK SHALL BE CLEANED AND SANITIZED BEFORE USE.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the kitchen hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL HAND SINKS ARE PROPERLY SUPPLIED AT ALL TIMES TO ENCOURAGE PROPER HAND WASHING PRACTICES.
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12/30/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed no handwashing by foodservice employees engaged in multiple foodhandling tasks. Observed foodservice employee wash their hands 5-10 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: 1) Vanilla Shake (54F), 2) Liquid Eggs (50F), 3) Raw Chicken (50F) in the walkin cooler.
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. CHICKEN WAS DISCARDED. UNIT WAS ADJUSTED TO MAINTAIN 41F OR BELOW DURING INSPECTION.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walkin cooler (56F)
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. WALKIN COOLER WAS ADJUSTED TO MAINTAIN 41F AND BELOW DURING THE INSPECTION.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature less than 100°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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the three compartment sink solution was measured at 400 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200ppm. Verify concentration using the appropriate test kit. SANITIZER WAS ADJUSTED TO THE PROPER CONCENTRATION.
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07/22/2015 | Routine | |
- 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: roast beef held overnignt in Vulcan Walk-In Cooler at 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. Roast Beef was discarded.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: THermometer in Vulcan Walk-In Cooler measured 37F. Other thermometers measured 42-43F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Thermometer was replaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior surfaces in ice making machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. PIC had an employee clean the surface. Discussed more frequent cleaning schedule.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. PROVIDE DOCUMENTATION OF REPAIR OF DISH WASHING MACHINE TO EHS WITHIN 10 DAYS (BY FEBRUARY 5, 2015) BY FAX AT: 703-653-9448, Attn: John Vander Voort, RE: Powhatan Nursing Home
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01/26/2015 | 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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food handler was observed drinking from an uncovered beverage container while in the kitchen.
Correction: Food employees may drink only from a covered container using a straw. DISCUSSED WITH PERSON IN CHARGE.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink in the kitchen was measured at 90°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. PERSON IN CHARGE PLACED SERVICE CALL DURING INSPECTION.
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11/24/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Facility is using their own thermolabels to verify proper working order of dish machine. Ensure dish machine is heating food contact surfaces to at least 160F. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISHES WERE SANITIZED IN THREE-COMPARTMENT SINK. DISCUSSED SANITIZING WITH FOOD EMPLOYEE AND PERSON IN CHARGE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISH MACHINE WAS REPAIRED BEFORE END OF INSPECTION. THERMOLABEL TEST PASSED AT END OF INSPECTION.
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08/25/2014 | Risk Factor | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior of ice bin is not being cleaned as required and was observed dirty.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Physical Facilities Good Repair
Observation: Observed that the tiling by the dish machine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/19/2014 | Routine | |
The purpose of today's visit was to perform a risk factor evaluation
No violation noted during this evaluation. | 12/03/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F: Hogart 1DR Upright Cooler
Correction: both built-in and free internal thermometers are inaccurate when compared to two calibrated temperature measurig devices used by EHS.
- 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: HOBART 1-DOOR UPRIGHT REACH-IN COOLER.
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. CORRECTIVE ACTION: REPAIR COOLER AND FAX REPAIR RECEIPT THE EHS BY 7/26/2013.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are damaged: VULCAN WALK-IN COOLER.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.CORRECTIVE ACTION: REPLACE GASKETS. REPLACE GASKETS BY 7/26,2013, AND FAX REPAIR RECEIPT TO EHS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: WALL AND CAULKING ABOVE 2-COMPARTMENT PREP SINK ARE SOILED
Correction:
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means
Correction: THE BACK KITCHEN DOOR TO THE WASTE DISPOSAL AREA IS CROOKED WITHIN ITS FRAME AND DIFFICULT TO CLOSE, AND REMAINS OPEN AT TIMES, WITHOUT A SCREEN DOOR, PERMITTING INGRESS OF INSECTS AND RODENTS.
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07/19/2013 | Routine | |
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