The purpose of this visit was to conduct a risk factor assessment.
Good monitoring of reheat-for-hot-holding temperatures was observed during today's visit (chicken and cod) as well as good glove-usage and hand washing.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Monitor food temperatures and equipment temperatures to ensure they are hot-holding and cold-holding appropriately. Repair cooler to ensure it holds 41F or below. Discontinue use of this unit for potentially hazardous food items until it has been repaired. Submit refrigeration work order to health department within 5 days. If you have any questions, please call (703) 246-2444.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food items were observed hot holding at improper temperatures using a calibrated food temperature measuring device: spicy chicken at 120F in Hobart pass thru hot box.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. PLACED IN OVEN TO REHEAT.
- 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: cheese (x2) at 44F and 45F in Hobart pass thru cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO ANOTHER UNIT TO COLD-HOLD AT 41F OR BELOW.
- 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 upright pass-thru cooler at 48F.
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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04/13/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized CFM is knowledgeable.
No violation noted during this evaluation. | 10/06/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Please fax a work order or note for fixing the Hobart double door refrigerator within 10 days.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: teriyaki chicken 127F, 130F--service line. Note: Reheated. Recommend stirring often.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: chicken on salad 55F and bean and corn salad 51F--Hobart 1 double door refg. Note: Put items in walk-in refrigerator. Discussed with manager all items in this refrigerator was on cold plate at service line, they put these items back in the double door refrigerator in between lunches to bring it down to 41F.
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.
- 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: Hobart double door refrigerator 54F.
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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02/21/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
***REMINDER:
Put prepared boxes with potentially hazardous foods on service line immersed in ice to maintain the temperature at 41F or below.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: pancake sausage 132F. Note: Reheated.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- 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: shredded cheese 63F --cold plate service line. Note: Put potentially hazardous items immersed in ice on the cold plate. String cheese 61F, hummus-57--Hobart upright refg. --Note: Discarded.
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.
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09/24/2013 | Risk Factor | |
The purpose of today's visit is to conduct a standardization training inspection.
No violation noted during this evaluation. | 04/23/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
There are no violations during this inspection.
No violation noted during this evaluation. | 12/04/2012 | Risk Factor | |
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