| No violation noted during this evaluation. | 10/08/2015 | Risk Factor | |
CFM stated that food is received from the jail. Receiving logs observed.
No violation noted during this evaluation. | 03/27/2015 | Routine | |
joint inspection LC/KB
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Observed refrigerator at 57F. Refrigerator contained juices, fruits, milk, food trays and bagged lunches. Recommended discarding all PHFs. Milk observed at 51F. corrected by discarding.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: Juice machine had an accumulation of debris on nozzels and bottom tray catcher.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
|
10/09/2014 | Risk Factor | |
Food is catered by Aramark from the County Detention Facility. Breakfast and bagged lunches are delivered around 7 a.m. Breakfast is served between 7-8:30 a.m. Lunch is served between 10 a.m.-12 p.m. Dinner is delivered around 4 p.m. and served from 4-6 p.m.
NVFP-98-2 was left with the facility.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Leftover meal trays of hot cakes, sausage patties, and grits from this morning are not cooling within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less (found at 45-60 F in the detox "GE" refrigerator still wrapped and stacked on top of one another and at 77 F on the counter table of the 2nd floor lounge). These were discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Cooling Methods, Food containers
Observation: Food trays were not arranged to provide maximum heat transfer and/or loosely covered, or uncovered while cooling and not stacked on top of other foods.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Bagged lunches observed on the counter of the front desk, detox dining table, and 2nd floor lounge counter. Turkey & cheese sandwiches and packaged potato salads were cold holding at the improper temperatures of 68-69 F. These items were discarded. Hard boiled eggs in the detox "GE" refrigerator cold holding at the improper temperature of 49 F. These eggs were discarded. Salad in the 2nd floor lounge "GE" refrigerator cold holding at the improper temperature of 44 F
Correction: the unit temperature was adjusted to a colder setting.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Donated rotisserie chicken from Kirkland's, hard boiled eggs, packages of salads, and leftover meal trays that are may be stored more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment and Utensils/Durability and Strength
Observation: The "Americana" and "GE" refrigerators and freezers in the dining areas are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the detox dining area juice dispenser nozzles are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces of the detox counter cabinetry shelving, the inside the 2nd floor refrigerator are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Kitchenware and Tableware/Preventing Contamination
Observation: Single-service utensils are not all dispensed so that contamination of the food- and lip-contact surfaces are prevented in the detox and 2nd floor dining areas.
Correction: Single-service and single-use articles and cleaned and sanitized utensils shall be handled, displayed, and dispensed so that contamination of the food- and lip-contact surfaces is prevented. The presentation of setting of single-service and single-use articles and cleaned and sanitized utensils shall be done in a manner designed to prevent the contamination of food- and lip-contact surfaces.
- Plumbing System/Maintained in Good Repair
Observation: The mop sink faucet is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
|
04/23/2014 | Routine | |
The "GE" refrigerator was observed not maintaining foods ar 41
ºF
or below.
All foods received out of temperature must be returned to Arlington Detention Center.
Cold hold at 41
ºF
or below. Hot hold at 135
ºF
or above.
Do not accept any food out of temperature.
Cold foods must arrive at 41
ºF
or below.
Hot foods must arrive at 135
ºF
or below.
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Foods were observed at improper temperatures in the food temperature log. ( Example sausage-89ºF). Corrected by instruction.
Correction: Potentially hazardous food (time/temperature control for safety food) that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Beans(45ºF) and milk(46ºF) in the "GE" detox refrigerator are improperly cold holding. (Relocated).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency (corrected on site)
Observation: Surfaces of the ice scoop and scoop holder are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
|
10/04/2013 | Risk Factor | |
- Plumbing System/Maintained in Good Repair (corrected on site)
Observation: The spray hose is leaking (corrected).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
04/22/2013 | Routine | |
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