- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring devices were found out of calibration in the range of use.
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.
|
04/24/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation. | 10/31/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 43F in the McCall 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. DISCUSSED WITH CFM TO PLACE A PORTION OF THE MILK INTO THE MCCALL 2 DOOR REFRIGERATOR
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.McCall refrigerator
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. PLEASE INCREASE FREQUENCY OF PHF/TCS FOOD TO MITIGATE TEMPERATURE CONTROL ISSUES UNTIL PREP REFRIGERATOR IS REPAIRED AND HOLDING TCS/PHF FOOD AT 41F AND BELOW
|
05/19/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax/email to my attention the signed Employee Health Policies within 10 days.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (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." SEE COMMENTS
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)
|
11/18/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Rheem Ruud G91-200-1 which uses 199,900 BTU's to produce 193.8 GPH of 140F water at an 80F rise
Dishmachine: CMA-180T, heat
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Duties / Inspect Foods upon Receipt (corrected on site)
Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a dumpsink prior to the dish machine - DISCUSSED WITH CFM THAT HANDWASHING SHOULD ONLY OCCURR IN THE HANDSINK
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed box of melons stored on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Sliced american cheese at 45F in the MB refrigerator - DISCUSSED WITH CFM TEMPERATURES SHOULD BE TAKEN OF POTENTIALLY HAZARDOUS FOOD AND FOOD OUT OF THE APPROPRIATE SAFE ZONE SHOULD BE SENT BACK TO THE VENDOR.
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed the chlorine color test comparasion chart was missing from the operator's test kit.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed the facilities thermometer read 210F when put in ice and water - CALIBRATED
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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the only handsink was measured at a temperature less than 100°F.Observed the hot water at the handsink was not working
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.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas.Observed approximately 11 foot candles of light at the cooktop. Replace a burnt out light bulb in the hood
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
|
05/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Reston Children's Center, 11825 Olde Crafts Dr, Reston, VA 20191 »