The purpose of today's visit was to conduct a risk factor assessment. Observed good date marking and temperatures. Discussed cooling methods for the large batch of cooked chili with the manager.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEE COUGH INTO HANDS & DONNED NEW GLOVES WITHOUT WASHING HANDS
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 MANAGER WHEN HANDWASHING MUST OCCUR, HANDS WERE WASHED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at 200 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 chlorine sanitizer solution at 50 - 100 ppm. Verify concentration using the appropriate test kit. MANAGER ADDED WATER TO REACH PROPER CONCENTRATION, TESTED AT 100 PPM.
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12/08/2015 | Risk Factor | |
Thank you for accompanying the EHS during the inspection, and working quickly to correct violative conditions. EHS provided additional training to CFM and employees regarding:
*Handwashing procedures
*Date marking
*Food thermometer calibration
Please work with employees to ensure hands are properly washed as often as needed (as described in preceding corrective action statement). Set an example of handwashing for employees and actively monitor employee handwashing. Suggested active managerial controls of food safety include creating and using log sheets to monitor food storage temperatures date marking at least twice daily.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. No proper handwashing was observed without guidance/reminders from the EHS. Employees rinsed hands in water without soap, or did not adequately scrub hands with soap
Correction: no employee was observed properly drying their hands.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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. EHS reminded employees when hand washing should occur, and ensured hands were washed.
- 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: Tomato slices (47 F), pulled pork (47 F), deli turkey (50 F), deli ham (47 F) on prep top of two door prep refrigerator. Cooked pasta (45 F and hot dogs (45 F) inside the two door prep 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. Potentially hazardous foods from prep top of prep refrigerator were discarded. Potentially hazardous foods inside the unit were discarded or relocated to walk-in refrigerator or freezer.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Multiple ready-to-eat, potentially hazardous foods inside walk-in refrigerator that are prepared on site and are not used or discarded within 24 hours of preparation were not observed to be date marked, including: Pulled pork, cooked ribs, cooked chicken, deli salads.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. Foods were dated. EHS reviewed date marking with CFM.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature measuring devices present in the facility were not accurate to within two degrees F.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. EHS demonstrated calibration of the thermometers.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions in use. CFM attempted to incorrectly test chlorine solution with quaternary ammonium test kit.
Correction: Obtain a chlroine test kit. Use it to monitor concentration of sanitizer solutions.
- 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: two door prep top 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. Have unit professionally evaluated and serviced ASAP. Send invoice from refrigeration professional to EHS no later than 22 June 2015.
- Manual Warewash Sinks Sanitized after Contamination
Observation: An accumulation of slime and debris was observed in the sanitizing basin of the three vat sink.
Correction: Clean and sanitize three vat sink before washing dishes. Dishes cannot be adequately cleaned and sanitized in dirty sinks. Presence of debris reduces the effectiveness of cleaning and sanitizing chemicals.
- Critical: Food-Contact Probe of Thermometer before Using & Storing (corrected on site)
Observation: Food thermometers soiled to sight and touch were observed stored on the prep top refrigerator.
Correction: Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food thermometer. Thermometers relocated for cleaning.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Paper towels were provided.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Mops moved.
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06/12/2015 | Routine | |
This is a risk factor assessment.
No violation noted during this evaluation. | 12/08/2014 | Risk Factor | |
Today’s inspection 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.
Provided training on how to make sanitizer cloth bucket.
*Please avoid repeated violations.
**Please fax and provide a copy of maintenance invoice for 1dr ice cream prep cooler by May 20, 2014.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths bucket had 0 chlorine sanitizer concentration. Also wet wiping clothes were not being stored in the bucket in between uses.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Manager made sanitizer wiping bucket with chlorine sanitizer only and not mix in soap that may have neutralized concentration. Wet wiping clothes were put into the sanitizing bucket.
- 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: milk (45F) in 1dr ice cream prep 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. Cooler is observed at 45F. No other potentially hazardous food is in this cooler. Milk is moved out and maintenance requested.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked potato, cooked chicken, cooked ribs in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- 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: 1dr ice cream prep cooler. Observed 45F.
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. Maintenance requested.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed handsink by cookline being used to hold utensils and as a dumping station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Reminded employee of the posted sign that said handwashing only.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the cookline and at dish washing are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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05/06/2014 | Routine | |
| No violation noted during this evaluation. | 11/21/2013 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands:before putting on new gloves.
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.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: cooked to order eggs on menu board and on menu. Menu boards were corrected during this inspection. Menu will be hand corrected.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the kitchen used to hold a container or soapy water.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the kitchen and prep area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution in wet wiping cloth bucket was measured above 200 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 chlorine solution at 50 ppm or above and below 200 ppm. Verify concentration using the appropriate test kit.
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05/03/2013 | Routine | |
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