This visit was made to conduct a risk based assessment. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Cut tomatoes and lettuce are put out for lunch service and kept for approximately 2 hours at room temperature. Time/temperature control for safety foods must be held cold at 41°F or below or use Time as a Public Health control. Time as a Public Health Control procedure will be used for these items. The requirements and documents were provided to the Person in Charge. Discard any remaining tomatoes and lettuce at the end of the lunch service
2. Please reduce the amount of milk kept in the cooler boxes as they do not have a lid to keep them cold.
3. Please ensure that all food employees are washing their hands often and anytime after possible contamination or whenever putting on a new pair of gloves.
4. Monitor the 1 door prep top unit to ensure that it is maintaining temperatures of 41°F or below before storing any Time/temperature control for safety foods in it.
*Repeat Observations are Subject to Civil Penalty
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash their hands before putting on clean gloves.
Correction: All food employees shall be washing 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 foodborne illness. Instructed food employee to wash hands and then put on clean gloves.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cut tomatoes and lettuce on the self serve condiments station for students was at room temperature at 50°F and milk in the open cooler boxes for self service was between 41- 46°F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Person in Charge stated that the cut tomatoes and lettuce are put out for lunch service and kept for approximately 2 hours. Any remaining food is discarded at the end of lunch service. Time as a Public Health Control procedure will be used for these items. The requirements and documents were provided to the Person in Charge. The Person in Charge will also reduce the amount of milk in the coolers to ensure that they remain cold at 41°F or below.
- Date Marking of RTE, PHF(TCS) if Commercially Processed after Opening Package (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: deli meats in Walk in Refrigerator including ham and bologna.
Correction: Ready-to-eat, potentially hazardous food that is commercially processed and held for more than 24 hours after it is opened must be clearly marked to indicate the date or day by which the food must be consumed on the premises, sold, or discarded. The day that the package is opened counts as Day 1. Food shall be held at 41°F or less for no more than 7 days. Upon request, employees must be able to clearly explain the date marking system to the Health Department. Food employee date marked the food items.
|
01/14/2016 | Risk Factor | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Buns were improperly stored on milk crates. The buns were relocated during the inspection.
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
Observation: The following food item(s) were measured at improper temperatures: the sharp cheese, and bologna were not held at 41°F or below in the walk-in refrigerator. Move TCS foods to a cold unit if the walk-in refrigerator is unable to maintain foods at 41°F or below.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: walk-in refrigerator.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site) (repeated violation)
Observation: Single service containers were found stored on the floor in the dry storage area. The containers were elevated during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Physical Facilities Good Repair
Observation: Observed that the back door is not maintained in good repair. The soap dispenser and the cord on the warmer box are also in poor repair. Replace or repair the damaged equipment.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Dressing Rooms and Lockers to be Kept Orderly (corrected on site)
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's belongs were relocated during the inspection.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
|
09/15/2015 | Routine | |
Discuss changes to the Employee Health Policy with your staff.
Clean under the storage racks.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cinnamon Toast Crunch is improperly 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.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Single service food containers were found stored on the floor in the storage area..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Pot cleaner is improperly stored with vegetables in the dry storage area. The food was relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
|
04/10/2015 | Routine | |
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the prep sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
|
01/20/2015 | Routine | |
The dish machine and the refrigeration unit were repaired.
No violation noted during this evaluation. | 09/18/2014 | Follow-up | |
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: spaghetti sauce was covered tightly and placed in the refrigeration unit. The spaghetti sauce was placed in and ice bath after instruction from the EHS.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk and yogurt (grab 'n go case). The milk and yogurt were relocated to the walk-in refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) Use the three compartment sink to sanitize dishes until the dish machine has been repaired,.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
- Critical: First Aid Supplies / Location
Observation: First Aid Supplies are not being stored in a kit or container. Aspirins are improperly stored on top of food items.
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
|
09/12/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health intervention violations were observed:
1. Improper holding temperatures/time-temperature relationships
Please obtain NOVA CFM card within 10 days. Fax copy of card to 703-746-4919.
- Certified Food Manager: Certificate Process (repeated violation)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
|
06/02/2014 | Training | |
Food employees beverages must be covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Milk crates can not be used as a shelf or table. All shelves and table must be on 6 inch legs.
No violation noted during this evaluation. | 02/18/2014 | Risk Factor | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.114) The three compartment sink is utilized for sanitization.
Correction: Cease use of the chemical sanitizing warewashing machine at this time. The warewashing machine shall not be used unless it is properly repaired and chemically sanitizing equipment, utensils, dish wares, glass wares, etc. at a concentration of at least 50-100ppm of chlorine for the required amount of time as specified by the warewashing machine's data plate.
|
10/15/2013 | Risk Factor Assessment | |
This visit was undertaken to complete a risk based food safety evaluation. No food preparation was occurring at the time of the evaluation. Cold holding temperatures were noted to be correct.
No violation noted during this evaluation. | 06/04/2013 | Risk Factor Assessment | |
This visit was conducted to complete a risk factor based food safety evaluation.
1. You must ensure that raw shell eggs are not stored above ready to eat foods such as cheese.
2. Ensure that food kept in the hot holding cabinet is maintained at 135
°F
or above.
3. The manager was helpful in correcting issues raised and was knowledgeable with regard to food safety issues.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw shell eggs were observed stored above grated cheese in the walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Chicken teriyaki was observed at 115-120°F on the hot holding counter.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. (Reheated to 165°F)
|
01/23/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Saint Mary's Parochial, 400 Green St, Alexandria, VA 22314 »