This visit was made to conduct a risk based assessment. There were no violations observed during this visit.
I observed excellent hand washing by the staff during this visit and a great job of recording food temperatures and sanitizer concentrations. Keep up the good work.
No violation noted during this evaluation. | 03/18/2016 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful and demonstrated good managerial control. Thank you. The following issues require attention:
1. Please ensure that employees are washing their hands before engaging in food preparation and any time after possible contamination (i.e wash hands when switching from one task to another) , After handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed a food employee fail to wash their hands after going into the walk in refrigerator and before donning new 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. Discussed with Person in Charge and she informed food employee of when she needed to wash hands.
- Physical Facilities Good Repair (corrected on site)
Observation: Observed that a few ceiling tiles in the dry storage room have signs of water damage and mold on them.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. School employee informed me that he will replace the damaged ceiling tiles today.
|
09/29/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Make sure to limit the amount of time the walk-in is left open so that the unit temperature and food inside stays at or below 41 degrees F.
The steamer that is leaking shall be repaired within 30 days.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): steamer. (Observed that the bottom steamer is leaking from the door)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
05/20/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: food handler did not wash for a full 20 seconds and did not use paper to turn off faucet after washing hands (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- 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: baked beans (hot line closest to 3 comp sink, reheated above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
|
02/18/2015 | Risk Factor | |
- 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: tuna salad (delivered from TC Williams at 9:30 am)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below (salads were cooled down)
|
09/26/2014 | Routine | |
This visit was made to conduct a training inspection. The following risk-factor/public health violations were observed:
1. Poor personal hygiene/hands as a vehicle of contamination
No violation noted during this evaluation. | 06/13/2014 | Training | |
no violations
No violation noted during this evaluation. | 05/13/2014 | Risk Factor | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: gave new form to the manager.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
|
02/07/2014 | Risk Factor | |
No violations
No violation noted during this evaluation. | 10/07/2013 | Risk Factor Assessment | |
- 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: 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: hamburgers. The hamburgers were reheated to 174°F during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
|
06/06/2013 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The drain line under the fan in the walk-in freezer is damaged and is frozen.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
02/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Samuel W. Tucker School, 435 Ferdinand Day Dr, Alexandria, VA 22304 »