This visit was made to conduct a routine food safety evaluation. The Person in Charge was very knowledgeable about food safety and they were keeping good temperature logs of the refrigerators as well as the thermolabels for the dishwasher. Thank you.
Note:
-An updated Employee Health Policy poster was provided and its details and requirements were discussed with the person in charge
- The DBHDS form (sanitary inspection) was completed
*Repeat Observations are Subject to Civil Penalty
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean plastic spoons and forks were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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12/23/2015 | Routine | |
Reviewed dishmachine and refrigerator temperature logs.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food (raw shell eggs) stored over ready-to-eat food in the refrigeration unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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05/28/2015 | Routine | |
no violations observed
No violation noted during this evaluation. | 11/17/2014 | Routine | |
1. Lunch today is Cheese pizza and steamed broccoli and no left over.
2. Dinner will be chicken tenders and green salad.
3. All food items are pre-cooked from the walk-in freezer.
4. Obtained a photo ID from ORS for FPM.( PIC has a Serve Safe certificate.
5. I will FAX the inspection report. Sign the first page and FAX to 703-746-4919 attention to my name.
No violation noted during this evaluation. | 08/05/2014 | Risk Factor | |
Handed the employee health policy poster to CFM
Install the mop rack/hanger at the janitorial closet.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Lasagna
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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04/21/2014 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The 3 compartment sink is not holding water.
Correction: Provide fitted plugs/stoppers.
- Physical Facilities Good Repair
Observation: Observed that the 3 compartmetn caulking is deteriorating and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/07/2014 | Routine | |
- Critical: Employee Health Policy Requirements
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: manager could not locate employee health policies. Gave new forms.
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)
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08/26/2013 | Risk Factor Assessment | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: milk and yogurt in the Beverage Air reach-in refrigerator. The milk and yogurt were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean food containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area designated for employees to eat, drink, and use tobacco is not located to protect food, equipment, linens, and/or single-service items from contamination.Employee's lunch was improperly stored in the refrigerator with food that will be served to residents.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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02/11/2013 | Routine | |
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