The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on date marking and no bare hand contact to serve as future resources.
No violation noted during this evaluation. | 03/10/2016 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Both CFMs present are knowledgeable. Observed facility clean and organized. EHS provided manager with and discussed handouts on the following topics: sample menu with a complete consumer advisory disclosure and reminder statement, parasite destruction letter requirements and sample parasite destruction/farm raised letter. Facility offers cold-smoked salmon on various menus, however this menu item has not been sold or served within the last 90 calendar days. Please add a complete consumer advisory disclosure and reminder statement for all the menus that offer cold smoked salmon within 30 calendar days and email the EHS once the menus are available for viewing from the company website
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menus without proper disclosure:------cold smoked salmon
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:-------Delfield 2DR upright cooler.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
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03/11/2015 | Routine | |
- Hair Restraints - Effectiveness (corrected on site)
Observation: An employee was observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the food prep tables.
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. After each use, soak wet wiping towels in sanitizing the solution.
- Critical: Discard Vended RTE, PHF(TCS )/ Automatic Shut Off / 7 Days at 41°F or 4 Days at 45F (corrected on site)
Observation: A chunk of ham commercially prepared was opened over 7 days and was not disdcared.
Correction: Discard potentially hazardous food prepared or opened and held for 7 days. (Discarded) The food must be maintained at 41-F or lower during the 7 days.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Container of rust removal chemical was found among food supply in the kitchen and not separated to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of toxic chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items. remove the spray bottle away from the kitchen.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Bottom storage areas inside refrigerators.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean inside the refrigerators daily to prevent dirt build up.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The drawer containing small utensils located under the prep tables was observed to be soiled with debris that may contaminate the utensils.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Removal all utensils from the drawer and clean the drawer properly before returning the utensils.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the dry storage area. One of the two ceiling light fixtures has burned out light bulbs.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. replace the burned out bulbs or fix the lighting.
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03/21/2014 | Routine | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with hard to identify foods such as sugar and salt were noted on the storage shelving.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Ventilation - Mechanical Ventilation
Observation: Ventilation in the restroom is not sufficient to keep the restroom free of odors
Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Repair the vent in the restroom.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floor under the 3-compartment sink area was noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Rubber spatulas.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (Discarded)
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Upright refrigerator located in the kitchen. the bottom storage area inside this unit was noted to be soiled and in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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04/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Shirley's Catering Gourmet Gift Baskets, 5799 Burke Centre Parkway, Burke, VA 22015 »