Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate ALL food thermometers as a group at least once a week in an ice water bath to 32f to ensure accuracy. Make sure the container is completely full of ice and add some cold water to achieve the ice bath. The thermometers should be washed, rinsed and sanitized before and after each use.
3. Management should ensure all staff understand proper cooling methods of foods. See hand out provided.
4. Management should provide the Consumer Advisory at the chinese food kiosk where sushi is provided. The statement should be posted directly above the sushi station saying "Sushi may contain raw and/or undercooked seafood. Consuming raw and/or undercooked seafood may increase your risk of foodborne illness."
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before putting on clean gloves and engaging in food preparation or food service.
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. MANAGER SHALL RETRAIN ALL STAFF ON WHEN, HOW AND WHERE TO WASH THEIR HANDS. HAND WASHING IN CONJUNCTION WITH PROPER GLOVE USAGE WILL HELP PREVENT FOODBORNE ILLNESS. SEE HAND OUT PROVIDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Utensils found stored in standing water at the grill station and chinese food kiosk.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF THAT ALL UTENSILS SHALL REMAIN IN CLEAN, DRY CONTAINERS UNLESS THE WATER IS RUNNING OR IS 135F OR ABOVE. THE UTENSILS SHALL BE WASHED, RINSED AND SANITIZED AT LEAST EVERY 4 HOURS.
- 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 counter.
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. DISCUSSED WITH MANAGER. MANAGER SHALL RETRAIN STAFF ON HOW TO USE THE WET TOWELS. ONCE THE TOWELS HAVE BEEN USED TO WIPE DOWN SURFACES STALL SHALL PUT THE TOWEL BACK IN THE BUCKETS PROVIDED, CHANGE THEIR GLOVES AND WASH THEIR HANDS. TOWELS SHALL REMAIN IN THE GREEN AND RED BUCKETS. GREEN BUCKETS FOR HOT, SOAPY WATER AND RED BUCKETS FOR QUATERNARY AMMONIUM WATER AT A CONCENTRATION OF 150-400PPM. DO NOT EXCEED 400PPM.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3): 1. Salmon used in the sushi at the chinese food kiosk.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish. DISCUSSED WITH MANAGER. MANAGER SHALL CONTACT THE VENDOR USED FOR THE SUSHI AND OBTAIN THE PARASITE DESTRUCTION LETTER FOR THE SALMON AND RETAIN THE INFORMATION AS LONG AS THE VENDOR REMAINS THE SAME. SEE HAND OUT ON PARASITE DESTRUCTION.
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01/12/2016 | Routine | |
Today I conducted a routine inspection. If you have any questions please feel free to contact me at 703-246-2444. Keep up the great work. Thank you.
- Food Labels/Common Name/Ingredients/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment:
1. Cookies.
2. Brownies.
3. Biscotti.
Anything that is packaged for customers to "grab and go."
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE LABELS AT THE STATIONS WHERE FOOD IS DISPLAYED FOR GRAB AND GO BY THE NEXT INSPECTION.
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10/02/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection. Thank you for following me through the inspection as it allows for questions to be asked and clarification of any issues that arise. Employee health policy in place. Sanitizer observed within an acceptable limit. Thermolabel turned black on first run at the heat sanitizing dishmachine. Observed several employees wash hands during today's visit.
TO DO:
1. Within 10 days, repair the two Beverage air two door flat top (refrigerator #2) so that it is capable of maintaining potentially hazardous foods at 41f or below. Fax or email a copy of the invoice for the repair/adjustment to my attention at the health department. Please ensure that the name and address of this facility is on the fax or email. I have provided you with a copy of my business card, which contains my fax and email.
Time for inspection includes time to complete inspection only and does not include the time to type the inspection. Thank you. If you have any questions, please call the health department.
- 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: American cheese 43F, cooked sausage patty 44f both in in refrigeration #2
Correction: Relocated to the walk in refrigerator during inspection. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- 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: The Beverage air two door flat top cooler (#2) has an ambient air of 44F.
Correction: Manager removed all potentially hazardous foods from this unit and called for service. Fax or email a copy of the report/invoice for the repair or adjustment to my attention within 10 days. 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.
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06/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Butter was placed in a unit which is not used for potentially hazardous food items during today's visit. Person in charge discontinued use of this unit for PHFs and discussed with employees. Thank you for your time today. if you have any questions, please feel free to call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Butter, in 1DR glass display cooler at 48F.
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. DISCARDED.
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10/20/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection in conjunction with a general complaint.
Please submit an invoice or service report for repair of BA 2DR flat top refrigerator within 5 business days.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes, chicken salad in BA 2DR Flat top refrigerator at 44F, and 47F
Correction: American cheese in 2DR undercounter refrigerator at 45F
- 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: BA 2DR flat top refrigerator at 47F.
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. USE DISCONTINUED.
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03/10/2014 | Routine | |
The purpose of this visit was to conduct a complaint inspection in conjunction with a routine inspection. Complainant alleged that they had become ill after consuming items from the salad bar around lunch on 3/5/14. Please ensure food items are cooled to 41F or below before placing them in prep units or on ice. Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Food items, such as chicken at salad bar, were observed not cooled to 41F or below, before placing them in prep units or on ice.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/10/2014 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. 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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: Observed several dented cans in the dry storage area. Person in charge removed dented cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the C Store and Asian station is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING HAND SINK WERE REMOVED.
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12/23/2013 | Risk Factor | |
Additional units:
Victory 1DR refrigerator: 37F
2DR refrigerator (by Victory 1DR): 38
Beverage Air 2DR refrigerator at HH Station:40
1/1 Freezer/Refrigerator unit: 31, 34
Self-serve refrigerator: 35
Walk-in refrigerator (Starbucks): 38
2DR undercounter refrigerator (Starbucks): 41
Creamise creamer dispenser: 37
Additional food temperatures:
Sliced tomatoes, blue cheese, buffalo chicken in cold holding station - Cold holding - 39F, 38F, 40F
Ham, mozzarella, in Delfield 2DR prep refrigerator - Cold Holding - 40F, 40F
Pico de gallo, chicken in Beverage Air 1DR prep refrigerator #1 - Cold holding - 35F, 39F
Chicken salad, salami, in Beverage Air 1DR prep refrigerator #2 - Cold holding - 36F, 39F
Provolone, sliced tomatoes, in Victory 1DR refrigerator - Cold holding - 39F, 40F
Half & half in 2DR refrigerator (by Victory 1DR) - Cold holding - 38F
Butter in 2DR refrigerator (by Victory 1DR) - Cooling 0.5 hours - 42F
Cooked chicken, cheddar, in Beverage Air 2DR refrigerator at HH Station - Cold holding - 38F, 35F
Chicken in 1/1 Freezer/Refrigerator unit - Cold holding - 36F
Rice - Cooking - 161F
Fried rice in hot holding area - Hot holding - 136F
Beef, chicken, tofu, in cold holding area - Cold holding - 40F, 40F, 40F
Cabbage soup in soup/salad bar - Hot holding - 165
Glazed salmon, cooked mushrooms, tuna, in soup/salad bar - Cold holding - 41F, 41F, 40F
Skim milk, yogurt, in Self-serve refrigerator - Cold holding - 40F, 41F
Chicken (x2) rice - Hot holding - 138F, 145F, 156F
Milk (x2) in walk-in refrigerator (Starbucks) - Cold holding - 41F, 40F
Milk in 2DR undercounter refrigerator - Cold holding - 41F
The purpose of today’s visit 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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: State SB6-120 (x3)
Dishmachine: Champion 60K-PRB
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: parsley.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Cutting Boards / Resurface / Discard
Observation: The cutting board at the grill station was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, OR discarded if they are not capable of being resurfaced.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink in the column by the pizza oven being used as an ice dump sink. A conversation with the person in charge followed, and employees were made aware of handwashing sinks being used for handwashing only.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that an unused charbroiler is being stored in the grill station area.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sodexo At Prc Food Court, 7575 Colshire Dr 200, Mclean, VA 22102 »