A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection a review of the Employee Health Policy was conducted with the CFM and it was observed that all staff had received training and documentation of this training was being retained at the facility. EHS observed staff washing hands,using gloves and taking cook temperatures of food.
Questions: Please call 703-246-2444
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN BEING STORED OVER RAW TILAPIA IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH MANAGER AND THE STAFF TO ARRANGE THE FOOD TO AVOID CROSS -CONTAMINATION.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUARTERNARY AMMONIUM SANITIZER solution was measured at > 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED THE SANITIZER SOLUTION IN EVERY BUCKET OF SANITIZER WAS ABOVE 500 PPM WHEN TESTED WITH A QUARTERNARY AMMONIUM TEST STRIP.
Correction: Maintain the concentration of QUARTERNARY AMMONIUM SANITIZER solution at 200-400 PPM. Verify concentration using the appropriate test kit.DISCUSSED WITH MANAGER, IT WAS DETERMINED THAT STAFF WILL BE RETRAINED TO NOT TAKE SANITIZER IN CONCENTRATED FORM DIRECTLY FROM THE CONTAINER. STAFF DISCARDED THE SANITIZER BUCKETS AND REFILLED WITH NEW SOLUTION AT 200 PPM
|
11/09/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss Employee Health Policy with the CFM and regular review with staff. Employee Health Policy is updated and current.EHS observed staff washing hands,using gloves and taking cook temperatures of food.
Questions: Please call 703-246-2444
No violation noted during this evaluation. | 05/28/2015 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: OBSERVED COOKED RICE IN TWO SEPARATE COVERED CONTAINERS IN THE SPEED RACK IN THE MASTER-BILT WALK IN COOLER AT 48F AND 49F. RICE WAS COOKED 24 HOURS AGO AND DATE MARKED FOR OCTOBER 7.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.DISCUSSED WITH MANAGER PROPER COOLING METHODS. CFM DISCARDED BOTH CONTAINERS OF RICE.
|
10/08/2014 | Risk Factor | |
- 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: OBSERVED PANS OF COOKED MEAT SAUCE AND COOKED RICE PLACED OVER RAW CHICKEN AND BEEF.
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. DISCUSSED WITH CFM, COOKED FOOD WAS DISCARDED AND A BRIEF TRAINING WAS CONDUCTED WITH STAFF AT THE TIME OF THE INSPECTION.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the Merrychef oven and ovens opposite the prep table is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. ASKED MANAGER TO CLEAN INSIDE OVENS AND STOVE TOP TO PREVENT ACCUMULATION OF GREASE AND FOOD DEBRIS .
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Quaternary ammonium sanitizer solution was measured at >500 ppm when checked in a few of the sanitizer buckets in the kitchen area. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Quat sanitizer solution at 200-400 ppm. Verify concentration using the appropriate test kit. STAFF MIXED A NEW SANITIZER SOLUTION IN THE 3 VAT SINK AND REFILLED THE BUCKETS WITH NEW SOLUTION WHICH MEASURED AT 200PPM.
|
04/01/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN AND RAW BEEF ON THE SAME DRAWER SHELF IN THE 6 DRAWER PREP REFRIGERATOR NEXT TO THE HAND WASH SINK.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).CORRECTED: CFM SEPARATED THE ITEMS CORRECTLY.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTED: CFM PLACED HAND WASH SIGNS ON THE SINKS.
|
08/28/2013 | Risk Factor | |
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:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Facility data:
Hot water heate ( 4): HES Co
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department Inspector noticed that Manager had a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked pasta in walk in at 47F, cut tomatoes at prep refrigerator ( near grill) at 54 F and at Salad bar-Tuna salad at 47F chicken salad at 43F, Sliced provolone at 44F, sliced turkey at 45F
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.CORRECTED - COOKED PASTA AND TOMATOES WERE DISCARDED. SALAD BAR ITEMS MOVED TO WALK IN REFRIGERATOR.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the dishmachine was blocked by tote bins preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use CORRECTED: CFM REMOVED BOTH THE TOTES FROM THE AREA
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sinks 2,3 , handsinks in restrooms and the hand sink in the grill area.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED : PROVIDED CFM WITH HANDWASHING SIGNS.
|
02/26/2013 | Routine | |
This inspection was conducted after the fact of a change of ownership/change of operator at this food facility. All items above are to be corrected within the time frames indicated but no later than 7 days.
The dishwasher, after NUMEROUS racks being run through(15 minutes continuously), did turn the thermal label black. The issue originally was that when one tray was run through, the rinse cycle was triggered as the tray was coming out the back end of the dish machine. The thermolabel was not turning black. A temporary solution was provide by running an empty rack ahead of a full rack. The empty rack triggered the rinse cycle and the full rack was sanitized properly. The dish machine must operate per manufacturer's specification, whether for one rack or many.Fax copy of the service work order to the health department within 24 hours.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. There will be a first routine inspection in approximately 30 days.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in December 2012.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Hot water is provided by a combination of four water heaters - HES Co.
- Equipment / Good Repair / Operation
Observation: The Delfield 2DR prep refrigerator used for salad prep was not maintaining 41F ambient air temperature.
Correction: Have the unit serviced remove all potentially hazardous foods from the unit. Fax a copy of the service order to the health department within 48 hours.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: The service technician was called during the inspection. FAX a copy of the service work order to the health department within 24 hours.
- Critical: Certified Food Manager/Presence Required
Observation: At the time of this inspection, the manager did not have CFM on-site.
Correction: The certified food manager is to fax a copy of the CFM card to the health department within 24 hours.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the 3-vat sink and at the pre-wash area of the dish machine.
Correction: The bottom of the spray nozzle must be at least 2" above the top edge of the sink and drainboard when the hose is hanging free. Shorten the hose to provide an adequate air gap of at least 2".
- Physical Facilities Good Repair
Observation: Caulk is damaged or applied incorrectly along the back of the 3 vat sink, 2 vat sink and drainboards of the mechanical dish machine.
Correction: Remove and re-apply the caulk along the back of the 3 vat sink, 2 vat prep sink and the drain boards at the dish machine. There should be no valleys - the water should flow from the wall into the sinks.
|
12/18/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Sodexo At Reston Hospital Center, 1850 Town Center Parkway, Reston, VA 20190 »