The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
EHS provided consumer advisory handout.
- 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: 3dr prep cooler: guacomole shredded cheese
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.---items above was moved further away from the heat from the toaster.
- Critical: Consumer Advisory, Disclosure Provided (corrected on site) (repeated violation)
Observation: The following raw and/or undercooked foods are provided on the menu brochure without proper disclosure:eggs and hamburger
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.--Consumer advisory posted next to the brochure menu.
|
06/03/2015 | Routine | |
Sanitizer: 3-Vat sink: chlorine > 50 ppm.
- 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: TUNA SALAD IN TOP OF TRUE 3-DOOR PREP COOLER AT SERVICE LINE, AT 45F. TUNA WAS IN A FULL PLASTIC CONTAINER, FROM ROOM TEMPERATURE CANNED TUNA.
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. CORRECTIVE ACTION: TUNA WAS MOVED TO ANOTHER REFRIGERATION UNIT FOR PRE-COOLING. RECOMMEND PRE-COOLING ROOM TEMPERATURE ITEMS BEFORE INTRODUCING TO PREP COOLER TOP, INTRODUCING SMALLER PORTIONS, AND USING METAL CONTAINERS WHERE POSSIBLE. EHS PROVIDED COOLING METHODS FACT SHEET IN ENGLISH AND SPANISH.
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. APPLIES ONLY TO EGGS COOKED TO ORDER.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. CORRECTIVE ACTION: CORRECT MENUS. PROVIDE DOCUMENTATION OF CORRECTED MENUS TO EHS WITHIN 10 (TEN) CALENDAR DAYS (BY OCTOBER 31, 2014). FAILURE TO PROVIDE SUCH DOCUMENTATION MAY LEAD TO FURTHER ENFORCEMENT ACTION. SEND DOCUMENTATION OF CORRECTION TO EHS BY EMAIL AT: john.vandervoort@ fairfaxcounty.gov OR BY FAX TO: 703-653-9448, Attn: John Vander Voort, RE: Sophia's Cafe. EHS PROVIDED SAMPLE MENU.
|
10/21/2014 | Risk Factor | |
All violations from inspection of 16-Apr-2014 have been corrected. Current 2014 permit is displayed. True 3DR prep cooler and Brown Walk-In Cooler have been adjusted and are holding temperatures. Date marking is correct. Consumer Advisory is now complete with disclosure as well as reminder
No violation noted during this evaluation. | 04/28/2014 | Follow-up | |
Items to be corrected for follow-up inspection on or about 28-Apr-2014:
Section 1: POST 2014 PERMIT.
Section 20: ADJUST AND/OR REPAIR AS NEEDED BOTH TRUE 3-DOOR PROP COOLER AND BROWN WALK-IN COOLER TO ENSURE MAINTENANCE OF TIME AND TEMPERATURE CONTROL FOR SAFETY FOODS AT 41F OR BELOW, AND TIMELY COOLING. THIS TEMPERATURE MAINTENANCE MUST INCLUDE BOTH THE CABINET AND TOP OF THE PREP COOLER AND BOTH THE MAIN CABINET AND FRONT SELF-SERVICE AREA OF THE WALK-IN COOLER.IN ADDITION, COLD HOLDING AREA OF THE BUFFET TABLE MUST MAINTAIN SUCH FOODS AT 41F OR BELOW, AND COLD HOLD FOODS MUST BE INTRODUCED TO THE BUFFET AT 41F OR BELOW. DO NOT OVERLOAD COOLERS WITH FOODS AT ROOM TEMPERATURE OR HIGHER, OR IN SUCH A MANNER TO IMPEDE THE FLOW OF COLD AIR.
Section 21: ENSURE ALL READY-TO-EAT FOODS WHICH MAY BE HELD OVER 24 HOURS ARE DATE MARKED.
Section 23: CORRECT CONSUMER ADVISORY ON MENUS.
Section 23: PLACE A TEMPERATURE MEASURING DEVICE IN EACH REFRIGERATION UNIT (FREEZERS AND COOLERS) TO MONITOR AMBIENT INTERNAL AIR TEMPERATURE.
- 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: In True 3-Door Prep Cooler Top, tuna salad at 44F and chicken salad at 43F.
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. ITEMS WERE MOVED TO WALK-IN COOLER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: SLICED DELI MEATS AND CHEESES IN THE BROWN WALK-IN COOLER, HELD FOR UP TO THREE DAYS, WERE NOT DATE MARKED.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
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 asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS (Inspector) provided copy of 3-306-11. MENUS CAN BE AMENDED WITH ADHESIVE LABELS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 3-Door Prep 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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. POST 2014 PERMIT.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
|
04/16/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor evaluation
- 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: In top of True 3-door Prep Cooler: tuna salad at 44F
Correction: in front self-serve area of Brown Walk-In Cooler: cartons milk 43F.
|
11/27/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for assisting me in this process.
THE FOOD SERVICE ESTABLISHMENT IS NOT IN COMPLIANCE WITH HAVING AN EMPLOYEE HEALTH POLICY. THE PERSON-IN-CHARGE IS TO PROVIDE TRAINING ON THE EMPLOYEE HEALTH POLICY WITHIN 14 CALENDAR DAYS (BY JUNE 26, 2013). DOCUMENTATION (MEETING ATTENDANCE SHEET/SIGNED AGREEMENT FORM) IS TO BE SUBMITTED TO THE HEALTH DEPARTMENT WITHIN 14 DAYS BY FAX OR EMAIL THAT TRAINING HAS BEEN COMPLETED. FAILURE TO COMPLY MAY RESULT IN FURTHER ENFORCEMENT ACTION. PLEASE FAX DOCUMENTATION TO: 703-385-9568
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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 provided and reviewed handouts and resource information in 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)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1. Sliced tomatoes filling metal container in prep top, sliced at room temperature and not cooled before placement in prep top.
2. Cooked chicken cut at room temperature and placed into salad bar cold hold area without pre-cooling.
Correction:
2.Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1. In prep top anove True 3D prep top: sliced tomato 49F, diced tomato 49F, tuna salad 49F, potato salad 49F, chicken slaad 48F.
2. In salad bar: sliced hard boiled egg 46F
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. CORRECTIVE ACTION: Foods out of temperature were removed to refrigeration units for cooling.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked fish fillets and chicken salad, in Brown Walk-In Cooler, with no date marks, held over 24 hrs.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CORRECTIVE ACTION: DATE MARK REFRIGERATED, RTE, PHFs HELD OVER 24 HOURS.
|
06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sophia's Cafe, 2010 Corporate Ridge Dr, Mclean, VA 22102 »