Today I conducted a routine inspection in conjunction with a complaint investigation. An emailed copy of the inspection reports will be sent to you within 3 business days. If you have any questions or concerns please feel free to contact me at 703-246-2444. Thank you.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employees beverages uncovered. Observed employees personal food and vitamins stored with items used for customers.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. DISCUSSED WITH THE MANAGER THAT PERSONAL ITEMS, BEVERAGES, FOODS AND VITAMINS SHALL ALWAYS BE STORED SEPARATE FROM ITEMS USED FOR CONSUMERS.
- 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. Ice scoop at cash register is lying in the ice. 2. Salt scoop is lying in the salt container.
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 THE MANAGER THAT THE FOOD SCOOPS SHALL BE PROPERLY STORED WITH THE HANDLE FACING UP, OUT OF THE 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 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 THE MANAGER THAT WET CLOTHS SHALL BE STORED IN A BLEACH SOLUTION AT 50-200PPM IN BETWEEN USAGE.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Cooked rice: 128f.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. DISCUSSED WITH THE MANAGER THAT HOT FOODS SHALL BE HELD AT 135F OR ABOVE AT ALL TIMES USING THE STEAM TABLE.
- 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: 1. Macaroni salad, 2. Deviled eggs, 3. Potato salad.
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. DISCUSSED WITH THE MANAGER THAT FOODS KEPT LONGER THAN 24 HOURS SHALL BE LABELED WITH THE "USE BY" DATE.
|
08/20/2015 | Routine | |
| No violation noted during this evaluation. | 08/20/2015 | Complaint | |
Note to Manager:
Please email a copy of the service report for the 2DR Turbo Air Prep Cooler by June 8, 2015.
- 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: 2DR TURBO AIR PREP COOLER- SLICED TOMATO AT 52F, HAM AT 54F, PROVOLONE CHEESE AT 52F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD. THERE IS ICE IN THE UNIT.
- 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: 2DR TURBO AIR PREP COOLER AT 54F.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 8, 2015.
|
06/05/2015 | Routine | |
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located in the kitchen 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.
|
12/16/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked potatoes 77F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM put potatoes in turbo air 2dr preptop cooler
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink being used as storage
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
05/29/2014 | Risk Factor | |
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket with a concentration of over 200 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM reset solution to 100 ppm
|
12/10/2013 | Routine | |
The purpose of this visit was to follow-up on the walkin cooler ambient air temperature. CFM showed invoice that the walkin was repaired. Air temperature was found to be at 34F.
No violation noted during this evaluation. | 07/12/2013 | Follow-up | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration unit is not operating properly and is unable to maintain cold food at 41F and below: walkin cooler at 53F CFM removed all potentially hazardous foods in the walkin cooler and stored items in walkin freezer, and the drink coolers.
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. Do not use the unit(s) to store potentially hazardous foods while it is not operating properly.
A follow-up inspection will be conducted within 10 days. Please fax or prepare to my attention the walkin cooler invoice and the employee health policy by 7/12/13 (Friday).
Time reflects inspection time only.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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)
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- 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: a)cooked potatoes 74F at room temperature, b) american cheese 51F, stew 51F, milk 48F in walkin cooler
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. potatoes were discarded and all items in the walkin cooler were moved to the freezer and/or the drink coolers.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink next to the 3-vat sink being used to store items
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
07/02/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Spring Hill Carry Out, 1038 Spring Hill Rd, Mclean, VA 22102 »