* Kitchen managers recently and satisfactorily completed food safety training renewal. Their CFM photo ID cards had expired
- 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: One door prep top refrigerator. Unit stopped functioning the morning of this inpection. Foods were placed on ice baths inside the unit and were observed at safe temperatures.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Closely monitor food temperatures on ice baths until the unit is maintained. Send evidence of repair to EHS no later than 13 February 2016.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Food trays were found stacked while wet after cleaning and chemical sanitization in the dishwashing and long-term storage areas.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Observed absorbant ceiling tiles near the dishmachine.
Correction: Replace absorbant ceiling tiles with non-absorbant tiles that can be effectively cleaned in areas where food preparation or dishwashing occurs.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor wall juncture behind the dishmachine is not maintained in good repair. Several juncture tiles are separating from the wall, providing an area for the accumulation of food debris - this creates a potential pest harborage condtion.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Clean the areas behind separated tiles and reattach tiles to the floor and wall.
- Ventilation Systems, Shall Be Clean
Observation: Observed air duct vents in the kitchen with accumulations of dust.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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02/03/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment in conjunction with a complaint investigation. Please see compliant investigation report dated 9/4/15 for corresponding violations that pertain to complaint received. The following suggestions have been made as a means to incorporate Active Managerial Control:
The following suggestions have been made:
1. Place food below the fill line of metal pans when cold holding/hot holding
2. Make sure pans placed in cold holding table are in full contact with ice in order to ensure that even the food closest to the fill line of the pan are maintained at 41F or below
3. Maintain and monitor food temperature logs for cook, cold holding, and hot holding temperatures (cold foods held at 41F or below, hot foods held at 135F or above)
4. Regularly train employees on proper glove use and when to wash hands
5. Train employees on corrective actions to take when equipment, cook, cold holding, or hot holding temperatures are in correct or between 41F and 135F.
Note-- Violations, such as cold holding (along with others), have been cited on related complaint investigation report rather than risk factor inspection in order to support the complaint investigation conducted and avoid redundancy.
- 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 sink LOCATED IN SECONDARY FOOD PREP AREA 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. HAND WASHING SIGN PROVIDED.
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09/04/2015 | Risk Factor | |
The purpose of this visit was to perform a risk factor assessment
No violation noted during this evaluation. | 07/31/2015 | Risk Factor | |
EHS and CFM reviewed proper setup, use, and testing of the chemical-sanitizer dish washing machine. Please ensure the machine is not used until it is serviced.
EHS suggested relocating the dented can storage area to a lower shelf to prevent contamination of utensils and equipment
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Butter packets were observed on counter top at coffee station. CFM indicated they had been there for approximately three hours.
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. BUTTER WAS DISCARDED. CFM AGREED TO STORE BUTTER ON ICE FOR FUTURE MEALS.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gasket on the one door prep top refrigerator is damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace gasket.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114). Chlorine was not detected in measurable quantities in the sanitizing rinse water.
Correction: The @CONVEYOR SPEED or OPERATING TIME@ is too short for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. CFM TRAINED STAFF ON PROPER SETUP AND USE OF THE DISH MACHINE. EQUIPMENT AND UTENSILS WILL BE SANITIZED IN THE THREE VAT SINK UNTIL THE DISH WASHING MACHINE IS REPAIRED. SEND EVIDENCE OF REPAIR TO THE DISH MACHINE TO THE EHS NO LATER THAN 27 FEBRUARY 2015.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: The air gap between the drain pipes beneath the three vat sink were observed discharging below the flood rim level of the floor drain.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. PLEASE SEND EVIDENCE OF REPAIR TO THE EHS NO LATER THAN 27 FEBRUARY.
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02/19/2015 | Routine | |
| No violation noted during this evaluation. | 11/21/2014 | Risk Factor | |
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.
* Please make sure potentially hazardous foods kept cold holding in ice, is surrounded by ice, not just on top.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation. | 07/23/2014 | Risk Factor | |
- 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: scrambled eggs (129F), cooked sausage (111F) in hot well.
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. Reheated to above 135F.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: microwave.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable (repeated violation)
Observation: Ceiling tiles in kitchen, prep area, and both dry storage areas are not easily cleanable.
Correction: Ceiling tiles should be smooth, nonabsorbent and easily cleanable.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair: 2 lights over grill are out.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the edges of floor had accumulations of food debris.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/23/2014 | Routine | |
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: fly spray can.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Discarded.
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08/13/2013 | Risk Factor | |
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: chest freezer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair
Observation: Prep sink faucet is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Couple of ceiling tiles in the kitchen are absorbent and two ceiling tiles are missing.
Correction: Ceiling tiles should be nonabsorbent and easily cleanable.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the following is not maintained in good repair: couple of lights over grill have burnt out and walk-in cooler door is not tightly closing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at over 200 ppm. 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 chlorine solution at or above 50ppm and below 200ppm. Verify concentration using the appropriate test kit.
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03/01/2013 | Routine | |
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