Arrived as La Prima catering arrived as well. Temperatures were taken upon receipt, and items were placed in oven. Keep in mind all foods (hot) must arrive at 135 F or above, or sent back.
No violation noted during this evaluation. | 10/22/2015 | Risk Factor | |
La Prima is the caterer which arrives between 1030-1045 to set up, and serve food. All utensils are brought washed, rinsed and sanitized. Please sanitize thermometer before/after use. Document receiving temperatures to ensure products are 135 F or above upon arrival. Ensure all servers are washing hands properly.
- Single-Serve and Single-Use Articles, Use Limitation (corrected on site)
Observation: Single-service and/or single-use articles are reused. Observed Aluminum pans washed and sanitized on drain board.
Correction: Single-service and single-use articles may not be reused. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical) (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
- Maintaining Premises, Unnecessary Items and Litter
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Observed the storage of items not related to food and operations stored in back of kitchen.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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04/22/2015 | Routine | |
ORS: 6066 Leesburg Pike B Falls Church, VA 703-533-7600
Renew your limited CFM card.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia limited certified food manager. The CFM's card expired. The kitchen staff were knowledgeable in food safety.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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10/15/2014 | Risk Factor | |
1. Foods are delivered at 10:30 am and are served within 2 hours. Temperature logs were incomplete.
2. Wash hands frequently.
3. Make sure to take temperature upon food delivery and maintain them in the facility.
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation after handling binders and soiled papers.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored in sanitizer solution.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food/Disposition (corrected on site)
Observation: A container of sour cream opened on 02/24/2014 is unsafe, adulterated, or not honestly presented.
Correction: (discarded) - A food that is unsafe, adulterated, or not honestly presented as specified under section 3-101.11 shall be discarded or reconditioned according to an approved procedure.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface(s) of the milk crates, used for storage is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The inside nonfood-contact surface(s) of all the equipment is(are) not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
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04/02/2014 | Routine | |
The CFM could not find her card but the card was found by the end of the inspection.
Wash hands frequently and before wearing gloves.
No violation noted during this evaluation. | 10/28/2013 | Risk Factor | |
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in "True" 1-door refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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04/30/2013 | Routine | |
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