This visit was made to conduct a routine food safety evaluation. I observed good handwashing by food employees. Thank you. The following issue requires attention:
1. Please monitor the sanitizing solution used in the three compartment sink to ensure that the concentration is between 100 - 400 ppm. Have food employees periodically check concentration with testing strips and correct as needed.
Note: Person in Charge informed me that another food employee in the school who already has a ServSafe food safety certificate will be getting a Northern Virginia Certified Food Protection Manager card. Thank you.
*Repeat Observations are Subject to Civil Penalty
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed spatula stored in the space in between knife holding rack and the wall in a manner that could lead to contamination.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. Person in Charge will relocate spatula after cleaning.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Concentration of quaternary ammonium solution used to sanitize in 3 compartment sink was too high. The concentration was measured above 400 ppm.
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Concentrations of Quaternary ammonium shall be between 100-400 ppm. Person in Charge drained water and remade solution with a concentration of 300 ppm.
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09/25/2015 | Routine | |
This visit was made to conduct a risk factor assessment.
1. This food facility occasionally, for special events for faculty members, will prepare/serve shellstock. When handling shellstock make sure:
-the tags or labels shall remain attached to the container in which the shellstock are received until the container is empty
-the date when the last shellstock from the container is sold or served is recorded on the tag or label
-the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label.
2. This food facility occasionally, for special events for faculty members, will prepare/serve raw or undercooked smoked salmon. Facility shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
The disclosure shall include:
-A description of the animal-derived food, such as "smoked salmon"
No violation noted during this evaluation. | 05/22/2015 | Risk Factor | |
No violations observed.
Will drop off binder next week.
No violation noted during this evaluation. | 01/23/2015 | Routine | |
1. The FPM called the engineer to check the walk-in unit.
2.All potentially hazardous foods must be transferred to a unit that holds 41F or below.
3. There is a an existing food establishment inside the school called Angies Cafe run by the parents.
Called the office.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Ham at 48F and Turkey at 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Discarded.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Walk-in at 48F.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators. FPM called for repair.
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10/01/2014 | Routine | |
This is a follow-up inspection for the kitchen hand sink water temperatures.
*All hand sinks are now providing 100F and above temperatures.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at all locations was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
- Lighting Intensity/ Food Prep Area / 50 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the food preparation areas. under the hood
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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04/22/2014 | Follow-up | |
Follow-up for hand sinks water temperatures.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at all locations was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. under the hood
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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04/17/2014 | Routine | |
Attached to my report are menus for January and February 2014.
Employee health policy up to date. Employee have training everyday program on their screen.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Cooked rice
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. front counter
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair
Observation: Observed that the kitchen caulking is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/13/2014 | Routine | |
This visit was made to conduct a risk factor assessment. The following items require attention:
1. This food facility occasionally, for special events for faculty members, will prepare/serve shellstock. When handling shellstock make sure:
-the tags or labels shall remain attached to the container in which the shellstock are received until the container is empty
-the date when the last shellstock from the container is sold or served is recorded on the tag or label
-the identity of the source of shellstock that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date that is recorded on the tag or label.
2. This food facility occasionally, for special events for faculty members, will prepare/serve raw or undercooked smoked salmon. Facility shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
The disclosure shall include:
-A description of the animal-derived food, such as "smoked salmon"
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: There was no Certified Food Manager (CFM) present at the beginning of the inspection.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action. CFM arrived approximately 20 minutes into evaluation.
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employee could not provide reportable symptoms or the big 5 illnesses.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: smoked salmon. Observed smoked salmon in the walk-in cooler. As per Certified Food Manager, the smoked salmon is prepare/served on occasion for special requests fromfaculty memebers, smoked salmon is not served to the students.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall obtain a letter from the supplier stipulating that the fish has been frozen as required. Before service or sale in ready-to-eat form, raw or partially cooked fish shall be:
1. Frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or
2. Frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or
3. Frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours.
Please fax a copy of the parasite destruction letter from your distributor to Alexandria Health Department at (703) 746-4919 Attention: Rebecca.
- Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): foods on buffet table (cut melon, potato salad, tuna salad, hummus, and deli meats - turkey and ham). As per certified food manager (CFM), the deli buffet line refrigerator is not operating properly and they have implemented time as a control for all foods in the refrigeration that are potentially hazardous. As per CFM, foods are pulled from refrigeration at 11:00 AM and time is used until 1:00 PM.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Potentially Hazardous Foods that are stored using time rather than temperature shall be discarded after four hours. Corrected by completing a written procedure for the above listed foods.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facilities located at the cookling and adjacent to the walk-in cooler were blocked, preventing access by employees for easy handwashing. There was a rack of food stored in front of the sink at the cookline and there was a garbage can stored in front of the handsink adjacent to the walk-in cooler.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Corrected by relocating the rack of food and garbage can.
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10/09/2013 | Risk Factor Assessment | |
no violations
No violation noted during this evaluation. | 02/11/2013 | Risk Factor | |
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