| No violation noted during this evaluation. | 03/25/2016 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. CFM has agreed to notify the Health Department when the repair of the 1 door undercounter refrigerator (within 48 hours) and hot water control knob of one of the kitchen's handsinks is complete.
- 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: BEVERAGE AIR 1 DOOR UNDERCOUNTER REFRIGERATOR @ BEVEARGE STATION
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.
2 JUGS OF 2% MILK WERE RELOCATED BACKTO WALK IN REFRIGERATOR.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SIDE PANELS OF ALL COOKING EQUIPMENT UNDER THE HOOD SYSTEM AND THE TOP SURFACE PANEL OF THE GAS BURNERS.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
CLEAN THESE SURFACES AT FREQUENCY TO PRECLUDE ACCUMULATION OF DUST, DIRT, GREASE AND FOOD RESIDUE/DEBRIS BUILDUP.
- Plumbing / Maintained in Good Repair
Observation: HOT WATER IS NOT PROVIDED AT ONE OF THE KITCHEN HANDSINKS DUE TO THE HOT WATER CONTROL KNOB BEING BROKEN..
Correction: A plumbing system shall be maintained in good repair.
REPAIR OR REPLACE THE HOT WATER CONTROL KNOB AT THIS HANDSINK.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: OBSERVED THAT THE FLOORING BENEATH EQUIPMENT IN THE KITCHEN AND DISHWASHING AREA IS IN NEED OF CLEANING.
Correction: CLEAN THE FLOOR IN THESE AREA MORE FREQUENTLY TO PRECLUDE ACCUMULATION OF DUST, DIRT AND DEBRIS.
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07/30/2015 | Routine | |
The purpose of today's visit was to conduct a Risk Factor Assessment. Violations observed were corrected during the inspection. Observed delivery of cold and dry food items. Found that cold food items were received frozen or at proper temperature of 41 F or below.
- Critical: Hands and Arms / Cleaning Procedure
Observation: (CORRECTED DURING INSPECTION) Observed food employees using improper handwashing procedures.
OBSERVED FOOD EMPLOYEE IMPROPERLY WASH HANDS BY APPLYING SOAP AND IMMEDIATELY PLACINGS HANDS UNDER RUNNING WATER AND RUBBING OFF SOAP.
THIS DID NOT ALLOW FOR RUBBING HANDS TOGETHER FOR 20 SECONDS BEFORE RINSING.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: (CORRECTED DURING INSPECTION) Raw animal food stored with Ready to Eat food in the refrigeration unit.
OBSERVED BAGS OF RAW BEEF BURGERS STORED ON SHELF WITH MILK AND JUICE INSIDE OF THE RANDELL 2-DOOR REFRIG PREP UNIT.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
BAGS OF RAW BEEF BURGERS WERE RELOCATED TO THE WALK-IN REFRIGERATOR
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03/17/2015 | Risk Factor | |
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The hinges on the prep counter drawer are 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. Repair the drawer accordingly.
- Utensils in Good Repair / Discard (corrected on site)
Observation: The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Three rubber spatulas.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (Discarded during the inspection).
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the storage shelving under the service counter located near the ware washing machine area had accumulations of debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor along the base of the walls and the floor drains in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. The floor edges along the walls need to be cleaned more properly and frequently. The floor drains should be cleaned more frequently.
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11/19/2014 | Routine | |
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Three Lamb roasts cooling for 48 hours in the walk-in refrigerator observed at 53-56°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. To cool the roasts within 6 hours, cut each into smaller chunks. You may also put the roasts in the walk-in freezer until a temperature of 41-F or lower is reached and then transfer the roasts to the walk-in refrigerator for cold holding. (Discarded)
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large chunks of roasts in walk-in cooler.
Correction: 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 (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: half & half coffee creamers = 63-F, 2% milk =69-F.
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.(discarded)
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the 2-door cookline refrigerator are torn/ 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. Repair or replace the torn rubber seals on this refrigerator.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The interior surfaces of the one-door refrigerator vat the kitchen coffee station were observed soiled to sight and touch. The ice cream chest freezer has excessive ice accumulations.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Clean spills soon after they occur to prevent accumulations. Defrost the ice cream freezer often to reduce build-up ice preventing contamination of the ice cream.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site)
Observation: Surfaces of the can opener blade were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the can opener daily or more frequently to prevent contamination of food.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The sides and other exterior surfaces of the stoves and other cooking equipment located under the hood were observed with accumulations of grease deposits and debris.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) at the begining of the inszpection has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment in the kitchen and the floor drains are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors and drains frequently and thoroughly to prevent attracting insects such as fruit flies and other pests.
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08/20/2014 | Routine | |
The purpose of today's visit was to conduct a standardization inspection in conjunction with the Virginia Department of Health. This will count as a training inspection for this 4 month period.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 01/23/2014 | Training | |
The purpose of this visit was to perform a standardization training exercise.
No violation noted during this evaluation. | 06/04/2013 | Training | |
The purpose of today's visit was to conduct a risk factor assessment inspection after we received notice of an increase in GI illnesses at this adult care facility.
One violation was observed and was brought to the attention of the Dining Services Coordinator as well as the Maintenance Coordinator. The hot water at the handsinks in the kitchen have been observed below 100F during the past two inspection. This violation shall be corrected within the next 90 days and this will be confirmed at your next inspection. As handwashing is more effective when using warm water and it is the best way to prevent contamination, it is important that this be corrected quickly.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater- Boiler
Dishmachine: Main - kitchen Hobart AM14, being de-limed during inspection
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sinks at the kitchen, both near waiter station and next to 3-vat sin, were measured at a temperature less than 100°F, observed at 82F and 84F respectively.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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04/04/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Excellent handwashing and glove use was observed today. Employee health policy was presented at the last all staff meeting, sign-in sheet was available.
Please contact me if you have any questions. Thank you.
NOTES:
Dishmachine:
@ Kitchen - Hobart AM14 wash 150F, final rinse 185F - thermolabel verified
@ Renaissance kitchen - Hobart LxiH - wash 150F, final rinse 186F - thermolabel verified
Quat at 3-vat sink, 200 ppm
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: inside refrigerators, top of dishmachine, inside hot box.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F, observed at 80F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the dishmachine at Renaissance section of facility are leaking.
Correction: A plumbing system shall be maintained in good repair.
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02/07/2013 | Routine | |
- 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: Blue cheese = 46-F, sour cream = 45-F
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. (Discarded)
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: Sour cream, Blue cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 @ 3-compartment sink with a concentration of 50ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at @kitchen@ 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 100°F through a mixing valve or combination faucet.
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12/14/2012 | Risk Factor | |
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