- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. AFTER CFM. GRABBED THE TOP OF THE TRASH CAN TO MOVE IT HE WASHED HANDS FOR ABOUT 5 SECONDS WITH-OUT SOAP.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: LIQ. EGGS IN UNIT #1 EXP. AUG. 15, & 3 YOGURTS EXPIRED JULY 29 AND AUG. 20, 2015 IN UNIT #3.
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. DISCARDED.
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08/24/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. In hallway, CFM petted dog and after back in kitchen CFM was about to open a a refrigerator door without washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. CFM said thanks for reminding him and proceded to wash hands. ORAL & WRITTEN INFO. PROVIDED.
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01/28/2015 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED THE CHLORINE CONCENTRATION FOR THE DISHMACHINE ON THE 1ST FLOOR AT 0PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. REPLACED THE EMPTY SANITIZER CONTAINER FOR THE DISHMACHINE ON THE 1ST FLOOR.
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11/13/2014 | Risk Factor | |
All outstanding violations had been corrected at the time of reinspection. Discussed working with the activities staff who use the kitchen on the 3rd floor to keep that area clean.
No violation noted during this evaluation. | 09/16/2014 | Follow-up | |
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product.OBSERVED TWO DENTED CANS STORED WITH THE REST OF THE CANS IN THE DRY STORAGE AREA.
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer. CFM WILL KEEP THE DENTED CANS SEPARATE.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows:OBSERVED APRONS HANGING OVER THE ICE CREAM FREEZER WHICH WOULD REACH INSIDE THE FREEZER WHEN OPENED.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. MOVED THE APRONS.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: 1DR TRAULSEN COOLER (KITCHEN): CUT MELON AT 52F AFTER 4.5 HOURS
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED THE MELON.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR GE COOLER: MILK AT 70F.
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 THE MILK.
- 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: WALK-IN-COOLER (1) OPEN CONTAINER OF SOUR CREAM (2) OPEN CONTAINER OF COTTAGE CHEESE
Correction: 1DR TRAULSEN COOLER (1ST FLOOR) (3) PASTA SAUCE.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. OBSERVED DISHMACHINE ON THE 3RD FLOOR WITH CHLORINE CONCENTRATION AT 0PPM.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of beverage dispensing nozzles(ENHANCED WATER MACHINE ON THE 1ST AND 3RD FLOORS) and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the (1) PANINI GRILL ON 1ST FLOOR (2) OVEN ON 3RD FLOOR ARE observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled ON THE 1ST FLOOR.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: (1) WALK-IN-COOLER GASKETS (2) TOP OF DISHMACHINE ON 1ST FLOOR.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: GREASE TRAP IS ODOROUS.
Correction: A plumbing system shall be maintained in good repair.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door. OBSERVED EMPLOYEE RESTROOM DOES NOT HAVE A SELF-CLOSING LATCH.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the (1) WALK-IN-FREEZER FLOOR (2) DISHMACHINE CHEMICAL AREA ON 1ST FLOOR WITH MOUSE DROPPINGS ARE in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at GREATER THAN 500 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 QUATERNARY AMMONIA solution at 200ppm-400PPM OR ACCORDING TO THE MANUFACTURER'S INSTRUCTIONS. Verify concentration using the appropriate test kit. QUATERNARY AMMONIA SOLUTION WAS CORRECTED TO 200PPM.
- Critical: Falls Church City Code/CFM Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. CFM ARRIVED DURING THE INSPECTION.
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08/11/2014 | Routine | |
Fax or email a copy of the following documents to the Health Department within 10 days:
(1) Certified Food Manager card
(2) Pest control report
(3) Photo of clean wall in the dishmachine area
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (repeated violation)
Observation: Mouse droppings were found in the dishmachine area.
Correction: Remove rodent droppings from the premises to ensure that the establishment is clean and sanitary.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the WALL in the DISHMACHINE AREA HAS MOLD AND is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/19/2014 | Follow-up | |
The purpose of today's visit was to conduct a complaint investigation for an alleged foodborne illness in conjunction with a routine inspection. Complainant is a visitor who consumed potato salad prepared at this facility and became ill. The complainant's father who is a resident at this facility also felt ill according to the complainant. Person-in-charge said none of the employees were ill during the past two weeks and none of the residents were ill with foodborne illness symptoms in the past two weeks. Food prepared at the facility is received from approved food sources. The potato salad is prepared on-site using commercial mayonnaise that is kept at below 40F. The potatoes are cooked to 220F then peeled then pre-chilled to below 70F within 30 minutes in the freezer. The Person-in-Charge monitors all cook temperatures and cooling temperatures for the potato salad. Leftovers are discarded. The complaint is not confirmed based on today's observations.
No violation noted during this evaluation. | 04/30/2014 | Complaint | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. 3 VAT SINK IS IN USE AND SERVICE WAS SCHEDULED. PLEASE FAX A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. DISCARDED HEAVILY SCORED CUTTINGBOARDS.
- Critical: Food-Contact Surfaces Cleaned between Raw Fruits & Vegetables & PHF(TCS) (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw fruits and vegetables and PHF(TCS) foods. OBSERVED CUTTINGBOARD USED FOR RAW CHICKEN USED TO CUT RAW VEGETABLES WITHOUT CLEANING AND SANITIZING IN BETWEEN USE.
Correction: Equipment food-contact surfaces and utensils shall be cleaned between uses with raw fruits and vegetables and with potentially hazardous foods (time/temperature control for safe food). PERSON-IN-CHARGE DISCUSSED WITH EMPLOYEE AND DISCARDED THE VEGETABLES.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of JUICE dispensing nozzles and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CLEANED THE JUICE NOZZLES AND THE INTERIOR OF THE EQUIPMENT.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) 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. PLEASE FAX A COPY OF THE CFM CARD TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the HANDSINK IN THE KITCHEN is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site) (repeated violation)
Observation: An accumulation of MOUSE DROPPINGS were found AT THE ES-2000 MACHINE.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests. CLEANED THE AREA AND WILL CONTACT PEST CONTROL.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the WALL in the DISHMACHINE AREA HAS MOLD AND is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/30/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Dish machines: Hobart LXI series and ES2000.
Hand washing sink in the kitchen drains slowly. The drainage should be improved.
Spoke with the CFM about getting the CFM ID with a picture before the next inspection for all Certified Food Managers at the facility.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. ---CFM said PHF can be served undercooked/ cooked to order to HSP.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Observed moldy cheddar cheese and expired blue cheese in the WIC. .
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.---Discarded
- 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: omelet eggs 116F, chicken 122F
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. ----omelet eggs was discarded, chicken reheated 201F
- 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 dishwashing room with a concentration of 10 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 replenished the sanitizer and Cl was at proper concentration.
- 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:---Clean and repair the finish on cabinet door near the hand sink in the dishwashing room.
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.
- Ice Tea Dispensers & Consumer Self-Serve Utensils Cleaned Every 24 Hours (corrected on site)
Observation: Surfaces of the ice tea dispensers and consumer self service utensils are not being cleaned as required. --Juice dispenser nozzles were not being cleaned every 24 hours.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at least every 24 hours for iced tea dispensers and consumer self-service utensils such as tongs, scoops, or ladles.--CFM cleaned the dispensers nozzles.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean EQUIPMENT and UTENSILS were stored in an manner that exposed the item(s) to contamination.--Equipment and utensils were stored next to handsinks at multiple locations.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.--Equipment and utensils were moved to prevent cross-contamination.
- Plumbing / Maintained in Good Repair
Observation: The hand sink basin at the kitchen is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.---Handwashing sign not provided at all handsinks.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: An accumulation of mouse droppings observed at the ES-2000 dishmacine.
Correction: Remove dead rodents, birds, and insects from the control devices at a frequency necessary to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
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01/14/2014 | Routine | |
The purpose of this visit was to conduct a standardization exercise. Thank you for your time today.
No violation noted during this evaluation. | 11/25/2013 | Training | |
The purpose of this visit was to conduct a follow-up inspection.
Manager provided invoice for dishmachine on 3rd floor. A pump is being ordered for the machine and all equipment is being washed, rinsed and sanitized on the 1st floor. Manager will fax invoice when the 3rd floor dishmachine has been repaired.
All violations were corrected from the last inspection.
EHS recommended that manager moniter and track the cleaning processes on each floor.
No violation noted during this evaluation. | 08/30/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information and proper cooking temperatures.
The dishmachine on the third floor should not be used until services. The first floor dishmachine can be used to wash, rinse and sanitize.
- (4)-(16) (repeated violation)
Observation: n
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- 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)
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: puree foods, sauces and dressings
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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: potato salad, pico de gallo, green beans, pancake mix, macaroni salad and baked potatoes inside of Traulsen upright unit and walk-in cooler
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. ALL FOOD WAS DATEMARKED AT TIME OF INSPECTION.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: three bean salad, black beans, chicken salad, tuna salad, egg salad, tarter sauce and pesto sauce
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution located on the third floor.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Single-Service and Single-Use Articles / No Reuse (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of mashed potatoes.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: spoons and scoops inside of drawer located by walk-in cooler
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: inside of drawers in the kitchen, ice cream freezer, under prep tables, floors, walls, ceilings, drains, piping under sinks, lighting under hood and cleaning inside of Traulsen ref on the 1st and 3rd floor.
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 Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Physical Facilities Good Repair
Observation: Observed that the light bulb is blown out under the hood and 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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08/15/2013 | Routine | |
This visit was to conduct a follow-up inspection to verify the appropriate concentration of sanitizer in the Hobart XLi dish machine. The chemical dish machine was observed with a concentration of 100 ppm chlorine sanitizer. Dish machine is approved for use by the FCHD.
Thank you for your time today.
No violation noted during this evaluation. | 03/22/2013 | Follow-up | |
The purpose of today’s visit 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.
NOTE: Please fax to my attention a copy of the service report for the Hobart dish machine on the third floor. Chlorine sanitizer levels should be at a minimum of 50 ppm and a maximum of 200 ppm.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to 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)
- 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: corned beef at 44F in walk-in refrigerator - DISCARDED. Milk at 53F in Traulsen 1DR refrigerator (First floor) - DISCARDED.
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of 0 ppm chlorine solution. Discussed with certified food manager
Correction: dish machine use discontinued until it is serviced. Note: Primary dish machine on first floor is operating properly and may be used as needed while the non-working dish machine is serviced.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks 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. A HANDWASHING SIGN WAS PROVIDED TO THE ESTABLISHMENT TO POST.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was observed to be in excess of 500 ppm in a wet wiping cloth bucket. 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 quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. QUATERNARY AMMONIA AT 400 PPM WAS PROVIDED. 500 PPM QUATERNARY AMMONIA WAS DISCARDED.
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03/16/2013 | Risk Factor | |
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