Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas at your facility that may require further assessment.
NOTE: Employee Health Policy for owner on file at facility. Repair 2 DR Prep refrigerator and provide a copy of invoice via fax or mail within 10 days. Do not use unit to store any potentially hazardous foods till repaired.
QUESTIONS: Please call 703-246-2444
- 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: OBSERVED THAT THE 2 DR PREP REFRIGERATOR WAS AT 49F. THERE WAS NO POTENTIALLY HAZARDOUS FOODS STORED IN THE UNIT.
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. OWNER HAS BEEN ASKED TO REPAIR IT IN 10 DAYS AND PROVIDE A COPY OF THE INVOICE TO ME BY MAIL/EMAIL OR FAX. FAX NUMBER IS 703-653-9448.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A CROCK POT BEING USED AT THE FACILITY THAT IS NOT COMMERCIAL.
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. OWNERS HAVE BEEN ASKED TO REPLACE IT WITH COMMERCIAL UNIT.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the chlorine sanitizer solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED THAT THE CONCENTRATION OF SANITIZER SOLUTION THAT WAS AT FACILITY WAS GREATER THAN 200 PPM WHEN TESTED WITH CHLORINE TEST STRIP.
Correction: Maintain the concentration of CHLORINE SANITIZER@ 50-100 ppm. Verify concentration using the appropriate test kit. CONCENTRATION WAS ADJUSTED AND MEASURED AT 100 PPM WHEN TESTED WITH CHLORINE TEST STRIP.
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01/14/2016 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me as this inspection as your participation allows me to clarify areas where your facility may need further assessment.
Discussed with CFM about continuing to observe hand washing, avoid all bare hand contact and review Employee Health Policy guidelines.
QUESTION: Please call 703-246-2444
No violation noted during this evaluation. | 08/04/2015 | Risk Factor | |
- 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:OBSERVED A RIVAL CROCK POT USED TO HOT HOLD CHILLI FOR CUSTOMERS THAT WAS NOT ANSI CERTIFIED.
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. DISCUSSED WITH CFM WHO HAS 90 DAYS TO REPLACE THIS WITH APPROVED ANSI CERTIFIED EQUIPMENT.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the Chlorine sanitizer solution was measured at >200 ppm when tested with chlorine test strip. 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 sanitizer solution at 50-100 ppm. Verify concentration using the appropriate test kit. DISCUSSED WITH THE CFM WHO WAS ABLE TO ADJUST THE CONCENTRATION TO 100PPM WHEN TESTED WITH TEST STRIP.
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01/15/2015 | Routine | |
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 fax, to my attention, the invoice for the repair of the 2 door prep refrigerator by September 4, 2014.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the 2 door prep refrigerator unable to hold PHF/TCS food at 41F or below. Do not use this unit to hold PHF/TCS food until it is capable of maintaining PHF/TCS food at 41F or below.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced american cheese at 45F
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.PUT IN REFRIGERATOR TO COOL TO 41F
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08/28/2014 | Risk Factor | |
| No violation noted during this evaluation. | 04/16/2014 | Routine | |
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.
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.
No violation noted during this evaluation. | 11/27/2013 | Risk Factor | |
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use. Observed thermometer reading at 5F against a calibrated thermometer at 32F
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
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06/26/2013 | Routine | |
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