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.
EHS provided information on location for ORS Interactive, inc. Fax a copy of the CFM photo identification card within 10 business days. I have provided you with my business card which contains my contact information.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Certified Food Manager/Certificate Process (repeated violation)
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: Within 10 business days fax photo identification Certified Food Manager card to inspector. 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
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12/02/2015 | Risk Factor | |
Observed facility clean, organized, and well-managed. EHS discussed with CFM the importance of employees reporting exposures to persons with foodborne illnesses. Northern VA CFM card is expired
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Backflow Prevention & Water Conditioning Device / Inspect / Record
Observation: Observed expired water filtration/treatment cartridges. Manufacturer of cartridges reccomends replacement every six months
Correction: cartridges observed were due for replacement in January 2014.
- Refuse Areas / Enclosures / Receptacles / Good Repair
Observation: The waste storage container for facility has a missing lid.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. CONTACT WASTE SERVICES PROVIDER TO OBTAIN A NEW LID.
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03/25/2015 | 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.
*Be sure to keep prep cooler doors closed.
*Be sure to get all managers to complete food manager certification process.
*Hand sink is used for hand washing. Please do not dump or place any items in it.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded cheese (49F), mixed cheese (44F), shredded cheese (45F) in 2dr prep cooler - left
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. EHS confirmed cooler is able to hold temperature at or below 41F. Possibly, the cooler door was left open. All items were moved to walk-in freezer for 30 minutes to cool back down.
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08/06/2014 | Risk Factor | |
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
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02/18/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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 item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shredded three cheese (49F), shredded cheddar cheese (49F), shredded jack cheese (47F) on prep top - left.
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. All three items were moved to lower cabinet to cool.
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09/05/2013 | Risk Factor | |
This inspection was for standardization training exercise.
No violation noted during this evaluation. | 02/21/2013 | Training | |
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