The purpose of this visit was to conduct a risk-factor assessment.
Note:
- Discussed the employee health policy.
- Strongly advised to have a kitchen staff certified for food manager. Most of the CFM on duty are observed to be managers from different departments.
- 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: 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. PROVIDE A CFM PHOTO ID TO THE HEALTH DEPARTMENT WITHIN 7 DAYS.
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01/08/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Send a copy of CFM ID and service receipt to the Health Department with in 7 days.
- Monitor hot holding temperature in the warmer for food safety. Hot holding requirement for food is 135F at all time.
- Observed butter on Time as Public Health Control (TPHC).
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Sausage, Egg, & Cheese (117F).
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. Food item was discarded.
- 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: Hot Dogs (44F) at the Beverage-Air 1-DR cooler (Front).
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. Food item was discarded.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage-Air 1-DR Undercounter (front) (44F).
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. Repair the refrigerator and send a copy of service receipt to the Health Department with in 7 days. Do not store potentially Hazardous Food items in the cooler until it is repaired.
- 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: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. 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. Send a copy of CFM ID card to the HD with in 7 days.
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07/09/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- Beverage-Air refrigerator at the service line is not holding ambient air 41F or below. It could lead the food temperature to rise. Service the refrigerator and send a copy of receipt to HD. DO NOT use that cooler until it is fixed.
The next inspection will be in approximately six months.
No violation noted during this evaluation. | 01/28/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine evaluation with focus on risk factors. Dishmachine activated the thermolabel. Quaternary ammonium sanitizer in 3 vat sink (initial/final): 0/250 ppm. Discussed importance of maintaining a certified food manager with required credentials on the premises whenever food service activities are ongoing with PIC. NOTE: PLEASE PROVIDE COPY OF CFM PHOTO ID AND SERVICE INVOICE FOR THE TRUE 2 DR PREP COOLER TO THE HEALTH DEPARTMENT WITHIN 10 DAYS AS DETAILED ABOVE.
- 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: sliced pepperoni/tomato sauce in True 2 dr prep cooler: 48/46 degrees 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. NOTE: Food determined to be out of temperature <1 hour and was relocated to another cooler.
- 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: True 2 dr UC prep cooler.
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. NOTE: Provide service invoice for cooler to Health Department within 10 days.
- 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 vat sink with a concentration of <150 ppm 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. NOTE: PIC change sanitizer in 3 vat sink: 250 ppm.
- 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: 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. NOTE: Provide copy of CFM photo ID for CFM on the premises when other CFM (Laura Creel) is not on the premises. Provide to Helath Department within 10 days.
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07/18/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Quaternary ammonium sanaitizer in 3 vat sink = 250 ppm. Dishmachine turned thermolabel black. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF NORTHERN VIRGINIA CERTIFIED FOOD MANAGERS LICENSE AND CURRENT ESTABLISHMENT PERMIT TO HEALTH DEPARTMENT WITHIN 10 DAYS AS REQUIRED ABOVE.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2013. No person shall operate a food establishment unless that person possesses a valid establishment permit issued by the Health Department.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2014 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department. Provide copy of valid permit to Health Department within 10 days.
- 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.
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01/07/2014 | Routine | |
The purppose of this visit was to conduct a risk factor assessment. Hobart LXe dishmachine turned thermolabel black. Quaternary ammonium sanitizer concentration in 3 vat sink: 200 ppm.
No violation noted during this evaluation. | 10/01/2013 | Risk Factor | |
"The purpose of this inspection was to conduct a routine inspection. Water Heater: AO Smith DRE-8D-100. Hobart LXi turned thermolabel. Quaternary Ammonium sanitizer concentration at 3 vat sink: 300 ppm. No violations noted. McCall 1 dr upright cooler out of service and empty at the time of inspection. PIC advised upright cooler to remain out of service and empty until it is restored to fully functional condition.
No violation noted during this evaluation. | 02/12/2013 | Routine | |
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