IT IS RECOMMENDED TO SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNIT until after IT HAS been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448.
(PLEASE PUT INSPECTOR NAME AND YOUR FOOD ESTABLISHMENT NAME, ON FAX).
ORAL & WRIITEN INFO. PROVIDED.
- Critical: PHF(TCS) Received Hot at 135°F or above (repeated violation)
Observation: Hot food is received at inadequate temperatures. . Upon reveiw of temperature logs for hot foods received on 8/2 and 8/3, observed hot receipt temperatures below 135F. No corrective action statement was recorded.
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. . A recommendation is to take the temperature of the foods upon receipt while the caterer is still onsite.
- 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: BUTTER 52F, HALF/HALF 47F (BOTH FOR STAFF) & MILK - 2 CONTAINERS 46F & 44F IN REFIGERATOR.
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.MILK DISCARDED.
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07/10/2014 | Risk Factor | |
The purpose of today’s inspection was to conduct routine assessment.
AS DISCUSSED ALL WORKERS MUST BE TRAINED AND HAVE A EMPLOYEE ILLNESS REPORTING AGREEMENT (FORM #2) SIGNED BY EACH PERSON, AND REFER TO THE PROVIDED EMPLOYEE ILLNESS DECISION GUIDE, TO DETERMINE IF A WORKER CAN COME TO WORK WHEN AN ILLNESS IS REPORTED.
Call myself for a follow-up inspection or Fax copies of the required form #2 to our office, at phone # 703-385-9568 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR FACILITY AND YOUR NAME" please.
Wash cloth bucket sanitizer tested at 100ppm Chlorine.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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: PHF(TCS) Received Hot at 135°F or above (corrected on site) (repeated violation)
Observation: Hot food is received at inadequate temperatures. TEMPERATURE OF BAKED ZITTI WAS 123F AT APPROX. 11:30AM, BUT NO TEMPERATURE WAS TAKEN UPON ARRIVAL. THERE IS A TEMP. LOG BUT IT HAS THE TEMPS. OF WHEN THE FOOD IS SERVED.
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. TAKE TEMPERATURE UPON ARRIVAL.
- Fairfax City Code/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: GE UPRIGHT REFRIGERATOR IS USED TO STORE MILK.
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.
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09/30/2013 | Routine | |
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