- 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. OBSERVED WORKER PUTTING ON NEW GLOVES 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. ORAL & WRITTEN INFO. PROVIDED.
- 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: Turkey 48F & turkey 48F @ #5
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM said all items were put in this morning from other refrigerator units. She/He also said the with-in 6 hours most of this food will be used up and will discard everything potentially hazardous already in this unit now. They will not put anything new in this unit until it is repaired.
- 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: Turkey 48F & turkey 48F @ #5
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. Do not store any potentially hazardous food in the incorrectly functioning refrigeration unit until after it has been fixed. Adjust the ambient temperature of the refrigerator to have food temperatures between 32-41F AND/OR with-in 10 days have it repaired and fax the repair record to our office at phone # 703-653-9448 (WITH THE NAME OF YOUR RESTAURANT & INSPECTOR, PLEASE). REGULAR MONITORING WILL PREVENT UNNESSESIARY PROBLEMS.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. Veggie wash test kit not available (Paracetic Acid).
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Backflow Prevention, Device / When Required
Observation: Observed the lack of an approved backflow prevention device on the water supply system. AS DISCUSSED, BOTH WATER FILTER SYSTEMs NEED ONE.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by installing an approved backflow prevention device as specified under 5-202.14. IF BACK FLOW DEVICES ARE PRESENT, PROVIDE A DIAGRAM LOCATING EACH BACK FLOW PREVENTER, BY FAX (703-653-9448) OR EMAIL WITH-IN 10 DAYS. IF BACKFLOW PREVENTERS ARE NOT PRESENT, INSTALL THEM AS REQUIRED AND NOTIFY INSPECTOR OF COMPLIANCE. IT IS A CRITICAL HAZARD TO NOT HAVE BACK FLOW PREVENTERS ON FRESH WATER SUPPLY LINES TO CERTAIN TYPES OF EQUIPMENT.
|
05/05/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
EHS provided employee health information. Manager will fax over documentation that training was conducted by August 22, 2013.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham salad, potato salad, liquid eggs inside of 4drawer unit
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 food was discarded at time of inspection.
|
08/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about The Honey Baked Ham Company, 360 West Broad Street, Falls Church, VA 22046 »