This visit was made to follow up to the routine food safety evaluation conducted on March 7, 2016. The following corrective actions have been taken by the facility:
1 .The 2 door sandwich prep unit was repaired and is now functioning properly. Thank you for repairing this unit. Please continue to monitor the temperatures of this unit especially as the weather gets warmer and have it serviced if necessary and it's not able to maintain temperatures of 41°F or below
Note:
- Discussed the need for taking temperatures of foods that are received from the central commissary to ensure that all Time/temperature Control for Safety Foods (i.e. chicken, steak, gyro, tomatoes, humus..etc..) are received at 41°F or below.
- As a reminder, Time/ temperature control for safety foods prepared from ambient temperature must be cooled from 70°F to 41°F within 4 hours.
No violation noted during this evaluation. | 03/11/2016 | Follow-up | |
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful. The following issues require attention:
1. Time/temperature control for safety foods (TCS foods) shall be held cold at a temperature of 41°F or below. The sandwich prep top unit was not functioning well at the time of the visit. TCS food items were discarded by the Person in Charge. Please have this unit serviced so that it is maintaining temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify. In the meantime do not use this unit to hold any TCS foods.
2. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Updated Employee Health material was provided to facility and its requirements explained. The expectation is for all food employees to know the Big 6 foodborne illnesses and the reportable symptoms. Please review with all staff.
3. As a reminder, wet wiping cloths must be kept in a container with sanitizing solution.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because food worker was not able to correctly identify big 6 foodborne illnesses and their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Observed a wet wiping cloth on the food contact surface of the sandwich prep unit.:
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Instructed employees to put the cloth into sanitizing solution.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: cooked chicken, steak and cut tomatoes in the sandwich prep unit were all above 50°F
Correction: Time/temperature control for safety foods (TCS foods) shall be held cold at a temperature of 41°F or below. Food items were discarded by Person in Charge. Please have this unit serviced so that it is maintaining temperatures of at least 41°F or below. A follow up visit will be conducted in approximately 3 business days to verify. In the meantime do not use this unit to hold TCS foods.
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03/07/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
No noted issues.
No violation noted during this evaluation. | 03/09/2015 | Routine | |
This visit was made to conduct a routine food safety evaluation.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: wet towel stored in water with no sanitizer solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC provided chlorine snaitizer solution for wiping cloths at 50 ppm)
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11/03/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Monitor cold holding temperatures to ensure that foods stay below 41 degrees F. You can adjust the refrigerators to a colder setting, and make sure all foods are cooled to 41 degrees F after prep, and before being put out for service. You can also use the freezer to cool foods quickly.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures:salads, hummus, cooked chicken, deli meats, sliced tomatoes all between 45-50 in all units.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (these items will be used or discarded within 4 hours. Manager reported that units get warm during lunch service, but maintain temp over night. He agreed to adjust them to a colder setting for lunch service, and back down over night so they don't freeze)
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06/27/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.(observed open cup of coffee on food prep table)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (employee discarded drink and washed cup)
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03/13/2014 | Risk Factor | |
This visit was made to conduct a routine inspection.
-- No violations at time of inspection
--- CFM did very well with employee health questions
No violation noted during this evaluation. | 11/14/2013 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review employee health policy requirements and ensure staff know what they are required to report.
2) Hand sinks may only be used for hand washing.
3) Single-use items may not be reused for storing foods (i.e. old pickle jars cannot store soup).
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: PIC could only name 3 of the illnesses and 3 of the symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of soup. (pickle jars storing soups).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station is being used for purposes other than washing hands (bucket was being stored in the hand sink upon arrival).
Correction: A handwashing sink may not be used for purposes other than hand washing.
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07/22/2013 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: Sliced tomatoes at 49F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip/Utensil/Linen/Single-Service/Storage Restriction (corrected on site)
Observation: The cutting board is being stored in between the equipments and on the floor.
Correction: Store all equipments/utensils 6 inches above the ground.
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03/14/2013 | Routine | |
1.Provide at least 36 inches working spaces between equipment's.
2. Do not blocked the 3 compartment sink.
3. Employee health policy is from Fairfax Health Department. (handed our policy to the CFM).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures:ham at 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Salad, dips,and hummus.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: display case.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. True unit at 44F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Maintenance Tools Stored in Orderly Manner
Observation: Maintenance tools are not being stored in an orderly manner. no mop rack provided.
Correction: Store all maintenance tools in an organized manner to prevent harborage and breeding conditions for rodents and insects.
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12/10/2012 | Routine | |
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