- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR PREP COOLER (R): SLICED TOMATO AT 45F, FETA CHEESE AT 49F, PROVOLONE CHEESE AT 55F
Correction: 2DR TRUE DISPLAY COOLER: HUMMUS AT 45F, CHICKEN CAESAR SALAD AT 46F.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: HUMMUS, CHICKEN CAESAR SALAD, OTHER ITEMS IN THE 2DR TRUE DISPLAY COOLER.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED USING A LOG TO TRACK DATES.
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03/24/2016 | Routine | |
Discussed active managerial control. Observed good handwashing, sanitation and food temperature control. A food temperature log is maintained to monitor temperatures and test strips are used to check sanitizer levels.
No violation noted during this evaluation. | 08/31/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation regarding lack of cooling in the facility. Air conditioner was working at the time of the inspection and the all the coolers were at 41F or below.Complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 08/03/2015 | Complaint | |
| No violation noted during this evaluation. | 01/20/2015 | Routine | |
- 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: 1) rice pudding 46F, cream cheese 45F, hummus 44F all in true glass display cooler
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. CFM and food employee moved all items to true 2dr cooler
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07/31/2014 | Risk Factor | |
| No violation noted during this evaluation. | 02/24/2014 | Routine | |
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 less than 50ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM RESET SOLUTION TO 50-100 PPM
- Single Service for Customer Self-Service / Wrapped, Dispensed
Observation: Unwrapped single-service items were provided at the consumer self-service counter.
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
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09/25/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Food gets prepped at an off-site commercial location and is delivered to facility.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw bacon over sauces in true 2dr upright cooler. CFM rearranged bacon to the bottom shelf of cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
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04/04/2013 | Risk Factor | |
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