The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this visit.
Thank you.
No violation noted during this evaluation. | 03/08/2016 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide a copy of the service report for the refrigeration unit that is not working properly. Send a copy via fax, email to the information provided.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
In True 2dr refrigerator: diced chicken 49F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER PLACED ICE UNDER EACH CONTAINER TO KEEP POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW. A CALL WAS PLACED TO SERVCE THE UNIT PRIOR TO THE INSPECTOR ARRIVING FOR THE INSPECTION.
|
09/08/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Discussed active managerial control award with the manager and staff on duty.
Please provide a temporary cover for the ice machine.
- 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: 2dr Refrigerator: Diced chicken 50F, Diced tomatoes 50F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER PLACED CHICKEN IN THE WALK IN COOLER TO RAPIDLY COOL TO 41F OR BELOW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:
Observed in the walk in cooler two items that need to be date marked:
diced chicken, chicken enchiladas.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. MANAGER DATEMARKED THE FOOD ITEMS.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. The ice machine lid is torn and not smooth and easily cleanable.
Correction: REPAIR OR REPLACE ICE MACHINE LID. Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- 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: 2DR REFRIGERATION UNIT 50F
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. MANAGER REMOVED THE TIME CONTROL SAFETY FOODS FROM THE REFRIGERATION UNIT AND PLACED THEM IN THE WALK IN COOLER. DISCONTINUE USE OF THE REFRIGERATION UNIT UNTIL IT IS ABLE TO MAINTAIN AN AMBIENT TEMPERATURE OF 41F OR BELOW.
- 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). 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.
|
05/18/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:refried beans, cheese sauce each noted to be 45-F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.( Amount in containers to be reduced).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Correction:
|
12/05/2014 | Complaint | |
There are good cooling methods and datemarking in place at the time of this inspection. It is recommended to not pile containers of chicken too high at the prep top refrigerator. Containers above the fill line are more likely to be above 41F. The next inspection will be in approximately six months.
- Hair Restraint Effectiveness
Observation: Employee observed working in the food service area without proper hair restraint.
Correction: Food employees shall wear hair restraints such as hats, visors or hair nets.
- 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: diced chicken on the prep top was measured at 51F. Other containers of diced chicken on the prep top were measured below 41F.
Correction: Food was discarded. 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.
- Wash Procedure is Effective & Appropriate to Equipment/Utensil (corrected on site)
Observation: A hose is connected to the sanitize sink faucet for the purpose of washing pots, pans and utensils.
Correction: Remove the hose from the sanitize sink faucet. It may be attached to the wash sink faucet, if need be. Do not use the sanitize sink for any purpose other than sanitizing clean utensils, etc. Hose was moved to the wash faucet.
- Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
Observation: The air gap at the faucet of the mop sink was less than 1". A hose hangs from the faucet to the floor sink.;Modify(cut) the hose to provide an air gap of at least 2" at the mop sink. Hose was cut to correct length.
|
08/05/2014 | Routine | |
There were no risk factor violations noted during this inspection. It was observed that a very good datemarking process is in place. The person in charge also had a good understanding of proper cooling methods. If general rinsing of items needs to be done, it should be done at the wash or rinse sink. The sanitize sink should not be used for anything other than sanitizing clean utensils, etc.
The next inspection will be in approximately six months.
No violation noted during this evaluation. | 02/12/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Water heater: State
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed quesadilla slicer being stored in still room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Equipment / Good Repair / Components / Gaskets
Observation: The inside seal of the ice machine door is damaged.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
|
08/30/2013 | Routine | |
This was a risk factor assessment inspection. Items were looked at that could lead to foodborne illness if not done properly.
Some suggestions: 1) Re-heat the items on the steam table on the stove or in the microwave oven to 165F before placing them on the steam table. Use a food thermometer to make sure the food reaches 165F.
2) Continue to datemark items which are cooked in large quantities. You have the right idea, however the discard date can be no later than 6 days after the food was prepared.
3) It was observed that a hose was connected to one of faucets at the 3 vat sink. There was not a backflow prevention device on the faucet. This is could lead to contamination of the public water supply if there was back suction on the water line serving the establishment. The use of the hose is currently required because the second faucet at the 3 vat sink does not have enough pressure to fill the sink in a reasonable length of time. The SOLUTION: 1) repair the faucet with low pressure or 2) install a backflow prevention device on the faucet. The much preferred solution is to repair the low pressure faucet.
The next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employee putting on gloves without washing hands first.
Correction: Before putting on gloves, wash hands.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Observed raw chicken stored above containers of tomato sauce in the walkin refrigerator.
Correction: Raw chicken must be stored on the lowest shelves in the walkin to prevent cross-contamination.
- Critical: Reheating for Hot Holding Rapidly Within 2 Hours (corrected on site)
Observation: In discussion with the knowledgeable person in the kitchen, it was determined that items were being re-heated on the steam table rather than on the stove or in the microwave oven.
Correction: Rice, re-fried beans, taco meat, queso all must be reheated to 165F within 2 hours before they are put on the steam table to be held hot. Items were heated to proper temperature during inspection.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: Observed 10 containers of rice cooling in the walkin refrigerator well above 135F.
Correction: Two ice baths were set up at the 3 vat sink. All containers were placed in the ice baths, the rice was stirred and temperatures were being taken to assure that the temperature lowered to 70F within 2 hours.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: Observed taco chicken held at 42-43F on the prep top.
Correction: All items on the prep top must be held at 41F or less. The chicken is placed in small sealed plastic containers for portion control and then placed in the plastic container in the prep top. This may prevent proper cooling. Place the containers of chicken in the refrigerator part of the prep unit to allow for better cooling.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: Many items were datemarked - the concept is in place. However, the dating was incorrect. It was using a total of eight days, including the day the food was prepared.
Correction: The seven day datemark includes the day that the food was prepared. Re-mark the discard dates to show only seven days of use.
|
03/21/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Facility has improved cooling methods and continues to track time/temperature. Temperatures observed today were all very good! No violations observed.
Please contact me if you have any questions. Thank you.
No violation noted during this evaluation. | 11/21/2011 | Routine | |
Restaurant representatives - add corrected or new information about Tippy's Taco House, 14119 Saint Germain Dr, Centreville, VA 20121 »