Discussed active managerial control. Recommend keeping logs to document food processes.
No violation noted during this evaluation. | 07/10/2015 | Routine | |
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
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11/25/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees were not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. Discussed with CFM and employee on proper sanitization of food contact surfaces
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils and containers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee sanitized utensils and containers
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05/23/2014 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage.
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.
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11/21/2013 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
During inspection, routine violation was found. The citation 4-501.11 (A): Equipment/Good Repair/Operation. The following refrigeration unit is not operationg properly and is unable to maintain cold food at 41F and below: Norlake 2dr prep cooler at 47F and Beverage Air 1dr glass cooler (back room) at 52F.
Corrective Action: Repair/adjust unit(s) so it is able to maintain foods at or below 41F. DO NOT USE the unit(s) to store potentially hazardous foods while it is not operating properly. CFM and food employees removed all potentially hazardous foods in both units and stored in True 1dr glass cooler (back room). Items on Norlake 2dr prep cooler will be portioned out and put on time as public health control temporarily until coolers are repaired.
Do not overstuff the Norlake 2dr prep cooler with too bread or it will block the ventilation.
Please fax or email to my attention copies of the employee health policies and the cooler invoices (receipts) by July 1, 2013 (Monday).
Time reflects inspection time only.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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: A) white american cheese 55F, sliced ham 52F, and chicken salad 50Fin Norlake 2dr prep cooler B) american cheese 46F and turkey 44F in Beverage Air 1dr glass cooler (kitchen).
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. NORLAKE ITEMS WERE PUT ON TIME AS PUBLIC HEALTH CONTROL AND BEVERAGE AIR ITEMS WERE PUT IN TRUE 1DR COOLER.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 sanitizer bucket with a concentration of 0 ppm 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 RECREATED SANITIZER SOLUTION TO 100 PPM.
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06/25/2013 | Risk Factor | |
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