This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issue requires attention:
-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. Employee Health material was provided to facility. The expectation is for all food employees to know the Big 6 illnesses and the reportable symptoms. Please review with all staff.
Note: Please ensure that when reheating the soups, chili and other commercially prepared hot food to hold hot, that they are reheated to at least 135°F within 2 hours.
*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 workers were unable to identify the 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)
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02/02/2016 | Routine | |
- 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: fat free & whole milk (coffee counter). The milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: on pastries in display case.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Plumbing / Maintained in Good Repair
Observation: The faucet at the 3 compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
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06/19/2015 | Routine | |
| No violation noted during this evaluation. | 12/08/2014 | Routine | |
- 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: skim milk. The milk was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
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05/27/2014 | Risk Factor | |
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment. Limited CFM is present, however a full certified CFM is required. Provide full CFM in 10 days and fax the CFM permit to Lynn Bremby at 703-746-4919.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in enforcement action.
- 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: the half n half, and skim milk. The food products were discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Food Labels/Common Name/Ingredients/Quantity/Manufacturer
Observation: Insufficient information is provided on the label of the following food item(s) packaged in the food establishment: muffins and danish.
Correction: Food packaged in a food establishment for customer self service shall include labels that contain the following information: 1. the common name of the food, 2. the list of major ingredients including artificial colors or preservatives, 3. the total net weight or quantity of the food, 4. the name and place of business of the food manufacturer, packer, or distributor, 5. the name of the food source for each major food allergen contained in the food,6. nutrition labeling and, 7. for any salmonid fish containing canthaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means.
- Equip/Utensils/Linens/Single-Service/Original Package
Observation: Coffee filters were observed stored unprotected at the coffee maker.
Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
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11/25/2013 | Routine | |
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that all members of your team are aware of the employee health requirements.
2. Provide a supply of test strips for your bleach.
3. Cold holding temperatures were noted to be correct at the time of the evaluation.
- Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
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: The CFM was not aware of the Big 5 Illnesses.
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)
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided. (Strips provided)
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05/28/2013 | Routine | |
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