The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided CFM with and discussed the following handouts: cooling log, sign and methods
- 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:
1) Sliced swiss and american cheese at 51F and 56F in Turbo Air 2DR prep cooler left,
2) Sliced american, provolone cheese and cream cheese at 51F, 51F and 44F in Turbo Air 2DR prep cooler right,
3) Gallon of milk at 51F in Open Display Cooler,
4) Half pints of milk at 45F in Open 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. ALL ITEMS MOVED TO THE WALKIN FREEZER TO RAPIDLY CHILL.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:--------Turbo Air 2DR prep cooler right.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. EHS PROVIDED EXTRA THERMOMETER.
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04/13/2015 | Routine | |
Sanitizer for 3-Vat sink: chlorine > 50 ppm
- Critical: Consumer Advisory, Disclosure Provided (repeated violation)
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. DISCLOSURE IS MISSING
Correction: REMINDER AND ASTERISKING ARE CORRECT.
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10/22/2014 | Risk Factor | |
Section 23 (above): Correct Menu by marking with an asterisk (*) items which may be served raw or undercooked and including the Disclosure statement in the footnote: "These items may be served raw or undercooked." Include also the Reminder statement as currently printed. Send a copy of the corrected menu by FAX to 703-385-9568, ATTN: John Vander Voort, RE: Universal Gourmet II or EMAIL a copy to john.vandervoort@fairfaxcounty.gov Print future menus with the complete Consumer Advisory, and with appropriate items marked (*). Also post revised Consumer Advisory at the Menu Board above the service line, and mark with an asterisk (*) the appropriate items.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS (Inspector) PROVIDED COPY OF 3-601.11
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04/17/2014 | Routine | |
The purpose of today's visit was to perform a risk factor evaluation
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Continental 2 Door Prep Cooler: Cabinet - sliced tomato at 43F
Correction: Top - coleslaw at 43F.
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11/20/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection
- 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: sliced tomato and sliced provolone cheese at 50Fin prep top above Continental 2DR prep cooler. Items were recently prepared at room temperature and not pre-cooled prior to placement in prep top.
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. CORRECTIVE ACTION: ITEMS OUT OF TEMPERATURE WERE MOVED TO ALTERNATE REFRIGERATIN UNIT..
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH (Chlorine) test kit.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVATION: MEAT AND CHEESE SLICER HAD BEEN CLEANED, BUT WIPING TOWELS WERE DRYING ON THE SLICER.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. CORRECTIVE ACTION: DO NOT DRY TOWELS ON THE SLICER. TOWELS WERE REMOVED.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVATION: ICE BIN HAD SMALL AMOUNT OF PINK SOILAGE ON INTERNAL WHITE PLASTIC SURFACES.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CORRECTIVE ACTION: CLEAN SURFACES MORE FREQUENTLY.
- Cleaning Frequency for Physical Facilities
Observation: Observed that a ceiling tile i the food prep was dirty and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the ceiling tile.
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06/18/2013 | Routine | |
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