- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW SHELL EGGS STORED ON SAME SHELF AS PRODUCE IN THE 3 DR TURBO AIR REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. DISCUSSED WITH MANAGER TO MOVE THE PRODUCED TO A HIGHER SHELF. PROVIDED CROSS CONTAMINATION HAND OUT IN KOREAN.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at >200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED THAT THE SANITIZER TEST STRIP WAS BLACK IN COLOR WHEN USED TO TEST THE SANITIZER CONCENTRATION.
Correction: Maintain the concentration of CHLORINE SANITIZER solution at 50-200 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH MANAGER TO ADJUST THE SANITIZER SOLUTION TO APPROXIMATELY 100 PPM WHEN TESTED WITH BLEACH TEST STRIP.
|
10/13/2015 | Risk Factor | |
Note: Most of the food like soups and other items are cooked at the other Uptown Cafe (same owner) and delivered to this facility.
REMINDERS AND RECOMMENDATIONS:
1) Monitor holding, receiving, cooling and cooking temperatures and maintain a log.
2) Remember to wash hands between glove change especially after breaking raw shell eggs.
3) Monitor cooling methods and datemarking.
4) Datemarking
Mark the name and “consume by” date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a “consume by” date on commercially processed RTE foods (including deli meats) at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days, including the prep/open date. Some harmful bacteria continue to grow even at proper refrigeration temperatures, so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
** Some harmful bacteria continue to grow even at proper refrigeration temperatures. Limiting the amount of time in storage limits the amount of growth allowed for these bacteria.**
Mark the “consume by” date on the container of potentially hazardous foods (PHF) commercially processed (including deli meats) or made in-house ready-to-eat (RTE) food items. Day 1 starts the day the food is made or opened.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed soup cooling in a metal container completely covered in prep refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: half & half 47F --coffee stn. sliced provolone 45F and sliced american cheese 44F--3DR 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. Note: Put all items inside the refrigerator.
- Equip/Utensils/Linens/Single-Service/Original Package (corrected on site)
Observation: Coffee filters were observed stored unprotected at the coffee machine.
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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
|
05/07/2015 | Routine | |
Today a ROUTINE INSPECTION was conducted at your facility. Thank you for accompanying me during this inspection as your participation allows me to identify processes that may require further assessment.
NOTE: At this inspection EHS took further time to discuss with the owner and the CFM the importance of hot holding food at 135F or above. The Hot case is not be used anymore to hot hold food unless it has been repaired and is able to hold potentially hazardous foods at 135F or above. Also discussed with owner the Employee Health Policy guidelines and discussing this on a regular basis with staff.
There are repeat violations in this report. Failure to correct repeat violations may result in further ENFORCEMENT actions.
Questions: Please call 703-246-2444
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RIBS AT 119F, COOKED RICE AT 116F, CHICKEN AT 112F IN THE HOT HOLD CASE. HOT HOLD UNIT TEMPERATURE WAS OBSERVED AT 112F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. ITEMS WERE PLACED IN OVEN AND REHEATED AS FOLLOWS RIBS TO 167F, COOKED RICE TO 166F AND CHICKEN TO 172 F.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit was NOT WORKING AND not sufficient to meet the food storage demands of the establishment. OBSERVED THAT THE HOT HOLD CABINET USED TO HOT HOLD ALL FOODS PRIOR TO SERVING IT AT THE BUFFET WAS AT 112F AND UNABLE TO HOT HOLD FOOD AT 135F OR ABOVE.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3. MANAGER HAS BEEN ASKED TO REPAIR UNIT IN 10 DAYS. DO NOT USE THIS UINT TO STORE ANY ITEMS FOR HOT HOLD TILL REPAIRED. FAX OR EMAIL RECEIPT TO ME AT 703-653-9448 ATTN A2 INSPECTOR.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT SINK piping are leaking. OBSERVED WATER AROUND THE AREA OF THE 3 VAT SINK AND AN EGG CARTON BEING USED TO CONTAIN THE LEAKED WATER.
Correction: A plumbing system shall be maintained in good repair. OWNER HAS BEEN INSTRUCTED TO REPAIR THE LEAK IN 10 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at > 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. OBSERVED THE SOLUTION MIXED WAS NOT AT AN APPROPRIATE LEVEL
Correction: Maintain the concentration of CHLORINE SANITIZER@ solution TO 50-200 ppm. Verify concentration using the appropriate test kit. EHS AND STAFF WORKED TO ADJUST THE CONCENTRATION OF THE SOLUTION TO APPROXIMATELY 100PPM WHEN TESTED WITH A CHLORINE TEST STRIP.
|
04/09/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer in 3 vat sink: 100 ppm. Discussed public health significance of bare hand contact with ready to eat food and handwashing.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. NOTE: Discussed with PIC and employee.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ham during slicing.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC and employee.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: chicken in sauce/lo mein/fried rice in steam table: initial/final: 122,117,112 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. NOTE: PIC raised temperature of steam table to bring temperature of all foods to >165 reheating temperature, then maintain at >= 135 degrees F.
- 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: Half and half in carafe at self serve coffee station: 50 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: PIC disposed of creamer.
|
12/15/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer in 3 vat sink: 150 ppm. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 3 VAT SINK VERIFYING REQUIRED HOT WATER TEMPERATURE AS DETAILED ABOVE.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: melon
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: Discussed with PIC.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: cooked boiled, peeled potatoes on drainboard next to 3 vat sink wash compartment.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. NOTE: PIC relocated potatoes.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: boiled, peeled potatoes cooling at room temperature, stacked in a container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. (95 degrees F)
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Provide service invoice to Health Department verifying handsink is maintaining minimum 100 degree F temperature.
- Critical: Falls Church City Code/CFM Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment. NOTE: PIC arrived within 20 minutes of the start of the inspection. Discussed with PIC. Discussed need to have sufficient CFM's with required credentials so there is always CFM present while any food service operations are in progress.
|
04/10/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention, within 3 months, a menu with the complete consumer advisory.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to 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 (corrected on site)
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced provolone at 52F, tuna salad at 44F, sliced tomatoes at 44F, feta cheese at 46F - FETA CHEESE DISCARDED THE OTHER FOOD PUT IN A REFRIGERATOR CAPABLE TO COOLING THE FOOD AND MAINTAINING THE TEMPERATURE AT 41F OR LESS
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.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure:eggs - POST DISCLOSURE ON MENU BOARD
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 asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. 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 closure of the establishment.
|
09/25/2013 | Risk Factor | |
| No violation noted during this evaluation. | 08/21/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Uptown Cafe 2, 10740 Parkridge Boulevard 130, Reston, VA 20191 »