The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/25/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Inspection time: 9:20 AM - 1015 AM Chlorine sanitizer concentration 3 vat sink: 100 ppm.
No violation noted during this evaluation. | 09/24/2015 | Risk Factor | |
The purpose of this visit was a follow-up inspection of the True 2 dr upright cooler. Cooler was functioning satisfactorily at the time of inspection, and TCS foods were at the required temperature. PIC provided copy of service invoice.
- Hair Restraint Effectiveness
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. True 2 dr UR cooler.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
|
05/20/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer in 3 vat sink: 100 ppm. Provided copy of date marking fact sheet to PIC. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF SERVICE INVOICE FOR 2 DR UPRIGHT COOLER TO HEALTH DEPARTMENT WITHIN 24 HOURS.
- Hair Restraint Effectiveness
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.
- 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: pooled eggs in 1 dr prep cooler: 54 degrees F
Correction: shell eggs in 2 dr upright cooler top row: 47 degrees F.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in °F. True 2 dr UR cooler.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2 dr UR cooler: 47 degrees F
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. NOTE: Provide copy of wervice invoice to Health Department within 24 hours.
|
05/19/2015 | Routine | |
| No violation noted during this evaluation. | 12/03/2014 | Risk Factor | |
Do not use paper bags to line shelving.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: TUNA SALAD AND CHICKEN SALAD WERE PLACED IN TRUE 2DR COOLER FOR COOLING AFTER PREP.
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: CREAM CHEESE AT 44F IN SUPERIOR 1DR PREP 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. REMOVED CREAM CHEESE FROM THE BOX.
|
06/10/2014 | Routine | |
- 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: tuna, sliced tomatoes, provolone in Superior 2DR prep refrigerator at 45F, 45F, and 45F.
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. MOVED TO ANOTHER UNIT TO COLD HOLD AT 41F OR BELOW.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (corrected on site)
Observation: The ambient air temperature measuring device located in the following unit is not accurate in °F. SUPERIOR 2DR PREP REFRIGERATOR.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. AN ACCURATE THERMOMETER WAS PROVIDED.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Superior 2DR refrigerator was observed at 49F.
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. UNIT WAS ADJUSTED AND OBSERVED TO HOLD TEMPERATURE AT 41F.
- Equipment / Non-food Contact / Visibly Clean
Observation: The following nonfood-contact surface were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: dirty gaskets.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the hand sink by the three compartment sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
|
10/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Verona Cafe, 6565 Arlington Blvd, Falls Church, VA 22042 »