The purpose of this visit was to perform a routine inspection.
Active Managerial Control was discussed and written information given to the CFM.
Please train staff on when to wash hands and monitor employee handwashing/cross contamination daily. Please email me document on the training, by April 30, 2016, that occurred and ideas implemented to alleviate the associated violations.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees washed their hands for approximately 5 seconds.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed employees handling raw shell eggs in gloved hands then handle ready to eat bread, onions, peppers with the same 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.DISCUSSED CORRECT HANDWASHING PRACTICES WITH CFM.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:Knives stored under the microwave, touching the bottom of the microwave
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours.Observed crumbled sausage at 79F after cooking approximately 2 hours of storage under the fryer
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:Cooked turkey, ham
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed facilities thermometer at 40F in ice and cold water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the surfaces between the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines observed stored above the prep line where food was being prepped.
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.MOVED
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03/25/2016 | Routine | |
The purpose of today's inspection was to conduct a risk factor assessment. Noted during this inspection were repeat violations regarding hand washing and when to wash hands. Recommend CFM train and monitor food employees on the importance of hand washing and when proper hand washing should occur. Next inspection will be in approximately six months.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed food employee crack a a raw egg and then handle ready to eat food.
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. Discussed with CFM the proper hand washing procedure.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (repeated violation)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: turkey at 106F on steam well.
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. Turkey was removed and placed into oven to reheat to 165F.
- 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:diced ham in True 2dr prep top was at 75F, creamer and cheddar cheese were at 44F and butter was 43F, all in Turbo Air 3dr refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Diced ham was discarded, creamer, cheddar cheese and butter was moved to walk in.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the orange juice machine had remnants and residues of oranges used longer than 24 hours prior.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Orange juice machine needs to be disassembled and all parts washed, rinsed and sanitized.
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09/10/2015 | Risk Factor | |
The purpose of this follow up was to assess the cold holding capability of the walk in. Presently it is holding PHF/TCS food at 41F or below.
Kashmir Singh 5.3.2018, F-108172 CFM
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture behind the cookline, cleaning between the prep tables, walls, between fryer and cooktop are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/10/2015 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Kashmir Singh 5.3.2018, F-108172 CFM
A follow up to assess the cold holding of PHF/TCS food will be conducted on or about February 10, 2015.
A Employee Illness Decision Guide was provided to the PIC to aid in assessing if an employee should be restricted or excluded from work.
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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.OBSERVED EMPLOYEES CHANGE GLOVES HOWEVER NOT WASH HANDS AFTER GLOVE CHANGES, HANDLING RAW SHELL EGGS AND THEN READY TO EAT BREAD
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.DISCUSSED WITH THE CFM WHEN GLOVES ARE CHANGED HANDS NEED TO BE WASHED BEFORE NEW GLOVES ARE DONNED AND THE NECESSITY TO REMOVE GLOVES AFTER THEY ARE CONTAMINATED AND BEFORE THE HANDLING OF READY TO EAT FOODS
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food is not being adequately cooled from 135°F to 70°F within two hours
Correction: cooked onions at 97F stored on top of a conveyor toaster
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced ham at 46F, sliced swiss cheese at 44F, liquid egg at 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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Bally walk in
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture behind the cookline, cleaning between the prep tables, walls, between fryer and cooktop are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/09/2015 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen near the dish machine contained pan and spoon and appears to be being used for storing or rinsing the utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.DISCUSSED WITH CFM THAT HAND WASH SINK IS TO BE USED ONLY FOR HAND WASHING. ALL ITEMS REMOVED FROM SINK.
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10/28/2014 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SAUSAGE LINKS X 2 AT 111F AND 119F AND SAUSAGE PATTIES X 2 AT 121F AND 112F UNDER THE HEAT LAMP NEAR THE GRILL.
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. CHEF DISCARDED THE ITEMS. HE HAS BEEN INSTRUCTED TO LIMIT THE FOOD ITEMS TO THE MAXIMUM AMOUNT THAT CAN BE STORED DIRECTLY UNDER THE LAMP.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Raw and/or undercooked foods are provided on the first page of the menu, table tent or brochure without proper asterix to the disclosure:OBSERVED THE MENU ITEMS ON PAGE 1 INCLUDE UNDERCOOKED FOODS AS WELL AS FRESH FRUIT FANTASY PLATTER WITHOUT SPECIFIC ASTERIX NEXT TO INDIVIDUAL ITEMS TO DIFFERENTIATE THEM AND AN ASTERIX TO INCLUDE ALL ITEMS AT THE TOP OF THE PAGE.
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. REMOVE FRESH FRUIT FANTASY FROM PAGE 1 OFF THE MENU OR ASTERIX INDIVIDUAL ITEMS ON THE FIRSY PAGE OF THE MENU. FAX NEW MENU TO 703-653-9448 WITHIN 30 DAYS.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: OBSERVED NO THERMOMETER IN THE 1 DR FREEZER AND TRAULSEN 4 DR REFRIGERATOR ( INBUILT GUAGE NOT WORKING)
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.ASKED MANAGER TO PROVIDE THERMOMETERS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the BLEACH solution was measured at >200 ppm in two sanitizer buckets tested with a blech test strip. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Bleach solution at 50-100ppm. Verify concentration using the appropriate test kit.EHS WORKED WITH STAFF AND ADJUSTED THE SOLUTION TO 100PPM WHEN TESTED WITH A BLEACH TEST STRIP.
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06/02/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination with raw and frozen cooked as follows: OBSERVED RAW TURKEY BREAST ON SAME SHELF AS RAW BEEF AND ABOVE THE SHELF WITH RAW BEEF IN THE BALLY WALK IN REFRIGERATOR AND RAW BEEF IN PAN WITH FROZEN FRIES AND COOKED ITEMS IN THE TRUE 2DR UPRIGHT FREEZER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE ITEMS AND ARRANGED THEM CORRECTLY.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SAUSAGE LINK AT 109F AND SAUSAGE PATTIES AT 116F IN CONTAINER UNDER THE HEAT LAMP.
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. CORRECTED: CFM DISCARDED THE ITEMS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked:OBSERVED CHILLI AND CREAM OF BROCOLLI SOUP IN THE BALLY WALK IN REFRIGERATOR WITHOUT DATE MARKING
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.CORRECTED: DISCUSSED WITH CFM WHO DATE MARKED THE ITEMS.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED NO SANITIZER SOLUTION PREPARED ON PREMISES FOR CLEANING OF FOOD CONTACT SURFACES
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: HEALTH DEPARTMENT ASSISTED CFM TO PREPARE BLEACH SANITIZING SOLUTION WITH CONCENTRATION BETWEEN 50-100 PPM
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12/11/2013 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:OBSERVED NO THERMOMETER IN TRUE 1 DR PREP REFRIGERATOR
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 two of the wet wipe buckets near the cookline has a concentration of 0 ppm total chlorine when tested with an appropriate test kit.
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.CORRECTED: CFM ADJUSTED THE CHLORINE LEVEL TO 100 PPM.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.OBSERVED SANITIZING SOLUTION IN ONE OF THE WET WIPE BUCKETS ABOVE 200 PPM USING CHLORINE TEST KIT AND AT O PPM IN TWO OTHER BUCKETS OF SANITIZING SOLUTION .
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.CORRECTED: DISCUSSED WITH CFM ON MONITORING THE SOLUTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the coffee machine in the back was blocked by a trash can preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: DISCUSSED WITH CFM TO REMOVE CAN AND NOT PLACE ANY ITEMS IN FRONT OF HAND SINK.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed a plastic bowl in the handsink nest to the dish machine. It is being used to clean out bowls and fill water in buckets for storage of wet wipes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: DISCUSSED WITH CFM.
- Physical Facilities Good Repair
Observation: Observed that the following areas are not maintained in good repair.OBSERVED MISSING FLOOR TILES UNDER THE DISHWASHER , HANDSINK AND NEAR THE STORAGE AREA. ALSO THERE IS MISSING COVE BOARD NEAR THE COFFEE MACHINE AREA AND THE BASE OF WALK IN REFRIGERATOR IS IN DISREPAIR.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Waffle King's Virginia Kitchen, 450 Elden St, Herndon, VA 22070 »