The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer in 3 vat sink: 400 ppm.
- 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 raw ground beef..
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 who instructed employee, and had contaminated utensils cleaned and santized.
|
01/21/2016 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Quaternary Ammonium sanitizer concentration, 3 vat sink/wiping cloth bucket
- Refuse Receptacle / Clean Frequency
Observation: Considerable accumulation of food debris observed on dumpster interior.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
|
08/10/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer 3 vat sink/wiping cloth bucket: 250/300 ppm. NOTE: PLEASE REMEMBER TO SUBMIT SIGNED EMPLOYEE ILLNESS REPORTING AGREEMENTS TO THE HEALTH DEPARTMENT WITHIN 14 DAYS AS DETAILED ABOVE.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC
Observation: No documentation could be produced showing that employees are instructed in employee health concepts including reporting of illness.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A). NOTE: Instruct employees in the health policies and procedures as detailed in the employee health policy, then provide compies of the signed employee inllness reporting agreements to the Health Dept. within 14 days.
|
05/01/2015 | Routine | |
- 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: 3DR PREP TOP COOLER (1) SWISS CHEESE AT 60F (2) AMERICAN CHEESE AT 60 F (3) CHEDDAR CHEESE AT 50 F (4) SMOKED GOUDA AT 53F.
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. DISCARDED CHEESE.
|
09/09/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Grease trap is located outside and serviced weekly.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an EXPIRED CERTIFIED FOOD MANAGER card.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
03/18/2014 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment in conjunction with a foodborne illness investigation. 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.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
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: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Bins of exposed/uncovered salad were observed in the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. SALAD BINS WERE COVERED TO PROTECT FOOD.
- 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: creamers at 45F, 46F, in 1DR upright refrigerator.
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 COOL TO 41F OR BELOW.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: THE PERSON IN CHARGE PROVIDED PAPER TOWELS AT EACH HAND SINK TO ALLOW EMPLOYEES TO PROPERLY DRY THEIR HANDS AFTER HANDWASHING.
|
03/05/2013 | Risk Factor | |
The purpose of today's visit was a complaint inspection. Complainant allegedly found a hair in their chicken mozzarella sandwich. CFM was aware of the complaint and there was no other complaints. EHS observed all staff except 2 employees wearing hats and hair tied up. EHS did not see any loose hair falling out. One employee had her hair in a bun and the employee had no hair restraint. EHS reminded CFM of hair restraint usage and actions were corrected by the 2 employees. Based on today's observations, complaint is not confirmed.
No violation noted during this evaluation. | 01/04/2013 | Complaint | |
- 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. WASHED HANDS.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cheese sauce 130F. REHEATED TO 135 AND HIGHER.
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.
- 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: cut tomatoes 44F in 3 dr prep cooler, milk 48F in Hoshizaki 1dr cooler. ITEMS WERE IN COOLERS FOR 2 HOURS AND WERE PUT BACK IN WALKIN 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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): sliced tomatoes, shredded cheese, swiss cheese, american cheese on topping line
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Food Contact Surface/Durable/Nonabsorbent
Observation: Food contact surfaces of equipment and utensils are not durable.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be durable, corrosion-resistant, and nonabsorbant.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: 3 dr prep cooler
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. POSTED.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
12/04/2012 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's Old Fashioned Hamburgers #140, 6349 Seven Corners Ctr, Falls Church, VA 22044 »