Discussed active managerial control. Please train staff and monitor for handwashing and cross-contamination by hand. Please email a copy of the service report for the quaternary ammonia dispenser and time as a public health procedures to the Health Department within 3 days.
- 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. FOOD EMPLOYEE TOUCHED EQUIPMENT AROUND THE GRILL AREA AFTER TOUCHING RAW BEEF WITHOUT WASHING HANDS. FOOD EMPLOYEE SERVED FRIES WITHOUT WASHING HANDS WHILE WORKING THE DRIVE THRU STATION.
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. TRAINED STAFF ON WHEN TO WASH HANDS. MONITOR STAFF FOR PROPER HANDWASHING. MANAGER WILL USE SEPARATION OF DUTIES TO PREVENT CROSS-CONTAMINATION BY HANDS.
- 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: FRENCH FRIES
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. FOOD WAS DISCARDED.
- Critical: Time as a Public Health Control/ Written Procedures Available
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: CHEDDAR CHEESE
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. PLEASE PROVIDE WRITTEN PROCEDURES TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >400 ppm. 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 QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. SANITIZER CONCENTRATION WILL BE ADJUSTED USING TEST STRIPS UNTIL THE DISPENSER IS SERVICED. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE DISPENSER TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
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03/09/2016 | Routine | |
Discussed active managerial control. Observed good time/ temperature control of foods, sanitation and handwashing. Observed the following:
1) Sanitizer is on one hour timer. Sanitizer concentration is tracked in a log.
2) Equipment temperature is monitored 3 times a day.
3) Manager reminds employees to wash hands between tasks. Observed manager coaching staff on dishwashing and food handling.
4) Manager trains staff on food safety and staff take a food safety test each quarter.
5) Separate tongs are used for different menu items to prevent cross-contamination.
6) All stations are cleaned and sanitized at least every 4 hours.
No violation noted during this evaluation. | 09/08/2015 | Risk Factor | |
Note to Manager:
Train staff to maintain the food in the top portion of the 2DR Prep Coolers at 41F or below. Consider recording food temperatures in both 2DR Prep Coolers in a log for long term compliance. Use active managerial control to train staff on maintaining proper food temperatures and check to ensure that the food is holding at safe temperatures,
- 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: 2DR PREP COOLER#1 (1) BLUE CHEESE AT 67F (2) SHREDDED CHEDDAR CHEESE AT 48F
Correction: 2DR PREP COOLER #2 (3) SHREDDED CHEDDAR CHEESE AT 50F (4) SLICED TOMATO AT 49F.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the 3 VAT SINK being used AS A DUMP SINK.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. TRAINED STAFF ON PROPER HANDSINK USE.
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05/16/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 10/27/2014 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation. Complainant ate chili and side salad on June 4. CFM was not aware of the complaint and there were no other complaint reported. No employee was sick the past 2 weeks and no food recalls were known. Work day temperature log book was observed and met temperature requirements. Side salad contains non-potentially hazardous ingredients (uncut baby tomatoes, lettuce, carrots). Dressing comes in separate pre-packaged packets. Salads are prepped and portioned into separate individual containers and are stored in coolers below the cooklines. Chili has a 2 day shelf life period. Chili is made with left burger that was not used and served during the day (kept hot in hot box). Then burgers are cooled and stored in walkin freezer. The next day, the burgers are thawed and reheated and gets mixed with pre-made chili mix and beans(canned) and pre-cut and sliced veggies that are kept in the walkin freezer. Chili is cooking for 4-6 hours and kept hot and transported to hot wells. If left over, chili gets cooled down and is stored in the walkin cooler. The next day, temperature is checked. If it is not 41F, then chili gets discarded. EHS went over proper cooling methods and recommended to start recording cooling temperatures. Based on discussion and observations, complaint is not confirmed.
No violation noted during this evaluation. | 06/06/2014 | Complaint | |
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: under employee items and bug zapper
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture in the mopsink. The hose extended below the flood rim level of the sink basin.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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02/19/2014 | Routine | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) (repeated violation)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: observed several dented cans in dry food storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. CFM AND FOOD EMPLOYEE REMOVED CANS AND PLACED THEM IN THE WALKIN COOLER OUTSIDE TO RETURN TO SUPPLIER.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Facility had damaged quat test strips
Correction: Obtain a QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Beverage Air 1dr cooler (cash area) at 45F.
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. FOOD EMPLOYEES REMOVED POTENTIALLY HAZARDOUS FOODS BACK TO WALKIN COOLER
- Insect Control Devices, Installation
Observation: Insect control device is located over bun carts by the walkin cooler area where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUAT solution was measured at OVER 200 ppm. 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 QUAT solution at 200 ppm or according to manufacturer's instructions. Verify concentration using the appropriate test kit. CFM RESET SOLUTION TO 200 PPM
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07/26/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
New water heater was installed. State Sandblaster CS526SFEX100, KW 15
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 4 dented cans of beans. CFM removed and discarded cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
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01/16/2013 | Risk Factor | |
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