Observed very good examples of Active Managerial Control Practices today including: Equipment and Refrigeration Unit checks and Food Item checks logged on Daily Food Safety Log Book, Timers for sanitizer bucket/cleaning schedule, Timers for stirring hot holding food items, and CFM very knowledgeable about Food Safety. Thank you.
No violation noted during this evaluation. | 12/21/2015 | Risk Factor | |
EHS provided additional copy of Employee Health Policy.
No violation noted during this evaluation. | 06/29/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 12/03/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
dish machine: n/a
- 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.--The tip of the whip cream can was contaminated with mold in the 1dr cooler due to sliding the whip cream can with the tip exposed into the old whip cream build up located on the top shelving in the back of the cooling unit.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.---CFM cleaned the tip of whip cream can and educated the food employees.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (corrected on site)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1dr cooler interior shelving
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.---CFM cleaned the shelving.
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03/27/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting as many violations as possible during the inspection.
Dishmachine: n/a
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: HOPPER: Vanilla frosty 44F
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. MANAGER REMOVED PRODUCT FROM THE MACHINE.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
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.
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12/03/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy via fax of the service repair report on the under counter refrigeration unit that was not properly cold holding.
Water Heater: A.O.Smith
Model: DSE65-15
KW: 15
GPH: 75 of 120F water at an 80F rise
Dishmachine: n/a
- 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: Under counter reach in cooler: Milk 51F
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. MANAGER REMOVED ALL ITEMS FROM THE REACH IN COOLER AND PLACED IN THE WALK IN COOLER.
- 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: Drive thru undercounter reach in cooler 50F.
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. MANAGER REMOVED FOOD FROM COOLER AND IS DISCONTINUEING USE OF THE REACH IN COOLER UNTIL THE SOURCE OF THE PROBLEM IS DETERMINED.
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06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Wendy's Old Fashioned Hamburgers, 7530 Little River Tpke, Annandale, VA 22003 »