The purpose of this visit was to conduct a routine inspection. Quaternary ammonium sanitizer in 3 vat sink/ wiping cloth bucket: 400/300 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF VOLUNTARY FOOD DISPOSAL DOCUMENTATION AND COPY OF SERVICE INVOICE FOR MCCALL 3 DR UPRIGHT COOLER TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Fried chicken in hot hold cabinets #1 and SL#1/SL#2: 131/131/111,115,117 degrees F.
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. NOTE: Chicken was determined to be out of temperature <2 hours. Chicken was placed in oven to a temp of 165 degrees F, then returned to serving line/hot hold cabinet.
- 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: Yogurt/cheese sitck/cooked chicken on salad in 3 dr UR cooler: 50,49,50/54/49.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Yogurt and cheese sticks were determined to be out of temperature and were isolated until paperwork could be completed to allow for voluntary disposal. Salads with chicken had been delivered that morning, determined to be out of tmeperature approximately 2 hours, and were relocated to WI freezer for quick chill. NOTE: Provide copy of paperwork documenting disposal of yogurt and cheese sticks within 10 days.
- 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: McCall 3 dr upright cooler: 50 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: PIC submitted service request for cooler during the inspection (work order # 30539087) and will not use cooler for storage of TCS foods until it is service and returned to fully functional condition. NOTE: Provide copy of service invvoice for McAll 3 dr UR cooler to Health Department within 10 days.
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02/11/2015 | Routine | |
Please adjust temperature on handsink to be able to produce water at 100F, if needed.
No violation noted during this evaluation. | 09/24/2014 | Risk Factor | |
| No violation noted during this evaluation. | 05/06/2014 | Routine | |
- 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: yofurt 47F and cheese stick 46F in McCall 3dr 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. CFM REMOVED ITEMS AND PLACED IN DIFFERENT COOLER
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) (repeated violation)
Observation: When tested, the quaternary ammonium compound-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 the 3-vat sink with a concentration of 100ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. DUE TO THE SETTING OF QUAT SANITIZER AND AFTER TESTING MULTIPLE TIMES WITH TEMPERATURE CHANGES, QUAT WAS STILL AT 100 PPM. EHS INSTRUCTED CFM TO USE BLEACH SANITIZER UNTIL QUAT GETS FIXED
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09/30/2013 | Risk Factor | |
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-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 the 3-vat sink with a concentration of 300 ppm total quaternary ammonium compound. food employee reset solution to 200 ppm.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
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05/03/2013 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: shredded cheese in 2dr upright Delfield cooler #2
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
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12/04/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Westlawn Elementary School, 3200 Westley Rd, Falls Church, VA 22042 »