This was a risk factor inspection. There was no cooking/reheating being done at the time of this inspection. The menu for the coming days was reviewed with the person in charge. Based on the explanation of processes, there are good food safety practices in place. It is recommended to separate badly damaged canned products from usable stock. Return damaged product to the vendor, if possible, otherwise discard it. The next inspection will be in approximately six months.
- 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: Fax or email a copy of the CFM card to the health department within 14 days.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/03/2015 | Risk Factor | |
This was a routine inspection. There was no cooking from raw being done during this inspection. The kitchen area is clean. The food handler was knowledgeable. Employee health policy is in place Updated employee health policy information was given to the center administrator.
No violation noted during this evaluation. | 04/24/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Found that an additional employee has taken the ServSafe Food Manager Certification training and has successfully passed the exam: Nicole McNamara with expiration date of 3/11/2018. She will now go forward and obtain the Northern Virginia Food Manager License - photo ID.
- Critical: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: (CORRECTED DURING INSPECTION) Raw animal food stored over ready-to-eat food in the freezer unit.
OBSERVED RAW GROUND STORED ON TOP OF PRE-COOKED FISH STICKS AND PRE-COOKED SAUSAGE PATTIES IN THE 1-DOOR REACH-IN FREEZER.
Correction: Raw foods like poultry shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
RAW GROUND TURKEY WAS RE-LOCATED TO BOTTOM SHELF AND STORED BELOW ALL FOOD ITEMS IN THE FREEZER.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (repeated violation)
Observation: (CORRECTED DURING INSPECTION) 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 SANITIZING SINK OF THE 3 COMPARTMENT SINK WITH A CONCENTRATION OF 50 PPM 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.
THE CERTIFIED FOOD MANAGER EMPTIED THE SANITIZING SINK AND RE-FILLED WITH WARM WATER AND QUATERNARY AMMONIUM SOLUTION. CONCENTRATION IS NOW 200 PPM.
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08/14/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. New staff member is assisting kitchen manager in preparing food. Provided training on employee health for new staff member that is assisting as well as the assistant director. Ask that training on employee health be provided for any staff member that is to assist in kitchen in the future.
Observed that meat ravioli and vegetables were reheated to 170 F for immediate lunch service.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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."
Found that a staff member is assisting the food manager in preparing food. This staff member has not been given training on foodborne illness.
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: 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cheese slices
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
Cheese slices opened on Friday, January 24, 2014 were labeled with date opened as well as a discard date.
- 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 sanitizing sink of the 3 compartment sink with a concentration of 50 ppm 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.
The kitchen manager emptied the sink and re-filled with warm water and quarternary ammonium solution. Concentration now 200 ppm.
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01/27/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Violation observed was corrected immediately. Also, observed Mac & Cheese with beef being served at 148 F. Found that new convection oven has been recently purchased and installed. Oven is commercial grade - Garland model: MCO-ES-10S.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored with ready-to-eat food in the freezer unit. Observed raw ground turkey stored on shelf with soft pretzels in the reach-in freezer.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
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09/12/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. No violations were observed. The Certified Food Manager is very knowledgeable.
No violation noted during this evaluation. | 01/30/2013 | Routine | |
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