- 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: BUTTER 44F , CREAMER 46F & CREAM CHEESE 45F @ #2
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Unit was turned down in temp. and before leaving temp. in unit was at 38F. MONITORING RECOMMENDED.
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further action. . PLEASE INDICATE FACILITY NAME and INSPECTOR NAME. ORAL & WRITTEN INFORMATION PROVIDED.
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12/07/2015 | Risk Factor | |
As discussed and requested by director the following are suggestions as to have the kitchen cooler
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Walk-in freezer door gasket not tight as required.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Can opener.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Cleaned.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the ice maker bottom of door opening and dishwasher rack were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.WITH-IN 10 DAYS FAX A COPY OF DISHWASHER CORRECTION COMPLETION TO OUR OFFICE. phone # 703-653-9448 INCLUDE YOUR FACILITY & INSPECTOR NAME, PLEASE.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the light in back room is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/09/2015 | 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: Hobart Lxi
Note to manager: Please fax the service report that the Hobart LXI is repaired to the Fairfax County Health Department within 10 days. Fax#703-653-9448
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.---3-vat sink setup
- Physical Facilities Good Repair
Observation: Observed that the floor junction behind the dish machine and ice maker is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/21/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
Note to manager: EHS observed the dry wall behind the dishmachine and ice machine needs repair.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.---Sanitizer compartment was setup.
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10/30/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: State SBD65-30-5NEA
Dish machine: Hobart LXi
No violation noted during this evaluation. | 05/24/2013 | Routine | |
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