Observed kitchen impressively clean and organized with employees knowledgeable in food safety pertaining to their duties. - Thank you.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink near the office and from the handwashing sink in the staff restroom was measured at a temperature less than 100°F. Maximum observed water temperatures were 70 and 71 F, respectively.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. CFM indicated that she has been aware of the issue and communicated it to management. Please have handwashing sinks repaired or adjusted to provide water of at least 100 F through a combination/mix valve.
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10/28/2015 | Risk Factor | |
No violative conditions were observed. Thank you for actively monitoring food safety interventions.
This food facility will be renovated during the summer of 2015.
No violation noted during this evaluation. | 02/09/2015 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: corndog (101F) at breakfast serving line.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Breakfast was served in short time and there was no time to reheat. Leftovers were discarded. EHS did training with the entire staff on how to calibrate thermometer, reheat temperature and manager and cook staff demonstrated taking of reheat temperature.
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10/10/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
**Please take reheat temperatures to confirm reheat of 165F or above for leftover foods.
**Please cool cut melons to 41F and below before placing them out on serving line.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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: cut cantelopes (49F) at serving line.
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. Cantelopes were moved into cooler.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Plastic containers were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean sandwiche wapping papers were stored on ground in dry storage.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
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03/07/2014 | Routine | |
| No violation noted during this evaluation. | 10/15/2013 | Risk Factor | |
- 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: walk-in cooler.
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.
- 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 with a concentration of less than 100 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.
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04/19/2013 | Routine | |
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