The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control:
1. Have multiple Certified Food Managers (CFMs) on site during a shift in the event that one needs to leave the facility for any reason. Please obtain a copy of your CFM card within 30 days.
- 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.
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12/08/2015 | Risk Factor | |
Observed facility clean and organized. Employees appear well trained in duties pertaining to food safety and are actively monitored by knowledgeable management staff. Thank you for your commitment to ensuring food safety.
Please send evidence of repairs to the two door cooler under the flat-top to the EHS no later than 22 June 2015.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment
Observation: Wet wiping cloth buckets stored on floor.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items.
- 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: Roast beef (49 F), ham (53 F), raw shrimp (47F) in two drawer cooler under flat top.
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. Potentially hazardous foods in unit were discarded. CFM immediately contacted service provider and scheduled repairs for unit. Please send repair invoice to EHS by 22 June 2015. Do not use unit to store potentially hazardous foods until it is repaired and capable of maintaining foods at 41 F or colder.
- 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: two drawer cooler under flat top.
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.
- Mechanical Warewashing Equipment, Sanitization Pressure 15-25 PSI
Observation: The pressure gauge for the high temperature warewashing machine was above 30 PSI.
Correction: The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall be within the range specified on the machine manufacturer's data plate and may not be less than 5 PSI or more than 30 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. Unit was tested and appears to be sanitizing satisfactorily, per thermolabel test. Have unit adjusted during next routine maintiainance to produce a final rinse pressure of 15-25 PSI.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Three spray bottles were observed without labels, or with illegible labels.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Bottles and contents were discarded.
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06/12/2015 | Routine | |
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed air drying and methods that can be used to properly air dry. Environmental health specialist discussed repairing the doors on the ice cream freezer located by the office.
No violation noted during this evaluation. | 12/10/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed cooling procedures and provided cooling information in Spanish,
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours chili cooling for 2 hours in the walk-in cooler observed at 107°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Chili was reheated and cool down process began at time of inspection.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (repeated violation)
Observation: Food storage 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.
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05/21/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after changing gloves and after engaging in any activity that could contaminate the hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
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09/11/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water heater: State SUF100250NEA8 250,000 BTU
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: food storage containers and pan
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Food storage 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.
- Floor / Wall / Ceiling / Cleanability
Observation: Walls throughout the facility are observed with food debris, dirt and dust.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
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05/29/2013 | Routine | |
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