The purpose of this visit was to conduct a risk-factor assessment.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw Duck over Salmon, Raw Ground beef over raw beef in Freezer.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). FOOD ITEMS WERE RE-ORGANIZED.
- 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: Sliced Ham, Sliced Turkey in the Harford Walk-in refrigerator.
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. DISCUSSED WITH THE PERSON-IN-CHARGE. DATES WERE MARKED ON THE FOOD ITEMS.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Poppy Seeds Dressing (yogurt Base) Prep Date: 2/08/16, Salami (2/10/16)
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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02/26/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
NOTE:
- The Person-in-Charge (PIC) said the International walk-in (exterior) is used by the students. The food facility only uses two units for food service for customers.
No violation noted during this evaluation. | 08/20/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
NOTE:
- Follow the Cross Contamination Prevention guidelines strictly to prevent cross contamination in all the coolers.
- Three copies of Cross Contamination Prevention guidelines was provided to the person-in charge (PIC).
- Active Managerial Control (AMC) was discussed with the PIC. AMC handout was provided.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw hamburger container was stacked right above vegetable container at the Traulsen 2DR.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. Food items were re-organized to prevent further contamination. A cross contamination prevention guideline was provided.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken was stored directly above beef, Deli meat products in the Harford freezer. Raw chicken containers were stacked with beef items.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). NOTE: Food items were re-organized according to the Cross Contamination Prevention Guidelines. A copy of cross contamination prevention guidelines was provided to the chef and person-in charge (PIC).
- 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 correctly: Shaved cheese, Opened bulk cheese packages and Deli meat (Turkey) were observed to be date marked more than 7 days after opening.
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. NOTE: Food items were date marked correctly. Date marking guidelings were discussed with the PIC.
- 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 prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Mash potatoes container, Tuna observed to be date marked more than 7 days after preparing.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. 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. NOTE: Food items were date marked correctly. Date marking guidelings were discussed with the PIC.
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02/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment. Dishmachine turned thermolabel black. Quartenary ammonia sanitizer concentration 3 vat sink: 400 ppm. Discussed cooling methods with PIC and provided cooling methods fact sheet.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken salad/sliced chicken breast with greens on buffet cold hold unit (2x): 50/61,68 degrees F. Skim milk/half and half in carafes at coffee self service area: 47/48
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. NOTE: Chicken salads were determined to be out of temperature <2 hours and were relocated by PIC to walk-n cooler for quick chill. PIC disposed of half and half and skim milk.
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03/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammounium sanitizer concentration in 3 vat sink/wiping cloth bucket:400/300 ppm.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Beef roast and ground beef in same pan in Harford WI cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extraction hood over the cookline is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/11/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Sanitizer concentration in 3 vat sink:(>500/250 initial/ final, wiping cloth bucket: 200 ppm. PIC advised EHP plan does exist, employees have been trained in EHP requirements, and have signed employee reporting agreements. Copies of signed agreements will be provided to the Health Department within 14 days. Traulsen upright 2 dr cooler/freezer not maintaining required ambient temperature on cooler side. All potentially hazardous foods stored in the walk-in cooler that were determined to have been out of temperature for > 4 hours were disposed, except for marinated chicken which had been in cooler less than 2 hours and was relocated to the interior walk-in cooler. PIC scheduled service of upright cooler during the inspection. PIC to provide invoice for upright cooler service to Health Dept within 72 hours. Upright cooler not to be used for storage of potentially hazardous food until it is restored to fully functional condition. Dishmachine had been taken out of service at the time of inspection, and PIC advised a service inspection had been scheduled. 3 vat sink was in use for all wash, rinse, sanitize procedures. PIC will provide documentation of dish machine service to Health Department within 72 hours. 3 vat sink will continue to be used for wash, rinse, sanitize of all utensils and equipment until the dish machine is restored to fully functional condition The following good retail practices were discussed during the inspection: Grease accumulation on sides of cooking pans, wet nesting of sanitized utensils, wet wiping cloths stored on counter, drink residue accumulation on soda dispenser above dispensing nozzles, residue on top of ice machine interior. NOTE: PLEASE REMEMBER TO PROVIDE INVOICE FOR UPRIGHT COOLER AND DISHMACHINE SERVICE TO HEALTH DEPARTMENT WITHIN 72 HOURS, and PROVIDE SIGNED EMPLOYEE REPORTING AGREEMENTS TO HEALTH DEPARTMENT WITHIN 14 DAYS AS REQUIRED ABOVE.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." NOTE: PIC advised EHP, with all signed employee reporting agreements, exist but is not currently available. PIC will have copies of employee reporting agreements provided to Health Dept. within 14 days.
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: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Cottage cheese in interior walk-in cooler with expired use by date, gallons of milk in interior walk-in cooler with expired sell-by date, Molded tomatoes in cooler portion of Traulsen 2 dr cooler/freezer upright. NOTE: PIC disposed of all out of date product.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked rice, gallon milk, half and half creamercooked corn, sliced turkey in Traulsen 2 dr cooler/freezer. NOTE: PIC disposed of all PHF that were out of temperature.
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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonium sanitizer solution was measured at >500 ppm in 3 vat sink. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. NOTE: PIC corrected concentration during the inspection.
Correction: Maintain the concentration of quartenary ammonium sanitizer solution at 150-400 ppm. Verify concentration using the appropriate test kit.
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04/09/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: Bradford White D80T2503NA
Dish machine: Hobart AM-14
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: slice hams, slice corn beef, slice turkey
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.---Discarded
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: foil used as lining
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Traulsen 2dr exterior/interior
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- 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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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12/07/2012 | Routine | |
Restaurant representatives - add corrected or new information about Guest Services Employee Kitchen Cafeteria # 2009, 3055 Prosperity Avenue, Fairfax, VA 22031 »