REMINDERS:
1) Please reshuffle food items in walk-in refrigerator to make sure non Potentially hazardous foods (PHFs) are not stored in the warmest part. (Try not to use walk-in refrigerator like prep refrigerator). Cold holding has been a repeat violation at the cookline as it is really busy and the refrigerators are opened frequently. Monitor foods inside the refrigerator during line check.
2) Kindly cool all PHFs to 41F or below using proper cooling methods.
3) Monitor employees for cold holding.
4) Use test strips to check sanitizer solution and use warm water for sanitizer buckets.
Note: It was really busy and hard to get ambient temperature for the walk-in refrigerator and the Traulsen 1/1 upright refrigerator at cookline.
Please email and update the EHS on the plan to improve cold holding capability along with the temperature logs on February 10, 2016.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: Cloth under cutting board.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Please order non-slip cleanable mats for cutting boards.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced tomatoes cooling in deep (7-8 inches) deep plastic container covered. Also, diced tomatoes were portioned in small cups and covered before cooling to 41F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced turkey 46F, cream dressing 47F, peeled eggs 46F, cut melon 46F --walk-in refrigerator (in front of door). shredded cheese 47F--traulsen 1/1 refrigerator (R) cookline.
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: The refrigerator was open for delivery for 30 +minutes per the manager. Both the refrigerators is being used a lot. (opened every 5 minutes.) Note: Move all potentially hazardous foods in walk-in to the coldest part of the refrigerator.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the backdoor.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the floor tile in warewash area has missing grout.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Kindly re-grout the floor tiles.
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01/29/2016 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed that the employee at the dish washing area failed to change gloves and wash his hands after handling soiled utensils and before touching clean cutting board out. Also, observed that the employee breaking raw shell eggs was handling clean plates without changing gloves and washing 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. Note: Discussed with both employees about when to wash hands, they washed hands. The employee at cookline will wear double gloves, remove soiled glove.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: potato soup 45F-- walk-in refrigerator. (not sure if this was related to improper cooling). sliced turkey 50F, shredded cheese 49F, sausage 50F--Traulsen 1/1 refg (R) @ cookline. sliced american cheese 45F, sliced cheddar 47--True 2DR prep top right. portioned diced tomatoes 51F (overfilled container) --Traulsen 2DR prep refg. server stn.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Potato soup discarded. All other items moved inside or different refg.
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07/13/2015 | Risk Factor | |
REMINDERS and RECOMMENDATIONS:
1) Recommend monitoring receiving temperatures for potentially hazardous foods and writing on invoice.
2) Monitor cooling methods and note cooling temperatures (especially for rehydrated hash brown).
3) Monitor hand washing practices. Double glove before breaking raw shell eggs. (Note: The employees use plastic double glove/sleeve to put raw meats on the grill. All the cooked/ready to eat foods are handled with tongs or spatula at the cookline. Concerned about contaminating clean plates with contaminated glove.) Provided cooling logs and signs.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before touching clean dishes and after loading dirty dishes in warewashing machine.
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.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: rehydrated hash brown cooling for more than 10 hours hours in the traulsen 1/1 refrigerator at cookline observed at 46°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Box of hash brown discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed packaged corn and mashed potatoes portioned in bags and cooling in deep plastic container in prep refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 cheeses (mozzarella, American) opened on 3/29/15 showed expiration date as 4/5/15--walk-in refrigerator was marked for 8 days. (the day the package was opened is not counted) the correct expiration date should be 4/4/15.
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: The facility uses automated system for shelf life for each product based on IHOP requirements. The cheese is okay for 7 days but it should count the day opened as day 1. Recommend manager to manually change the date on these items until the machine/system is updated.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: plastic and metal pans 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.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
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03/30/2015 | Routine | |
Along with the copy of the photo identification card, please fax a confirmation of correction for any other alleged violations, to my attention at (703) 653-9448.
- 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 2 of 3 tested wash cloth buckets with a concentration of 100ppm 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. CFM WILL USE 3 COMPARTMENT SINK SANITIZER UNTIL CORRECTION MADE.
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 653-9448.
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10/14/2014 | Risk Factor | |
- 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: Tomatoes 52F & Sour cream 51F @ #1
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.
- Refuse Receptacle / Clean Frequency (corrected on site)
Observation: Refuse dumpster & top of grease dumpster screen, containers are soiled an accumulation of debris.
Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Bag/contain all waste, before placing it in dumpster.
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01/27/2014 | Routine | |
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-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 dish washer with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/08/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: Boiled eggs on Randell prep cooler (RPC) top
Correction: Discarded and checked ice, top of unit not operating as designed, REPAIR
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CFM calibrated thermometer and will consider different ones.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor / Wall / Ceiling / Cleanability
Observation: Floor tiles chipped/not intact in kitchen
Correction: Repair
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04/02/2013 | Routine | |
This is a complaint inspection. The complainant stated that they observed a live roach in the dining room on November 18, 2011. Discussed complaint with manager. Observed no evidence of roaches at the time of the inspection. The facility has a pest control company that conducts a service every two weeks. The last visit was November 10, 2011 in which minimal activity was observed and treated for. The pest control company is scheduled for another treatment this week.
No violation noted during this evaluation. | 11/22/2011 | Complaint | |
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