The purpose of today's visit was to conduct a routine inspection. Please obtain a current CFM card and email a copy to the Health Department within 10 days. Please remind staff of the proper hand washing procedure and when to wash their hands.
- 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED CFM BLOW NOSE & THEN HANDLE DISHES.
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. EHS HAD CFM WASH HANDS AND REWASH, RINSE & SANITIZE DISH THAT WAS TOUCHED.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED CFM WASH HANDS IN 3 COMPARTMENT SINK.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS HAD EMPLOYEE WASH HANDS IN HANDSINK. DISCUSSED WHEN & WHERE TO WASH HANDS.
- 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 enforcement action. GAVE PIC COPY INFORMATION ON WHERE TO GET CFM CARD.
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10/02/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Lunch served at 11 am-11:15 am. Facility wash, rinses and sanitizes all utensils and dishes at the three compartment sink and then sanitizes again in Sanitizer only dish machine. Thermo label only partially turned today, however the correct level of quaternary ammonium sanitizer was observed being used prior to running dishes through the dish machine. Director will put a work order in for the machine and agreed to email or fax a copy to the EHS. Director may also consider having machine removed from center.
- 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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08/22/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. No food preparation observed. Lunch served at 12 noon. Lunch preparation begins between 10:30-11:00 am. Facility wash, rinses and sanitizes all utensils and dishes at the three compartment sink and then sanitizes again in Sanitizer only dishmachine. Thermo label activated. Once CFM arrives, please have CFM photo card emailed or faxed to EHS. EHS provided handout on CFM guidelines.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies restroom
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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03/14/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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.
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)
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the ceiling, ceiling vent and floor under the dry storage shelves in the kitchen 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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10/30/2013 | Routine | |
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