Observed very good examples of Active Managerial Control including Logging of Time for Buffet food items, and Refrigeration unit temperature checks and logging daily. Please remember to record necessary time and temperatures on logs daily. Observed very good practices by Food Employees today including proper Handwashing, datemarking, and cooling processes. Thank you.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): OBSERVED TIME LOGS USED FOR BUFFET UNAVIALABLE FOR PREVIOUS WEEK AND FOR TODAY'S FOOD ITEMS.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. CFM RECORDED TIME ON TIME LOGS FOR BUFFET.
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03/03/2016 | Risk Factor | |
Observed Buffet Time Logs for previous months, not recorded for past weeks. Please remember to maintain Buffet Time Logs (and Refrigeration Logs) daily.
- 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: RICE cooling for 7 hours in the WIC observed at 43°F. OBSERVED RICE CONTAINERS STACKED WITH METAL LID COVER PREVENTING AIR TO ESCAPE AND COLD AIR CIRCULATE TO COOL RICE.
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. CFM DE-STACKED RICE CONTAINERS TO PROPERLY COOL, COVERS REMOVED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: DOORS AND FLOORS OF REFRIGERATION UNITS/FREEZERS.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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09/03/2015 | Routine | |
Observed exceptional examples of Active Managerial Control by CFM, Theresa, with daily Equipment Temperature Logs and Buffet Time Logs. Thank you.
No violation noted during this evaluation. | 03/18/2015 | Risk Factor | |
All buffet food items discarded after maximum 4 hours during lunch period. Observed past week's Time Logs for buffet food items, however no log observed for today. Foods at buffet within proper holding temperatures observed during inspection. All food items observed discarded during inspection. Please continue to record buffet time logs.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Salt, dry spice containers
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM WILL LABEL FOOD ITEMS.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours: packaged meatloaf 49F from can placed in container in WIC cooling for 4 hours.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). DISCARDED
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Turbo Air 2DR pizza prep cooler on left door damaged gasket.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Segregation and Location of Distressed Merchandise
Observation: Products for credit, redemption, or return are not being stored in a separate designated area. OBSERVED DENTED CANS IN DRY STORAGE AND IN WIC STORED WITH USED CANS.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
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10/27/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided equipment list and example time chart.
Provide copies of modified time chart at the end of the week to ensure chart is easy to use and understand.
Fax # is 703-385-9568
Dish machine: chemical sanitizer
No violation noted during this evaluation. | 04/02/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Written procedures must be made available during the inspection when time as a public health control is being used.
Dishmachine: chemical sanitizer
- Critical: Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): All items TCSin the buffet.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Walk in cooler, Turbo Air 2dr.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Physical Facilities Good Repair
Observation: Observed that the
1.Wall behind the dishmachine
2. Walls in mop sink room
3. Floor tiles are cracked
4. Floor and wall base
5. Microwave is broken
is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the
1. Mop sink room
2. Floor underneath kitchen equipment
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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11/20/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided an employee health policy.
Please sign and return copies via fax or email.
Thank you for correcting all violations.
- 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.
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: 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: Diced melon: 57F, Vanilla soft serve 51F
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. MANAGER DISCARDED BOTH PRODUCTS AND REPLACED WITH NEW FOOD COLD HOLDING AT 41F OR BELOW.
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06/20/2013 | Risk Factor | |
- 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 to be used by the person-in-charge to develop a complete 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 "The Big Five Foodborne Illnesses Information Sheet" handout)
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: (CORRECTED DURING INSPECTION) The following equipment/utensils were observed soiled to sight and touch:
1) Slicer,
2) Dicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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11/28/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Magill's Famous Pizza & Buffet, 7201 Little River Turnpike, Annandale, VA 22003 »