Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas and processes at your facility that may require further clarification.
NOTE: Facility is using Time as a Means of Public Health Control for Breakfast bar and have marked time at the bar when food items will be discarded. Staff are knowledgeable about Employee Health Policy guidelines and were also observed washing hands on a regular basis and changing gloves between tasks.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation. | 04/04/2016 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED CONTAINER OF LIQUID EGG STORED ON MELTED ICE AT 52 F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER,THE ICE WATER WAS DISCARDED AND FRESH ICE PLACED IN THE TUB HOLDING THE LIQUID ICE.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.OBSERVED THAT THERE WAS NO MARKING TO IDENTIFY THAT TIME IS BEING USED FOR THE HOT AND COLD BUFFET AND TO INDICATE WHEN THE ITEMS WILL BE DISCARDED.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. MANAGER HAS BEEN ASKED TO IDENTIFY THE TIME AT THE BUFFET BAR.
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10/26/2015 | Risk Factor | |
Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this inspection as your participation allows me to clarify processes where your facility may require further assessment.
At this inspection further time was taken to discuss with the Manager topics of Employee Health policy guidelines and review of these guidelines on a routine basis with staff. Observed staff washing hands between tasks and before donning gloves. Manager and staff were observed aware of cooking and cold/hot holding temperatures.
Facility uses Time as a Means of Public Health Control for all items at the Buffet and the salad bar for breakfast and lunch.
Questions: Please call 703-246-2444
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting boards along the back kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED GREEN CUTTING BOARDS ALONG COOLER # 8 THAT WERE HEAVILY SCORED AND NEED TO BE REPALCED.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.MANAGER HAS BEEN ASKED TO RESURFACE OR REPALCE THE CUTTING BOARDS.
- 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. OBSERVED SPRAY BOTTLES OF SANITIZERS STORED IN CUPBOARDS IN FRONT SSELF SERVICE AREA WITHOUT ANY TAG OR LABEL.
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.ASKED MANAGER TO LABEL THE BOTTLES .
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04/20/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional equipment temperatures:
Thermokool walk in #2/freezer: 39F/0F
Thermokool walk in #3/freezer: 36F/0F
Continental 2 door refrigerator #12:47F door left slightly open
Continental refrigerator #8: 34F
Continental refrigerator #4: 35F, no TCS
Handwashing:102F
Additional food temperatures:
Shredded mozzarella - Continental #9 prep refrigerator: 41F
Chicken salad, tuna salad (cooling 3hr) - Continental 3 door prep top sandwich:45F, 43F
Sliced tomatoes - Continental 3 door prep top sandwich: 41F
Sliced tomatoes (15 min) - Continental 3 door prep refrigerator sandwich: 61F
Cooked chicken (cooling 4hr) - Continental 3 door prep refrigerator sandwich: 43F
Sliced swiss - Continental refrigerator #11: 39F
Chicken breast (cooling 4hr) - walk in #1: 54F
Cooked collard greens: 41F
Swiss cheese, sliced provolone, cream cheese - walk in #2: 41F, 41F,41F
Alfalfa sprouts - walk in #3: 40F
Feta cheese (prepped 2hr) - Continental 2 door #12: 44F
Yoghurt - Continental 2 door #12: 41F
Raw hamburger patties (prepped 1hr) - Continental refrigerator #8: 47F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed hummus at 47F in the front of the Oasis display case
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
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09/29/2014 | Risk Factor | |
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonia sanitizing solution. Observed a bowl washed,rinsed and sanitized for less than 10 seconds - DISCUSSED WITH THE CFM 30 SECOND EXPOSURE TO THE QUATERNARY AMMONIA SOLUTION POST WASH AND RINSE FOR ALL ITEMS
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
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03/13/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Additional temperatures:
Continental refrigerator #4: 35F
Continental 2 door flat top prep refrigerator #7: no PHF, 32F
Thermokool walk in #1/walk in freezer: 38/below 32F
Thermokool walk in #2/walk in freezer: 38F/below 32F
Thermokool walk in #3/walk in freezer: no PHF, 38/below 32F
Handwashing: 100F
Additional food temperatures:
Feta cheese, chicken - #9 prep top: 41F, 39F
Sliced tomatoes, tuna salad, alfalfa sprouts - sandwich 3 door prep top: 39F, 41F, 41F
Chicken - sandwich 3 door prep refrigerator: 38F
Sliced roast beef - sandwich refrigerator: 38F
Milk - customer service: 41F
Cooked, sliced beets, cottage cheese, sliced eggs - salad bar: 44-45F, 47F, 39F
Pasta (cooling 1 hr) - walk in #1: 54F
Oatmeal - walk in #1: 40F
Corned beef, shredded cheddar, monterey jack cheese - walk in #2: 41F, 37F, 39F
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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:Observed cottage cheese at 47F, cooked, sliced beets at 44-45F - PUT IN THE WALK IN TO COOL
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.
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10/25/2013 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken at 115-130F at the World Bowl - REHEATED TO 165F, chicken at 127F in the Metro hot holding cabinet - DISCUSSED WITH CFM TO REHEAT TO 165F OR ABOVE FOR 15 SECONDS
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed alfalfa sprouts at 48F in the salad bar, cream cheese at 44F in the Grab and Go display case, sliced cheddar cheese at 46F on the Continental 3 door prep top - PUT IN A REFRIGERATOR TO COOL
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: Consumer Advisory, Reminder Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without a reminder statement:Hamburger, eggs cooked to order
Correction: The Consumer Advisory shall include a reminder statement that includes asterisking (*) the animal-derived foods requiring disclosure to a footnote that states one of the following: 1) "Regarding the safety of these items, written information is available upon request", or 2) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness", or 3) "Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions".
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels used under cutting boards
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.
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06/17/2013 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
EHS discussed handwashing and consumer advisory for eggs.
Dishmachine was not working in the kitchen at time of inspection. The three compartment sink is being used until the dishmachine is fixed. The dishmachine is working in the coffee shop.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
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12/19/2012 | Risk Factor | |
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