This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. Please ensure that all staff are washing their hands often and washing correctly with soap for at least 20 seconds. Please review the proper handwashing procedure with all staff. If you would like us to conduct a handwashing training or demonstration, please contact our office and we would be happy to schedule one.
The following require long term correction
- Please repair the leaking handwashing sink near the office in the kitchen
Note:
- As a reminder time/temperature control for safety foods prepared on site and not used within 24 hours, or commercially prepared foods once opened and not used within 24 hours. they need to be date marked with a "use by" date not exceeding 7 total days from date of preparation or date that commercial container was opened.
*Repeat Observations are Subject to Civil Penalty
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed a food employee not wash their hands with soap nor wash for 20 seconds.
Correction: All food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
Reminded food employee of proper washing procedure and she re-washed her hands. Please review when and how to handwash with all staff.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: chicken nuggets in the hot box were observed at 125°F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above. As per Person in Charge the chicken nuggets will be served for lunch within 2 hours. Any remaining will be discarded. Temperature in the hot box was turned up.
- Plumbing / Maintained in Good Repair
Observation: Observed that the faucet of the handwashing sink near the kitchen office is dripping and doesn't shut off completely.
Correction: A plumbing system shall be maintained in good repair.
|
04/01/2016 | Routine | |
Note: I spent a few minutes speaking to employees about handwashing and glove use.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed employees change gloves without washing their hands before putting on clean gloves.
Correction: ALL food employees shall be washing their hands OFTEN , before putting on clean gloves.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Observed employee drinks (bottled water) on prep table next to food.
Correction: Employees may drink from a cup with a lid and straw. Drinks may be kept where they cannot contaminate food, clean equipment, single service items.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Observed employees wearing single-use gloves for multiple tasks..
Correction: Single-use gloves may only be worn for ONE task. Gloves are to be removed, hands washed and new/clean gloves put on when beginning a new task that requires glove use.
- Cooling Methods (corrected on site)
Observation: Observed sausage patties from breakfast cooling in a covered pan.
Correction: To properly cool foods, they shall be placed in shallow pans and cooled uncovered. Once food reaches 41F, the food may be covered.
|
09/11/2015 | Routine | |
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 1 door low boy on serving line (empty now but needed for salads)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): door latch and gaskets for warmer neaer 3 comp. sink, lid for milk box near 3 compartment sink is falling off the hinge (REPEAT). Door of walk in freezer is also not closing properly and must be repaired.
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.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: chipping paint in dry storage room due to moisture
Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
|
05/08/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: employee did not use paper towel to turn off faucet after washing hadns
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: spaghetti (in waremr about 1 hour, reheated above 165F in steamer)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door components of the following unit(s) are (missing, damaged): door latch/ lever for waremr near 3 compartment sink is broken. Lid for milk box near 3 compartment sink is broken
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.
|
02/13/2015 | Routine | |
- Equipment / Good Repair / Components / Gaskets
Observation: The door latches of the following unit(s) are (missing, damaged): warmer near 3 comp. sink and door for milk box on same side is handing off hinge
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.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (provide air gap at mop sink, hose with valve below bell breaker extends into basin)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions ( 2 sani buckets on the line were over 100 ppm Cl. Corrected to 200 ppm of quat)
Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
|
11/19/2014 | Routine | |
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer (pan of baked beans fully covered and placed in walk in to cool)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1 door low refrigerator on line (thermometer provided)
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (sign provided for employee bathroom)
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (burnt out bulb in locker area)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
|
09/02/2014 | Routine | |
This visit was made to conduct a standardization inspection. The following risk factor and public health interventions were observed:
Poor personal hygiene/hands as a vehicle of contamination.
*Note: chlorine concentration used for food prep tables and other food contact surfaces shall not exceed 100 ppm.
No violation noted during this evaluation. | 04/23/2014 | Training | |
This visit was made to conduct a standardization inspection. No risk factor/ public health intervention violations were observed.
No violation noted during this evaluation. | 12/18/2013 | Training | |
This visit was made to conduct a routine inspection. I observed some great hand washing and glove use during the inspection. However, the following items require attention:
1) Mix sanitizer for the 3 compartment as per manufacturer's instructions printed on the package ( 1 packet per 17 gallons of water). It was determined by our tests that 2 packets are required for your sink to be filled completely.
2) Label and date items removed from original commercial package so that the manufacturer's or the facility use-by date is known.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open cup stored near office, and open bottle of water in food prep area).
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Pots and pans. (Concentration of quaternary ammonia sanitizer in 3 compartment sink was too low.)
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (Use 2 packets of sanitizer solution provided for a full sink as we determined during the inspection).
|
09/12/2013 | Routine | |
This visit was made to conduct a routine inspection.
No violations observed.
Keep up the good work!
No violation noted during this evaluation. | 02/05/2013 | Routine | |
This visit was made to conduct a training inspection. I observed good hot holding and cold holding temperatures and good handwashing.
No violation noted during this evaluation. | 12/18/2012 | Training | |
Restaurant representatives - add corrected or new information about Mount Vernon Elementary School, 2601 Commonwealth Ave, Alexandria, VA 22301 »