- 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: cream cheese and souffle at bakery walk-in cooler were at 44'F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Corrective action: CFM moved food from bakery walk-in cooler to walk-in freezer to bring down temperature to 41'F or below.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the chlorine solution was observed in excess of 200ppm in dish machine. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine solution between 50-200ppm in dish machine. Verify concentration using the appropriate test kit. Discontinue using dish machine until repaired.
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08/14/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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. (Address: 6066 Leesburg Pike, 200 B, Falls Church, VA. Phone: 703-533.7600) 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.
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03/02/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Facility Data:
Dishmachine: Ecolab ES 2000
Grease trap: Every 3 months.
Pest Control: Every 1-2 months.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: prep refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: To-go boxes at panini station were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
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02/11/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please fax a copy of invoice/work order for fixing the sandwich unit to my attention within 10 days. Fax# 703-385-9568.
Note: The facility has a training for all employees on September 8, 2013, the manager will train the employees for the Employee Health Policy and fax the sign in sheet.
Facility Data:
Water Heater: Ceiling (not accessible) AO Smith BTH 199 970
Dishmachine: Ecolab ES 2000
Grease trap: Every 6 months.
Pest Control: Every month.
- 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)
- 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: shrimp 46F--4 drawer refg (sandwich stn). Note: Discarded., Sliced roasted turkey 44F and pasta 44F. Note: Moved all potentially hazardous foods from the drawers to different refrigerator.
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.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Soda crates found used for the following purpose: Soda crate used to elevate food in walk-in freezer.
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 4 drawer refrigerator (sandwich unit) bottom 49F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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08/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #1039, 2328 Woodland Crossing Dr, Herndon, VA 20171 »