The purpose of this visit was to conduct a risk factor assessment.
Information on how to obtain a Certified Food Manager (CFM) license was provided during today's visit. Facility is advised to have multiple CFM license holders to ensure at least one is present during operation for food safety. Please submit new CFM handler info within 10 days. Current CFM was not working this morning. Food services are open until 9:30 AM on weekdays.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink. Person in charge provided hand soap at the beginning of inspection.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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11/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed cold-holding requirements with person in charge and food employees. Repair McCall 2DR upright refrigerator and send invoice/service report within 5 days. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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: American cheese, egg, in McCall 2DR upright refrigerator at 46F and 49F. Butter and cream cheese on counter at 59F and 58F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. AMERICAN CHEESE AND HARD-BOILED EGG OUT OF SHELL WAS MOVED TO ANOTHER UNIT TO HOLD AT 41F UNTIL UNIT IS REPAIR.ED BUTTER AND CREAM CHEESE DISCARDED.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 2DR upright refrigerator holding at 56F.
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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01/16/2015 | Routine | |
| No violation noted during this evaluation. | 05/09/2014 | Routine | |
| No violation noted during this evaluation. | 05/09/2014 | Complaint | |
Corporate Employee Health Policy reported but could not be located during inspection. Corporate policy confirmation within 10 days.
- 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:SHREDDED CHEDAR CHEESE
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
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10/30/2013 | Routine | |
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