A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to assess areas at your facility that may require further clarification.
NOTE: At this inspection EHS and Certified Food Manager discussed increasing the cleaning frequency of the ice bin .
QUESTIONS: Please call 703-246-2444
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK SEDIMENTS AND BLACK MOLD LIKE DEPOSITS ON THE INSIDE OF THE ICE BIN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER TO INCREASE CLEANING FREQUENCY OF THE ICE BINS. MANAGER STARTED PROCESS OF CLEANING THE ICE BIN.
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10/02/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection and answering my questions as this helps to clarify any of your processes that may require further assessment.
NOTE: At this inspection further time was taken to discuss with the manager about closing the lid of the prep top to retain temperatures and cleaning and sanitizing the ice machines. Manager and staff are aware of Employee Health guidelines and policy.
Questions: Call 703-246-2444
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED DICED TOMATOES AT 46F, SLICED CHEESE AT 46F, SAUSAGE PATTIES AT 44F IN THE M3 2 DR PREP TOP REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MANAGER HAS BEEN ASKED TO CLOSE LID OF PREP TOP AND PLACED ICE TO COOL ITEMS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED PINK MILDEW AND BLACK MOLDY SUBSTANCE ON THE INSIDE SURFACES OF THE ICE BIN.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGER. MANAGER WILL CLEAN AND SANITIZE THE ICE BIN THIS EVENING AFTER CLOSING.
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04/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: chicken thawing on counter in rear prep area.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. NOTE: Discussed with PIC. Alternative, approved thawing method used.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken breast cooling from cooking in top of prep cooler left top, in overfilled container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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11/07/2014 | Routine | |
The purpose of this visit was to conduct a routine risk evaluation. Chlorine sanitizer in 3 vat sink: 100 ppm. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF CURRENT CFM PHOTO ID TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) demonstrated sufficient knowlege, had no other violations, and has a recently expired CFM photo ID and ServSafe certificate.
Correction: Provide a copy of a valid CFM photo identification card to the Health Department within ten days. Failure to provide card may result in enforcement action.
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05/01/2014 | 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.
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: 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 uncovered mug on the prep area of the Turbo Air prep refrigerator
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed sliced cheddar cheese at 47F on the Turbo Air prep top - PUT INTO 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at both handwashing sinks in the facility.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/05/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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: 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): at salad 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.
- 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: cutting board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators.
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.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided over grill.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
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06/28/2013 | Routine | |
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