A follow up was conducted to assess cooling capabilities of the True 2 DR Upright refrigerators and the True 2 DR Prep top refrigerators (right and left). CFM was able to provide invoices and documentation of service repairs on the units. Discussed with CFM on moving the items that are currently being cooled in the True 2 DR Prep near the grill to the refrigerator that is being used for produce and has a lower cold holding ambient temperature. Manager has agreed to place ice as a coolant in addition for the top compartment for the prep units to maintain cold holding temperatures at busy lunch times. Manager will maintain logs for ambient temperatures and food temperatures in the prep refrigerators as well as the True Upright that is being used for cooling. Manager has also agreed to maintain cooling logs and will email logs for next two weeks.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. OBSERVED THAT COOKED MUSHROOMS WERE AT 51F (> 24 HOURS) AND MARINARA SAUCE AT 48 F (> 6 HOURS) IN THE TRUE 2 DR UPRIGHT REFRIGERATORS
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. MUSHROOMS WERE DISCARDED AND SAUCE WAS MOVED TO TRUE FREEZER. MANAGER AGREED TO MAINTAIN COOLING LOGS AND WILL MOVE ITEMS TO TRUE 2 DR USED CURRENTLY FOR PRODUCE AND ALSO SUPPLEMENT WITH ICE BATH.
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05/12/2015 | Follow-up | |
The purpose of this visit was to verify the repair of the True 3 door prep refrigerator and the Turbo Air reach in refrigerator. Both have been repaired and presently are maintaining PHF/TCS foods at 41F or below. The CFM also showed the temperature logs that had been maintained for the PHF/TCS food in the Turbo Air reach in refrigerator.
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
The purpose of this visit was to verify the cold holding capability of the True 3 door prep refrigerator and the Turbo Air reach in display case. The True prep refrigerator is not holding PHF/TCS food at 41F or below. Depending on the location of the PHF/TCS food the Turbo Air reach in is holding some of the PHF/TCS food at 41F or below. A follow up will be conducted on or about August 12, 2014 to assess the cold holding capability of the True 3 door prep refrigerator. For 2 weeks please maintain a temperature log of several of the PHF/TCS food in the Turbo Air reach in. Do not put PHF/TCS in the section of the case that will not hold the food at 41F or below. Please email me a temperature log, taken 3 times daily, of the PHF/TCS in the Turbo Air for 2 weeks.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pimento cheese at 51F, crumbled feta at 60F on the True prep top
Correction: cooked spinach at 53F, american cheese at 51F in the True 3 door prep refrigerator
- 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:True 2 door prep refrigerator rt, True 2 door refrigerator, Turbo Air reach in refrigerator
8.8.14 True 2 door prep refrigerator, Turbo Air reach in refrigerator
8.11.14 True 2 door prep refrigerator, Turbo Air reach in refrigerator
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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08/11/2014 | Follow-up | |
The purpose of this follow up was to assess the cold holding capability of the True 2 door prep refrigerator, True 2 door refrigerator, Turbo Air reach in refrigerator and the True upright freezer. The True 2 door refrigerator and True freezer are presently holding PHF/TCS food at 41F or below. However the True 2 door prep refrigerator is not working, however, not in use. The Turbo Air reach in needs to be repaired or the temperature adjusted down to hold PHF/TCS food.
A follow up will be conducted on or about August 11, 2014 to assess the cold holding capability of the True 2 door prep refrigerator and the Turbo Air reach in.
- 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:True 2 door prep refrigerator rt, True 2 door refrigerator, Turbo Air reach in refrigerator
8.8.14 True 2 door prep refrigerator, Turbo Air reach in refrigerator
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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08/08/2014 | Follow-up | |
- 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
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)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:Water, oil
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Frozen Food Maintained Frozen
Observation: Frozen foods not maintained at proper temperature. True 2 door upright freezer is holding at 60F. Raw chicken is at 43F
Correction: Stored frozen foods shall be maintained frozen. PUT ICE ON ALL THE TCS INSIDE THE FREEZER
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Beans cooling for over 15 hours in the True 2 door refrigerator observed at 53F, 54F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pimento cheese at 53F, crumbled feta cheese at 56F, yoghurt at 53F on the True 3 door prep refrigerator
Correction: cream cheese at 53F, beef at 51F, yoghurt at 55F in the True 2 door refrigerator, chicken salad at 44F, pimento cheese at 43F
- 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:True 2 door prep refrigerator rt, True 2 door refrigerator, Turbo Air reach in refrigerator
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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08/07/2014 | Routine | |
The purpose of this visit was a follow up to assess the cold holding capability of the True 3 door prep refrigerators ( 2 ) and the True 2 door refrigerator. Presently all refrigerators are functioning and holding potentially hazardous food at 41F or below.
Please email me the photo CFM ids within 10 days.
- Certified Food Manager/Certificate Process (repeated violation)
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. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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03/05/2014 | Follow-up | |
The purpose of this follow up was to assess the cold holding capabilities of the (2) True door prep refrigerators and the True 2 door refrigerator. The units were not repaired however the facility has the PHF (potentially hazardous food) in ice. A follow up will be conducted on or about March 2, 2014 to assess the cold holding capabilities of the refrigerators.
No violation noted during this evaluation. | 02/27/2014 | Follow-up | |
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.
Information on ORS location was discussed and given to CFM.
Discussed and gave copy of cooling methods to CFM.
A follow up inspection will be conducted on or about February 27, 2014 to assess the cold hold capability of the True 2 door prep refrigerator and True 2 door refrigerator.
Additional food temperatures:
Chicken - CVAP: 159F
Crumbled feta, feta - True #3: 44F, 43F
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a)Observed the 2 True 2 door prep refrigerators and the True 2 door refrigerator unable to maintain potentially hazardous food (PHF) at 41F or below. Do not use these refrigerators until they are capable of maintaining PHF at 41F or below.
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: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following visibly soiled or improperly cleaned equipment or utensils were observed being used during food preparation:Observed prep container inside the top of a trash can, then placed on a cutting board - CONTAINER REPLACED AND CUTTING BOARD REPLACED
Correction: Foods shall be prepared using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chicken salad 49F in the True 3 door prep refrigerator cooling for 7 hours at 49F, pasta salad at 53F in the True 3 door prep top at 53F cooling for 6 hours
Correction: white beans at 49F in the True 2 door refrigerator at 49F cooling for 6 hours.- DISCARDED
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:Observed hummus at 53F, sliced tomatoes at 54F, feta cheese crumbled 4 hours ago at 50F, cucumber raita at 51F on the True 3 door prep top, hummus at 49F in the True 3 door prep refrigerator
Correction: crumbled feta (over 4hr ago) at 56F, salsa at 50F on the True 3 door prep top (rt)
- 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 wraps at 122-125F in the Alto Shaam - DISCARDED
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 (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed feta cheese at 43F in the True 2 door refrigerator #3
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.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- 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. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
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02/26/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance:Water and oil
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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 oil, garlic and lemon juice at 66F on the prep line - DISCARDED, raw shrimp at 44F in the True freezer - PUT IN THE TRUE 2 DOOR REFRIGERATOR, pasta salad at 45F, pimento cheese at 44F, pasta salad at 45F in the Turbo Air reach in refrigerator - DISCARDED
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 / Good Repair / Operation
Observation: The following freezer unit is not operating properly and is unable to maintain cold food at 32F or below: True freezer
Correction: Repair/adjust the unit so it is able to maintain foods at or below 32°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Prep pans (3)
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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.
- 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.
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.
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09/17/2013 | 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 food temperatures:
Pimento cheese - Turbo Air: 41F
Recommendation:
Determine alternate refrigeration storage in the facility of the potentially hazardous food (PHF), both cooling and cold. Frequent opening of the refrigerators and cooling food will raise the temperature of the refrigeration units and the temperature of the PHF food held inside.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
CORRECTED UPON INSPECTION 4-501.11(a) Observed the True 2 door prep refrigerator was unable to hold the temperature of potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator until it is capable of holding PHF at 41F or below.
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked chicken at 53F, sliced turkey at 52F, potato salad at 50F on the True 2 door prep top, cooked spinach mix at 48F, pimento cheese at 50F in the True 2 door prep refrigerator - ALL FOOD DISCARDED
Correction: cooked white bean at 45F - PUT IN THE FREEZER TO COOL, hummus at 44F - DISCARDED in the True 2 door refrigerator #1
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01/31/2013 | Risk Factor | |
- Handwashing Sink / Accessible at All Times
Observation: Their is no handwashing facility located at the in the dish wash room and therefore not easily accessible by employees for easy handwashing. The nearest one is greater than 20 feet and located in another room
Correction: Provide a hand sink in the dish wash area. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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12/18/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Zoe's Kitchen, 11690 Plaza America Drive, Reston, VA 20190 »