Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 12/31/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: in between coolers
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: chicken salad made on 5/26 in true 2dr upright cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled chcicken salad
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the coffee area being used to rinse expresso shot glasses
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at over 200 ppm. 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 at 50-200ppm. Verify concentration using the appropriate test kit. CFM reset solution to 100ppm
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05/27/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
All utensils that are in contact with potentially hazardous food need to be sanitized in 4 hours. Ensure towel with sanitizer is correct concentration of sanitizer.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Cocoa powder, cocoa chips, powders for smoothies.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. MANAGER LABELED CONTAINERS.
- 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: Ham deli meat, Turkey deli meat, Provolone deli 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. MANAGER DATE MARKED FOOD.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed Steamer located at the coffee machine is not being cleaned at least every 4 hours. OBSERVED THERE IS NOT A SANITIZING SOLUTION AVAILABLE TO CLEAN THE STEAMER EVERY 4 HOURS AND THE TOWEL USED TO WIPE DOWN THE STEAMER DOES NOT HAVE SANITIZER.
Correction: USE A TOWEL WITH SANITIZER TO CLEAN THE STEAMER. Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
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10/06/2014 | Routine | |
The purpose of today's visit was to conduct a complaint inspection. Complaint received 4/10/13 alleges that their sandwich was made without gloves and no handwashing was observed.
No violations were observed today.
Any means to prevent bare hand contact can be used, including foil, tissue paper or tongs.
No violation noted during this evaluation. | 04/12/2013 | Complaint | |
The purpose of today's visit was to conduct a risk factor assessment after a foodborne illness complaint was received 1/24/13. One violation, unrelated to a risk factor, was observed and shall be corrected within 10 days.
Please contact me if you have any questions. Thank you
NOTES:
Water Heater: AO Smith
Dishmachine: N/A
EH information provided in Korean.
- Responsibilities of Owner or Proprietor
Observation: A non-smoking sign was not observed.
Correction: It is the responsibility of the owner to post a non-smoking sign in the dining area.
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01/25/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Cafein, 13924 Metrotech Drive, Chantilly, VA 20151 »