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.
- 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). 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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the 3-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink cookline
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
02/02/2016 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS provided additional training, handouts, and/or written instructions on: Ice bath procedures, Cooling, Reheating
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: meatballs 126F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Food employee reheated meatballs
- 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). 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.
|
08/07/2015 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: randall 2 drawer cooler #1
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Temp Meas Devices, Easily Readable
Observation: The temperature measuring device located in/on the following equipment is not designed to be easily readable: randall 2dr preptop cooler noodles
Correction: Temperature measuring devices shall be designed to be easily readable.
|
02/18/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Thank you for correcting the violations during the inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Observed in the 2dr Randell refrigeration unit: bean sprouts 49F, Chicken 49F.
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. MANAGER REMOVED FROM THE REFRIGERATION UNIT AND DISCARDED PRODUCT.
|
10/15/2014 | Risk Factor | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Monitor in-use utensil storage to ensure sanitary storage.
* Violation corrected at time of inspection.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: between cold-holding equipment that is not being cleaned & sanitized.
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.
|
06/05/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Manager was reminded to have employees adhere to cooling procedures and ensure products are cooled to at least 41F before being placed in any refrigerator or placed for use.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine - Ecolab Inferno, thermolabel verified.
- 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: heavy cream at prep line, 48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. All other items at line were below 41F, item was discarded.
|
10/04/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
Recommendations:
Do not keep sauces, cream, meats, etc at unit behind the saute line overnight, discard them at the end of the night.
Make sure the containers are not overfilled.
Make sure to squeegee the floors at the end of the night, today, a lot of standing water was observed.
Please contact me if you have any questions. Thank you.
NOTES:
Water Heater: Bradford White
Dishmachine: Ecolab Inferno, thermolabel verified.
- 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 70F stagnant water. Dipper well was turned off.
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.
|
03/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Noodles & Company, 13958 Lee Jackson Memorial Highway, Chantilly, VA 20151 »