The purpose of this visit was to perform a routine inspection.
Please email the invoice for the repair of the dishmachine and refrigerator within 5 days. Additionally please keep me apprised of the permanent changes to the handwashing, 2-vat sink situation in the 4 serving stations.
NOTE: Storage of PHF/TCS food on the doors of non-commercial refrigerators can lead to temperatures above 41F as a result of the refrigerator being opened and the foods farthest placement from the circulation of the cold air.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employees were observed cleaning their hands in a 2-vat sink at the different serving stations where according to the CFM and employees present dishes are washed and rinsed before they are put in the dish machine.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. TALKED TO THE CFM ABOUT USING A THIRD SINK WHICH IS ON A DIFFERENT COUNTER FROM THE 2-VAT SINK TO WASH HANDS
- 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 ham sandwich at 48F in GE refrigerator, strawberry banana yoghurt at 44F, 44-43F in the GE refrigerator
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.ALL ITEMS 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: GE refrigerator - Washington
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.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.- DISHMACHINE IN REHOBETH
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
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03/06/2015 | Routine | |
| No violation noted during this evaluation. | 11/10/2014 | Risk Factor | |
Today's inspection was a training inspection for the purpose of Standardization.
No violation noted during this evaluation. | 08/22/2014 | Training | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN AND RAW ANGUS BEEF ON THE SAME SHELF IN THE WALK IN REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH CFM TO REARRANGE THE ITEMS AND PROVIDED AN ILLUSTRATED SHEET .
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01/09/2014 | Routine | |
| No violation noted during this evaluation. | 08/23/2013 | Risk Factor | |
- 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 cut fruit at 54F, half and half milk at 54 F in GE Refrigerator in the Rohoboth wing, no other PHF present. Note: Items were being taken out and placed back in refrigerator to serve residents at breakfast .
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.CORRECTED: DISCUSSED WITH CFM AND MANAGER OF ADULT CARE TO REMOVE ALL ITEMS GE REFRIGERATOR , USE THIS GE ONLY AFTER IT HAS BEEN CHECKED AND REPAIRED.
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03/12/2013 | Risk Factor | |
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.Observed boxes of Cisco stored on crates in the walk in freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
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02/22/2013 | Routine | |
The purpose of today's visit is to conduct a complaint investigation in conjunction with a risk factor assessment.
The complainant alleged that the facility was unsanitary and the food made him sick. During inspection the facility was observed sanitary. See risk factor assessment inspection report for other citations.
No violation noted during this evaluation. | 08/07/2012 | Complaint | |
The purpose of today's visit is to conduct a risk factor assessment inspection along with a complaint investigation.
Do not use walk-in refrigerator and refrigerator in "Rohobeth" area to hold potentially hazardous foods (PHFs) until is capable of holding PHFs at 41F or below.
In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in 47F and Rohoboth refg 45F. Note: Technician arrived when EHS on site and was working on fixing the walk-in refrigerator. The employee checks ambient temperatures for walk-in every day it was noted at 32F for walk-in that morning. Recommended to the manager to check temperatures for one or two items inside the refrigerator to ensure the food is at 41F or below.
Corrective Action:
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.
Note: Adjusted the thermostat to coldest for all 4 neighborhood refrigerators.
Please fax a copy o invoice for fixing both refrigerators within 48 hours and a copy of CFM card within 10 days. Fax# 703-385-9568.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: 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: Turkey 48F, reduced fat milk 45F, cut melon 56F and cut watermelon 54F, sliced cheese 47F, ground beef 46F, pasturized egg 47F--walk-in. Note: All PHFs from the walk-in refrigerator discarded. turkey on sandwich 47F--Rohobeth refg. Note: Discarded. Milk 45F--"Elkins" refrigerator. (in use per the manager).
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.
- 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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08/07/2012 | Risk Factor Assessment | |
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