The purpose of this visit was to perform a routine inspection.
- 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.
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)
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02/08/2016 | Routine | |
The purpose of this visit was to perform a routine inspection.
Time as a Public Health Control has been written for the PHF/TCS food at the customer service area. Information was supplied to the CFM and PIC regarding TPHC in English and Spanish.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed sausage at 118F in the hot holding cabinet
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. DISCARDED
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02/24/2015 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. 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.
Facility uses only 3 VAT sink, Hobart dish machine does not work and is not being used by establishment.
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.OBSERVED THAT THE FOOD THERMOMETER READ 20F WHEN MEASURED IN CUP OF ICE AND WATER.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. MANAGER CALIBRATED THE THERMOMETER TO 32F IN CUP OF ICE/WATER.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS IN THE KITCHEN HAND SINK.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. MANAGER PROVIDED PAPER TOWELS.
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08/05/2014 | Routine | |
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.Observed CFM was not using a hair restraint while working at the food prep and service area.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.CORRECTED: AFTER DISCUSSION WITH CFM AND HOTEL MANAGER, HEALTH INSPECTOR PROVIDED CFM WITH A NEW HAIR NET.
- 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 packets of butter at 59F and creme cheese at 58Fon a tray next to drinks machine
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: ITEMS WERE REMOVED. HAD DISCUSSION WITH CFM ON PROPER METHODS TO COLD HOLD ITEMS AT OR BELOW 41F.
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03/29/2013 | Routine | |
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