Please get a CFM card for all the managers who have passed the Certified Food Manager exam. Handout for ORS Interactive Inc provided.
The CFM is very knowledgeable and proactive. Demonstrates good Active Managerial Control. Please remember to maintain the temperature log. Also, recommend to write down reheat/cook temperatures and receiving temperatures on the log.
Note: They do not use the dish machine.
- 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). 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.
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03/16/2016 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to verify compliance on presence of a certified food manager.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. Two employees with CFM card were on leave.
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. Note: Could not close the facility because it is a day care. The employee was allowed to serve food because the EHS (CFM) was present during service. A follow-up inspection will be conducted to verify compliance.
- Plumbing / Maintained in Good Repair
Observation: The faucet at 3-vat sink moves.
Correction: A plumbing system shall be maintained in good repair.
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09/24/2015 | Follow-up | |
Note:
1) Two staff members with CFM card were on leave today. The person incharge of the kitchen is registered for a class. Please make sure a person with CFM card is present at all times during food preparation, service, and cleaning of food contact surfaces.
2) The refrigerators in the infant room did not have any thermometers for ambient temperature. Those refrigerators are used to hold breast milk and formula. PIC put thermometers inside and will check the temperature in an hour to make sure it stays under 41F.
3) The facility does not use the dish washing machine for food contact surfaces. They use 2 vat sink.
A follow-up inspection will be conducted within 10 days to verify compliance on CFM presence.
REMINDERS:
1) Monitor receiving temperatures of potentially hazardous foods. Do not leave potentially hazardous foods outside at room temperature.
2) Monitor temperatures of all three refrigerators once a day and maintain a temperature log.
3) Use the test strips to check the sanitizer concentration.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment. Two employees with CFM card were on leave.
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. Note: Could not close the facility because it is a day care. The employee was allowed to serve food because the EHS (CFM) was present during service. A follow-up inspection will be conducted to verify compliance.
- Plumbing / Maintained in Good Repair
Observation: The faucet at 3-vat sink moves.
Correction: A plumbing system shall be maintained in good repair.
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09/16/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in any activity that could contaminate the hands. One food service worker rubbed nose 3 times and washed hands in food prep./2 compartment sink and the mgr. put on new gloves, repeatedly without washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRITTEN INFO. PROVIDED.
- 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). Fax OR E-mail copies of the required information (PROOF OF CERTIFICATION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility is blocked, preventing access by employees for easy handwashing. Boxes in the way and hot utensil holder stored in sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the sanitizer spray solution was measured at >500 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 sanitizer spray solution at 200ppm. Verify concentration using the appropriate test kit. ORAL & WRITTEN INFO. PROVIDED.
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10/22/2014 | Risk Factor | |
This is a follow-up inspection to the routine inspection performed on 4-2-2014. Corrected violations were removed. The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene including hand-washing and glove changing to help prevent foodborne illness. 1) Poor personal hygiene greatly contributes to foodborne illness. Proper hand washing techniques is one of the major factors in the prevention of the spread of illnesses. 2) Calibrate the thermometer on a regular basis.
- 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) 653-9448. Failure to provide a copy of the photo identification card will result in further enforcement action. PLEASE PUT INSPECTOR NAME AND FACILITY NAME ON FAX.
- Refuse / Area / Clean (repeated violation)
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. IN AND AROUND DUMPSTER COMPOUND.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
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06/27/2014 | Follow-up | |
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solution or dish washer hot water.
Correction: Obtain a BLEACH (out of date), QUATERNARY AMMONIA, & HOT WATER test kit.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
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.
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.
- 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.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. IN AND AROUND DUMPSTER COMPOUND.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Segregation and Location of Distressed Merchandise
Observation: Products for credit, redemption, or return are not being stored in a separate designated area. 3 GALLON SIZE CANS.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
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04/02/2014 | Routine | |
The purpose of this visit was to conduct a routine inspection. Hobart dishmachine turned thermolabel black.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the grease extractor filters in the hood system are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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09/19/2013 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer in 2 vat sink: 50 ppm. PIC will provide documentation of dish machine service to Health Department within 48 hours. 2 vat sink to be used for wash, rinse, sanitize of all utensils and equipment until the dish machine is restored to fully functional condition (as specified on data plate.) The following good retail practices were discussed during the inspection: Slow drainage from 2 vat sink (PIC to have drain checked by service technician), use of soda crate for elevating food products off of the floor, storage of coats away from stored food products.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures for the potentially hazardous food items when in refrigerated storage. NOTE: Discussed with PIC.
- 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. Data placard specifies min. 180 degree F final rinse T and minimum 50 ppm chlorine sanitizer. Thermolabel did not indicate required rinse temperature, and test strip indicated 0 ppm chlorine. NOTE: PIC called service technician during the inspection, scheduled inspection for today, and will provide documentation of dishmachine service to the Health Department.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black and minimum 50 ppm chlorine sanitizer is provided. 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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03/28/2013 | Risk Factor | |
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