The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. CFM is knowledgeable.
No violation noted during this evaluation. | 11/03/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Observed the following good active managerial systems in place: equipment temperature log, and cold holding temperature logs, glove boxes are kept above hand sink and paper towel dispenser reminding food employees to wash hands before putting on a new pair of gloves and observed cut cantaloupe layered on the bottom of fruit salad container which is in closest contact with ice at the cold bar. EHS recommends the following: due to the large number of food item prepared and sliced consider labeling the container with the time that preparation is complete in order to easily verify that rapid cooling is occurring no more than 4 hours after preparation. EHS provided CFM with and discussed the following handouts: cheeses exempt from date marking, sample menu with complete consumer advisory (as future reference), cooling log, sign and methods. Please fax or email the third party service once the dish machine is repaired, no later than ten calendar days. Please continue to use the three compartment sink to sanitize until the dish machine is repaired.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
1) Observed large plastic container of tuna salad prepared three hours prior cooling wrapped in plastic wrap and with plastic lid. Tuna salad was at 67F,
2) Observed cooked noodles at 67F after cooling four hours,
3) Observed large pan of cooked potatoes cooling covered,
4) Observed several recently prepared items cooling tightly wrapped in plastic wrap.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
|
05/04/2015 | Routine | |
| No violation noted during this evaluation. | 09/04/2014 | Risk Factor | |
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the warewashing areas. Some of the bulbs in the ceiling light fixtures have burned out.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. replace the burned bulbs to provide proper lighting in this areas.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Some of the bulbs in the ceiling light fixture above the back area prep tables have burned out.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace the burned out bulbs to provide adequate lighting on prep tables.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the walls behind and under the ware washing machine and behind the condiments at the customer stations are in disrepair. Some of the ceiling tiles are broken.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. replace the broken ceiling tiles and repair the damaged walls in the affected areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor behind the ice machine is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the area behind the ice machine more often to prevent deb vis accumulations.
|
03/25/2014 | Routine | |
- 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: sliced tomatoes= 53-Fsliced baked chicken= 53-F, feta cheese =55-F, sliced cheese =55-F, sli9ced ham = 55-F.
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. (relocated food)
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils and equipment
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114)
Correction: Repair the warewashing machine accordingly. Cease operating the machine until after it has been fixed and is able to properly sanitize utensils and equipment. Equipment food-contact surfaces and utensils must be adequately sanitized after cleaning.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the cookline area is being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
10/10/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit at the front serving station..
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside 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.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F beforeplzacing them on the serving table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna).
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Placing food in deep pans and overfilling the pans.
Correction: Cooling foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: potato salad = 52-F
Correction: tuna salad = 46-F
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of can opener blade were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the dish washing machine station is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the food preparation station near the office in the back room is slow to drain.
Correction: A plumbing system shall be maintained in good repair. Repair this sinki to drain properly.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the front serving area and at the dish washing machine station handwashing sinks.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the dish washing machine station handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the vent cover/screen under the dish washing machine's hood is missing
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing vent screen/cover.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor inside the walk-in coolers is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
06/18/2013 | Routine | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef was stored above cooked and ready-to-eat foods in the refrigerator on the cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- 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:tuna salad = 58F
Correction: chicken salad =58F
|
08/08/2012 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Silver Spoon Cafe And Catering, 12450 Fair Lakes Ci 150, Fairfax, VA 22033 »