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.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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 fish over hush puppies
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. PIC placed hush puppies on the top shelf
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: turkey, pepperjack cheese, american cheese
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. PIC labeled items of preparation (3/18)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. CFM arrived during inspection
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the front being used to hold trays
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/21/2016 | Risk Factor | |
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1) cooked rice at 77F cooling for 3 hours in 3dr glass cooler, 2) cooked potato 68F cooling for 5hrs in superior 2dr cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. CFM reheated rice and potatoes
- 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: cheesecake 44F in 2dr glass sliding cooler, sliced tomatoes 47F in ice bath
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. CFM removed cheesecake and agreed to only have non-phf items stored in the cooler. Sliced tomatoes were put in a different cooler to cool down
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: 1) potato salad in superior 1dr upright cooler, 2) ham in 3dr cooler
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM labeled items with prep date
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: 1)steak, ham, and cheese sub, 2) steak, bacon, and cheese sub
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. EHS went over consumer advisory with CFM
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: 2dr glass sliding cooler
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.
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09/17/2015 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS gave cooling method guides and went over proper ice bath procedures.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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 fish over cooked hush puppies in Superior 1dr cooler
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. CFM placed hush puppies on the top shelf
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. CFM arrived during inspection
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03/26/2015 | Risk Factor | |
The purpose of this visit is to conduct a follow up inspection. The manager have corrected the signs and added the consumer advisory to the breakfast menu. Thank you for correcting the violation.
No violation noted during this evaluation. | 09/29/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
Provide an updated copy of the menu which includes the consumer advisory on the eggs and burgers. A follow up inspection will be conducted within 10 days to ensure the advisory is posted on the menu board.
If you have questions please contact me at 571-235-2538.
Thank you.
- Critical: Consumer Advisory, Disclosure Provided
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: Breakfast Eggs ( any style) and burgers on wall menu board.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
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09/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen fish thawing in stagnant water. Corrected by CFM by turning on water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
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03/10/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
Water heater is a Rheem Ruud 21VR75, 75,500 BTU. No dishmachine.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
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08/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dave's Seafood & Subs, 4008-A Walney Road, Chantilly, VA 2-151 »