Today I conducted a routine inspection and discussed with the certified food manager and staff the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate the food thermometer at least once a week in an ice water bath (lots of ice and cold water) to 32f to ensure accuracy when taking temperatures of foods. Foods received from the licensed catering company should arrive either hot (135f or above) or cold (41f or below) and be maintained as such. The food thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should continue to document all food temperatures on the menus provided by the licensed catering company.
4. Management can reheat foods inside the commercial convection oven as needed to 165f if found below 135f upon delivery or during preparation for service.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- 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. DISCUSSED WITH MANAGER AND STAFF. WORK STATIONS CAN BE PROVIDED WITH TWO BUCKETS. ONE BUCKET FOR HOT, SOAPY WATER AND ONE BUCKET WITH COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. MAINTAIN THE WET TOWELS IN THE BUCKETS BETWEEN USES.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Salisbury steak: 125f, 2. Mashed potatoes: 130f.
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. DISCUSSED WITH MANAGER AND STAFF. ALL HOT FOODS SHALL BE HELD AT 135F OR ABOVE AT ALL TIMES. MANAGER REHEATED FOODS INSIDE THE COMMERCIAL CONVECTION OVEN TO 165F.
- Sanitizer Test Kit Required (corrected on site)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit. DISCUSSED WITH MANAGER AND STAFF. ORDER A NEW BLEACH TEST KIT TO ENSURE THE BLEACH WATER SOLUTION IS ALWAYS MAINTAINED AT A CONCENTRATION OF 50-200PPM.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the bleach solution in the sanitize basin of the 3-vat sink at a concentration of 10ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50-200ppm total chlorine when tested using the appropriate test kit. DISCUSSED WITH MANAGER AND STAFF. ALWAYS MAKE THE BLEACH WATER SOLUTION WITH WATER AT A TEMPERATURE OF 65F-75F AND USE BLEACH AT A CONCENTRATION OF 50-200PPM.
- Certified Food Manager/Certificate Process
Observation: Several persons 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 EMAILED to my attention to avoid further enforcement action. DISCUSSED WITH MANAGER AND STAFF. ALL STAFF WHO POSSESS THE FOOD HANDLER'S CERTIFICATION SHALL OBTAIN THE REQUIRED PHOTO ID FROM ORS INTERACTIVE WITHIN 10 BUSINESS DAYS. EMAIL ME A COPY OF THE PHOTO ID'S.
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01/13/2016 | Routine | |
| No violation noted during this evaluation. | 03/03/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Chicken and green beans in hot box were observed at 128°F, and 130°F. Ensure potentially hazardous foods maintain a temperature above 135°F when hot-holding. According to logs, chicken and green beans were received this morning were delivered at 141°F, and 147°F. (Note: Lunch was served by 12:00 Noon.) Discussed temperature-monitoring with person in charge during today's visit. Increasing the temperature of the oven will help maintain foods above 135°F. Current settings of oven are set to hold an ambient temperature of 200°F. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken, green beans, in oven at 128F and 130F.
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.
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10/08/2014 | Routine | |
- Food Temp Meas Device, Calibrated (repeated violation)
Observation: The food temperature measuring device was found out of calibration in the range of use.
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.
- Floor , Wall & Ceiling / Design (repeated violation)
Observation: The ceiling tile located in kitchen is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
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10/18/2013 | Routine | |
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