Please continue to monitor all Refrigeration units daily to ensure that proper temperature of 41F or below is observed. Do not use unit if food items are unable to hold proper temperature. NOTE: Mechanical Technician present during inspection for repair of all units out of temperature.
NOTE: All salad bar food items are used during Lunch Time only and food items observed during inspection will be discarded.
- 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: SHREDDED CHEESE 44F, CHICKEN FILING 49F, SLICED HAM 47F, SLICED TURKEY 44F, VEGGIE BURGER 44F - 3DR PREP COOLER (SANDWHICH)
Correction: PACKAGED YOGURT 42F - 3DR UPRIGHT DISPLAY COOLER
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02/02/2016 | Risk Factor | |
NOTE: Per PIC, Facility will be undergoing renovations in near future. **THE FOLLOWING ITEMS ARE GOOD RETAIL PRACTICE VIOLATIONS AND ARE IN NEED OF REPLACEMENT OR REPAIR: CRACKED FLOOR TILES, STAINED CEILING TILES, WOOD LINING BY STEAM WELL AND PREP COOLER, FLOOR TO WALL FIXTURES, FLOORING AREA BY GREASE TRAP, CAULKING AT HANDSINK AND 3VAT SINK.** Additional Items to be replaced: Shelving Unit by 3Vat Sink, NSF approved Sneeze Guard, Wall at Dry Storage area (currently separated by curtain)
**PLEASE CORRECT ALL VIOLATIONS BY NEXT INSPECTION.
PLEASE ENSURE THAT A PEST CONTROL COMPANY IS ROUTINELY INSPECTING PREMISES AND PROVIDING SERVICE. **Please check with Building Management to ensure that Pest Control services are being provided and if so, please send copy of Pest Control Invoices for past 3 months to Health Department by 8/3/15. Otherwise, please attain a Pest Control Company to provide services.
Please remember to monitor re-heating Temperatures of all cooked food items to reach 165F or above before placing in Steam Well for Hot Holding. *Thermometer calibrated today.
Per CFM, TIME AS PUBLIC HEALTH CONTROL will no longer be used for Salad Bar. Please ensure that unit reaches ambient air temperature of at least 41F or below to maintain food items at proper Cold Holding temperature of 41F or below.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED SHELIVING UNIT LINED WITH PAPER. PAPER OBSERVED SOILED AND UNCLEAN WITH FOOD DEPOSITS.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. PLEASE REMOVE PAPER LINING AND CLEAN SHELVING UNITS.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents and pests. PEST CONTROL COMPANY CURRENTLY NOT PROVIDED FOR INSEPCTION AND SERVICE.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises BY A LICENCED PEST CONTROL PROFESSIONAL to control the presence of insects, rodents and pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the FLOORS AND WALLS in the BEHIND PREP UNITS is 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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07/24/2015 | Routine | |
Please contact building management and ensure that a Pest Control Company is regularly inspecting kitchen facility. Observed Raid in kitchen and discarded. Please send a copy of the first Pest Control Company Service invoice to Health Department by next month.
Please ensure that all foods at Salad Bar are kept cold at 41F or below.
- 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: BOILED EGG 44F, FETA CHEESE 45F, CUT TOMATOES 43F - IN OPEN SALAD BAR
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. CFM WILL USE TIME AS A PUBLIC HEALTH CONTROL MEASURE TEMPORARILY FOR THESE FOOD ITEMS. FOODS WILL BE DISCARDED AFTER MAXIMUM 4HRS FROM TIME PLACED IN COOLER. CFM WILL ADD ICE AND WATER TO FILL COOLER BEFORE PLACING FOOD ITEMS IN OPEN UNIT.
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01/30/2015 | Risk Factor | |
Please Fax or Email copy of Invoice for Repair of 3DR Display Cooler to Health Department by 8/18/14.
- 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: Cut watermelon 47F - 3DR Display Cooler
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 DISCARDED
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: CAULKING NEEDED AT 3VAT SINK.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: 3DR Display cooler 45F
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and shelving in the Dishwashing area is in need of cleaning. OBSERVED ACCUMULATION OF FOOD DEBRIS AND GREASE ON SHELVING UNITS AND FLOOR IN NEED OF THOROUGH CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/07/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Discontinue use of the 3dr Delfield refrigeration unit to store food requiring temperature control until it is able to maintain the ambient temperature of 41F or below.
The owner explains that a renovation may take place this year which will include removal of the carpet in the dry storage area.
Dishmachine: n/a
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
Delfield 3dr:
1. Diced tomatoes 45F
2. Pico de gallo 45F
3. Pork Sausage 46F
4. Sliced ham 47F
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. THE EMPLOYEE REMOVED THE POTENTIALLY HAZARDOUS FOOD INTO THE 3DR TRUE REFRIGERATOR THAT WAS MAINTAINING TEMPERATURE AT OR BELOW 41F.
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02/04/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provided a thermometer.
Thank you for correcting any violations during the inspection.
- 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: WIC: Provolone cheese, American Cheese, pico de gallo
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. EMPLOYEE DATE LABELED THE PRODUCTS.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wood panel on the wall behind coffee grinder.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: True 1dr reach in cooler.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved by the three compartment sink.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Carpeting / Restrictions
Observation: The dry storage area has carpet as a floor covering.
Correction: All floor materials must be nonabsorbent, smooth, and easily cleanable materials.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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11/14/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
The walk in cooler was not working upon arrival for inspection. Manager had already removed all potentially hazardous food and placed in refrigeration units that were working properly. During the inspection the walk in cooler was repaired and able to cold hold at 41F and below.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: 3dr Sandwich Prep unit: Meatloaf
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. EMPLOYEE LABELED MEATLOAF.
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06/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Heritage Cafe, 7611 Little River Turnpike 103, Annandale, VA 22003 »