- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: oils and vinegars
Correction: Manager labeled the bottles with oil/vinegar inside. Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the countertops are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Light Bulbs / Locations where Shielding is Required (corrected on site)
Observation: Light bulb(s) in the dry storage closet are not covered with protective shielding.
Correction: Manager covered the light by the end of the inspection. Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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03/31/2016 | Routine | |
The purpose of this visit is to conduct a routine inspection. time for this inspection is for the inspection time only. Reminder: A certified food manager shall be present during all operating hours. Location information and contact information for ORS, Interactive, inc. was provided to the manager during today's visit. 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: Manager removed the wet wiping cloths from the counter tops and placed them into the dirty laundry. 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 / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: flour stored in a container under the handsink
Correction: Manager relocated the flour to a shelf. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: The certified food manager arrived approximately 10 mnutes after the beginning of the inspection. 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.
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10/15/2015 | Routine | |
This is a risk factor assessment. Thank you for your time. Employee Health Policy in Place. If you have any questions, please contact the health department at 703-246-2444.
Handouts/Food Safety Information provided by the EHS to the manager:
1. Datemarking
2. Prevent Cross Contamination
3. Active Managerial Control
4. Cooking, cooling of foods
5. Extra handwashing signs.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken and raw bround beef over cooked potatoes and cooked ground chicken in the walk in refrigerator. Also, raw shell eggs over raw produce in the wal in refrigerator. Manager corrected this violation by rearranging the above foods to prevent cross contamination.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
- 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: Cooked potatoes filling, cooked ground chicken, cooked ground beef in the walk in refrigerator.
Correction: Manager properly dated the above foods. 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.
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06/26/2015 | Risk Factor | |
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