Discussed active managerial control. Food and equipment temperature log maintained.
Note to Manager:
1) Clean the oven.
2) Obtain a Certified Food Manager Card.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COLDWELL (1) WHIPPED BUTTER AT 66F (2) SALSA AT 61F (3) SHREDDED CHEDDAR CHEESE AT 66F
Correction: COLD PLATE (4) MILK AT 58F.
- Certified Food Manager/Certificate Process
Observation: The person 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. CFM CARD IS EXPIRED.
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 faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE UPDATE YOUR CFM CARD.
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12/23/2015 | Routine | |
| No violation noted during this evaluation. | 01/27/2015 | Routine | |
- 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: cut honeydew 47F, cream cheese 48F, milk 60F all 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. all items were discarded
- 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.
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07/29/2014 | Routine | |
- Food Temp Meas Device, Calibrated (corrected on site)
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: PLATES AND CUPS
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM HAND-SANITIZED PLATES AND CUPS
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. CFM SET UP 3-VAT SANITIZER SINK AND ONSITE ENGINEER REPAIRED MACHINE.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The only handwashing facility in the kitchen was 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUAT solution was measured at 500ppm IN SANITIZNG BUCKETS. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUATsolution at 200ppm OR BASED ON MANUFACTURER'S INSTRUCTIONS. Verify concentration using the appropriate test kit. CFM RECREATED SOLUTION TO 200 PPM
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08/15/2013 | Routine | |
The purpose of this visit was to conduct a critical procedures inspection. This inspection reviews those procedures which could lead to the occurrence of foodborne illness.
There were no noted violations at the time of this inspection. Food was cooked to proper temperatures, food was hot-held at proper temperatures. The CFM was knowledgeable about safe food handling and preparation practices. Date marking is being used where applicable. A corporate employee health policy is in place.
It was observed that there is no hood system in the food preparation area. All items served at the continental breakfast are pre-cooked and heated in a convection oven or microwave oven.
No violation noted during this evaluation. | 12/21/2012 | Critical Procedures | |
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