The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
**Time is for inspection only**
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Boxes of RTE produce stored on floor of walk-in.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- 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: butter 46F in True 1DR
Correction: shredded cheese 46F, tuna salad 48F & sliced ham 45F in Supera 3DR prep
- 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: True 1DR refrigerator 44F
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.
|
03/25/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. Recommended to manager that items be moved to the walk in and not left in the prep top unit over night. Recommend that items not be tightly covered while in the process of cooling.
- 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: diced chicken 57F, diced cheese 52F, diced chicken 46F in Supera 3DR Prep unit
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Chicken was discarded. Cheese moved to Walk in to cool.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. CAN OF CONDENSER COIL CLEANSER ON SHELF NEXT TO VINEGAR & SUGAR
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. MANAGER REMOVED CLEANSER
|
11/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Create a shelf to store beverages instead of using soda crates.
Remember to practice active managerial control by date marking products when necessary.
- 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: IN THE WALK IN COOLER OBSERVED SLICED DELI MEATS CONSISTING OF HAM, TURKEY, AND ROAST BEEF WITHOUT DATE LABELS.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety. MANAGER PROVIDED LABELS FOR FOOD.
- Sanitizer Test Kit Required (repeated violation)
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.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the front by the register is blocked by manager's desk, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. MANAGER MOVED THE DESK FORWARD TO CREATE SPACE TO ACCESS THE HANDSINK.
|
04/28/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands in between glove changes after wearing single use gloves to handle raw chicken and then putting on a new pair of gloves without first washing hands to stir a cooked chicken dish.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
|
10/20/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):-----------------Beverage Air 3DR prep cooler.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Sanitizer Test Kit Required (repeated violation)
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.
|
05/16/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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. The Health Department provided and reviewed handouts and resource information in the "Employee Health Policy." SEE COMMENTS
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)
- Food Storage / Preventing Contamination
Observation: Boxes containing meat, cut watermelon, onions stored on the floor .
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: cut potatoes at 51F in the Beverage Air prep refrigerator - DISCARDED
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- 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:Observed alfalfa sprouts at 46F on the Beverage Air prep top - PUT IN THE WALK IN TO COOL, two plastic bowls of shredded cheddar cheese at 62F, 65F on the shelving above the prep refrigerator - DISCARDED
Correction: sliced american cheese at 68F, sliced provolone at 58F in a metal container on ice adjacent to the cooktop - DISCARDED
- Sanitizer Test Kit Required
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.
- 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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located adajcent to the cookline is blocked by desk and chair and the handsink adjacent to the 3-vat sink is blocked by a trash can and door, preventing access by employees for easy handwashing. - TRASH CAN TAKEN AWAY AND DOOR OPEN, HOWEVER THE DESK AND CHAIR REMAINED IN FRONT OF THE HANDSINK AT THE COOKLINE
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
|
12/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sam's Delicatessen, 14151 Park Meadow Dr, Chantilly, VA 20151 »