|Facility Type:||Child Care Food Service|
|Inspection date:||February 14, 2012|
|Number of critical violations:||2|
|Number of non-critical violations:||9|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|43.1-3-4(a)-(h)|| Repeat 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.|
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) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
|2-201.11(A)(1)-(5)|| Critical 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information to be used by the person-in-charge to develop a complete employee health policy.|
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 "The Big Five Foodborne Illnesses Information Sheet" handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Health Agreement" handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Chinese (traditional), Korean, Spanish, Thai, and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
|2-401.11(A)||Corrected During Inspection Critical A food handler was observed drinking from an uncovered beverage container while in the kitchen.|
Food employees may drink only from a covered container using a straw.
|6-301.14||Corrected During Inspection Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink in kitchen.|
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EXTRA SIGN PROVIDED TO MANAGER.
|4-302.12(A)|| The certified food manager could not provide a food temperature measuring device.|
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|3-307.11|| The following food item(s) were found subject to contamination during storage due to : ----------observed kitchen employee's personal belongings stored on the same shelf and touching canned food items|
Employee needs to store personal belongings in a designated area separate from food, equipment and single service items.
|3-305.11(A)(3)|| Repeat Food stored on the floor and/or food stored less than 6 inches off the floor.-----------Observed box of shelf stable milk being stored on floor.|
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.
|4-501.19|| The temperature of the in-use wash water solution was observed at less than 110°F.|
The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
|4-501.116|| The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.|
The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
|5-501.115|| Trash and litter were observed adjacent to the dumpter outside the facility.|
A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
|5-501.113(B)|| Outside refuse container observed with one of the side doors open.|
Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered/closed with tight fitting lids or doors if kept outside the food establishment.