Corner Bakery Cafe #283
A grade shows one inspection on one day and may be out of date. Check the public record for the official report.
What inspectors found · May 1110 total
An unsafe or unapproved level of the following approved food or color additives has been identified: observed Ecolab fruit and vegetable wash dispensed at a concentration greater than manufacturers recommendation. Observed wash at 1:102.
How to fix
Food shall be protected from contamination that may result from the addition of unsafe or unapproved food or color additives AND unsafe or unapproved levels of approved foods and color additives. CFM stated work order has been placed to adjust dispensing concentration. CFM has ceased used of fruit and vegetable wash until repaired.
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 in a red folder labeled 'Employee Health Policy.' PIC COULD NOT PRODUCE SIGNED EMPLOYEE HEALTH POLICY.
How to fix
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 Six illnesses (see 'What is Foodborne Illness' 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 Illness Reporting 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, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2201, TTY 703-591-6435. EHS EMAILED COPY OF EMPLOYEE HEALTH POLICY TO PIC. PIC WILL HAVE ALL EMPLOYEES REVIEW AND SIGN.
The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lettuce in cold rail observed at 54F. CFM stated lettuce placed on rail within last 2 hours.
How to fix
Time/temperature control for safety food shall be held cold at a temperature of 41F or below unless the permit holder is using 'time as public health control as specified under section 3-501.19 to limit bacteria growth. CFM placed lettuce into refrigerated unit
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OBSERVED MAXIMUM HOT WATER TEMPERATURE AT HAND SINK NEXT TO COFFEE MAKERS AT 94F.
How to fix
A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CFM STATED WORK ORDER HAS BEEN PLACED TO REPAIR HAND SINK.
Observed low pressure at hand sink located next to coffee makers.
How to fix
Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. CFM stated work order has been placed to address low pressure at hand sink.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager who has shown proficiency through passing an accredited examination. PIC PRESENT DID NOT HAVE A COPY OF THEIR CFM CERTIFICATE.
How to fix
PROVIDE EHS WITH CFM CERTIFICATE AS SOON AS POSSIBLE.
OBSERVED FREEZER AT 52F.
How to fix
CFM STATED WORK ORDER HAS BEEN PLACED FOR REPAIR OF FREEZER.
There was no temperature measuring device located in the following cold or hot holding equipment:2 DWR PREP UNIT AT COOKLINE, 1 DR UC UNDER COFFEE MAKERS.
How to fix
Cold or hot holding equipment used for the storage of time/temperature control for safety food shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. PIC PLACED REPLACEMENT THERMOMETERS IN UNITS.
Dispensing and/or in-use utensils improperly stored between use as follows: observed spatula stored in container of room temperature water at cookline.
How to fix
During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT TCS food, or 6) in a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. EHS educated CFM and cookline employees on proper storage of in-use utensils. Water in container was discarded.
The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: COLD RAIL PORTION OF 2 DR/COLD RAIL AT MAIN LINE.
How to fix
Repair/adjust the unit so it is able to maintain foods at or below 41F. Do not use the unit to store time/temperature control for safety foods while it is not operating properly. CFM HAS PLACED ICE BATHS FOR ANY FOODS STORED ON COLD RAIL PORTION. EHS RECOMMENDED USING TPHC FOR ALL FOODS IN ICE BATHS.
Violations per visit · 3 visitsfewer is better ↑
Problem areas · May 1110 total
Visit history · 4 visits
Source: Fairfax County Health Department inspection record. The letter is GradeLocal's, from the number of violations (0 A, 1–2 B, 3–5 C, 6+ D), not a county grade; a Failed result is a D. Visits without a violation count show the county's official result and no letter. Risk factor and repeat are as marked on the county's report. Problem areas follow the section headings on the county's report.
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