* All violations corrected at the time of inspection. * The purpose of today's inspection was to conduct a routine inspection. Inspection conducted during busy Gem and Jewelry Show. The purpose of today's visit was to conduct a routine inspection. The front right women's restroom included: three paper towels fully stocked, four soap dispensers fully stocked, four hand sinks with hot and cold water, eight stalls in good repair and flushing fine, eight toilet papers fully stocked and two hand air blow dryers in good repair. In the front right women's restroom EHS observed everything in good repair and fully stocked, with the exception that one ladies stall did not have a covered container for the disposal of feminine products. EHS observed in the men's restroom that all three paper towel holders were fully stocked, four soap dispensers stocked, two hand air blow dryers in good repair, two urinals in good repair and flushing, four stalls in good repair and flushing and fully stocked with toilet paper. EHS observed everything in the men's restroom in working order with the exception that hot water at one of the four handsinks did not work. EHS inspected both the front right men's restroom and front right women's restroom. The maintenance of the front right restrooms and back center restrooms is the responsibility of the Dulles Expo Center South Hall owner and management office (not to be confused with the facility permitted by the Health Department under the same name and permit holder: First Class Catering, Inc.) EHS discussed complaint with the Director of Convention Services. It needs to be noted that the responsibility for maintenance of both sets of restrooms inside of the Dulles Expo Center South Hall is not the responsibility of the above facility that is permitted by the Health Department and that is located inside of the Dulles Expo Center South Hall. The purpose of today's visit was to investigate a complaint regarding the restrooms closest to the above permitted facility. No violation noted during this evaluation. The purpose of today's visit was to conduct a risk factor assessment inspection. Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination. Ventilation Systems, Shall Be Clean Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.Sanitizer Test Kit Required Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.The purpose of this visit is to conduct a routine inspection. Critical: Cold Holding of Potentially Hazardous Food at 41☏ 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: sliced turkey 44F in Victory 2dr Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41☏ or below.The purpose of today's visit was to conduct a risk factor assessment. SANITIZER WAS REMADE & TESTED AT APPROPRIATE LEVEL. Verify concentration using the appropriate test kit. Correction: Maintain the concentration of bleach solution at 50-100ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) Observation: The concentration of the bleach solution was measured at 200 ppm.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. The food contact surface is no longer easily cleaned and sanitized due to condition. Cutting Boards / Resurface / Discard Observation: The cutting board along the Victory 2DR prep is heavily scratched and scored.Critical: Cold Holding of Potentially Hazardous Food at 41☏ 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: sliced turkey 50F on prep top of Victory 2DR Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41☏ or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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