- This visit was made to conduct a routine inspection.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the rear storage area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Designated Areas Provided for Employee Eating, Drinking, Smoking
Observation: Observed that the area where employee was eating is not located to protect food, equipment, linens, and/or single-service items from contamination.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
- Dressing Rooms and Lockers to be Kept Orderly
Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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01/21/2016 | Routine | |
This visit was made to conduct a routine food safety evaluation.
No risk factor violations noted.
Notes:
Keep dry ingredient scoops stored with handles sticking up out of the ingredient.
Make sure to keep personal items such as purses in a separate, designated area.
Replace light bulb in hallway leading to kitchen where the dry storage shelves are.
No violation noted during this evaluation. | 06/22/2015 | Risk Factor | |
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the back storage are are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (no paper at bathroom handsink)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (replace burnt out bulb in front of bathroom hallway/ storage area
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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11/17/2014 | Routine | |
- Floor / Wall / Ceiling / Cleanability
Observation: The (floors, floor coverings, walls, wall coverings, or ceilings) are not designed, constructed, or installed so that they are smooth and easily cleanable (cracked tiles in back storage area and near 3 compartment sink)
Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (corrected)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas (replace burnt out bulb near entrance to bathroom)
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
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05/09/2014 | Routine | |
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. CFM lost photo ID card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: Employee improperly setting up the 3 compartment sink with wash, rinse and sanitize in that order.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
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05/28/2013 | Risk Factor Assessment | |
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