This visit was made to conduct a risk based assessment. I observed excellent handwashing by the food employee. Thank you.
The following issue requires attention:
1. Observed a wiping cloth in the handwashing sink. Please ensure that the hand sink is used for hand washing only.
Note: Establishment is using a combination of temperature and time as a public health control for hot held food items including: pizza, chicken tenders, chicken wings, hot dogs and sausage. Food is kept for between 2 to 4 hours. Food temperatures and times are recorded and all food remaining after the allocated time is discarded. Hot dogs and sausages were observed being held hot at 135°F or above however chicken wings and chicken tenders were observed at temperatures below 135°F.
*Repeat Observations are Subject to Civil Penalty
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station across from the cash register is being used for purposes other than washing hands. Observed a wiping cloth in the sink.
Correction: A handwashing sink may not be used for purposes other than hand washing. Person in Charge removed the towel.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. No sign or poster was observed at the handsink in the back across from the 3 compartment sink.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A handwashing sticker was provided to the Person in Charge and was placed at the handsink.
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08/27/2015 | Risk Factor | |
This visit was made to conduct a routine inspection.
Good holding temperatures observed!
- Handwashing Signage at Handwashing Facilities Required
Observation: Hand wash sign missing at hand sink located across from 3-compartment sink.
Correction: Ensure all hand sinks used by employees have hand washing signs.
- Controlling Pests / Methods to Use When Pests Are Found
Observation: Fruit flies observed in food prep area.
Correction: Premises shall be maintained free of insects. Routinely inspect incoming shipments, inspect premises for evidence of pests, eliminate harborage conditions and use methods to control them (trapping devices or other means of control).
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03/31/2015 | Routine | |
1. All disposable utensils such forks, spoon, and knives must be handles up. PIC re-arranged them.
2. Clean both the hot holding units.
3. All foods are pre-cooked except for pizza dough, toppings are also pre-cooked.
4. Provide a working thermometer inside the hot holding unit(right side).
5.The left side hot holding unit thermometer is not calibrated, reading at 148F but the true reading is at 116F. Repair the unit to hold 135F above.
No violation noted during this evaluation. | 08/21/2014 | Risk Factor | |
The establishment is using Time as a Public health control
The refrigerator was ajar so, temperature is at 44F
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Sausage links
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Hot dogs at 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewash Drainboards/Present/ Sized for Soiled & Cleaned Equip
Observation: Missing one drain board for the 3 compartment sink.
Correction: Provide the left side drain board.
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03/26/2014 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front counter is being used to clean equipment and utensils. A glass bowl was washed in the front hand sink. The employee was instructed to use the 3 compartment sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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. Spray bottles were improperly stored with food and single service items at the front counter. Spray bottles were relocated during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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09/27/2013 | Risk Factor Assessment | |
- Ventilation Hood Systems / Adequacy
Observation: The convection oven is not properly placed under the ventilation hood system.
Correction: Ventilation hood systems and devices shall operate properly and be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
- Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
Observation: Sheet tray was found stored on the floor. The sheet tray was washed during the inspection.
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
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03/20/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bj's Wholesale Club #046 (Food Court), 101 S. Van Dorn St, Alexandria, VA 22304 »