- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Containers of sugar and rice are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
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02/22/2016 | Routine | |
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Italian Pasta w/Chicken soup was at 48 F, pasta salad was at 46 F, cream cheese was at 43 F, in Victory 2 door uprt unit. Call to maintenance to adjust thermostat was placed.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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06/02/2015 | Risk Factor | |
Vacuum sealer observed in establishment. According to management, the machine is expected to be used for cheeses and pepperoni. Management has agreed to submit the necessary paperwork for approval prior to use of equipment.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The Breville sandwich press and the blender is(are) not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The under counter ware washing machine was leaking.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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02/20/2015 | Routine | |
| No violation noted during this evaluation. | 10/08/2014 | Risk Factor | |
Observed air gaps at back exit door. Repair and/or replace flashing at bottom of door to prevent the entrance of pests.
No violation noted during this evaluation. | 06/06/2014 | Risk Factor | |
Seal the bare piece of wood properly to it's adjoining wall which is facing east.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Shredded lettuce, lentil soup dated 2/17/14, and chicken vegetable soup dated 2/20/14 were cold holding at the improper temperatures of 45-50 F. The chicken vegetable soup that was 50 F was discarded. Relocate the other items so that they can cold hold at 41 F or below.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength
Observation: The "Oster" blender, the "Breville" sandwich maker, and the crock pot are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Cooking and Baking/Cleaning Frequency
Observation: The cavity and/or door seal of the microwave oven is not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure..
Correction: The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Food-contact surfaces of cooking equipment must be cleaned to prevent encrustations that may impede heat transfer necessary to adequately cook food. Encrusted equipment may also serve as an insect attractant when not in use. Because of the nature of the equipment, it may not be necessary to clean cooking equipment as frequently as the equipment specified in section 4-602.11.
- Light Bulbs, Protective Shielding (corrected on site)
Observation: One hood light bulb was not shielded, coated, or otherwise shatter-resistant (the shield was removed because it was cracked and they are ordering a new one
Correction: it was put back in place during my inspection).
- Intensity/Lighting (corrected on site)
Observation: The light intensity is below 50 foot candles where a food employee is working with food (one hood light was out).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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02/21/2014 | Routine | |
| No violation noted during this evaluation. | 10/07/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Fish fillet observed at 120oF on cook top. Reheated to 165oF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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06/28/2013 | Risk Factor | |
High-temp warewashing machine: OK - thermo-label turned black
- Food Labels/Labeling
Observation: Re-packaged oatmeal, chocolate-chip cookies and bread rolls are not labeled.
Correction: Label information shall include: (1) The common name of the food, or absent a common name, an adequately descriptive identity statement
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01/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Capital Caring, 4715 N 15th St, Arlington, VA 22205 »