- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED FOOD EMPLOYEE CUT TOMATOES WITH BARE HANDS.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. EHS EXPLAINED PROPER FOOD HANDLING PROCEDURES, FOOD EMPLOYEE DISCARDED TOMATOES AND PUT ON NEW GLOVES.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: CHICKEN SOUP cooling for 8 hours in the WIC observed at 47°F. OBSERVED LARGE POT OF CHICKEN SOUP AT IMPROPER TEMPERATURE 47F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. CHICKEN SOUP DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: SALSA 130F - HOT HOLDING STEAM WELL
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. TIME WILL NOW BE USED AS A PUBLIC HEALTH CONTROL FOR SALSA. EHS EXPLAINED PROPER USE OF TIME RECORDING ON STICKER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW PACKAGED BEEF 44-50F - IN CONTAINER ON FLOOR THAWING AT ROOM TEMPERATURE, PUPUSA MIX: PORK MIX 50F AND CHEESE MIX 49F - IN CONTAINER OF THIN LAYER OF ICE
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. THAWING BEEF MOVED TO WIC. PUPUSA MIX PLACED IN LARGER CONTAINER OF ICE SURROUNDING FOOD ITEM CONTAINER.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located ACROSS PREP LINE is blocked, preventing access by employees for easy handwashing. OBSERVED TORTILLA WARMER SITTING ON CRATE DIRECTLY IN FRONT OF HANDSINK BLOCKING ACCESS FOR HANDWASHING.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. WARMER UNIT PLACED ON COUNTERTOP.
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12/15/2015 | Risk Factor | |
**Please attain a copy of a Farm Raised/Pellet Fed Letter by True Worlds for the Shrimp and Tilapia for Ceviche. Please copy to Health Department by 6/29/15.
**Please discontinue use of 3DR Prep Top Cooler until repaired. Please send copy of Service Invoice to Health Department by 6/23/15.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
REMINDER: *COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
EHS provided additional signs regarding proper Cooling, Hot and Cold Holding, Dishwashing, Handwashing, and Proper Cooking.
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: The Person in Charge or certified food manager shall be designating employees to monitor the cooking and reheating temperatures of potentially hazardous foods. The employees shall be trained in using a calibrated food thermometer to ensure the following foods are cooked and reheated as required: 1) Poultry, turkey, duck, and stuffed foods: cooked to an internal temperature of 165°F for 15 seconds, 2) Beef and eggs for hot holding: cooked to an internal temperature of 155°F for at least 15 seconds, 3) Pork, seafood, plant foods for hot holding, and eggs for immediate service: cooked to an internal temperature of 145°F for at least 15 seconds, 4) Prepared and subsequently cooled foods reheated for hot holding to an internal temperature of 165°F for at least 15 seconds, and 5) Commercially processed foods reheated for hot holding to an internal temperature of 135°F for at least 15 seconds.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED CFM ENGAGE IN MULTIPLE TASKS WITHOUT WASHING HANDS OR CHANGING GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEE WASHED HANDS AND PUT ON NEW GLOVES.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: OBSERVED LARGE POTS OF SOUP COOLING ON FLOOR IN FRONT/UNDERNEATH OF HANDSINK AND BY 3VAT SINK.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. POTS OF SOUP TRANSFERRED TO SMALLER CONTAINERS AND PLACED ON PREP COUNTER TOPS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED LARGE POTS OF SOUP COOLING ON FLOOR
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. MOVED ON TOP OF PREP COUNTER TOPS.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). SHRIMP, TILAPIA FOR CEVICHE
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: RAW BEEf 70F IN CONTAINER BY 3VAT SINK, FROZEN RAW BEEF THAWING IN BAKER'S PREP TABLE IN ROOM TEMPERATURE
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. FOOD ITEMS MOVED TO WIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: SOUR CREAM 53F, SALSA 54F, MOZERELLA 50F, CUT TOMATOES 47F, PRE COOKED CHICKEN WINGS 50F, HOT DOG 50F, RAW BEEF 52F, RAW CHICKEN 53F - 3DR PREP COOLER
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. TEMPERATURE ADJUSTED, CFM CALLED FOR REPAIR. ALL TCS FOOD ITEMS MOVED TO WIC.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device. ELECTRONIC/BATTERY OPERATED THERMOMETER NON WORKING.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR PREP COOLER AT COOKLINE 55F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM CALLED FOR REPAIR.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: PLASTIC CONTAINER FOR SOUPS. OBSERVED CFM WASH CONTAINER WITH SOAP AND WATER WITHOUT SANITIZER.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SANITIZER SOLUTION CREATED IN 3VAT SINK.
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06/19/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment inspection.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site) (repeated violation)
Observation: Observed raw shell eggs stored at room temperature at the cook-line and baker area.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.---Raw eggs at the cook-line was moved to the walk-in cooler. The raw eggs at the baker area was discarded.
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12/23/2014 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection in conjunction to a complaint that was received at the Fairfax County Health Department today.
EHS provided manager with consumer advisory sample.
Note to Manager:
-Remove astericks (*) from the items that are always fully cooked and send the updated menu to the Fairfax County Health Department within 60 days.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ice scoopers handle buried in the ice.
Correction: 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 potentially hazardous (time/temperature control for safe 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 potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ---CFM provided a plastic container to hold all the ice scoopers.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Chicken soup cooling for over 6 hours in the Walk-in cooler observed in the range 48-50°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.----Discarded
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large plastic container use for cooling chicken soup.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature.---55F
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.---Moved to a unit that maintains 41F and below.
- Food Labels / Labeling / Bulk Food
Observation: Consumer self-dispensing bulk food bin containing the following food items is not properly labeled: salt and sugar
Correction: Bulk food that is available for consumer self-dispensing shall be prominently labeled with the following information in plain view of the consumer: 1. the manufacturer's or processor's label that was provided with the food or, 2. a card, sign, or other method of notification that includes the information specified in this section.
- Critical: Consumer Advisory, Disclosure Provided
Observation: Observed asterking(*) on items that are fully cooked on the main menu and to-go menu.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards at the superior 3dr prep cooler and small cutting board hanging at the 3-vat sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: container of utensils, two dicers
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Sent back to the dish washing area.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: dry storage shelving area, prep table near the back entrance, shelving at the cooke-line.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Soiled and Clean Tableware / Handled to Prevent Contamination (corrected on site)
Observation: Storage of soiled containers was adjacent to clean table ware at the shelf.
Correction: Soiled tableware shall be removed from consumer eating and drinking areas and handled so that clean tableware is not contaminated.--Removed to the dish washing area.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at the bar was measured at a temperature less than 100°F.---78F
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed food in the hand sink basin next to the 3-vat sink.
Correction: Hand sinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Refuse / Area / Clean
Observation: Significant amount of trash bags with food stored adjacent to the outside dumpster that is already full to capacity.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Refuse Container / Removal Frequency to Prevent Odors and Harborage Conditions
Observation: Excessive trash bags and litter is stored on the ground next to the dumpster that is already full to capacity stored overnight outside causing an attractant to pests.
Correction: Outside dumpster shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract and harbor insects and rodents.
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05/19/2014 | Routine | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection that was received by the Health Department on May 19, 2014. The complainant indicated trash and litter is being put on the side of the dumpster. Observed the dumpster full at capacity and significant amount of trash bags and litter on the ground in the dumpster area. Talked to the owner about the complaint and indicated the trash company normally picks up trash on a daily basis except for Sunday, but has not been by to pick up trash on Friday, Saturday and Monday. The owner will let the landlord know about the trash issue. The complaint is confirmed.
No violation noted during this evaluation. | 05/19/2014 | Complaint | |
The purpose of this visit is to conduct a risk factor assessment.
PROVIDE A PARASITE DESTRUCTION LETTER WITHIN 10 DAYS.
FAX TO 703-385-9568
- Fish Served Raw RTE / Records Creation & Retention of Freezing For Parasite Destruction
Observation: No records of freezing for parasite destruction are maintained for the following raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form: Shrimp
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records for the frozen fish at the food establishment for 90 calendar days beyond the time of service or sale to a consumer. If the fish are frozen by a supplier, a letter the fish supplier stipulating that the fish is frozen as required shall be provided.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3). Tilapia
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Sopa de mondongo in the walk in cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. MANAGER ARRIVED DURING INSPECTION.
- Handwashing Signage at Handwashing Facilities Required (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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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10/08/2013 | Risk Factor | |
The purpose of this visit is to conduct a complaint investigation. During the inspection the CFM was on duty. The attending employee stated that there is not a make shift restroom in any corner of the restaurant and pointed out there are 3 restrooms available for the customers. Upon entering the restaurant there was no odor or stinch. The employee stated that the owner had noticed an odor from a chemical used to clean the floors and requested the employee discontinue use of that chemical, she reasons that this could be the only reason why there was a foul odor. The employee pointed out where she stores the chemicals and how she uses it to clean the floors. The restrooms were checked and observed to be clean as well as the dining area referenced in the complaint. The complaint is not confirmed at this time.
No violation noted during this evaluation. | 02/20/2013 | Complaint | |
The purpose of this visit is to conduct a routine inspection.
The cfm will provide a parasite destruction letter in 10 days. The cfm will provide receipts for oysters, and keep labels for 90 days. Fax information to Health department.
Water Heater: Rinnai
Model: R98-LSI-ASME
BTU's: 237,000
Dishwasher: n/a
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. CFM REMOVED DIRTY WIPING CLOTHS FROM COUNTERS.
- Critical: Fish Served Raw RTE / Frozen for Parasite Destruction
Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Tilapia
Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Short Ribs observed to be thawing at room temperature on baking table.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM MOVED SHORT RIBS TO WALK IN COOLER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raw shelled eggs 64F left out overnight on baker's rack.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CFM DISCARDED EGGS.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Shredded beef not labeled.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. CFM LABELED ALL PRODUCTS WITH CORRECT DATE.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. Utensils at the bar were observed to be dirty.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CFM CLEANED ALL EQUIPMENT USED AS A FOOD CONTACT SURFACE.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface of the baking pan, spatulas, muffin tins is observed soiled with accumulations of grime and debris.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. CFM CLEANED EQUIPMENT.
- Handwashing Signage at Handwashing Facilities Required (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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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02/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tikal Bakery - Restaurant, 4230 Annandale Rd #130, Annandale, VA 22003 »