Yankee-Doodle Cafe, 4445-A Brookfield Corporate Dr, Chantilly, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 27, 2009 | Routine | 3 | 3 | Details / Comments |
|
February 02, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
July 11, 2008 | Routine | 1 | 9 | Details / Comments |
|
January 07, 2008 | Critical Procedures | 3 | 0 | Details / Comments |
July 27, 2009 (Routine)
Violations:
- 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw beef observed stored overfruits and vegetables.
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:sausage, chicken
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cottage cheese, hard boiled eggs, tuna on buffet unit, sausage and tomatoes in prep unit.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. - 4-501.12 - The cutting board(s) along thefood prep surfaces are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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. - 4-903.11(B) - Corrected During Inspection Clean foil pans were observed stored with the food-contact surface facing upward.
Clean equipment and utensils shall be stored covered/inverted. - 43.1-1-5(f) - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Food processor.
Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
This is a ROUTINE inspection at the above named establishment.
All critical and easily correctable non-critical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: State SBS7576NE 300
Dish Machine: NA
February 02, 2009 (Critical Procedures)
Violations:
- 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. - 3-302.11(A)(1) - Critical Observed frozen raw meats and chicken stored above breads in freezer.
Store raw foods on bottom in proper order based on cookomg temperatures. - 3-501.16(A)(2)(a) - Critical Cold items on buffet are not at 41 F or less. This appears due to using plastic pans and insufficient distribution of cold from cold part of unit to the top food storage area.
If possible improve circulation of cold air in buffet unit. Use metal pans to improve circulation of cold. Use deeper pans if possible, Suppliment with ice in contact with pans. Make sure food is at 41 F or less before placing in unit.
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Water Heater: State SBS7576NE
Dish Machine NA
Hood System & Filters: Cleaned every six months
Pest Control: as needed
Grease trap: Cleaned every 6 months
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
July 11, 2008 (Routine)
Violations:
- 3-302.12 - Unlabeled food containers with the following food items that are not easily identified by appearance:corn staqrch
ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. - 3-304.12(A)-(F) - Dispensing and/or in-use utensils improperly stored; handles in food or bowl as scoop (bulk foods).
Store scoops with the handles up/out; use scoops or dispensers with handles. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were cold holding at improper temperatures: tomatoes and sausage in the top part of the prep refrigerator (temperatures in lower part and right side of top were at 41F or lower)
Potentially hazardous foods shall be held cold at a temperature of 41F or below. - 4-501.11(B) - one knob is missing from the grill; the lining of the lid of the chest freezer is ripped; the thermometer in the Beverage Air refrigerator is broken
repair/replace these. - 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods.
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. - 4-601.11(C) - The gaskets of the Beverage Air refrigerator are very soiled
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 4-904.11(A) - Corrected During Inspection utensils were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 43.1-1-5(f) - The Panasonic food processor is intended for household use only.
Food equipment must be NSF or the equivalent:: for commercial use. - 6-202.11(A) - Light bulb(s) in the True reach in refrigerator is not covered by a protective shielding.
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. - 6-501.12(A) - Observed that the floor at the door near the hand sink is sticky
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
This is a routine inspection of this deli restaurant. The restaurant is very well organized and clean. There are two CFMs. Consumer Advisory as required for eggs. Grease trap at 3 vat sink cleaned by manager. Water heater State SBS 7576NE. Note: no pest control contract. Advised manager that he must have periodic pest control inspections, and service if needed, from a certified pest control operator.
January 07, 2008 (Critical Procedures)
Violations:
- 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over other items; raw eggs over lunch meat, tuna.
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures: meat and tomatoes in the top part of the prep refrigerator:
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below - 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat lunch meat is not properly dated for disposition.
Commercially processed, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less after the original container is opened shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day that the original container is opened.
This is the first inspection of this deli style restaurant after a change of ownership inspection. There are two CFMs. Consumer Advisory is on the menu as required. No dishwashing machine. Hot water heater is a State Sandblaster SBS757NE-300, 75,100 BTU, 72 gph turnover.
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