- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Drainboards
Observation: Three (3)-compartment sink does not have any drainboards and/or shelving to drain the equipment or utensils after washing.
Correction: Drainboards, utensils racks, or tables large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitization. Drainboards or equivalent equipment are necessary to separate soiled and cleaned items from each other and from the food preparation area in order to preclude contamination of cleaned items and of food. Drainboards allow for the control of water running off equipment and utensils that have been washed and also allow the operator to properly store washed equipment and utensils while they air-dry.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site)
Observation: Clean single-use forks and spoons are inverted.
Correction: Clean equipment and utensils shall be stored as specified under paragraph (A) of this section and shall be stored: (1) In a self-draining position that allows air drying
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03/11/2016 | Routine | |
| No violation noted during this evaluation. | 09/18/2015 | Risk Factor | |
1. Foods are catered by Good Foods Co. and temperature is taken and recorded upon delivery. The foods usually arrive between 9:30-10:00 am and lunch is served at 11:30 am.
2. Please ensure hot water supply on each handwashing sink in every infant's room.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in Infant Room 1 had sihes stored in the basin and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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03/09/2015 | Routine | |
Food provided by Good Food Company. Logs of food receiving temperatures observed.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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09/29/2014 | Risk Factor | |
Food catered by Good Food Company. Logs of food receiving temperatures observed.
- Equipment/Good Repair and Proper Adjustment
Observation: The 3 part sink backsplash and the 2 part sink backsplash were observed moldy and deteriorated with water damage.
Some damage observed to interior cabinetry under 3 part sink.
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.
- Plumbing System/Maintained in Good Repair
Observation: The middle basin of the 3 part sink was not draining.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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03/21/2014 | Routine | |
Food is catered by Good Food.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The dishmachine was run three times, the final rinse temperature of the machine never reached the minimium temperature of 180 F. Have the unit adjusted or repaired to reach the minimum final rinse temperature of 180 F, in the meantime, use the three compartment sink to properly wash, rinse, and sanitize all food contact equipment and utensils. The three compartment sink middle basin is currently not draining. This needs to be corrected immediately.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink in the kitchen was not maintained so that it is accessible at all times for employee use. It was found filled with water to rinse off the fruit.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/05/2013 | Risk Factor | |
The warewashing machine takes 15 minutes to reach the minimum wash temperature 150oF
ES Poster given to the PIC
No violation noted during this evaluation. | 03/15/2013 | Routine | |
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