Inspection findings | Inspection date | Type | |
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The purpose of this visit is to conduct a risk factor assessment. Employees may consume beverages in the kitchen as long as you cover all open beverages with a lid and use a straw. This method prevent possible contamination of food, equipment, and other items.
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09/08/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Please contact me if you have any questions. Thank you. NOTES: Dishmachine - Jackson Conserver XL, 50 ppm.
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04/24/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. No violations were observed. Many suggestions were made to the manager, including: 1. Ensure that each type of raw meats has its own utensils. 2. Ensure that leftover from lunch are discarded if they are not being cooled and served for dinner. 3. Label microwave for employee use and move to another location. 4. Make sure to check deliveries to ensure packaged/canned foods are in good condition. 5. Organize the dry storage area, separate food from chemicals, store open packages of food in a container or closed. 6. Keep personal belongings separate from food and food prep areas. Please contact me if you have any questions. Thank you. NOTES: Jackson Conserver XL, 50 ppm. No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.** Note the following recommendations: Train employees and implement the Employee Health Policy. All required documents have been provided to you. If you need any assistance or have any questions please call the Health Department at 703-246-2300. It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: State
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08/14/2013 | Pre-Opening |
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