- 2-301.14 - Critical A food employee failed to wash his or her hands before engaging in food preparation after handling soiled equipment or utensils; observed employee wash gloved hands in addition to wearing bracelets; no papertowels at the coffee station handwashing sink
- 3-101.11 - Corrected During Inspection Critical The cartons of heavy cream with a sell by Sept. 12th date are not safe.
- 3-501.16A2 - Critical Repeat Foods in the top portion of the the "True" 2 door prep refrigerator #2 [sliced roast beef, sliced cheese, and sliced tomatoes] cold holding at the improper temperatures of 43-50°F.
- 3-501.17B - Critical Packages of sliced cheesecakes, container of artichoke dip, and a container of meatballs in sauce prepared and packaged by a food processing plant opened and held for more than 24 hours were not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
- 4-602.11A-D - Critical The blender used with potentially hazardous food is not cleaned throughout the day at least every 4 hours.
- 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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October 05, 2009 | Critical Procedures | 6 | 0 | Details / Comments |
- 3-304.12 - Knife observed stored in between prep units.
- 3-501.16A2 - Critical Repeat The following observed cold holding above 41F:- chicken and tomatoes in True two door prep #1 (50F)- italianos (46F) and tomato (47F) in top part of True two door prep #2- roast beef and ham in walk-in (46F)- cheese bagels (room temperature).
- 4-204.112 - No thermometer observed in True two door prep #1 and True two door reach-in #2.Thermometers in True two door prep #2 and #2 are inaccurate.
- 4-501.11 - Walk-in observed at 48F. The foods inside also observed above 41F.
- 4-903.11 - The following observed stored on floor:- refrigeration lids- take-out boxes.
- 6-305.11 - Purses and jackets observed on food/utensil storage shelving.
- 6-501.111C - Critical Fruit flies observed at rear kitchen area by catering area.
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July 01, 2009 | Routine | 2 | 5 | Details / Comments |
- 2-102.11C - Critical The person in charge could not identify the big five foodborne illnesses.
- 3-301.11 - Critical Bowls are used as scoops for spices.
- 3-501.16A2 - Critical Repeat All foods in True two door prep #2 were 46-50F.
- 4-601.11A - Critical The tomato dicer is not clean to sight and touch.
- 6-301.12 - No paper towels at hand sink in prep area.
- 6-301.14 - 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 (hand sink at dough prep area).
- 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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February 04, 2009 | Critical Procedures | 5 | 2 | Details / Comments |
- 3-304.14 - Corrected During Inspection Repeat Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
- 3-501.16A2 - Corrected During Inspection Critical Frothed milk for coffee drinks observed at 86oF. Discarded.
- 4-202.16 - Repeat The nonfood-contact surface of the inverrted soda racks used for storage are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
- 4-703.11 - Critical After being cleaned, equipment food-contact surfaces and utensils are not sanitized in the hot water mechanical operations by being cycled through equipment that is properly set up and/or achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator.
- 4-901.11 - Repeat After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
- 4-903.11 - Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored. Dis-assembled racks stored on floor under prep refrigerator in back.
- 6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
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October 17, 2008 | Routine | - | - | Details / Comments |
- 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
- 4-202.16 - The nonfood-contact surface of the inverted soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
- 4-901.11 - After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
- 5-205.11 - The handwashing sink located in the back is not maintained so that it is accessible at all times for employee use. Handsink is blocked by a rack.
- 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
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June 24, 2008 | Routine | 0 | 5 | Details / Comments |
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