Domasino Cafe (4th Flr), 1121 N 19th St, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 09, 2009 | Critical Procedures | 3 | 0 | Details / Comments |
|
August 01, 2008 | Routine | 0 | 3 | Details / Comments |
June 09, 2009 (Critical Procedures)
Violations:
- 3-301.11 - Critical Excessive bare hand contact with exposed food that is not in a ready-to-eat (RTE) form was observed by a food employee.
Food employees shall minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. - 7-204.11 - Critical Quat sanitizer measured more than 600 ppm applied to food-contact surfaces does not meet requirements.
Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). Chemical sanitizers are included with poisonous or toxic materials because they may be toxic if not used in accordance with requirements listed in the Code of Federal Regulations (CFR). Large concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. The CFR reference that is provided lists concentrations of sanitizers that are considered safe. - 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
All the hand sink facility were without paper towels. The wiping cloths to wipe food contact surfaces were not in a sanitizer solution.
August 01, 2008 (Routine)
Violations:
- 6-301.11 - A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. - 6-301.12 - Each handwashing sink is not provided with individual, disposable towels; a continuous towel system that supplies the user with a clean towel; or a heated-air hand drying device.
Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device. - 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.
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.
CO #0800570 approved.
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