Hamburg Doner, 202 A Harrison Street, Leesburg, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
March 17, 2009 | Routine | 1 | 1 | Details / Comments |
|
May 29, 2008 | Follow-up | - | - | Details / Comments |
|
April 29, 2008 | Routine | 2 | 6 | Details / Comments |
|
March 25, 2008 | Follow-up | 0 | 2 | Details / Comments |
March 17, 2009 (Routine)
Violations:
- 0470 - Corrected During Inspection Critical Raw animal food stored above ready-to-eat foods.
Store raw animal foods below ready-to-eat foods. - 3200 - An air vent is noted in need of cleaning.
Clean this vent and increase the regular cleaning frequency.
Dish machine sanitizer 50 ppm. Very clean facility.
Correct the remaining item within two weeks.
May 29, 2008 (Follow-up)
Violations:
- 0570 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 1700 - Corrected During Inspection Critical Repeat Chlorine sanitizing solution used in the warewashing machine was not at an acceptable concentration.
Provide an adequate supply of sanitizer to the warewashing machine by placing the feeder tube into a fresh container of sanitizer and priming the line
Very clean facility. Operator to email completed cook logs from today to EHS.
April 29, 2008 (Routine)
Violations:
- 0070 - Employees are not inspecting the food receipt. Employees observed accepting a refrigerated shipment without checking food temperatures.
Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport. - 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. - 0700 - Corrected During Inspection Critical The chicken cone was not heated to a sufficient temperature and time to eliminate pathogenic bacteria.
Discard the chicken cone. When cooking poultry heat all parts to 165F or above for 15 seconds. - 1700 - Corrected During Inspection Critical Chlorine sanitizing solution used in the warewashing machine was not at an acceptable concentration.
Provide an adequate supply of sanitizer to the warewashing machine by placing the feeder tube into a fresh container of sanitizer and priming the line - 1770 C - Corrected During Inspection Observed accumulations of dust, dirt, food residue or other debris on the following nonfood contact surfaces: the non food contact surfaces of the slicer.
Maintain nonfood-contact surfaces of equipment clean. - 2000 - Corrected During Inspection Single service items observed stored with the food contact surface facing upwards.
Store single service items in its original protective packaging or inverted in an approved dispenser. - 2310 B - The handwash station in the Midget is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only, move the condensate drainage line that is emptying into the handsink. - 2310 B - The handwash station in the prep kitchen is being used for purposes other than washing hands.
The handwash facility identified above is to be used for washing hands only, do not place soiled utensils in the handsink. - 3340 1 - Corrected During Inspection Containers of sanitizer, cleaners and a wiping cloth bucket are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of sanitizer, cleaners, wiping cloth buckets and other chemicals must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
Maintain the corrected violations as corrected. Correct all other violations before the follow-up inspection is conducted. Cooking logs provided to operator.
March 25, 2008 (Follow-up)
Violations:
- 1550 - Repeat There are gaps in the FRP at the three vat sink.
Close the gaps by installing and sealing additional FRP. - 2830 - Repeat Floor wall juncture at the three vat sink is not closed to no larger than 1/32 inch space.
Seal the floor wall juncture to no larger than a 1/32 inch space.
Wash, rinse and sanitize all food contact surfaces before starting food operations. Correct items listed above before starting food operations. Approved for permit.
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