Inspection findings | Inspection date | Type | |
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The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. At this time, Active Managerial Control was assessed and the CFM was awarded the Active Managerial Control Award for the following proactive food safety management systems in place and followed at this facility: * No critical violations (or non-critical violations) were observed during the inspection. * Hot and cold holding temperature logs maintained. * Equipment temperature logs maintained. * Excellent date marking on all items required. * Multiple designated employee drink areas. * Cooling logs maintained for cooked and cooled items. * Rapid cooling methods utilized to cool items. * Sanitizer buckets are changed every two hours and each sanitizer bucket has a time stamp label showing when it needs to be changed. * Two hour alarm is set to alert employees when all sanitizer buckets need to be changed. * Dishmachine has an alarm system to alert manager when air may be in the tubing and when the sanitizer suppy container is empty. * Large food equipment that has been cleaned and sanitized is wrapped in plastic to maintain clean until used. * Separate food thermometer and sanitizer test kit is at each station. * Educational food safety and handwashing information is posted in high traffic areas. * Three dish washers are utilized during busy times. Dish washers are trained to change glove and wash hands between handling dirty and clean dishes if working alone. *This facility contracts the services of a third party auditing company and conducts internal operations assessment checklist every shift. Thank you for your attention to food safety and congratulations on your award! No violation noted during this evaluation. | 04/04/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment. The following suggestions have been made as a means to incorporate Active Managerial Control: 1. Review and retrain employees on Employee Health Policy present in establishment (i.e., at monthly meetings) Please continue the following safe food handling practices as a means to incorporate Active Managerial Control: 1. Effective date marking and coding for all refrigerated items 2. First-in- First-out rotation of dry storage items 3. Creation and monitoring of sanitizer logs No violation noted during this evaluation. | 10/28/2015 | Risk Factor | |
The purpose of today's correspondence was to follow-up on chlorine sanitizing level of low temperature dish machine. Dish machine service invoice received in which sanitizing levels of 50-100ppm were confirmed. No violation noted during this evaluation. | 04/24/2015 | Follow-up | |
The purpose of today's visit was to conduct a routine assessment. Please send a copy of dish machine service invoice via fax/ or e-mail within 5 days. A follow-up assessment will be conducted on 4/28/15 to verify sanitizer concentration for dish machine. Please continue to use Active Managerial Control (AMC) in your establishment to protect public health. Sanitizer concentration logs for dishmachine/wiping buckets, cooling log, receiving temperature log, and food temperature logs are just a few examples of many in which you demonstrate shared responsibility and AMC.
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04/23/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed employee health, hand washing and glove use policy. EHS provided additional employee health policy information. No violation noted during this evaluation. | 12/15/2014 | Routine | |
No violation noted during this evaluation. | 11/12/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. EHS provided manager with updated Employee Health handouts in English and Spanish. Please fax a sample of signed employee health agreements to EHS no later than Wednesday, July 24, 2013. Please keep agreements on record in facility. Water heater: AO Smith BTR 199,114 199,900 BTU Dishmachine: AutoChlor D-2 Chlorine sanitzer
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07/10/2013 | Routine |
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