- 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw turkey stored over cooked food in the 2 door freezer
- 3-501.16A2 - Critical Repeat Tomatoes, Milk, Half and Half cold holding at the improper temperatures of 55°F, 67°F, and 55°F.
- 3-501.17A - Critical Food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
- 4-202.11 - Critical The bags used for (bacon in non foodservice bags) are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
- 4-202.16 - The nonfood-contact surface of the storage milk crate is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained. Milk crates are not recommended for use in the restaurant as they are not easily cleanable
- 4-601.11 - The nonfood-contact surface of the storage shelving is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
- 4-601.11A - Critical Repeat The slicer is not clean to sight and touch.
- 7-201.11A - Poisonous or toxic materials are not stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Bleach is being stored next to food below the counter.
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August 19, 2009 | Routine | 5 | 3 | Details / Comments |
- 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
- 3-501.16A1 - Corrected During Inspection Critical Turkey hot holding at the improper temperature of 80-90°F inside the "Wittco" heated cabinet.
- 3-501.16A2 - Critical 1. Cheese in the top portion of the prep refrigerator cold holding at the improper temperature of 45-47.2. Half 'n' half in the customer counter pitcher found at 46°F.
- 4-204.112 - The temperature measuring device inside the "True" prep refrigerator is not easily readable.
- 4-204.112 - The "Wittco" heated cabinet is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
- 4-501.11 - 1. The laminate cabinetry under the handsink is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.2. The "Wittco" heated cabinet under the toaster oven bottom door gasket is not in good repair.
- 4-601.11A - Critical The slicer is not clean to sight and touch.
- 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 [containers found stacked while still wet].
- 4-903.11 - Clean equipment and/or utensils are not stored covered or inverted [counter cup dispensers are missing their covers/lids].
- 6-501.11 - There are some small holes in the wall by the 3-vat sink, and there is wall damage to the left of the hot water heater.
- 6-501.111 - Insect, rodent, and/or other pest harborage conditions exist on the premises [roach droppings were observed on the wall by the 3-vat sink].
- 6-501.12 - The shelves, walls by 3-vat sink, and floors under equipment are not cleaned as often as necessary to keep them clean.
- 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager during all hours of operation.
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December 11, 2008 | Routine | 5 | 8 | Details / Comments |
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