July 08, 2009 (Follow-up)

July 07, 2009 (Routine)

• 4-302.14 - Repeat A test kit or other device that accurately measures the concentration of the chlorine sanitizing solution is not provided.CORRECTED DURING INSPECTION.
  A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization; and 2. Too much sanitizer in the final rinse water could be toxic.
• 4-501.11 - Handle of the top door of the chest freezer/ice bin was observed detached.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
• 5-103.11 - Critical Hot water generation and distribution systems are not sufficient to meet the peak hot water demands throughout the establishment.1. Hot water was not provided at the three compartment sink.
  Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
• 5-205.15B - Leaks observed on the handwashing sink hot water piping at faucet fixture and on the hot water tank containing water for making soups.
  A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.

June 06, 2006 (Routine)

• 2-401.11 - Corrected During Inspection Critical An employees drink was stored on top of the prep refrigerator.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 3-301.11 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. A tortilla was handled without the use of gloves.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the upper half of the reach in refrigerator is not accurate.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 4-501.11 - The prep refrigerator was observed in a state of disrepair and damaged.
  Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-903.11 - Corrected During Inspection Clean plastic forks were observed stored uncovered or with the food contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 5-202.12 - Water from the handwashing sink was measured at a temperature less than 100F.
  Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens.
• 6-501.12 - The floor in the kitchen was noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 13, 2005 (Routine)