Inspection findings | Inspection date | Type | |
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Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature requirements for food and Unapproved food sources. 2. Management should calibrate all food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometers should be washed, rinsed and sanitized before and after each use. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
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01/04/2016 | Routine | |
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02/27/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
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10/24/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.** Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
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09/10/2014 | Pre-Opening |
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