Sunny's Cafe & Deli, 9860 Main St, Fairfax, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken salad=49-F, tuna salad =43-F, grilled chicken breast=66-F. | July 27, 2009 | Critical Procedures | 1 | 0 | Details / Comments |
July 27, 2009 (Critical Procedures)
Violation: 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken salad=49-F, tuna salad =43-F, grilled chicken breast=66-F.
(Relocated )Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
The purpose of today's visit was to conduct a critical procedures inspection after a change in ownership. a new health permit has been issued to the new owner. The facility as a whole was noted to be cleaned.
However, the certified food manager (CFM) was advised as follow:
1. Cool potentially hazardous food to 41-F or lower before placing them on the serving line.
2.Mark expiration dates or use-by-dates on prepared food or ready-to-eat containers. Food must be discarded after use by date if not used.Day one is the date of preparation or when the food was processed
The following handouts:
1. The BIg Five foodborne Illness Information Sheet
2. Employee Illness Decision Guide for PIC/CFM
The CFM or PIC(Person In Charge) may use the above handouts in creating a health policy for employees.
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