Inspection findings | Inspection date | Type | |
---|---|---|---|
The purpose of this visit was to conduct a risk factor assessment. Hot-holding ends about 1:30 PM according to CFM. Good implementation of employee health policy observed during today's visit. All food temperatures observed in compliance as documented above. Additionally, good date-marking of refrigerated, potentially-hazardous foods was observed in the restaurant. Thank you for your time today. If you have any questions, please call (703) 246-2444. No violation noted during this evaluation. | 10/19/2015 | Risk Factor | |
**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. 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. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap 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. No violation noted during this evaluation. | 09/17/2015 | Pre-Opening |
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