- 2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- 2-102.11C - Critical The person in charge could not identify the big five foodborne illnesses.
- 2-401.11 - Critical An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
- 3-303.11 - Repeat Ice used as a medium for cooling the exterior surfaces of food is also used as food.- at bar ice for consumption is also used to cool cold plate.
- 3-304.11 - Critical Ramekin observed used as a scoop for salsa in drawer unit.
- 3-304.12 - Food preparation and dispensing utensils are improperly stored.- Utensils observed stored in sanitizer.
- 3-304.14 - Repeat Quaternary Ammonia sanitizer in the bucket observed at 400ppm++++.
- 3-305.11 - Repeat Boxes of food observed on floor in walk-in freezer.
- 3-307.11 - Employees were working on tray of food which was stored on a trash can.
- 3-501.15A - Repeat Methods used for cooling chicken can not be accomplished with the time and temperature criteria.- Chicken observed individually wrapped and tightly packed prior to cooling to 41F. Chicken observed at 50F and was prepared a few hours prior.
- 3-501.16A2 - Critical Repeat The following observed above 41F:- all foods in the two door prep- chicken (49F), tuna (50F), and egg, (49F) in top part of pantry prep.
- 4-202.16 - Milk crate observed used as a shelf for the storage of server trays at the expo area.
- 4-302.14 - Repeat A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided (need chlorine strips).
- 4-501.11 - Repeat The following observed in need of repair:- baffle missing to exhaust hood- two door reach-in prep- drain tube is missing to soda gun at service bar closest to entry of kitchen.
- 4-903.11 - Repeat Refrigeration and equipment lids observed on floor.
- 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the prep sink.
- 6-301.12 - Repeat No paper towels at bar hand sink.
- 6-501.11 - Grout is missing and a few floor tiles are damaged at entrance to kitchen.
- 6-501.12 - Ceiling vents/exhausts in restrooms observed with large dust accumulation.
- 6-501.16 - After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
- 7-102.11 - Critical Repeat Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
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October 15, 2009 | Routine | 6 | 14 | Details / Comments |
- 2-301.14 - Critical Repeat A food employee failed to wash his or her hands before donning gloves for working with food.
- 3-501.16A2 - Critical Repeat The following was cold holding above 41F:- egg in pantry reach-in (46F)- all foods in two door reach-in prep (50-60F): Refrigerator observed at 50F. Technician was contacted and should arrive this afternoon. Foods were relocated and/or placed on ice.
- 3-603.11 - Critical Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- No consumer advisory on menu for steaks and burgers which are cooked to order.
- 5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the prep sink.
- 6-301.12 - No paper towels at hand sink at middle of the main bar.
- 7-102.11 - Critical Repeat Bottles of glass cleaner were not labeled to properly identify their contents.
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July 08, 2009 | Critical Procedures | 5 | 1 | Details / Comments |
- 2-301.14 - Critical A food employee failed to wash his or her hands before donning gloves for working with food.
- 3-303.11 - Ice used as a medium for cooling the exterior surfaces of food is also used as food (at service area and throughout bar- beverage tubing is being cooled with ice used for customer consumption).
- 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration. - Quaternary Ammonia in the bucket observed at 400ppm+++.
- 3-305.11 - Containers of onions observed on floor in dry storage area.
- 3-501.15A - Cooling was not accomplished with the time and temperature criteria specified under section 3-501.14.- Chicken was individually portioned (71F) before reaching 41F. The chicken had been prepared almost two hours prior.
- 3-501.16A2 - Critical The following observed cold holding above 41F:- chili on ice, 51F- potatoes on steam table, 55F.
- 3-603.11 - Critical The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- 4-101.19 - Cloth observed under cutting board.
- 4-201.11 - The Galanz microwave is not designed and constructed to be durable.
- 4-302.14 - A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided (Quaternary Ammonia and chlorine).
- 4-501.11 - 1. Baffle/filter is missing at exhaust hood- CORRECTED.2. Compressor cover is missing to pantry reach-in.
- 4-903.11 - 1. Tops/lids to prep tables are on floor.2. Dish racks observed on floor.
- 5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the prep sink.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees.
- 6-501.111C - Critical Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment.- Fruit flies observed throughout bar and bar tables.
- 7-102.11 - Critical Bottle of glass cleaner was not labeled to properly identify its contents.
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February 05, 2009 | Routine | 6 | 10 | Details / Comments |
- 4-601.11 - All of the nonfood-contact surfaces of equipment have an accumulation of dust, dirt, food residue, and/or other debris.
- 4-601.11A - Critical The food contact surfaces must be cleaned and sanitized before opening.
- 6-304.11 - Mechanical ventilation of sufficient capacity is not provided to keep the restrooms free of excessive heat obnoxious odors. The owner has a repair person coming in today to clean the ducts.
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November 21, 2008 | Follow-up | 1 | 2 | Details / Comments |
Restaurant representatives - add corrected or new information about Union Jack's of Ballston, (1) First Floor - 4238 Wilson Blvd, Arlington, VA »