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 relationships for food and Unapproved food sources. 2. Management should calibrate the food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures of cooked foods for the demonstrations. The thermometer should be washed, rinsed and sanitized before and after each use. 3. Management should instruct staff to set up the 3-vat sink every morning when a food demonstration is being conducted. Wash in hot, soapy water. Rinse in hot, clean water. Sanitize in 65f-75f water at a concentration of 50-200ppm of bleach. 4. Management should fully cook all foods used for demonstrations. No undercooking of foods is permitted unless a Consumer Advisory is posted. 5. Management should ensure all chemicals are properly labeled and stored to prevent chemical contamination to clean equipment and utensils. 6. Management should instruct staff to clean inside all refrigeration and freezer units and surfaces of equipment daily. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation. | 01/11/2016 | Routine | |
Person In Charge: Tamara Cocker, ServSafe 10510377, 17-Nov-2018
|
02/09/2015 | Routine | |
The establishment's CFM was not on site at the time of the inspection. If you have any questions, please feel free to call (703) 246-2444.
|
10/22/2014 | Routine | |
|
10/18/2013 | Routine |
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