| No violation noted during this evaluation. | 08/24/2015 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Knives stored in-between two equipment on the cookline.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA COMPOUND test kit.
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04/13/2015 | Routine | |
- Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site)
Observation: Tags missing from the molluscan shellfish containers. OBSERVED CLAMS AND SHELLSTOCK IN CONTAINERS WITH NO TAGS ATTACHED.
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. CFM ATTACHED TAG TO CONTAINER.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, salt, sugar in dry storage area and oils in bottles at cookline
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. CFM LABLED ALL FOOD ITEMS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
True 2DR prep top cooler:
-diced tomatoes 43F
-feta cheese 44F
Spartan 2DR prep top cooler:
-cut tomatoes 43F
-cheese crumble 44F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. TOMATOES DISCARDED. CHEESES MOVED TO BLUE CONTINENTAL REACH IN COOLER. BOTH PREP COOLERS ADJUSTED TO LOWER TEMPERATURE.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wooden step platform in diswashing area by 3Vat sink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR Prep Cooler 57F, Trauslen Reach In Cooler 50F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. COOLER ADJUSTED TO LOWER TEMPERATURE FOR TRUE 2DR PREP COOLER. TRAUSLEN RI COOLER NOT IN USE UNTIL REPAIRED.
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05/14/2014 | 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.
Recommendation is made to clean hood filters at least every two weeks.
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.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable:
1) Peeling plastic on the exterior of the dishmachine.
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True prep cooler,
2) Artic walkin cooler,
3) ThermoKool walkin freezers
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed nonsmooth ceiling tiles in the front bar area.
Correction: Ceiling tiles shall be smooth, easily cleanable, non-absorbent.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the food prep area.
Correction: Provide end caps to completely enclose the light bulb.
- Outer Openings, Protected / Screen Requirements
Observation: Observed gaps along the back door.
Correction: Back door shall be self-closing
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Burned out lights in the food prep area,
2) Floor tile by the oven,
3) Seal cove molding around the grease trap,
4) Glue residue on the walls around dishmachine (remove)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Walls behind the dishmachine
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
04/18/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Eleni's Greek Taverna, 6131 Backlick Road, Springfield, VA 22150 »