- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employees failed to wash his or her hands before putting on gloves and engaging in food preparation.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL STAFF ARE INSTRUCTED ON HAND WASHING PROCEDURES. HOW, WHEN AND WHERE TO WASH THEIR HANDS BEFORE PUTTING ON GLOVES.
- Critical: Food Protection from Contamination / Separate Raw from RTE
Observation: Observed improper storage of raw animal foods inside the following units: 1. Walk-in refrigerator: Observed raw chicken stored directly on top of a box of produce. 2. Delfield 2DR UPR freezer: Observed raw, frozen meats stored directly on top of frozen pre-cooked commercially processed foods.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL TRAIN STAFF TO PROPERLY ORGANIZE ALL REFRIGERATORS AND FREEZERS TO PREVENT CROSS CONTAMINATION. RAW ANIMAL FOODS LIKE POULTRY AND BEEF SHALL ALWAYS BE STORED SEPARATELY FROM ALL OTHER FOODS. ORGANIZE THE UNITS AS DISCUSSED.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL WORK STATIONS HAVE TWO BUCKETS. ONE BUCKET FOR HOT, SOAPY WATER AND ONE BUCKET WITH COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. THE WET TOWELS SHALL REMAIN IN THE BUCKETS BETWEEN USES.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration. Observed the food thermometer reading 36f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL CALIBRATE ALL FOOD THERMOMETERS AT LEAST ONCE A WEEK IN THE ICE WATER BATH TO 32F. ICE WATER BATH IS A CUP COMPLETELY FILLED WITH ICE AND COLD WATER.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers like sour cream containers were observed reused for the storage of other foods.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL ENSURE ALL FOOD CONTAINERS ARE NOT RESUED FOR THE STORAGE OF OTHER FOODS. THE CONTAINERS AND BUCKETS CAN BE REUSED FOR WET TOWELS ONLY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. DISCUSSED WITH MANAGEMENT. MANAGEMENT SHALL BE CLEANING AND SANITIZING SURFACES OF UTENSILS AND EQUIPMENT CONTACTING FOOD THAT IS NOT POTENTIALLY HAZARDOUS AS OFTEN AS NEEDED TO REMOVE VISIBLE DEBRIS AND MOLD. FOR BEVERAGE DISPENSING NOZZLES EVERY 24 HOURS. FOR THE INTERIOR OF THE ICE MACHINE PER MANUFACTURER'S SPECIFICATIONS.
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01/15/2016 | Routine | |
Restaurant representatives - add corrected or new information about 1600 Kitchen, 1600 Tysons Blvd, #240, Mc Lean, VA 22102 »