Air Culinaire, 21750 Red Rum Dr #142, Ashburn, VA 20147 - Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Equipment - Good Repair and Proper Adjustment
Observation: Reaching cooler inside the cook roomcdoesn't work properly. (Water compiles on the bottom shelf)
Correction: All equipment must be maintained in a state of repair and condition that meets the requirement.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen cook room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
10/29/2015 | Routine | |
All violations corrected or discussed for correction during the inspection. Please submit plans for review on any kitchen updates.
- Thawing
Observation: Improper methods used to thaw steak, scallops and chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located kitchen cook room is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the ingredient cart preventing its use.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen cook room.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen cook room.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
01/13/2015 | Routine | |
All delivered in 2 cold trucks
good date labeling
cons advisory on menu
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm chlorine at dishwasher
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
|
08/07/2014 | Routine | |
No violations found during inspection. Overall clean caterer.
No violation noted during this evaluation. | 01/24/2013 | Routine | |
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