The purpose of this visit was to conduct a routine inspection. NOTE: PLEASE REMEMBER TO PROVIDE SERVICE INVOICE FOR 3 VAT SINK TO HEALTH DEPARTMENT WITHIN 10 DAYS.
- Plumbing / Maintained in Good Repair
Observation: The drain serving the 3 vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair. NOTE: Provide service invoice to Health Dept. wihtin 10 days.
|
11/23/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink:150 ppm. The following good retail practices were discussed during the inspection: 1) According to the documentation on the exhaust hood, hood is past due for service. 2) Provide test strips for testing chlorine sanitizer concentration in 3 vat sink and wiping cloth buckets. NOTE: ALL OUTSTANDING PERMITS OR OTHER REQUIREMENTS ISSUED/IMPOSED BY OTHER COUNTY AGENCIES MUST BE SATISFACTORILY RESOLVED IN A TIMELY MANNER ACCORDING TO THE AGENCY'S REQUIREMENTS AND ALL APPLICABLE CODES AND REGULATIONS. NOTE: PLEASE REMEMBER TO PROVIDE COPY OF PEST CONTROL OPERATOR SERVICE INVOICE TO HEALTH DEPT.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the KITCHEN LEFT SIDE is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. NOTE: PIC HAD HANDSINK ACCESS RESTORED.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels to all hand sinks.
|
04/13/2015 | Risk Factor | |
This visit was conducted to do a Follow up inspection . A hand sink has been added in the prep room. An air gap has been added to the drain line of the prep sink.
Approval is hereby granted for the use of the addition smoking space including a new bathroom for women.
There are no cold or hot holding equipment or cooling equipment in this new prep area.
No violation noted during this evaluation. | 11/03/2014 | Other | |
- Critical: Handwashing / When to wash hands
Observation: A hand wash sink was not provided in room with prep and mop sink.
Correction: Provide a a hand wash sink in this room with soap and paper towel dispensers
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: There was not air gap at the prep sink.
Correction: Provide an air gap for the prep sink
|
10/29/2014 | Other | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Ensure employee health policy is current, complete, and available during normal operating hours.
* Encourage having multiple certified food managers to prevent potential lapse in coverage of food safety practices.
* All non-critical violations shall be corrected within 30 days and no later than the time of the next inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete.
Correction: Employee health policy was implemented at the time of inspection by the certified food manager. Ensure the employee health policy is current and available in the establishment during normal operating hours.
- Equipment / Fixed / Space / Seal
Observation: The hand-washing sinks in the bar area and the customer restroom area are in need of sealing.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: Certified food manager arrived during the inspection. Ensure there is a certified food manager in the establishment during normal operating hours.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls in the kitchen area in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
04/29/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at kitchen handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
10/02/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: In ceiling.
*Dish Machine: N/A
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method:----observed frozen raw beef thawing at room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
|
06/28/2013 | Routine | |
Restaurant representatives - add corrected or new information about Amore Cafe, 3815 C South George Mason Dr, Falls Church, VA 22041 »