The facility picks up lunch from Pike Pizza around 9:30-10:00 a.m. Lunch is served between 11:30 a.m.-12:00 p.m. I found a chick pea, rice, potato and chicken dish being served at 109 F. I recommend that logs be kept verifying that hot food is received at or above 135 F and cold food at or below 41 F.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food. One light is out in each kitchen.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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02/03/2016 | Routine | |
No violation noted during this evaluation. | 08/12/2015 | Risk Factor | |
The facility picks up lunch from Pike Pizza around 9:30-10:00 a.m. Provide dispensers for the paper-towels at the hand washing sinks in the kitchens. Transport foods in insulated containers to keep foods cold (<41 F) or hot (>135 F). Provide a commercial unit in the kitchen to keep foods >135 F.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The cutting board in the 2205 kitchen is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The Tupperware container used to transport food from Pike Pizza is not sanitized after cleaning. Use only single service containers.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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02/06/2015 | Routine | |
Food for facility is currently received from Pikes Pizza. Ensure that hot product is received at a temperature of 135 F or higher and that cold product is received at 41 F or below. The hot food for lunch had yet to arrived during the time of inspection. FDA Form 1-B left with the person in charge.
- Hand Drying Provision (corrected on site)
Observation: Disposable paper towels were not properly provided at the kitchen handsink.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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08/21/2014 | Routine | |
Handwashing sinks working properly. Reach-in units observed holding at <41 F. Provide a stem thermometer for measuring receiving temperatures and internal temperatures of food product. Facility will not cook or prepare any foods. Only single-service items will be used. Complete application and take food establishment profile to the Health Department to receive Health License. CO approved. Recheck will be conducted in approximately 30 days. Food will be catered from a permitted facility (Pike's Pizza). No violation noted during this evaluation. | 07/21/2014 | Pre-Opening | |
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