- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. FOOD SERVICE WORKER WASHED HANDS THEN WITH CLEAN HANDS, SUT OFF WATER FAUCET & THEN WHEN INSTRUCTED AS TO THE PROPER TECHNIQUE, DRIED HANDS WITH THE SAME PAPER TOWEL HE SHUT THE FAUCET OFF WITH, RECONTAMINATING HIS HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: H2O OF CARROTS 47F & BEAN SPROUTS 49F @ #2
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. PUT ICE IN THESE TUBS & LATER TEMP. CHECKED AT 39F, & 42F, (THESE ITEMS WERE PUT INTO THIS UNIT LESS THAN 2 HOURS AGO). COOLING ORAL & WRITTEN INFO. PROVIDED.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the FIRST 2 WASH CLOTHS TESTED with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. ORAL & WRITTEN INFO. PROVIDED.
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07/08/2014 | Risk Factor | |
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment and utensils had accumulations of grime and debris: top of the hot water heater and exterior surfaces of the rice tub.rubber container.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these surfaces more frequently to prevent dirt and debris build up
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Cardboard liner/mat found on the walk-in refrigerator floor.The cardboard is not easy to clean and it absorb moisture.
Correction: remove the cardboard liner from the walk-in refrigerator floor. The floor inside the walk-in coolers must be easily cleanable and nonabsoirbent
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor located inside the walk-in refrigerator is in need of cleaning. Debris build-up noted under the rubber mat and under the shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottles containing toxic chemicals were not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. Label each unmarked bottle to identify contents prevent unintentional use.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray bottles containing cleaning chemical solutions were stored among beverage in a cabinet at the pantry station.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Keep all toxic chemicals away from food, beverage, and food contact surfaces to prevent contamination.
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10/24/2013 | Routine | |
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