The facility no longer vacuum packages food.
Class times: 8-9:30 a.m., 11:10-12:30 p.m. and 1:40-3:10 p.m.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Food (brown rice dated 2/22/16, open milk container dated 2/28/16) was not consumed on the premises, sold, or discarded within seven days.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of prep refrigerator cutting boards, the can opener and the baking trays with mouse droppings are 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/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The nonfood-contact surfaces of the counter shelves, storage shelves and trays where mouse droppings were observed are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (repeated violation)
Observation: Clean pots and pans (cupcake trays, cake pans) are not stored covered or inverted. Boxes containing deep fryers and chafers are stored on the floor
Correction: recommend discarding these boxes and elevating these items six inches off the floor.
- Refuse/Covering Receptacles
Observation: Building receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Physical Facilities/Repairing
Observation: The hallway rest-rooms ceiling are not maintained in good repair. The light shield by the dishmachine is falling down.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions were observed on the premises. Mouse droppings were observed in the following locations: pantry floor, storage room floor and shelves, men's and women's locker floors and shelves/carts, on the kitchen counter lower shelves where pitchers and cutting boards are stored, on baking cloths in the caged unit of the kitchen, on the tray with scoops and in cupcake and cake pans. A dead roach was also observed in the drawer where the hand mixer is stored.
Correction: The premises shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors are not cleaned as often as necessary to keep them clean (especially in the storage room, pantry and locker rooms where mouse droppings were observed).
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/01/2016 | Routine | |
Vacuum packaged octopus and turkey bacon was observed in the prep refrigerator and walk-in freezer. The chef states that they have an approved HACCP from our office, he showed me a copy, I did not see an approval letter. Therefore I requested he resubmit an updated HACCP to our office.
Class times: 8-9:30 a.m., 11:10 a.m.-12:30 p.m., and 1:40-3:10 p.m.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The shelving throughout the establishment are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Boxes of single-service articles were improperly stored on the floor of the men's locker room.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: The custodial closet 2 mop sink faucet back flow prevention device is not in maintained good repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Physical Facilities/Repairing
Observation: The cove base (wall/floor junctures) in the rest-rooms and locker rooms are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises (mouse droppings were observed in the men's locker room and in the pantry
Correction: two dead mice were also observed on a glue trap on a pantry shelf and a dead German cockroach was observed in the custodial closet 2).
- Cleaning, Frequency and Restrictions
Observation: The floors in men's locker room, pantry and walk-in refrigerator are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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10/09/2015 | Routine | |
| No violation noted during this evaluation. | 10/27/2014 | Risk Factor | |
1. Hours of Operation:
Mon-Fri: 8:00 - 9:30 am
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Liquid Whole Eggs (47F), Heavy Cream (47F), Butter (46F) and Cinnamon Swiss Butter Cream (44F) were observed at improper cold holding temperature in "Migali" 2-dr refrigerator. Foods were relocated to another refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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10/02/2013 | Routine | |
Please dedicate one sink for "Handwashing" and other one as "Prep".
The facility is approved to open. Please submit application to: 800 S Walter Reed Dr., Arlington, VA 22204
No restrictions.
- Equipment and Utensils/Durability and Strength
Observation: The "GE" refrigerator/freezer and "Kenmore" microwave oven are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The high-temp warewashing machine is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. A technician arrived during inspection and started working on it.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
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09/16/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Arlington Career Center-Culinary Arts, 816 S Walter Reed Dr, Arlington, VA 22204 »