The kitchen ceiling tiles are not smooth and cleanable.
No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (repeated violation)
Observation: The dishwashing is not ejecting sanitizer, chlorine was less than 0.0 ppm, call for service..
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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04/24/2015 | Routine | |
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning in the dishmachine. The commercial dishmachine was found again not properly sanitizing at 50-200 ppm of chlorine. The unit was also found not to have detergent or rinse aid. Obtain and only use single-use disposable serving utensils.
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.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit holder is not complying with directives of the regulatory authority. There license restriction states: catered kitchen, single service only
Correction: meaning only single service items like paper plates, disposable serving & eating utensils shall be used since the facility does not have a three compartment sink.
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11/19/2014 | Risk Factor | |
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "GE" cooling unit is 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.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning, the chlorine level inside the dishwashing machine was less than 25 ppm.
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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05/12/2014 | Routine | |
1. Dish machine: OK
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
Food is catered by Northern Virginia Service Emergency Shelter around 8:30 a.m. Breakfast is served around 9 a.m. Lunch is served around noon and a snack is served around 2:30 p.m.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "GE" refrigerator/freezer is not designed and constructed to be durable [Shall be replaced with a commercial unit].
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 dishmachine is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design [detergent and rinse aid are not connected to the unit.]
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.
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: The outside storage area receptacle is not of sufficient capacity to hold accumulated refuse.
Correction: An outside storage area and enclosure, and receptacles shall be of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager [obtain NVCFM card within 10 days and email/fax me copy with its number and expiration date!]
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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04/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Arlington Ehs Child Development Center, 601 N Vermont St, Arlington, VA 22203 »