- Cooling Methods, Food containers (corrected on site)
Observation: Observed improper cooling methods for stewed tomatoes (85 F), mac and cheese (98 F), and mixed vegetables (85 F). Items were tightly covered in upright. Corrected.
Correction: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (1) Arranged in equipment to provide maximum heat transfer through the container walls
- Refuse/Covering Receptacles (corrected on site)
Observation: Observed trash recepticle uncovered. Corrected.
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.
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10/02/2015 | Routine | |
Lunch is catered by "Aramark" and delivered between 10:45 a.m.-11:30 a.m. Lunch is served M-F at 12 p.m. On Mondays, lunch is served on the second floor in the senior room 206.
- Critical: Ready-to-Eat,Time/Temperature Control for Safety Food, Disposition (corrected on site)
Observation: The shredded cheese marked 9/24/14 exceeds seven (7) days in the refrigerator. The product was discarded.
Correction: A food specified in paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination of paragraph 3-501.17(A), except time that the product is frozen
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: A chlorine test kit that accurately measures the concentration of the chlorine bleach sanitizing solution on-site is not provided. Ensure that the serving utensils are washed, rinsed, and sanitized with the chlorine bleach at a concentration between 50-200 ppm.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The kitchen back door was found propped open and the garage door was found propped open. When the back door was closed, an air gap under the door was observed. Eliminate the air gap under this door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Controlling Pests
Observation: Drain flies were observed in the kitchen. A small hole was observed in the wall under the drip pan of the hot water heater.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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10/06/2014 | Routine | |
Food are catered by "Aramark" and delivered around 11:30-11:45 am. Food temperatures are taken and recorded upon delivery. Lunch is served Monday-Friday: 12:00 noon - 1:00 pm.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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10/03/2013 | Routine | |
1. Handwashing sinks and paper towel dispensers are not sealed to the adjoining walls - (corrected).
2. Some small pieces of ceiling tiles are missing above reach-in refrigerator and freezer.
3. Sink drain pipes obsv'd splashing water on kitchen floor.
CO 1300573 approved. Please submit application to:
800 S Walter Reed Dr., Arlington, VA 22204
Restrictions/Conditions: Catered Foods only. Single-use articles only.
- Sanitizing Solutions, Testing Devices (corrected on site)
Observation: A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Refuse/Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: There is no waste receptacle located at each hand washing sink.
Correction: If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group or adjacent lavatories. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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08/01/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Arlington Mill Senior Center, 909 S Dinwiddle St, Arlington, VA 22204 »