| No violation noted during this evaluation. | 10/30/2015 | Risk Factor | |
- Physical Facilities/Repairing
Observation: Cove base by walk in freezer was cracked and damaged.
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.
|
04/22/2015 | Routine | |
* Foods must be protected that are served in the open display (ex: salad, cut fruit).
* The tape was removed from the sneeze guard. Tape attracts insects and is not easily cleanable.
No violation noted during this evaluation. | 10/02/2014 | Risk Factor | |
Facility personnel has 10 days to obtain a valid Northern Virginia Certified Food Manager card. Information for ORS Interactive was provided to person in charge. If 10 days is insufficient time for a valid CFM card to be obtained by personnel, a written request must be submitted to Evelyn Poppell, Bureau Chief, Community Health Protection Bureau, 800 S. Walter Reed Dr. Arlington VA
- Package Integrity (corrected on site)
Observation: Severely dented can of chicken gravy observed on shelving in dry storage. Discarded.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Equipment/Good Repair and Proper Adjustment
Observation: The sneeze guard along the steam table was in disrepair.
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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
04/09/2014 | Routine | |
Ensure that all the black mold in the cuts of the cutting board in the three compartment sink are removed.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Open containers of sliced cucumbers and broccoli, grapes, and slices of jicama along the serving line in the open display case refrigerator are not in covered containers or wrappings. Start providing lids for these containers or wrap the product to protect the food from consumer contamination.
Correction: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings. This section does not apply to: (1) Whole, uncut, raw fruits and vegetables and nuts in the shell, that require peeling or hulling before consumption
|
10/03/2013 | Risk Factor | |
Please monitor the heating cabinet and/or repair
"Keep it clean" poster was given to the custodian.
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Cheese and pepperoni pizza in the CresCor heating cabinet was hot holding at the improper temperatures of 119-122ºF.
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 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. 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.
- Equipment/Good Repair and Proper Adjustment
Observation: The CresCor heating cabinet is not hot holding all the food at 135ºF or above. The CFM stated the heating cabinet has been on all morning.
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.
|
04/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Barcroft Elementary School, 625 S Wakefield St, Arlington, VA 22204 »