Bootheel Cooking & Catering, 5533 16th St N, Arlington, VA 22205 - Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Cook-line hood vents observed in need of cleaning. The top surface of the mechanical dishmachine was observed in need of cleaning. Cove base observed missing behind the oven. Floor surface behind the cook-line equipment in need of cleaning. Some floor tiles behind the oven and under the 3-compartment sink observed damaged and in need of repair. Quat sanitizer in the wiping cloth buckets checked for proper concentration. Chlorine sanitizer in the dishmachine observed at proper concentration.
No violation noted during this evaluation. | 12/03/2015 | Risk Factor | |
Stem thermometer observed available. Chlorine sanitizer in the dishmachine checked using the provided test strips (50 - 100 ppm).
- Physical Facilities/Repairing (repeated violation)
Observation: Missing cove base observed behind the oven. Some floor tiles behind the oven and underneath the 3-compartment sink observed 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.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Floor surface behind the ovens observed in need of cleaning.
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.
|
06/16/2015 | Routine | |
Print Form-1B
No violation noted during this evaluation. | 12/09/2014 | Risk Factor | |
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: The dishmachine is not ejecting chlorine sanitizer at 50-200 ppm.
Correction: The facility was instructed not use the dishmachine until it is repaired to sanitize food contact surfaces at 50-200 ppm of chlorine.
- Plumbing System/Maintained in Good Repair
Observation: The left and right stoppers of the three compartment sink are not retaining water inside their basins.
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: There is missing cove base behind the ovens and there are a few damaged floor tiles under/behind the ovens.
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.
|
02/12/2014 | Routine | |
- Equipment/Good Repair and Proper Adjustment
Observation: The can opener is rusty.
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.
- Cleaning, Frequency and Restrictions
Observation: The floor under the equipment, corners and edges need cleaning.
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.
|
08/26/2013 | Routine | |
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