- Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Food employee cutting ready to eat fruit (strawberries) with her bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
|
06/05/2015 | Risk Factor | |
| No violation noted during this evaluation. | 02/23/2015 | Routine | |
Cooked food provided by Good Food Co.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. Signage provided.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
|
07/08/2014 | Risk Factor | |
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Sloppy Joe received hot was not at a temperature of 135ºF or above, it was 130 F, (just arriving), recommended to re-heat to 165 F and to not accept food that comes below 135 F from now on.
Correction: Time/temperature control for safety food that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
|
01/29/2014 | Routine | |
Dishwashing machine still not connected, it will be check on their first routine. CO approved, 1300713. catered by Good Food Company.
- Equipment and Utensils/Durability and Strength
Observation: The cooling units inside some of the room 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.
- Handwashing Signage
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees, inside all the children rooms.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
|
09/30/2013 | Other | |
Pre-packaged food only, snacks milk and juices. Food Catered by Good Food Company. Dishwashing machine is not connected.
- Temperature Measuring Devices
Observation: Rooms with cooling units are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- 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
|
09/19/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Bright Horizons, 1300 Wilson Blvd, Arlington, VA 22209 »