Food is catered and all dishes and utensils are picked up by the company to clean and sanitize. Note to Manager: Please check the food upon delivery and monitor the food temperature log to ensure that cold foods are received at 41F or below and hot foods are received at 135F or above.
Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR SUPERIOR COOLER- (1) TURKEY ROLL UPS AT 67F
Correction: (2) MACARONI SALAD AT 56F.
05/28/2015
Routine
No violation noted during this evaluation.
05/21/2014
Routine
Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids Observation: Outside refuse container was uncovered.
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.
Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation) Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. EHS PROVIDED HANDWASHING SIGN FOR BATHROOMS.
Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation) Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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