- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Observed tomatoes labeled with a 5 hour TPHC.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. DISCUSSED WITH MANAGER AND PRODUCTS WERE RELABELED.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) Walkin cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following to be in disrepair:
1) Mop sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Ceiling tiles,
2) Walls
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Walls,
2) Ceiling tiles
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/22/2016 | Routine | |
The purpose of today's inspection was to conduct a routine inspection.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: BBQ 110-127F, chicken nuggets 118-128F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. BBQ was reheated to 135F. Chicken nuggets were discarded.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: Observed the sliced tomatoes labeled with the improper expiration time.
Correction: Tomatoes were discarded.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Observed the following equipment in disrepair: mop sink leaking.
Correction: Above mentioned items shall be maintained in good repair.
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09/16/2015 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) Ham (44-45F), 2) Liquid Eggs (44F), 3) Softserve (43F)--in the walkin cooler
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged):
1) True prep cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Gaskets on the reachin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair
Observation: Observed the following to be in disrepair:
1) Three compartment sink (leaking)
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the following is in need of cleaning:
1) Ceiling tiles,
2) Walls
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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05/29/2015 | Routine | |
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