- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: Observed no handwashing in between glove changes by food service employees engaged in multiple food handling tasks.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) milk (45') in Beverage Air 3 Dr Cooler, 2) hot dogs (42') in Beverage Air 1 Dr 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 MOVED INTO A UNIT THAT MAINTAINED 41' OR BELOW.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: interior reach-in units, exterior of equipment, gaskets on reach-in and walk-in units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Observed straws on display not properly protected
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. PRODUCTS WERE REMOVED FROM DISPLAY.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning: walls, ceilings, and floor wall junctures underneath and behind equipment and shelving.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/18/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED WORKERS PUTTING ON NEW GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRITTEN INFO. PROVIDED.
- 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: HOT DOGS 46F & MILK 43F @ #2.
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. ADJUSTED TEMP. DOWN ON UNIT AND MOVED HOT DOGS TO A HIGHER SHELF. ORAL & WRIITEN INFO. PROVIDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: HOT DOGS.
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. ORAL & WRITTEN INFO. PROVIDED.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code. ONE OF THE 2 WATER INTAKES ON BUN COFFEE MAKER HAS NO VISIBLE BACK FLOW PREVENTER.
Correction: A plumbing system shall be designed, constructed, and installed according to Law. IF BACK FLOW DEVICES ARE PRESENT, PROVIDE A DIAGRAM LOCATING EACH BACK FLOW PREVENTER, BY FAX OR EMAIL WITH-IN 10 DAYS. IF BACKFLOW PREVENTERS ARE NOT PRESENT, INSTALL THEM AS REQUIRED AND NOTIFY INSPECTOR OF COMPLIANCE.
- Toilet Tissue, Availability
Observation: Observed that toilet tissue was not provided IN A CONTINUOUS FEED DISPENSER at each toilet. LARGE ROLL ONLY.
Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste.
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08/24/2014 | Routine | |
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