This visit was made to conduct a follow-up inspection. Dippin Dots had water/hot water. The snack bar now has hot water at handsinks.
No violation noted during this evaluation. | 07/02/2015 | Follow-up | |
- 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.(employee didn't wash hands/change gloves after sweeping floor, then handling food)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Employee drinks (bottles) stored with food.
Correction: Employees may drink from a cup with a lid and straw.
- Critical: Water / Capacity / Quantity and Availability
Observation: The water source and system serving this food service establishment has been interrupted. No water at dippin dots and n hot water at 2 handsinks in cafe.
Correction: The water source and system shall be of sufficient capacity to meet the peak water demands of the food establishment.(instruct dippin dots workers on water and handwashing)
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06/22/2015 | Routine | |
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Plastic bins for fried foods not being cleaned every 4 hours (corrected).
Correction: Food contact surfaces must be washed, rinsed and sanitized at least every 4 hours.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: No water at dipping dots station at start of inspection.
Correction: There must be an operational hand sink at the dipping dots station (corrected on site).
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: Hand sinks blocked by trash cans.
Correction: Handsinks must be accessible at all times (corrected).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: No soap provided at hand sink in dipping dots stand.
Correction: Hand soap must be provided at all hand sinks.
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06/25/2014 | Routine | |
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Several cases of food were stored on the walk-in freezer floor. The foods were elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: the cutting board, the sneeze shield (for the hot dog warmer), and the prep table. The equipment was cleaned during the inspection.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: The sanitize basin of a 3-vat sink shall operate at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: The single service items were found stored on the floor and uncovered in the food service area. Single service items were elevated and covered during the inspection..
Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean food containers were observed stored with the food-contact surface facing upward. Food containers were inverted during the inspection.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the rear handwashing sink. Paper towels were provided during the inspection.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Cleaning chemicals were improperly stored on the prep table. Chemicals were properly stored during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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06/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Cameron Run Regional Park Snack Bar, 4001 Eisenhower Ave, Alexandria, VA 22304 »