Inspection findings | Inspection date | Type | |
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Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use. 3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation. | 03/16/2016 | Routine |
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