- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the soda guns and the inside of the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: The handwashing sink located in the bar area is not maintained so that it is accessible at all times for employee use. The soda gun is mounted over the handwashing sink creating an obstacle to handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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12/17/2015 | Risk Factor | |
- Hands and Arms/When to Wash (corrected on site)
Observation: Food employees failed to wash his or her hands before donning gloves for working with food. Corrected by instruction.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink. Corrected by instruction.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food-contact surfaces of dishes and utensils store as clean were not clean to sight and touch. Dishes were rewashed.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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08/25/2015 | Risk Factor | |
Observed employees eating in the kitchen and drinking from open beverages in the kitchen. Observed employees improperly washing their hands.
Observed ice cream scoop corroded and no longer smooth, easily cleanable.
Significant compliance observed.
- Handwashing Sink/Using/Operation and Maintenance (repeated violation)
Observation: Hand sink at bar observed not easily accessible. Rag and mixing glasses on front edge and soda gun stored above.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Handwashing Signage (repeated violation)
Observation: Hand sinks at bar and tortilla prep area observed missing a notice that employees must wash hands.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Physical Facilities/Repairing (repeated violation)
Observation: Tiles near walk-in units observed missing/in poor repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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05/26/2015 | Follow-up | |
Due to a pattern of violations, a Notice of Alleged Violation will be issued.
- In-Use Utensils, Between-Use Storage (repeated violation)
Observation: Observed in-use utensils stored in room temperature standing water. Corrected by washing/rinsing/sanitizing.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: The following items were observed at improper cold holding temperatures:
- ranch on ice (47F), relocated
- shredded cheese at three door cookline prep on left (50F), relocated
- shredded cheese (50F) and diced tomatoes (44F) at three door cookline prep in middle, relocated and discarded, respectively.
- wings (44F) and shredded cheese (50F) in two door cookline prep on right, relocated
- half and half (45F) and bags of shredded cheese (46F) in walk-in #2, put on ice.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Pans of beans in walk-in #1 observed held past the discard date. Corrected by discarding.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: 2dr. cookline prep refrigerator and walk-in cooler #2 observed not capable of holding foods at 41F or below.
Gasket on left door of three door cookline prep refrigerator observed in poor repair.
Knobs observed missing from grill.
Ice cream freezer lid observed missing, cling wrap being used to cover it.
Doors of both walk-in refrigerators observed not sealing tightly (gap observed at bottom of doors).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces (repeated violation)
Observation: Cutting boards were observed not smooth and easily cleanable.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Observed pans stacked while still wet after cleaning and sanitizing.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance
Observation: Hand sink at bar observed not easily accessible. Rag and mixing glasses on front edge and soda gun stored above.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Hand Drying Provision (repeated violation)
Observation: Hand sink by three comp. sink observed without paper towels. Paper towel dispenser at hand sink by walk-in freezer observed not dispensing.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Handwashing Signage
Observation: Hand sinks at bar and tortilla prep area observed missing a notice that employees must wash hands.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Physical Facilities/Repairing
Observation: Tiles near walk-in units observed missing/in poor repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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04/25/2015 | Routine | |
Remove dead roach and roach droppings from the wall at the bar.
Do not use the cook-line right prep refrigerator to hold time temperature control for safety (tcs) foods until it is repaired to hold foods at or below 41 F.
The grease interceptors are routinely cleaned every two months
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (wings, flautas, shredded cheese) in the cook-line right prep refrigerator were cold holding at the improper temperatures of 45-52 F. The shredded cheese was discarded the wings and flautas were relocated to another refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The cook-line prep refrigerator cutting boards, some salsa serving bowls, and the interior of the ice machine were not clean.
Correction: Clean these items to sight and touch.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (server station by the rest-rooms).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/22/2014 | Risk Factor | |
A Northern VA Certified Food Manager was observed on duty during the time of inspection.
No violation noted during this evaluation. | 09/11/2014 | Follow-up | |
Chlorine sanitizer in the dishmachine checked for proper concentration using the provided test strips. Some fruit flies observed in the dry storage area. Transfer ServSafe Certificate at ORS Interactive 6066 Leesburg Pike 200 B, Falls Church VA 22041 (703) 533-7600. To help cool foods use shallow containers and utilize ice baths when appropriate. A Northern VA Certified food manager must be on duty at all times of operation. A recheck will be conducted.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Container of pork in the walk-in refrigerator cooked yesterday observed at improper temperature (48 F - 50 F). Product was discarded by the person in charge.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Container of milk at the bar observed cold holding at improper temperature (50 F). Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Tomato dicer observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Utensil observed stored in the handsink near the walk-in cooler units.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A dishrack was observed stored on the handsink in the warewashing area.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager (manager needs to transfer ServSafe certificate at ORS interactive).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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08/26/2014 | Risk Factor | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Food preparation and dispensing utensils are improperly stored. Tongs and spatulas were stored in room temperature standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Contamination/Miscellaneous Sources of
Observation: Soda gun hose was in direct contact with drinking ice at main bar. Corrected.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
- Critical: Time/Temperature Control for Safety Food, Cold Holding
Observation: Raw shrimp at 50 F, raw salmon at 48 F, raw chicken at 49 F in drawer prep unit next to grill. Ice added under each food. Service call made.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surface(s) of the line prep top cutting boards is(are) not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment
Observation: The drawer prep refrigerator next to grill was not maintaining an internal ambient temperature of 41 F or less.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the kitchen is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Plumbing System/Maintained in Good Repair
Observation: The 1 past prep sink had no hot or cold water supply.
No cold water supply was available at the wait station hand sink.
Leak was observed under wait station counter assembly.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing
Observation: Floor tile damage observed behind bar.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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04/29/2014 | Routine | |
1. In-use utensils observed improperly stored in standing water and sanitizer.
2. The hand-washing sink drain pipe was observed leaking water onto the floor by the walk-in freezer.
3. Septic odor detected at the dining room server station.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Whole cooked tomatoes in plastic covered containers in the walk-in refrigerator were not cooling properly to cool within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. The lids were removed from the containers and the containers were better arranged to cool faster.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Shredded cheese in the top portion of the cook's left prep refrigerator with no lid cold holding at the improper temperature of 44 F. The manager was instructed to cover time/temperature control for safety foods, not to fill container, and/or lower the unit temperature.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Time as a Public Health Control
Observation: No proper written procedures exist for the use of time only as a public health control for a working supply of Mexican butter & Mexicampi sauce also known as Mojo de ajo (garlic, olive oil, butter, wine, tomatoes, cilantro, lime juice, orange juice).
Correction: If time only is used as the public health control for a working supply of potentially hazardous food (time/temperature control for safety food) before cooking, or for ready-to-eat potentially hazardous food (time/temperature control for safety food) that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Time Public Health Control/Time - Maximum up to 4 Hours/Marked
Observation: The Mexican butter & Mexicampi sauce for which time only, rather than time in conjunction with temperature control, is not properly labeled to indicate the time it shall be discarded.
Correction: If time only, rather than time in conjunction with temperature control, up to a maximum of 4 hours, is used as the public health control: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The cook's prep refrigerator cutting boards, the yellow and beige cutting boards are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (dining area server station).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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12/20/2013 | Risk Factor | |
- Critical: Contamination/Preventing Contamination When Tasting
Observation: An employee was observed reusing a utensil to taste food that is to be sold or served.
Correction: A food employee may not to use a utensil more than once to taste food that is to be sold or served.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination
Observation: Raw chicken stored on top of raw beef in the walk-in cooler.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Gloves, Use Limitation
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Pico de gallo at 50 F, (removed)
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The prep table shelve are rusted.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the color code small cutting boards are no worn out.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The deep fryers needs cleaning under the oil basket. Encrusted deposits on the large pots.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food, one light is out under the hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Cleaning, Frequency and Restrictions
Observation: The wall dishwashing machine wall juncture is moldy.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Chevys Fresh Mex Restaurant, 1201 S Hayes St, Arlington, VA 22202 »