The cabinet doors to the handsink unit in the preparation area were observed in need of cleaning. The floor surface underneath/around the rolling storage cart in food preparation area was observed in need of cleaning. Lunch is delivered to the facility daily from a permitted food establishment.
No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
Please wash hands frequently. Gloves are not a substitute for washing hands, but an added protective measure.
- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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.
- Temperature/Specifications for Receiving
Observation: Refrigerated salad and salad dressing received at a temperature above 41ºF. Temperature recorded at 58 F.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
- Equipment Food-Contact Surfaces and Utensils/Cleaning Frequency (Critical) (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
|
07/14/2015 | Routine | |
Wash hands frequently.
No violation noted during this evaluation. | 12/15/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/09/2014 | Routine | |
2014 License was posted.
No violation noted during this evaluation. | 12/20/2013 | Risk Factor | |
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: A spray bottle containing bleach solution was observed not labelled. The spray bottle was labelled immediately.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
09/18/2013 | Routine | |
- Critical: Temperature/Specifications for Receiving
Observation: Refrigerated shredded cheese received at a temperature above 41ºF [found shortly after delivery in the refrigerator at 47oF
Correction: no temperatures taken of cold products that are catered].
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided that measures food temperatures of 0-220oF in 2 degree increments.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
|
12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Children's International School, 4347 Arlington Blvd, Arlington, VA 22203 »