- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface(s) of the soda crates used as shelving is(are) not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment
Observation: The cabinetry doors were in disrepair.
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, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the interior of cabinetry is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the front couter is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located at back kitchen is not maintained so that it is accessible at all times for employee use. Supply was turned off because faucet was leaking. Turned back on,
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.
- Light Bulbs, Protective Shielding
Observation: The light shield in the ice cream display unit was broken.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Physical Facilities/Repairing (repeated violation)
Observation: Floor tile grout was in isrepair in front counter area.
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.
- Controlling Pests (repeated violation)
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. Mouse droppings were observed in cabinetry in front, and in electrical closet.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions
Observation: The floors in the establishment were in need of cleaning under and around equipment.
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.
- Food Manager Certificate and Responsibility (corrected on site)
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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07/29/2015 | Routine | |
1. Wash hands frequently and properly.
2. Please post Health License conspicuously.
- Critical: Cleaning Procedure/Hands and Arms (corrected on site)
Observation: An employee was observed washing hands with gloves on.
Correction: Food employees shall clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using a cleaning compound in a handwashing sink that is equipped as specified under section 5-202.12 and Subpart 6-301. If approved and capable of removing the types of soils encountered in the food operations involved, an automatic handwashing facility may be used by food employees to clean their hands or surrogate prosthetic devices.
- Hair Restraints/Effectiveness
Observation: Food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Ice cream scoop observed stored in standing water
Correction: the dipper well was turned off.
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at front handwashing sink.
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.
- Controlling Pests
Observation: Mouse droppings were observed by mop sink and in electrical panel.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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08/01/2014 | Routine | |
Wash hands frequently and dry them with a paper towel.
- Wiping Cloths, Use Limitation (corrected on site)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held in a chemical sanitizer solution of proper concentration. The Quat sanitizer was observed at 100ppm or less.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Critical: Food-Contact Surfaces/Cleanability (corrected on site)
Observation: The food-contact surface of a few plastic containers 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
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink on the line is used for purposes other than handwashing.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Physical Facilities/Repairing (repeated violation)
Observation: A few floor tiles in the front line are not maintained in good 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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08/08/2013 | Routine | |
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