Food employee stated that there is a new owner, if this is the case the owner needs to fill out a Health Department Permit application and submit a $40 fee.
- Ensure all employees are trained on the Health policy and they are aware of the Loudoun Reportable illnesses
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a Quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Non-Food Contact Surfaces
Observation: Ice cream display case in need of cleaning,
Correction: Remove all ice cream from case and clean and sanitize on a regular basis. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Facility in need of a deep cleaning with attention towards floors and walls
Correction: All floors, walls, and ceilings must 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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04/04/2016 | Routine | |
Correct the above items today. The health department permit has expired, time to apply for anw health department permit. The quat sanitizer at the 3 vat sink was good @ 200 ppm.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walk-in cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The wall behind the waffle makers and the cabinet doors below the counter noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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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10/27/2015 | Routine | |
The quat sanitizer at the 3 vat sink was good @ 200 ppm. Manager provided information on reportable illnesses.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers observed stored on upper shelf of cooler in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles. Remove the open drink and do not store person items over food that will be served to the public.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located next to the ice cream machine is blocked, preventing access by employees for easy handwashing with todays delivery.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the cases of single service items preventing its use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) (repeated violation)
Observation: Working containers of cleans are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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04/07/2015 | Routine | |
The sanitizer concentration was good. Staff provided information reportable illnesses. Allergy questions and responses were good.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of Kool Clean are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/11/2014 | Routine | |
The quaternary ammonia sanitizer at the 3 basin sink was good @ 200 ppm. Repair the toilet this week. Make sure all staff knows what signs and symptoms of illness they need to report to management and what illness are reportable to the health department,
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Discussed reportable illnesses along with signs and symptoms of illness with employee. Pointed out to employee the big 5 reportable illnesses to the health department that was posted on the wall of kitchen.
- Plumbing System Maintained in Good Repair
Observation: The toilet in women's room was plugged up.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/18/2014 | Routine | |
Make sure the water is running in the dip well anytime the scoops have been used and are stored in it. All ice creams were frozen. The quat sanitizer at the 3 basin sink was good @ 200 ppm. Manager provided information on reportable illnesses.
No violation noted during this evaluation. | 07/16/2013 | Risk Factor | |
Correct the above items within one week. Train staff to report signs and symptoms of illness prior to working. The quat sanitizer at the 3 basin sink was good @ 200 ppm
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus. Handouts were given to the manager on duty and reporting requirements were reviewed.
- Plumbing System Maintained in Good Repair
Observation: The drain line and p-trap is leaking at the hand sink by the mix machine.
Correction: Plumbing systems and components shall be maintained in good repair.
- Toilet Room Receptacle Covered (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Spray bottles of cleaners are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/11/2012 | Routine | |
Restaurant representatives - add corrected or new information about Cold Stone Creamery, 1013 Edwards Ferry Rd, Leesburg, VA 20176 »