Another excellent restaurant. Very well managed .No deficiencies.
No violation noted during this evaluation. | 10/13/2015 | Routine | |
Submit application for 2015 and pay the $ 40 fee.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Beef at improper hot holding temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Water from the handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the traulsen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
|
01/27/2015 | Routine | |
Excellent operation.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by 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 if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
|
02/27/2014 | Risk Factor | |
Excellent operation .
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Moz. amd pepperoni at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
- Critical: Pests-Controlling Pests*
Observation: Observed one glue board was saturated w/ flying insects.
Correction: Replace the saturated glue board.The presence of insects and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
|
08/09/2013 | Routine | |
- Critical: Reheating for Hot Holding*
Observation: The Pepper & onions were not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating.
- Thawing (corrected on site)
Observation: Improper methods used to thaw Frozen yougurt
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Peppers & onions at improper hot temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Yogurt at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Pizza knife and board.
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Water from the handwashing sink in the food prep. area was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
|
01/04/2013 | Routine | |
Restaurant representatives - add corrected or new information about Costco Wholesale, 21398 Price Cascades Plaza, Sterling, VA 20164 »