Observed kitchen clean and well organized - Thank you. A child-resistant closure is strongly recommended for the chemical storage cabinet.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: wooden shelving, caulk sealant at dishwashing sink.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Paint or seal exposed wood on shelving, clean or replace caulk sealant at dish wash sink.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Beverage containers in storage were found closed while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Clean paper towels may be used to dry dishes after sanitization.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible in the staff restroom.
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible. EHS provided sign.
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01/20/2016 | Routine | |
EHS discussed with CFM how to identify and segregate damaged canned goods.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. Keep the lid closed on the garbage receptacle.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Observed multiple spray bottles with contents that could not be differentiated by sight without labels, including cleaners and sanitizers.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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04/03/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation. | 09/26/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. This facility is permitted with 2-vat sink. They use an extra container to perform sanitizer step. EHS provided additional training and written instructions on: -How to calibrate thermometer It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation. | 03/10/2014 | Routine | |
No violation noted during this evaluation. | 10/29/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk (45F), juice - reference (43F), water - reference (43F) in 1dr reach-in cooler. Cooler was at 39F. Manager relocated bags of bread on top shelf that may have been blocking cold air flow and moved potentially hazardous food to top shelf.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
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04/16/2013 | Routine | |
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