Needs improvements
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Wraps in the display case at improper cold temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Get a refrigerator technician to check the temperature of the display case where wraps are merchandised.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees F) located in the walkin is missing.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the walkin.
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.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for cockroaches at the east end of the kitchen.
Correction: Eliminate harborage conditions. Get professional help.
|
04/20/2015 | Routine | |
New manager needs training. Nice operation.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working chlorine test kit to monitor the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: long, white cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for various flies.
Correction: Eliminate harborage conditions. Provide a fly trap in the back food preparation area.
Eliminate stagnant water where flies breed.
|
10/30/2014 | Routine | |
Main front refrigerator was 44.8 F. Should be 33 - 39 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk at improper cold temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located in the food prep. area is not working ,preventing access by employees for easy handwashing. The one in the back kitchen works but is far away
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Fix the problem.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at two hand washing lavatories.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
05/01/2014 | Risk Factor | |
Maintain refrigerators at 33 -39 F. If time as a public health control is used you must have a written procedures in advance, maintained in the facility and showed to the health authority.
- Critical: Time as a Public Health Control*
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- 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.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the fan guards in the walkin had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted .
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Thee month old dead insects were found in dated traps.
Correction: Remove dead insects from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. Advise pest control company of necessary action.
|
01/29/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: sandwiches 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.
- 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 chemical strips to measure the sanitizer.
- Pests - Controlling Pests* (corrected on site)
Observation: Harborage conditions exist for drain/fruit fies in the kitchen
Correction: Eliminate harborage conditions.
|
08/22/2013 | Routine | |
Excellent operation. Very well managed
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk at improper cold holding temperatures
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
|
02/27/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Dulles Gourmet Market Main Terminal, Main Terminal Dulles Airport, Dulles, VA 20166 »