Recommend tagging items for easy identification for USE by dates.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use, (ice scoops).
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) (repeated violation)
Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) food items in the refrigerator, the food should have been discarded. Yogurt dated 1/30/16
Correction: turkey breast 1/29/16
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Original containers of white powder (cleaner/detergent/sanitizer) does not have a legible manufacturer label.
Correction: Provide manufacturer's label on containers of cleaner that is legible. The accidental contamination of food or food-contact surfaces can cause serious illness. Item discarded.
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02/02/2016 | Routine | |
Employee health policy is posted. Discussed in detail. Be sure employees / PIC are knowledgeable and can identify.
Please post permit where it is visible to the public.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) chicken salad (dated 7/3/15 in prep cooler) and tuna salad (dated 7/6/15 in prep cooler) in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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07/10/2015 | Routine | |
Please be sure ice scoop is stored properly.
No violation noted during this evaluation. | 11/18/2014 | Risk Factor | |
Knives and forks at customer counter have eating ends facing up-present handles. Corrected.
Coffee carafes are stored @ the handsink at front line. Do not store in location subject to splash-relocate.Corrected.
VERY CLEAN FACILITY
- Critical: Person in Charge - Assignment of Responsibility* (repeated violation)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
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04/28/2014 | Risk Factor | |
PIC identified employee health policy, signs and symptoms -Good.
Facility needs QUAT test strips and fix leak under 3 basins (PIC has placed work order)
No violation noted during this evaluation. | 10/02/2013 | Risk Factor | |
list of certified food manager classes provide for use
excellent date labeling
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- 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.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
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01/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dunkin Donuts, 44110 Ashburn Shopping Plz #184, Ashburn, VA 20147 »