A poster on ambient cooling will be mailed.
Store tuna in a can and mayo in the refrigerator one night before making tuna salad the next day.
- Equipment/Fixed, Spacing or Sealing
Observation: The wash table caulking is in poor repair. The wash table is not sealed to the adjoining wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Clean pots and pans were observed stored under the prep sink plumbing.
Correction: Discontinue storage of clean equipment and utensils under unshielded sewer lines or other areas subject to contamination.
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01/15/2016 | Routine | |
Typed copy will be mailed.
No violation noted during this evaluation. | 09/03/2015 | Risk Factor | |
Typed copy will be mailed.
Make sure you have at least one CFM at all times while handling food.
- Package Integrity (corrected on site)
Observation: A few cans on the dry storage shelf were dented and maintained in poor repair.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The person in charge was knowledgeable about food safety.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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05/01/2015 | Risk Factor | |
*Store the coffee urns off the floor in the storage room.
Wash hands frequently.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies. A hook for the mop was not observed.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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01/16/2015 | Routine | |
Joint Inspection LC and KP
No violation noted during this evaluation. | 09/23/2014 | Risk Factor | |
| No violation noted during this evaluation. | 06/25/2014 | Risk Factor | |
Mac and cheese-136 F (during serving).
Lunch is served from 11-1 PM.
No violation noted during this evaluation. | 03/07/2014 | Routine | |
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers (spray bottle) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/16/2013 | Risk Factor | |
1. Make sure cool cut cantaloups/melons within 4 hours to 41F or less if prepared from ambient temperature.
2. clean the ice machine plate.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Milk cold holding at the improper temperature of 49F in "Delfield" 2-dr refrigerator.
Correction: (discarded) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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09/27/2013 | Risk Factor | |
Have Ecolab lower the concentration of the premix system sanitizer(to 200 PPM) which is used for food contact surfaces. QUAT.
-Reminder CFM card expires in July.
No violation noted during this evaluation. | 06/14/2013 | Risk Factor | |
ES poster given to the CFM
Employee health notice given to the CFM.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored on the floor in the dry storage closet.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
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03/21/2013 | Routine | |
High-temp warewashing machine: OK - thermolabel turned black
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The food-contact surface of the slicer blade is not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/10/2012 | Risk Factor | |
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