As discussed, the customer (in addition to kitchen) area floor is slippery wet & not wet, a different cleaning technique or cleaner is recommended.
- Critical: Handwashing / When to wash hands (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Most times putting on new gloves food service workers did not wash hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Outer disposable gloves on the outside of current gloves or use of utensils is required if not washing hands before glove use. The EHS discussed the importance of proper sanitization to protect public health with the CFM, and the procedures for properly handling raw meats with the goal of no cross contamination.
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11/19/2015 | Risk Factor | |
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation,after engaging in any activity that could contaminate the hands. Most times putting on new gloves food service workers did not wash hands. As a note, instructions above hand wash sink did not say wash hands before glove use.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. ORAL & WRITTEN INFO. PROVIDED. USING UTENSILS IS RECOMMENDED.
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05/14/2015 | Routine | |
No violation noted during this evaluation. | 10/01/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine food safety inspection. Thank you for your assistance in this process. The food service establishment is not in compliance with having an Employee Health Policy. The Person-In-Charge is to provide training on the Employee Health Policy within 14 calendar days (by January 30, 2014). Documentation (meeting attendance sheet/signed agreement form) is to be submitted to the Health Department within 14 days by FAX or EMAIL that training has been completed. Failure to comply may result in further enforcement action. Please provide documentation by FAX to 703-385-9568, ATTN: John Vander Voort, RE: 5 Guys Gallows Road
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." OBSERVATION: Person-In-Charge was aware of the policy and knowledgeable, but could not locate documentation present at last inspection
Correction: located blank forms in English
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01/16/2014 | Routine | |
The purpose of this visit was to perform a routine risk factor assessment No violation noted during this evaluation. | 09/18/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. ). Dish Machine: None. HWH: AO Smith BT-80-12 No violation noted during this evaluation. | 03/29/2013 | Routine | |
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