The purpose of this visit was to conduct a risk factor assessment. No violations noted today. Food was observed safe and facility was observed very clean.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 11/06/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Ensure hot water for all hand sinks, is available at a minimum of 100°F. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink was measured at a temperature of 70°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
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03/11/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
No violation noted during this evaluation. | 10/03/2014 | Risk Factor | |
Routine inspection.
No violation noted during this evaluation. | 03/06/2014 | Routine | |
The purpose of today's visit is to conduct a risk factor assessment.
Please do not use undercounter refrigerator until it is capable of holding foods at 41F or below.
Heat water manually in oven to 110F to wash and rinse utensils until the 3-vat sink is capable of providing hot water.
Please fax or email following items to my attention within 10 days:
1) Invoice or note for fixing the undercounter refrigerator.
2) Invoice or work order for fixing the hot water temperature minimum at 110F for the 3-vat sink.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bean salad 60F--undercounter refrigerator right. Note: Put in freezer to cool it.
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: hummus
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: undercounter refrigerator right 63F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
Observation: The temperature of the in-use wash water solution was observed at less than 110°F. Note: The 3-vat sink has hot water at 78F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions.
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10/17/2013 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
- Jewelry Prohibition (corrected on site)
Observation: Observed employees wearing wrist watch and bangles.
Correction: Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Beef Teriyaki 104F. Note: Reheated.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt 47F and cheese 45F--McCall 3DR refrigerator. Note: Moved all potentially hazardous foods to the 2DR refrigerator.
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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: McCall 3DR refrigerator at 48F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
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04/30/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment inspection.
The establishment is in compliance with the food safety regulations.
No violation noted during this evaluation. | 12/04/2012 | Risk Factor | |
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