- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The lower cabinetry between the undercounter refrigerator and the three compartment sink is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design
Correction: and the bare wood under the wall shelf located above the coffee brewer and toaster is not sealed.
|
02/01/2016 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Foods (salads, cheesecakes, "Naked" juices, yogurts and packages of cheese) inside the left "Federal" open display case refrigerator are cold holding at the improper temperature of 47-52 F
Correction: the unit must be repaired to hold foods at or below 41 F at all times
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The lower cabinetry between the undercounter refrigerator and the three compartment sink is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design
Correction: and the bare wood under the wall shelf located above the coffee brewer and toaster is not sealed.
|
01/22/2016 | Follow-up | |
- Cooling Methods, Food containers
Observation: Prepackaged sandwiches, salads and yogurts are not arranged to provide maximum heat transfer while cooling
Correction: found at 48-52 F inside the left "Federal" open display case refrigerator
- Time/Temperature Control for Safety Food, Cold Holding
Observation: Foods inside the left "Federal" open display case refrigerator are cold holding at the improper temperature of 46-52 F
Correction: food items may need to be rearranged, not placed inside baskets
- Equipment/Good Repair and Proper Adjustment
Observation: The lower cabinetry between the undercounter refrigerator and the three compartment sink is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design
Correction: and the bare wood under the wall shelf located above the coffee brewer and toaster is not sealed.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The permit is not posted in a location in the food establishment that is conspicuous to consumers.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
- Licenses for Food Establishments (repeated violation)
Observation: The food establishment does not have a valid license
Correction: fill out license application and submit $65 at our office located 2110 Washington Blvd, Ste. 350, Arlington, VA 22204 within 10 days.
|
01/12/2016 | Routine | |
There is no grease interceptor for this facility.
- Cooling Methods
Observation: Methods used for cooling cut lettuce can not be accomplished with the time and temperature criteria (found in the top portion of the prep refrigerator and above the top of the pan line).
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cooked eggs cold holding at the improper temperature of 45 F stacked above the pan line in the top portion of the prep refrigerator. They were relocated into the bottom portion of the unit.
Correction: 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if 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.
- Temperature Measuring Devices
Observation: The temperature measuring device inside the prep refrigerator is not easily readable.
Correction: Temperature measuring devices shall be designed to be easily readable. The importance of maintaining potentially hazardous (time/temperature control for safety) foods at the specified temperatures requires that temperature measuring devices be easily readable. The inability to accurately read a thermometer could result in food being held at unsafe temperatures.
|
01/22/2015 | Routine | |
Post the 5 big foodborne illness poster.
Wash hands frequently.
The 2014 license will be mailed.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (corrected on site)
Observation: A large block of ice was observed in the 2 door prep refrigerator. The prep refrigerator will be defrosted over the weekend.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Critical: Licenses for Food Establishments (corrected on site)
Observation: The food establishment does not have a valid 2014 license. An application was given to the person in charge.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
|
01/24/2014 | Routine | |
Food prepared and provided by Thomas Jefferson Kitchen.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Cove base around counter is missing and/or in poor repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
01/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Food For Thought, 2110 Washington Blvd, Arlington, VA 22204 »