Paula Powers on Leave day of inspection. PIC Kae Kang Keep employee food separate from menu items. Watch hot holding temperatures on service line!
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.(Nor did the PIC know the employee health policies).
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: In use( open drinking containers and employee meals uncovered) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
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03/15/2016 | Routine | |
No violation noted during this evaluation. | 10/29/2015 | Routine | |
Observed proper hand washing, glove use, and hair restraints. No violation noted during this evaluation. | 03/27/2015 | Routine | |
Observed proper hand washing, glove use and hair restraints.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink next to the ice machine was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by Oct 23, 2014.
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10/17/2014 | Routine | |
No violation noted during this evaluation. | 04/25/2014 | Risk Factor | |
Observed proper hand washing, glove use and dish washing procedures. Observed employees measuring temperatures of foods to ensure proper heating temperatures for hot holding were reached.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Witches hat directly on top of grapes at the 3-vat sink.
Correction: Protect food from miscellaneous sources of contamination. Keep personal items away from food.
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10/25/2013 | Routine | |
Be sure hand wash sinks are set on hot water (at least 100 degrees F) in order to effectively remove dirt and bacteria. One sink was set to cold water and took a long time to heat back up to 100. Observed proper hand washing, glove use and thawing.
- Equipment - Good Repair and Proper Adjustment
Observation: The two reach-in coolers on the line are not maintaining foods at 41ºF or below.
Correction: Repair the coolers to be capable of maintaining cold holding of foods at 41ºF or below. (There were no potentially hazardous foods in the coolers at the time of my inspection). Correct by 4/22/13.
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04/17/2013 | Routine | |
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