- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) food (sliced tomato, chicken, cheese) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep cooler are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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09/23/2015 | Routine | |
All violations corrected or discussed for correction during the inspection. Provided fact sheet on the Big 5 illnesses and the decision tree for exclusion and restriction of ill employees.
- Food Preparation (corrected on site)
Observation: Food is subject to environmental sources of contamination during preparation - ice used for smoothies is uncovered.
Correction: Protect unpackaged food from environmental sources of contamination during preparation.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the filter to the deli refrigeration case has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the back kitchen area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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02/27/2015 | Routine | |
menu updated for file
provide and use QUAT test strips to measure sanitizer
- Critical: Employee Health* (corrected on site)
Observation: PIC, Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. COPY PROVIDED AND DISCUSSED DURING INSPECTION
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07/10/2014 | Risk Factor | |
No violations found during inspection. Permit valid. Very clean and well maintained facility.
No violation noted during this evaluation. | 05/29/2013 | Routine | |
Very well maintained facility. Overall clean facility.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the display cooler is not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
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01/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Froots, 42395 Ryan Rd #114, Ashburn, VA 20148 »