This is a risk factor assessment. No critical violations observed. Thank you
No violation noted during this evaluation. | 08/27/2015 | Risk Factor | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist discussed hand washing policy and glove use policy.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Open drinking containers were relocated in a manner that it may not contaminate food, food contact surfaces or utensils.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink in the kitchen is being used to store cooking equipment.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
|
08/05/2014 | Risk Factor | |
The purpose of this visit was to conduct a risk factor inspection.
No violation noted during this evaluation. | 11/07/2013 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
Water heater: Rheem ES50-15-6 kw15
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, before and after putting on gloves, after handling soiled utensils, or after engaging in any activity that could contaminate the 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.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced ham inside of True prep cooler
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. Sliced ham was discarded at time of inspection.
- Equipment / Durability
Observation: The following equipment is not designed and constructed to be durable: strainer that is being held up garbage can ties
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
|
01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Goody Corner Deli, 6501 Loisdale Court, Springfield, VA 22150 »