Invert blenders to air dry.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: A chlorine test kit or other device that accurately measures the concentration of the sanitizing solution used on the premises is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The plastic liner inside the "Hoshizaki" two door freezer interior door panels and the plastic liner on the exterior side of the "Continental" freezer do not meet the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The surfaces of the cutting board are no longer effectively cleaned and sanitized (brown stains in cut depressions).
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Physical Facilities/Repairing
Observation: The wall paper to the left of the "Continental" freezer, the base tiles in-between the ice cream display case and "Beverage Air" counter refrigerator, the FRP trim in-between the three compartment sink and handsink, and the wall by the modem are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Mouse droppings were observed on the cabinet shelf under the soda fountain machine. Birds were heard in the food court of the mall.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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02/26/2015 | Routine | |
- Critical: Safe, Unadulterated, and Honestly Presented/Condition (corrected on site)
Observation: The thawed ice creams and yogurts in the freezers are not safe, unadulterated, and/or honestly presented. The facility was instructed to discard all these thawed items.
Correction: Food shall be safe, unadulterated, and, as specified under section 3-601.12, honestly presented.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Milk cold holding at the improper temperature of 51 F in the one door under counter refrigerator. The manager stated that they just bought this morning. The manager was instructed to keep the milk inside the refrigerator.
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.
- Critical: Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food/Disposition
Observation: The thawed ice creams are unsafe, adulterated, or not honestly presented. The damaged products were discarded.
Correction: A food that is unsafe, adulterated, or not honestly presented as specified under section 3-101.11 shall be discarded or reconditioned according to an approved procedure.
- Temperature Measuring Devices, Ambient Air and Water
Observation: The ambient air temperature measuring device located in the one door under-counter refrigerator is not accurate
Correction: it is reading 14 F.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: A test kit or other device that accurately measures the concentration of their sodium dichloro based sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The back room "Beverage Air" one door freezer bottom shelf/floor/ledge is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the back room hand washing sink is not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The interior lids of the soft ice cream machine are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning in the three compartment sink. The sinks were not set-up to wash, rinse, and sanitize. An employee was observed just washing and rinsing food-contact equipment. The manager was instructed to properly set-up the three compartment sink.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Critical: Backflow Prevention Device, When Required (corrected on site)
Observation: Observed a hose attached to the mop sink faucet fixture that has a damaged back flow prevention device. The hose extended below the flood rim level of the sink basin. The manager was instructed to detach the hose between uses or replace the damaged back flow prevention device.
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs in the two door counter refrigerator, the "Beverage Air" one door upright freezers and over the front counter area are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles inside the two door counter refrigerator, inside the "Beverage Air" upright one door freezers, and over the ice machine.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing (repeated violation)
Observation: There are missing and damaged baseboard and floor tiles in the back store area. There is tape on the customer floor by the back store area.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Imminent Health Hazard/Ceasing Operations and Reporting
Observation: The permit holder did not notify the regulatory authority of an imminent health hazard (The facility loss power from 6:30 p.m. the previous evening until 7 a.m. this morning). The manager was instructed to contact our office at 703-228-7400 in the future if any imminent health hazard occurs.
Correction: A permit hold shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. A permit holder need not discontinue operations in an area of an establishment that is unaffected by the imminent health hazard.
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06/11/2014 | Routine | |
Air gaps were observed at the mall entrance doors. A couple of mouse droppings were observed on the store floor. A bird was observed in the food court.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating in an area where contamination of exposed food or clean equipment may occur.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the sodium dichloro based sanitizer in use is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The back room 1-door freezer bottom shelf ledge is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces up in the ice machine are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Backflow Prevention Device, When Required (corrected on site)
Observation: Observed a hose attached to the mop sink faucet fixture. The hose extended below the flood rim level of the sink basin and the back flow prevention device on the faucet was observed in poor repair [The hose was detached from the spigot.]
Correction: Alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch, or install an approved backflow prevention device.
- Light Bulbs, Protective Shielding
Observation: The light bulbs on the wall above the front counter area where conses are stored on display, and the burnt out light bulbs in the freezers are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles in the 2-door counter refrigerator, the upright "Beverage Air" 1-door freezers, and the "Hoshizaki" 2-door freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: There are some missing and damaged baseboard tiles in the back area. There is some tape on the customer floor. There is some damaged steel panelling of the counter area.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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06/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Haagen Dazs Ice Cream, 1100 S Hayes St B-3, Arlington, VA 22202 »