A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment. QUESTIONS: Call 703-246-2444 No violation noted during this evaluation. | 07/22/2015 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. No violation noted during this evaluation. | 10/30/2014 | Risk Factor | |
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
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05/14/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You. No violation noted during this evaluation. | 11/06/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: Upon discussion with the person in charge learned milk is purchased at a local store and transported unrefrigerated on an approximate 10 minute commute to the facility.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed milk at 48F, 51F, chicken alfredo at 49F in the Superior refrigerator - DISCARDED
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.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (corrected on site)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:Gevalia coffee maker - LABELED FOR STAFF USE
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the 3-vat sink directly plumbed to the water system and a air gap is not present.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
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06/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about Horizon Child Development Center, 1710 Clubhouse Rd, Reston, VA 20190 »