Chlorine concentration in 3-vat sink was measured at 100 ppm. All burgers are cooked to a minimum of 155 F.
Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
09/02/2015
Routine
Chlorine concentration in dish machine measured at 25 ppm (128 degrees F). No violation noted during this evaluation.
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