- Food Temperature Measuring Devices (repeated violation)
Observation: A stem thermometer with a suitable small-diameter probe to measure thin masses was observed not provided and readily accessible to accurately measure the temperature in thin foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. When determining the temperature of thin foods, those having a thickness less than 13 mm (1/2 inch), it is particularly important to use a temperature sensing probe designed for that purpose. Bimetal, bayonet style thermometers are not suitable for accurately measuring the temperature of thin foods such as hamburger patties because of the large diameter of the probe and inability to accurately sense the temperature at the tip of the probe. However, temperature measurements in thin foods can be accurately determined using a small-diameter probe 1.5 mm (0.059 inch), or less, connected to a device such as thermocouple thermometer.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The current 2016 health permit was not observed posted in the public's view.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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01/29/2016 | Routine | |
The kitchen handsink was observed in need of resealing to the wall. Provide a proper test kit for measuring the quaternary ammonium sanitizer solution concentration.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Chemical spray bottle of sanitizer solution observed not properly labeled with the common name.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/07/2015 | Risk Factor | |
Manager has also had several other employees obtain their Northern VA Food Manager Certificates. Freezer light observed repaired. Stem thermometer observed. Food license has been renewed.
No violation noted during this evaluation. | 02/03/2015 | Follow-up | |
A Northern VA Certified Food Manager must be on duty during all hours of operation. Renew health license. A recheck will be conducted in approximately two weeks.
- Food Temperature Measuring Devices
Observation: A temperature measuring device with a suitable small-diameter probe to measure thin masses is not provided and readily accessible to accurately measure the temperature in thin foods.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. When determining the temperature of thin foods, those having a thickness less than 13 mm (1/2 inch), it is particularly important to use a temperature sensing probe designed for that purpose. Bimetal, bayonet style thermometers are not suitable for accurately measuring the temperature of thin foods such as hamburger patties because of the large diameter of the probe and inability to accurately sense the temperature at the tip of the probe. However, temperature measurements in thin foods can be accurately determined using a small-diameter probe 1.5 mm (0.059 inch), or less, connected to a device such as thermocouple thermometer.
- Intensity/Lighting
Observation: The light in the walk-in freezer was observed not working.
Correction: The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in the walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Properly distributed light makes the need for cleaning apparent by making accumulations of soil conspicuous.
- Licenses for Food Establishments
Observation: The food establishment does not have a valid license (Health License has expired). Person in charge will visit health department to complete the renewal application and information.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/16/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried and/or adequately drained before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
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05/30/2014 | Routine | |
- Plumbing System/Maintained in Good Repair
Observation: The men's bathroom sink facet is broken, (work order in place), send picture when repairs are done.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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10/08/2013 | Routine | |
Post the no smoking sign.
Conditions of the license: No grilling No frying
CO # 1300767 approved
Submit application and fee to 800 S. Walter Reed Drive.
* Post license for customers to see.
- Outer Openings, Protected
Observation: Weather strip the threshold of the door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Handwashing Signage
Observation: Post the handwashing sign at the hand sink.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
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09/25/2013 | Pre-Opening | |
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