The purpose of this visit was to perform a risk factor assessment.
Active managerial control information was discussed and written information, in Spanish, was given to the CFM.
- 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, after taking out the trash.
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.DISCUSSED WITH THE PIC HANDWASHING NEEDS TO OCCUR FREQUENTLY, AFTER EVERY POSSIBLE CONTAMINATION OF THE HANDS OR GLOVES
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:Observed raw eggs stored over rice, raw beef stored over chicken soup
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. GAVE THE CFM PROPER FOOD STORAGE CHART
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:Chicken soup and rice in the Superior 2 door refrigerator
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.SOUP DISCARDED, RICE COVERED
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Immersion blender, ice scoop
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.BOTH ITEMS WASHED, RINSED AND SANITIZED
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the only handwashing sink measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.THE PIC SAID HE RESET THE CIRCUIT BREAKER TO THE WATER HEATER AND THE WATER TEMPERATURE WAS RESTORED TO 100F
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The only handwashing facility is blocked by dirty utensil in the sink, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. UTENSILS REMOVED
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12/08/2015 | Risk Factor | |
The purpose of this visit was a follow up to assess the hot water production by the water heater. According to the CFM the water temperature had been turned down before the January 22, 2015 inspection. The water temperature was turned up and at the follow up inspection was above the minimum requirements.
If the water heater should fail a new water heater that produces the required minimum amount of hot water for the facility should be installed. Before purchasing the new water heater please call your inspector/the Health Department and make them aware of the situation, email or fax them cut sheets on the new water heater and wait for Health Department approval before installation.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the Superior 2 door prep refrigerator and Hobart 2 door prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation (repeated violation)
Observation: Observed one unisex restroom and 21 seats in the establishment.
Correction: A maximum number of 15 seats is permitted with one restroom. The number of employees subtracted from 15 seats are the number of seats permitted in the establishment.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the handsink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed crates of books, papers, paint, seasonal decorations stored in the restaurant and various unused equipment parts stored in the mopsink.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture in the entire kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/27/2015 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection. 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.
A follow up inspection will be conducted on or about January 26, 2015 to assess the hot water production from the water heater.
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.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures - washing hands without the use of soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed a bowl and a plastic cup utilized to scoop out beans and pico de gallo.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed raw shell eggs stored over vegetables in the Crescor refrigerator, raw hamburger over cucumber sauce in the Hobart 2 door prep refrigerator
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH THE CFM THE PROPER STORAGE OF FOOD IN THE REFRIGERATION UNITS. TWO FOOD STORAGE CHARTS WERE NOTED POSTED IN THE KITCHEN.
- Ice Used as Exterior Coolant, Prohibited as Ingredient (corrected on site)
Observation: Ice used as a medium for cooling the exterior surfaces of food is also for beverage ice or used as food.OBSERVED A BOTTLED DRINK STORED IN THE ICE USED FOR CUSTOMERS
Correction: After use as a medium for cooling the exterior surfaces of food, packaged foods, beverages, or cooling coils/tubes, the ice may not be used as food. REMOVED BOTTLE, DISCARDED ICE
- 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 cucumber sauce (yoghurt) at 49F on the Hobart prep top and inside the Hobart prep refrigerator at 47F,raw ground beef at 49F in the Hobart prep refrigerator
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.CUCUMBER SAUCE ON THE HOBART PREP TOP DISCARDED, INSIDE THE PREP REFRIGERATOR MOVED TO THE SUPERIOR PREP REFRIGERATOR
- Ventilation Hood System / Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Hobart 2 door prep refrigerator
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.TEMPERATURE ADJUSTED, UNIT BACK TO 40F WHEN INSPECTION WAS COMPLETED
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the Superior 2 door prep refrigerator and Hobart 2 door prep refrigerator are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:bowls
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.SANITIZER SOLUTION WAS SET UP AND THE FOOD CONTACT SURFACES WERE SANITIZED
- Modifications to FDA Food Code/Section 6-402.11, Toilet Rooms Required with Seating, Not Accessed through Food areas, Accessible at all hours of operation
Observation: Observed one unisex restroom and 21 seats in the establishment.
Correction: A maximum number of 15 seats is permitted with one restroom. The number of employees subtracted from 15 seats are the number of seats permitted in the establishment.
- Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
Correction: To obtain the 2015 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2015 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. At this time, a new commercial, approved water heater shall be installed to meet the peak hot water demands. The water heater shall be approved prior to installation.
- Handwashing Sink/Accessible at All Times (corrected on site)
Observation: Observed the only handsink in the kitchen filled with dirty kabob skewers.
Correction: Maintain the handwashing sink free and accessible so employees can readily and frequently wash their hands without obstructions.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sewage System / Operation and Maintenance
Observation: During discussion with the CFM and observation of the mop sink totally blocked from usage with unused equipment parts determined improper disposal of sewage, i.e. mop water, is disposed of in the dirt behind the restaurant.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law. DISCUSSED WITH THE CFM THAT SEWAGE, WATER USED TO CLEAN FLOORS OF THE RESTAURANT, MUST BE DISPOSED OF IN THE APPROPRIATE SEWAGE DISPOSAL SYSTEM, I.E. THE MOPSINK
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Observed crates of books, papers, paint, seasonal decorations stored in the restaurant and various unused equipment parts stored in the mopsink.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor/wall juncture in the entire kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/22/2015 | Routine | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3 VAT SINK with a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to 200 ppm total chlorine when tested using the appropriate test kit. EHS AND STAFF WORKED TO MAKE A SOLUTION IN CONTAINER OF 100PPM WHEN TESTED WITH A CHLORINE TEST STRIP.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site) (repeated violation)
Observation: The establishment has not posted a valid the permit to operate in a conspicious location. MANAGER WAS ABLE TO OBTAIN A BOARD FROM BELOW THE COUNTER BUT THE PERMIT INSIDE EXPIRED ON DEC 30, 2012
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. EHS WAS ABLE TO PROVIDE A PRINT OUT OF THE 2014 PERMIT AND MANAGER HAS POSTED THIS ABOVE THE CASH REGISTER. CFM HAS BEEN ASKED THAT IN FUTURE FROM YEAR 2015 ON TO CALL THE OFFICE/OWNER BY MARCH IF PERMIT HAS NOT BEEN OBTAINED AND ENSURE PERMIT IS POSTED IN PUBLIC VIEW.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the KITCHEN AREA WAS being used TO AIR DRY SKEWERS AND OTHER UTENSILS .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands EHS SPOKE TO THE CFM WHO REMOVED THE ITEMS FROM THE KITCHEN SINK AND DISCUSSED WITH STAFF ON USING SINK ONLY FOR HAND WASHING.
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09/08/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN AND RAW BEEF STORED ON THE SAME SHELVING UNIT IN THE SUPERIOR 2 DR UPRIGHT REFRIGERATOR AND SUPERIOR 2 DR UPRIGHT FREEZER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). DISCUSSED WITH CFM , ILLUSTRATED HAND OUT PROVIDED ON CORRECT METHOD FOR ARRANGING RAW FOOD. STAFF STARTED REMOVING AND REARRANGING ITEMS DURING THE INSPECTION.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNCOVERED PANS OF CHICKEN SOUP AND YOGURT IN THE SUPERIOR 2 DR PREP REFRIGERATOR AND UNCOVERED PAN OF RICE IN THE SUPERIOR 2 DR UPRIGHT REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. SPOKE TO CFM AND STAFF, PANS WERE COVERED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED ICE SCOOP INSIDE THE ICE MACHINE WITH HANDLE IN CONTACT WITH THE ICE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CFM STORED THE SCOOP IN A SEPARATE COMPARTMENT.
- Equipment / Good Repair / Components / Gaskets
Observation: The lower part of the ice machine is missing the cover/door .
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.REPLACE THE LOWER MISSING COVER OF THE ICE MACHINE
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The cavity, door and door seal of the Oster microwave oven is observed soiled with visible food residue and debris.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. ASKED CFM TO CLEAN THE MICROWAVE ON A MORE REGULAR BASIS.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED THAT THERE WAS NO PERMIT POSTED. CFM WAS UNABLE TO FIND IT AT THE TIME OF THIS INSPECTION.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CFM HAS BEEN ASKED TO LOCATE PERMIT AND POST IT AT A VISIBLE LOCATION WITHIN 3 BUSINESS DAYS. CFM WILL CONTACT EHS AND LEAVE VOICE MAIL ONCE PERMIT HAS BEEN POSTED.
- Critical: Toilets and Urinals / Numbers and Capacities by Law
Observation: There are not an adequate number of toilets required by the Virginia Uniform Statewide Building Code. OBSERVED SEATING CAPACITY FOR APPROXIMATELY 22 CUSTOMERS. THERE ARE THREE STAFF MEMBERS ON DUTY.
Correction: At least one toilet and not fewer than the toilets required by Law shall be provided. If authorized by Law and urinals are substituted for toilets, the substitution shall be done as specified in Law. REMOVE SEATING TO COMPLY WITH ALLOWED LIMITS WHICH IS 15 INCLUDING STAFF.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tiles in the main sitting area has several stained ceiling tiles and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. REPAIR/REPLACE THE CEILING TILES.
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03/13/2014 | Routine | |
This pre-openning inspection has been conducted after change of ownership occurred on October 15, 2013. All violations cited are not critical and manager has agreed to correct them as specified.
Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected as specified and no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments
Water heater Rheems
Model: 82V52-2
22.5 GPH OF 120F AT 80F RISE
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Clean utensils at 3 compartment stored in a location where it is subject to splash from handwashing sink
Correction: Install splash gurad between three compartment sink and handwashing sink to prevent contamination from handwashing activities.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the 2DR Superior Upright refrigerator and 2DR Superior Upright Freezer are damaged
Correction: Repair/replace gaskets within 30 business days. Call 703-246-8485 t0 report compliance. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: All the cutting board in the kitchen are heavily scratched and scored. The food contact surfaces are no longer easily cleaned and sanitized due to the poor condition.
Correction: Replace cutting boards within 30 business days. 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.
- 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: SMALL KENMORE HOUSEHOLD REFRIGERATOR
Correction: REMOVE EQUIPMENT FROM FACILITY. 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.EQUIPMENT REMOVED DURING INSPECTION.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: The previous permit holder removed the water heater previously approved by the Health Department. The new water heater RHEEM, 82V52-2, 4.5kW does not have the capacity to meet the hourly peak hot water demands of the food establishment. The current peak hot water demand is 60gph of 120F water at a 80F rise.
Correction: Within 30 days, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 60 gph of 120F water at a 80F rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Physical Facilities Good Repair
Observation: Observed that floor tiles at the back door are broken, missing and not maintained in good repair. Ceiling tiles in the kitchen have signs of water damage
Correction: Repair/replace broken/missing tiles, replace all water damaged tiles within 30 businness days. Call 703-246-8485 to report compliance. You can also fax work order to 703-385-9568 Attn: Edward Nantamu.
Poor repair and maintenance compromises the functionality of the physical facilities.
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01/17/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Kabob Place, 9904 Georgetown Pike, Great Falls, VA 22066 »