Kapnos Taverna, 4000 Wilson Blvd, Suite A, Arlington, VA 22203 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Kapnos Taverna
Address: 4000 Wilson Blvd, Suite A, Arlington, VA 22203
Type: Full Service Restaurant
Total inspections: 3
Last inspection: 06/01/2015
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Inspection findings

Inspection date

Type
  • Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
    Observation: Mix vegetables at 52 F (prep table I), Raw salmon at 50 F (prep table II), Spanish pie at 84 F (prep table III).
    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.
06/01/2015Risk Factor
  • Time/Temperature Control for Safety Food, Cold Holding
    Observation: Roasted chicken at 46 F, chick peas at 55 F, butter at 64 F and cooked grapes tomatoes at 58 F. Corrected.Chill prepared food for immediately use before move it to a cold holding station.
    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.
  • Equipment/Food-Contact/Before Use After Cleaning/Sanitized
    Observation: The wiping cloths buckets sanitizer were without sanitizer.
    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.
  • Handwashing Signage
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at two hand sinks.
    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.
02/13/2015Routine
Sneeze guards are needed between the customers counter and all prep table cooling units. Please provide the oysters tags. Check the lockers. 30 day routine inspection will be conducted by February 11, 2015. CO Approved CO 1401001.
No violation noted during this evaluation.		01/12/2015Pre-Opening

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