- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Exterior surfaces of the biscuit baking pans were observed in need of cleaning. Storage shelving and speed racks in the walk-in refrigerator were observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Liquid Wastes and Rainwater/Nonsewage
Observation: Large ice build up observed on the condenser line in the walk-in freezer.
Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Liquid food wastes and rainwater can provide a source of bacterial contamination and support populations of pests. Proper storage and disposal of wastes and drainage of rainwater eliminate these conditions.
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: Floor/wall coving throughout the facility observed damaged and in need of repair.
Correction: In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing.
- Handwashing Signage
Observation: Handwash sign observed not posted at the middle area kitchen handsink.
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.
- Physical Facilities/Repairing (repeated violation)
Observation: Several floor and wall tiles throughout the facility were observed in need of repair. Floor tile grout throughout the facility observed damaged and in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: Dust and debris observed on some of the ceiling tiles throughout the facility and in need of cleaning. Ceiling/wall surfaces in the walk-in refrigerator were observed in need of cleaning.
Correction:
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2016 health permit was observed not posted in a location in the food establishment that is conspicuous to consumers.
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.
|
01/11/2016 | Routine | |
Food debris in between the exterior of the front line hot holding equipment observed in need of cleaning. One of the cook-line vents above the fryer was observed missing. Floor/tile grout throughout the kitchen observed in need of repair. The wall surface around the self-service beverage dispensing system was observed damaged and in need of repair.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Bulk ice machine chute observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Signage
Observation: Handwash sign observed not posted at the back handsink.
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.
|
07/08/2015 | Risk Factor | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered drink container observed in the drive-thru window area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Employee observed using the handsink in the front drive-thru area as a dump sink.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Refuse/Areas, Enclosures, and Receptacles, Good Repair
Observation: Some places of pavement around the refuse area were observed damaged and in need of repair.
Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair. Storage areas for garbage and refuse containers must be constructed so that they can be thoroughly cleaned in order to avoid creating an attractant or harborage for insects or rodents. In addition, such storage areas must be large enough to accommodate all the containers necessitated by the operation in order to prevent scattering of the garbage and refuse.
- Refuse Areas, Curbed and Graded to Drain/Outside
Observation: The outdoor refuse area is not properly curbed and/or graded to drain (water pooling in front of the refuse containers).
Correction: Outside refuse areas shall be constructed in accordance with law and shall be curbed and graded to drain to collect and dispose of liquid waste that results from the refuse and from cleaning the area and waste receptacles. If refuse areas are not graded properly, waste water will pool and attract insects and rodents.
- Physical Facilities/Repairing
Observation: Floor tile/grout in the kitchen observed in need of repair (warewashing area, frying area, mop sink area). Wall tile in the beverage dispensing system room observed in need of repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
|
01/13/2015 | Routine | |
- Jewelry Prohibition (corrected on site)
Observation: Employee was wearing a watch while preparing sandwiches.
Correction: Except for a plain ring such as a wedding band, while preparing food employees may not wear jewelry including medical information jewelry on their arms and hands.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: A cutting tool was stored in between two tables.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced cheese at 47 F, discarded.
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/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The hood filters need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
|
05/07/2014 | Routine | |
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sliced cheese in a pan with and elevated bottom insert in the "Wyott" cold pan unit cold holding at the improper temperature of 50 F. The cheese was discarded.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The manager was not on-site when I arrived
Correction: their card is expired. Fax/email copy of a valid card within 10 days.
|
10/10/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Hot Holding (corrected on site)
Observation: Tray of baked beans hot holding in Henny Penny #1 at 90oF. Reheated in oven.
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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (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.
|
06/18/2013 | Risk Factor | |
C.O. approved.
No violation noted during this evaluation. | 01/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Kentucky Fried Chicken #y053204, 4901 Lee Hwy, Arlington, VA 22207 »