Inspection findings | Inspection date | Type | |
---|---|---|---|
Today I conducted a routine inspection and discussed the following with the certified food manager: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate the food thermometers at least once a week in the ice water bath (cup filled with ice and cold water) to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized in the bleach water solution at a concentration of 50-200ppm before and after each use. 3. Management should ensure all opened packages of commercially processed foods and all left over foods stored inside the refrigeration units are labeled with stickers and a "use by date." Do not exceed 7 days including the day the food was opened and prepared. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation. | 01/13/2016 | Routine | |
Today I conducted a routine inspection. If you have any questions or concerns please don't hesitate to contact me at 703-246-2444. Thank you. No violation noted during this evaluation. | 08/27/2015 | Routine | |
Jackson DM passed Thermolabel test. No violation noted during this evaluation. | 03/03/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Proper chlorine levels observed during today's visit. Note: Facility has replaced the former high temp dish machine with a new dish machine (Jackson) which is the same model as the previous dish machine. Thermolabel test passed. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today. No violation noted during this evaluation. | 10/08/2014 | Routine | |
No violation noted during this evaluation. | 11/01/2013 | Routine |
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