Loaves And Leaves, 12018 Sunrise Valley Drive, Reston, VA 20191 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Today a FOLLOW UP inspection was conducted to assess compliance with items noted in November 13, 2015 inspection. It was observed that all noted items have been corrected. Staff understand Cooling and Cold Holding methods. There was a Certified Food manager with ORS card on site and additional staff have been send for exam and are awaiting their Food manager Certificate.
No violation noted during this evaluation. | 12/08/2015 | Follow-up | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in hot holding, (2) Cold Holding OBSERVED STAFF MEMEBER IN CHARGE UPON ARRIVAL COULD NOT INDETIFY CORRECT HOT AND COLD HOLDING TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED PASTA COOKED ABOUT 2 HOURS AGO BEING COOLED IN A DEEP CONTAINER ON THE PREP TABLE NEAR THE HAND WASH SINK.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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 SEVERAL SMALL CONTAINERS OF HALF AND HALF IN A BOWL AT 68 F AND 69F AND MILK IN THE CARAFFE AT 55 F. FACILITY IS NOT USING TIME AS A MEANS OF PUBLIC HEALTH CONTROL.
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. ITEMS WERE DISCARDED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED A BLACK MOLDY SUBSTANCE ALONG THE JUNCTION OF THE 3 VAT SINK AND WALL.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.DISCUSSED WITH CERTIFIED MANAGER TO CLEAN AND RECAULK THE SINK/WALL JUNCTION.
- Critical: Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED THAT THERE WAS NO CERTIFIED FOOD MANAGER TILL ALMOST THE CONCLUSION OF THIS HEALTH DEPARTMENT INSPECTION.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. DISCUSSED WITH THE CERTIFIED FOOD MANAGER WHO ARRIVED THAT A FOLLOW UP INSPECTION WILL BE CONDUCTED ON OR BEFORE DECEMBER 11 TO ASSESS IF THE FACILITY IS IN COMPLIANCE WITH THE ABOVE REQUIREMENT.
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11/13/2015 | Routine | |
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