1. Dish machine is not maintained in good repair.
2. Do not store any utensils, food or food storage containers under hand sink.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Chicken hot holding at the improper temperature of 111-119F on the burner.
Correction: (reheated) - 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 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 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 (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. An employee was observed washing dishes without sanitizing.
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.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/18/2015 | Risk Factor | |
| No violation noted during this evaluation. | 08/24/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Observed dry goods without a label of the common name of the product.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Observed re-use of single-use manufacturer food containers for storage of serving food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Plumbing System/Maintained in Good Repair
Observation: Observed a small leak under 3 compartment sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
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04/28/2015 | Routine | |
| No violation noted during this evaluation. | 12/15/2014 | Risk Factor | |
The hood and hood filters need cleaning.
No violation noted during this evaluation. | 08/15/2014 | Risk Factor | |
The 6 big foodborne illness poster will be mailed. The CFM knew the illnesses associated with foodborne illness.
No violation noted during this evaluation. | 04/17/2014 | Routine | |
The kitchen two door refrigerator was adjusted to a colder setting to ensure foods are being kept at 41 F and below.
No violation noted during this evaluation. | 11/08/2013 | Risk Factor | |
It is recommended that cook temperature logs be maintained for meats, as well as the time each potentially hazardous food is removed from temperature control, to assure that PHF foods are served within 4 hours.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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07/10/2013 | Risk Factor | |
- Intensity/Lighting
Observation: Lights are not working in True two door upright.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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02/13/2013 | Routine | |
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