- Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food. Corrected through education.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- Cooling, Ambient Ingredients (corrected on site)
Observation: Cut lettuce washed and prepared morning was not cooling properly in a plastic shopping bag in the unit refrigerator with no ice
Correction: the facility was educated and instructed to properly cool the product within 4 hours to 5ºC (41ºF) prior to placing it in the unit and to keep the product surrounded with ice to maintain it at or below 41 F. This product must be discarded within four hours of preparation.
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Chicken found in a pan above the grill hot holding at the improper temperature of 128 F
Correction: placed back on the grill to be reheated above 165 F and to stay above 135 F.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Gyro meat in a pan above the grill cold holding at the improper temperature of 68 F
Correction: keep refrigerated at 41 F or below until ready to cook. The gyro meat was reheated on the grill above 165 F prior to serving.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/4 Hours (corrected on site)
Observation: Food utensils used with time/temperature control for safety food are not cleaned throughout the day at least every 4 hours. Items were found stored inside the three compartment sink, missing stoppers, dish detergent, sanitizer, sanitizer test papers to properly set up the sink to wash, rinse and sanitize utensils. The facility was educated.
Correction: If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours.
- Water/Capacity/Quantity and Availability (corrected on site)
Observation: The hot water generation and distribution system was not turned on until my inspection.
Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Hot water required for washing items such as equipment and utensils and employees' hands, must be available in sufficient quantities to meet demand during peak water usage periods. Booster heaters for warewashers that use hot water sanitizing are designed to raise the temperature of hot water to a level that ensures sanitization. If the volume of water reaching the booster heater is not sufficient or hot enough, the required temperature for sanitization can not be reached. Manual washing of food equipment and utensils is most effective when hot water is used. Unless utensils are clean to sight and touch, they cannot be effectively sanitized.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink is not maintained so that it is accessible at all times for employee use
Correction: items stored inside the sink, no hot water, and no paper towels. The sink was cleared, the hot water was turned on, and they used napkins.
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10/22/2015 | Routine | |
Mobile unit 014 approved. Police permit and business license current. Conditions: Decal 014 BOO: Steak N Things Fairfax Station, VA
No violation noted during this evaluation. | 06/17/2015 | Routine | |
Mobile Unit Approved
Arlington County Police Vendor License #V02248
VA License Plate # 368-907
No violation noted during this evaluation. | 06/24/2014 | Routine | |
Dry ice will be used as a coolant
Obtain your vendors license before you sell out of the cart.
Mobile #012 approved.
- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment
Observation: The 3 compartment sink is missing 3 stoppers.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Sanitized/Hot Water and Chemical/Methods
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution. No sanitizer provided in the cart.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
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06/18/2013 | Routine | |
Restaurant representatives - add corrected or new information about New York Express, 2200/2300 Clarendon Blvd/3033 Wilson Blvd Mobile # 026, Arlington, VA »