- Smoking in Non-Smoking Areas (repeated violation)
Observation: Absence of no-smoking signs.
Correction: Owner or PIC must prohibit smoking in no-smoking areas of restaurant.
- Cutting Surfaces (repeated violation)
Observation: The prep table cutting board is worn-out, too many cuts.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: The bathrooms vents are dusty.
Correction: If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Outside areas under or adjacent to exhaust duct outlets at the exterior of the building must be maintained in a clean and sanitary manner to prevent pest attraction.
|
03/31/2016 | Routine | |
- Smoking in Non-Smoking Areas
Observation: Absence of no-smoking signs.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Time as a Public Health Control (repeated violation)
Observation: No written procedures exist for the use of time only as a public health control for the butter and the coffee creamer.
Correction: If time only is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for service for immediate consumption: (1) Written procedures shall be prepared in advance, maintained in the food establishment and made available to the regulatory authority upon request that specify: (a) Methods of compliance with Subparagraphs (B) (1)-(3) or (C) (1)-(5) of this section
- Nonfood-Contact Surfaces
Observation: Soda create used for shelving inside the walk-in cooling unit.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Outer Openings, Protected (repeated violation)
Observation: The front door was opened.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
|
05/13/2015 | Routine | |
Closed Mondays. Open Tues-Fri starting at 9 a.m.
Crock-pot & toaster oven for personal use only
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Time as a Public Health Control (corrected on site)
Observation: No written procedures exist for the use of time only as a public health control for a working supply of butter for crepes. A written procedure was left with the owner
Correction: now they must time mark the working supply of butter found at 47 F at the crepe making area counter.
- Cutting Surfaces
Observation: The surfaces of the prep refrigerator cutting board is no longer effectively cleaned and sanitized.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Toilets and Urinals/Numbers and Capacities
Observation: There are not an adequate number of toilets required by law. One toilet room is locked and is used for storage. Clear items from this toilet room and/or only have a maximum of 15 seats for the entire (inside & outside) facility.
Correction: At least 1 toilet and not fewer than the toilets required by law shall be provided. If authorized by law and urinals are substituted for toilets, the substitution shall be done as specified in law. Adequate, sanitary toilet facilities are necessary for the proper disposal of human waste, which carries pathogenic microorganisms, and for preventing the spread of disease by flies and other insects. Toilet facilities must be of sanitary design and kept clean and in good repair to prevent food contamination and to motivate employees to use sanitary practices in the establishment.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the back is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Plumbing System/Maintained in Good Repair (corrected on site)
Observation: The three compartment sink right basin drain pipe is not in maintained good repair. The grease trap caps are not in place.
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.
- Outer Openings, Protected (corrected on site)
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (front door found propped open).
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- 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
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food (over prep refrigerator and crepe prep area).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises (fruit & house flies).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
|
07/30/2014 | Routine | |
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Quiche was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Cooking completed at 9:00 AM at 3:00 PM food was observed at 58 -60 F. Display refrigerator temperature decreased.
|
07/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Oby Lee, 3000 Washington Blvd D-2, Arlington, VA 22201 »