This visit was made to conduct a routine food inspection. Observed excellent time labeling of foods, and management was very helpful throughout visit.
Note:
- Please train and review the required reportable symptoms and the Big 6 illnesses with employees.
- Please ensure that the hand sinks are only used for handwashing
- When not in use, wet wiping cloths should be stored in sanitizer.
*Repeat violations are subject to civil penalties*
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: Employee was not aware of the required reportable symptoms
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Improper use of wet wiping cloths for the following activity: Observed wiping cloth used for bakery counter stored on counter and not in solution.
Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. Instructed manager that wiping cloths must be held in solution between uses, and wiping cloth was moved.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the prep line is being used for purposes other than washing hands. Observed employee using handsink to dispense water for the egg steamer.
Correction: A handwashing sink may not be used for purposes other than hand washing. Instructed manager to use alternate sink in the future.
- Mops in Air-dry Position (corrected on site)
Observation: Observed that mops were hung up, but not high enough to completely air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Mops were inverted by PIC.
|
03/04/2016 | Routine | |
This visit was made to conduct a follow-up inspection. The dishmachine is operating properly (100 ppm chlorine).
No violation noted during this evaluation. | 07/27/2015 | Follow-up | |
The dishmachine is not sanitizing. You may use the dishmachine to wash and rinse. Sanitize in the 3 comp sink. Use a paper towel to dry items after they have been sanitized as needed.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (employee came into warewash area to pick up clean/sanitized dishes with soiled gloves).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Critical: Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.(employee rinsed hands with sanitizer water in 3 comp sink).
Correction: Instruct food employees to clean their hands in a handwashing sink. Food employees may not clean their hands in a sink used for food preparation, or in a service sink or a curbed cleaning facility used for the disposal of mop water and simi
- Jewelry Prohibition (corrected on site)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates and mugs..
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.(dishmachine not sanitizing)
- Critical: Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.(soap dispenser fell off wall at line handsink)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
|
07/24/2015 | Routine | |
No violations observed
Note: went over code changes-gave binder
repair/replace soap dispenser at front prep line.
No violation noted during this evaluation. | 01/21/2015 | Routine | |
Dishmachine has been repaired. New visual alarm has been ordered for the dishmachine.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level that is in working condition.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
|
06/18/2014 | Follow-up | |
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level that is in working condition.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. No chlorine in dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
|
06/17/2014 | Routine | |
This visit was made to conduct a complaint investigation regarding a confirmed shigella case. Complainant reported eating the mac and cheese and smokehouse turkey sandwich on May 10, 2014.
The person in charge reported that no employees were ill, had any the five symptoms, or called out the week before or after that date. Employee health policy is recorded and up to date. A Health Department poster was provided.
The person in charge reported that macaroni and cheese is either cooked to order or cooked and held in the thermalizer for busier service times. The hot hold temperature for macaroni and cheese today was observed to be 140 degrees F. All other hot hold temperatures were also satisfactory. The person in charge reported that macaroni and cheese is not cooled and reheated the next day, it is discarded at the end of the day.
All deli meats are received cooked and pre-sliced or pre-portioned. They may be heated for individual order for certain heated sandwiches. All cold hold temperatures were observed to be at or below 41 degrees F.
In addition, proper hand washing and glove use practices were observed by employees preparing food and serving food.
The dish machine was not functioning properly to produce sanitizer at 50-100 ppm. The person in charge agreed to use the 3 compartment sink to sanitize dishes until it is repaired. A reinspection will be conducted in 10 days to check the machine. Or you can can contact me when it is repaired at 703-746-4822 or lydia.zweimiller@vdh.virginia.gov.
No violation noted during this evaluation. | 06/02/2014 | Complaint | |
New reach-in sandwich prep unit has been installed and temperature inside is 37F. Dishmachine repaired and visual alarm installed. Walk-in refrigerator is 36F. Walk-in refrigerator door to be adjusted to close tightly after being opened and will verify corrections at time of next inspection.
No violation noted during this evaluation. | 02/07/2014 | Other | |
All refrigeration units have been repaired. Sandwich prep unit @ 39F, sandwich prep unit @ 38F, walk-in uinit @ 39F. Dishmachine repaired and now sanitizing at 50 ppm. Door of the walk-in now with self closure and unit @ 38F. Establishment may reopen for business.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
|
12/13/2013 | Follow-up | |
Establishment voluntarily closed due to lack of refrigeration units. No food prep, service or carry-out to be conducted. All refrigeration units must be capable of holding foods at 41F or below. Dishmachine must be repaired, self-closure on walk-in must be adjusted. Must call for reinspection and must remain closed until reopened by AHD>
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Another manager came in and presented her photo ID.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous potentially hazardous foods not held at proper cold hold including turkey @ 46F, combo meat @ 49F, tuna @ 48, tomatoes @ 49, lettuce @ 49F, meat @ 45F, turkey @ 56F (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 flip top sandwich prep units not working properly, one @ 45F, other 46F. Walk in unit not working @ 50F. Walk-in door not closing after being opened. Self-closure in need of adjusting.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. no chlorine on rinse cycle of the dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
12/13/2013 | Routine | |
Establishment voluntarily closed due to lack of refrigeration units. No food prep, service or carry-out to be conducted. All refrigeration units must be capable of holding foods at 41F or below. Dishmachine must be repaired, self-closure on walk-in must be adjusted. Must call for reinspection and must remain closed until reopened by AHD>
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Another manager came in and presented her photo ID.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous potentially hazardous foods not held at proper cold hold including turkey @ 46F, combo meat @ 49F, tuna @ 48, tomatoes @ 49, lettuce @ 49F, meat @ 45F, turkey @ 56F (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 flip top sandwich prep units not working properly, one @ 45F, other 46F. Walk in unit not working @ 50F. Walk-in door not closing after being opened. Self-closure in need of adjusting.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. no chlorine on rinse cycle of the dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
12/13/2013 | Routine | |
Establishment voluntarily closed due to lack of refrigeration units. No food prep, service or carry-out to be conducted. All refrigeration units must be capable of holding foods at 41F or below. Dishmachine must be repaired, self-closure on walk-in must be adjusted. Must call for reinspection and must remain closed until reopened by AHD>
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Another manager came in and presented her photo ID.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous potentially hazardous foods not held at proper cold hold including turkey @ 46F, combo meat @ 49F, tuna @ 48, tomatoes @ 49, lettuce @ 49F, meat @ 45F, turkey @ 56F (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 flip top sandwich prep units not working properly, one @ 45F, other 46F. Walk in unit not working @ 50F. Walk-in door not closing after being opened. Self-closure in need of adjusting.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. no chlorine on rinse cycle of the dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
12/13/2013 | Routine | |
Establishment voluntarily closed due to lack of refrigeration units. No food prep, service or carry-out to be conducted. All refrigeration units must be capable of holding foods at 41F or below. Dishmachine must be repaired, self-closure on walk-in must be adjusted. Must call for reinspection and must remain closed until reopened by AHD>
- Certified Food Manager: Certificate Process (corrected on site)
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card. Another manager came in and presented her photo ID.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: food stacked on top of other food without protective covering.
Correction: Foods shall remain covered at all times.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: numerous potentially hazardous foods not held at proper cold hold including turkey @ 46F, combo meat @ 49F, tuna @ 48, tomatoes @ 49, lettuce @ 49F, meat @ 45F, turkey @ 56F (discarded)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. 2 flip top sandwich prep units not working properly, one @ 45F, other 46F. Walk in unit not working @ 50F. Walk-in door not closing after being opened. Self-closure in need of adjusting.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: Chlorine sanitizing solution used was not at an acceptable concentration. no chlorine on rinse cycle of the dishmachine.
Correction: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120°F, (2) 50mg/L with a pH below 10 at 100°F or pH below 8.0 at 75°F, or (3) 100mg/L with a pH below 10 at 55°F.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
12/13/2013 | Routine | |
This visit was made to conduct a routine inspection.
The following items require attention:
1. Obtain Northern VA CFM card
2. Hand washing before glove use. Re-enforce proper hand washing procedures with employees.
3. Chill products for cold hold after prep and before putting out on the line to maintain temperature at or below 41 degrees F.
4. Dishwasher needs a low chemical alarm or see-through feeder to know when chemicals are low/out.
5. Recommend the use of a cloth other than terry towels for sanitizer buckets as the terry inhibits the quaternary ammonia solution by decreasing the concentration.
6. When cooling soup for reheat the next day, keep the bags open until product is cooled, then tie and seal. This will ensure proper cooling.
Overall, good job, and keep up the hard work.
- Certified Food Manager: Certificate Process
Observation: The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands prior to putting on clean gloves).
Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Open bread container next to sanitizer bucket on shelf.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the soda fountain is slow to drain. Thus, it is leaking onto counter and cabinets below, damaging finish.
Correction: A plumbing system shall be maintained in good repair. Repair drain and cabinets/counter.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in both of the ladies room stalls.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
|
08/12/2013 | Routine | |
Visit to investigate smoking and hand washing allegation. Steps are being taken to address this issue.
No violation noted during this evaluation. | 06/07/2013 | Complaint | |
Gave CFM the Employee Health Policy form.
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible) (repeated violation)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Lean containers with encrusted food residue.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
|
04/02/2013 | Follow-up | |
Follow-up to deliver a copy of the employee health policy in 2 languages.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: manager could not locate the employee health policies.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Warewashing Machines Equipped with Detergent & Sanitizer Level Indicator (Visual or Audible)
Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level.
Correction: A warewashing machine that is installed after adoption of this Code by the Regulatory Authority shall be equipped to automatically dispense detergents and sanitizers and incorporate a visual means to verify that detergents and sanitizers are delivered. A visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles is required.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Lean containers with encrusted food residue.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: exterior surface of the bin ice machine door is dirty.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
|
04/01/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panera Bread #695, 3201 Duke St, Alexandria, VA 22314 »