Discussed the milk sitting on the counter with PIC, using a proper time labeling is advised.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed holding multiple milk cups by putting his fingers inside the container.
Correction: Use the milk cup handle to prevent contamination from hands.
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01/12/2016 | Routine | |
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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07/28/2015 | Risk Factor | |
All violations corrected or discussed for correction during the inspection.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cases of coffee cups were found stored on the floor by the reach in refrigeration unit in the back area..
Correction: Store single service food contact items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under the equipment in the front area are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/03/2014 | Routine | |
Initial routine inspection
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Pitcher stored in the handsink at the front line.
Correction: Store pitcher in a clean, dry location where not exposed to splash, dust or other contamination. Remove so it does not block use of handsink.
- Kitchenware and Tableware (corrected on site)
Observation: Forks at customer counter were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Correction: Store forks with food or lip-contact surface facing downward to prevent contamination prior to use.
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07/28/2014 | Routine | |
Pre open inspection Prior to open: 1. provide soap, paper towels and signage @ all handsinks 2. install mop rack 3. adjust hot water at handsinks to 100F (front line and adjacent to mop sink) 4. light shields needed (2 in rear kitchen) submit application and fee for annual health permit (application provided) approved for health clearance on occupancy permit upon all corrections. eta 7/22/14. menu updated for file No violation noted during this evaluation. | 07/14/2014 | Pre-Opening | |
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