Inspection findings | Inspection date | Type | |
---|---|---|---|
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should calibrate the food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The thermometer should be washed, rinsed and sanitized before and after each use. 3. Management should ensure the milk in the caraffes are holding at 41f or below at all times unless they choose to use "time as a public health control." See hand outs provided. 4. Management should change the water at the 3-vat sink and the red sanitizer buckets at least every 2 hours or more frequently as needed. Always wash in hot, soapy water. Rinse in hot, clean water and Sanitize in 65f-75f water using Quaternary Ammonium at a concentration of 150-400ppm or per the manufacturer's specifications. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation. | 01/12/2016 | Routine | |
No violation noted during this evaluation. | 03/03/2015 | Routine | |
No violation noted during this evaluation. | 03/12/2014 | Routine | |
No violation noted during this evaluation. | 10/17/2013 | Routine |
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