Peruvian Food, 6013 Leesburg Pike, Falls Church, VA 22041 - Caterer inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to conduct a risk factor assessment.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. NOTE: Employees observed eating and drinking in food prep area.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. NOTE: Discussed wiht PIC
- Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. NOTE: 2 cans of spray pesticide stored in facility.
Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers. NOTE: PIC removed the pesticide from the facility.
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12/29/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vast sink/ wiping cloth bucket: 150/200 ppm.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: pinto beans on range: 99 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: PIC had temperature of beans raised to 165 degrees F, then hot held at 135 degrees F or greater.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Cooked rice/ cooked chicken/ cream on top of 2 dr prep cooler CL.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: Food determined to be out of temperature < 1 hour. PIC advised foods had been removed from cooler for cleaning purposes. Advised PIC to have foods placed in another cooler in such circumstances.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. NOTE: PPIC with required credentials arrived during the inspection.
- Plumbing / Maintained in Good Repair
Observation: Faucet on 3 vat sink is broken.
Correction: Repair faucet on 3 vat sink.
- Physical Facilities Good Repair
Observation: Observed that the rear window near the 3 vat sink is broken.
Correction: Repair the rear window.
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06/26/2015 | Routine | |
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