- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:hush puppies 57F--Mira Cool 1DR display refrigerator. (note: it was held at room temperture upon arrival). Packaged shredded cheese x2 50F and 50F. Sliced American and Swiss cheese 49F and 50F. Raw shrimp 48F.
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: Discard all the TCS foods observed above 41F in the walk-in refrigerator.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in 6°F:
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Note: Adjust the thermometer or provide a new thermometer.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient (air/water) temperature measuring device located in the walk-in refrigerator is not accurate in 5°F.
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in refrigerator at 50F. Also, the dish machine is not sanitizing.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Note: Please fax an invoice for fixing the walk-in cooler and dish machine within 10 days.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of 0 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: The employee changed the container of the sanitizer but could not fix the problem. Please fax an invoice for fixing the dish machine within 5 days. Meanwhile, the facility will manually sanitizer all the food contact surfaces at the 3-vat sink.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the dry wall under the handsink in bar area is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Damaged wall and debris in bar area can harborage and attract pests. Observed 1 live baby cockroach in bar area.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and area behind the equipment/sinks in the bar is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 500 ppm in sanitizing bucket. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200 ppm or 150 ppm to 400 ppm based on the manufacturer instructions. Verify concentration using the appropriate test kit. Note: Please call the technician to adjust/fix the quaternary ammonia dispenser. Note: Added more water during inspection.
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04/04/2016 | Routine | |
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at bar was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Also, observed missing paper towel at 2 sinks. Please make sure the hot water is available at the bar handsink.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site) (repeated violation)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Observed pest control device with dichlorovos hanging at several locations in bar area.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured at more than 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of quaternary ammonia solution at 200 ppm or per manufacturer requirement. Verify concentration using the appropriate test kit. Note: Add more water. Please call a technician to adjust the automated dispenser.
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10/05/2015 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the walk-in refrigerator. It is okay to use the walk-in refrigerator, please see temperatures noted above.
Also, able to get hot holding temperatures for shrimp.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Jewelry Prohibition
Observation: Employees observed wearing watch 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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in 10°F. Observed the thermometer on door readinga t 60F and it was 50F inside. (walk-in refrigerator)
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep refrigerator and display refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed that the quaternary ammonia test kit was also not in good condition.
Correction: Obtain a BLEACH for dish machine, QUATERNARY AMMONIA test kit.
- 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: Lid of soda dispenser ice bin in kitchen had black mold on it. Areas adjacent to the can opener had food debris on it (not the food contact surface)
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the hand sink at bar is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The waste oil container is stored on absorbent material. Observed that grease barrel is stored on mulch under tree. Per the manager it was temporary because they were building a fence for the trash area.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Note: They will move it soon.
- Physical Facilities Good Repair
Observation: Observed that following is not maintained in good repair:
1) dry wall under the hand sink at bar is damaged due to leak.
2) ceiling tile in basement is damaged due to water leak.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Replace the ceiling tile and dry wall.
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04/15/2015 | Follow-up | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Jewelry Prohibition
Observation: Employees observed wearing watch 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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed cup of water without lid on the prep table near microwave.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop on ice in the machine, with handle touching the ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:sliced american cheese 49F, shredded cheese 50F, crab legs 48F, sour cream 53F--walk-in refrigerator.
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: All items discarded.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient (air/water) temperature measuring device located in the following unit is not accurate in 10°F. Observed the thermometer on door readinga t 60F and it was 50F inside. (walk-in refrigerator)
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep refrigerator and display refrigerator.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. Observed that the quaternary ammonia test kit was also not in good condition.
Correction: Obtain a BLEACH for dish machine, QUATERNARY AMMONIA test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk-in refrigerator 48F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- 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: Lid of soda dispenser ice bin in kitchen had black mold on it. Areas adjacent to the can opener had food debris on it (not the food contact surface)
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the hand sink at bar is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The waste oil container is stored on absorbent material. Observed that grease barrel is stored on mulch under tree. Per the manager it was temporary because they were building a fence for the trash area.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain. Note: They will move it soon.
- Physical Facilities Good Repair
Observation: Observed that following is not maintained in good repair:
1) dry wall under the hand sink at bar is damaged due to leak.
2) ceiling tile in basement is damaged due to water leak.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Replace the ceiling tile and dry wall.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for flying insect. The owner mentioned it was for fruit flies.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded. The facility gets pest control service every month.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator. Observed the dichlorovos strips for flies hanging in the bar area.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discard. Discussed that they can use the glue strips but not that chemical.
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04/14/2015 | Routine | |
- 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: CREAM CHEESE 52F & PASTA SALAD 44F @ #4.
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. DISCARDED.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wash cloth with a concentration of 0.0 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Mgr. put sanitizer in bucket. ORAL & WRITTEN INFO. PROVIDED.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sink at bar is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. Hot water faucet was not working.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Mgr. repaired it.
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10/28/2014 | Risk Factor | |
Action: A JOINT INSPECTION AND INVESTIGATION WAS DONE. THE INSPECTION WAS REPORTED IN A SEPARATE DOCUMENT. NOTE
No violation noted during this evaluation. | 04/07/2014 | Complaint | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the 2 of 3 being used store items
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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04/04/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provide copies of the service report on the walk in cooler. Discontinue use for storage of TCS food. Use other refrigeration units that are maintaining refrigeration temperature at 41F or below.
Fax service report to 703-385-9568
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. THE OPEN BEVERAGES WERE DISCARDED.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: Packages of bread in the walk in cooler have mold.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. FOOD WAS DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
IN the walk in cooler
1. Cheese 44F
2. Chicken 47F
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. FOOD WAS REMOVED FROM WALK IN COOLER AND PLACED IN A REFRIGERATION UNIT THAT IS KEEPING TEMPERATURE 41F AND BELOW.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Turkey sliced deli meat located in the walk in cooler.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: PANS IN STORAGE AND CUTTING BOARDS.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. EMPLOYEE REMOVED AND PLACED IN THE DISHWARE WASHING AREA.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 compartment sink is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the 3 compartment sink is being used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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09/20/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Provide a copy of the service repair of the walk in cooler. Discontinue use to store potentially hazardous food until it is capable to maintain temperature 41F or below.
Water Heater: Bradford
Model: d80t1993
BTU: 199999
GPH: 193.9
Dishmachine: SSDC, chemical sanitizer
- Critical: 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: Uncovered food bacon, salt, flour.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. EMPLOYEE DISCARDED FOOD.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Walk in cooler: Prime Rib 45F, Raw Chicken 46F
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. OWNER DISCARDED BOTH PRODUCTS.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk in cooler 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. OWNER CALLED FOR REPAIR OF UNIT WILL PROVIDE SERVICE REPORT UPON REPAIR. DISCONTINUED USE UNTIL CAPABLE TO KEEPT AMBIENT TEMPERATURE 41F OR BELOW.
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06/19/2013 | Routine | |
There were no items observed out of compliance at the time of this inspection.
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in May 2012.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Bradford White D80T1993N
No violation noted during this evaluation. | 08/08/2012 | Pre-Opening | |
Provide a final version of the menu at the next pre-opening inspection.
Approval for a Health Department Permit to Operate is denied at this time. Review the cited items above. All items must be corrected at the time of the next pre-opening inspection. Contact the Health Department in order to schedule a re-inspection.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide a food thermometer to be used to monitor hot and cold food temperatures.
- Equipment / Good Repair / Operation
Observation: Beverage Air beverage cooler in the kitchen does not maintain 41F ambient air temperature.
Correction: Repair or replace the Beverage Air beverage cooler.
- Equipment / Good Repair / Components / Gaskets
Observation: There are not stoppers at the bar 3 vat sink or the kitchen 3 vat sink.
Correction: Provide stoppers at both sinks. Sinks must be able to hold water.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: There are direct plumbing connections at the wash and rinse drain lines. There must be air breaks at these drain lines.
Correction: Modify the drain lines at the wash and rinse sinks to provide air breaks.
- Refuse / Indoor Container / Locations
Observation: There are not trash cans where needed.
Correction: Provide trash cans at the bar, kitchen prep area, kitchen dishwash areas and restrooms.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Provide a covered refuse containers in the ladies room stalls.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that the signs in the restrooms that notifies food employees to wash their hands are not clearly visible.
Correction: Relocate or add signs in the restrooms that are easily readable.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Light bulb is burned out in the men's restroom.
Correction: Replace burned out bulb.
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08/07/2012 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Red Zone Grill, 10560 Main Street, #100a, Fairfax, VA 22030 »