Inspection findings | Inspection date | Type | |
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Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should be reiterating 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 be calibrating the food thermometer at least once a week in an ice water bath to 32f or boiling water to 212f to ensure accuracy when taking food temperatures. If using an ice water bath, fill a cup completely with ice and some cold water. The food thermometer should be washed, rinsed and sanitized in bleach water at 50-200ppm before and after each use. If you have any questions please feel free to contact me at 703-246-2444. Thank you. No violation noted during this evaluation. | 03/28/2016 | Routine | |
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Management should be reiterating 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 be calibrating the food thermometer at least once a week in an ice water bath to 32f or boiling water to 212f to ensure accuracy when taking food temperatures. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
|
12/22/2015 | Routine | |
|
07/22/2015 | Routine | |
No violation noted during this evaluation. | 01/28/2015 | Routine | |
No violation noted during this evaluation. | 12/12/2014 | Risk Factor | |
No violation noted during this evaluation. | 05/12/2014 | Routine | |
|
11/15/2013 | Routine |
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