Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Management should reiterate the 5 major contributors to foodborne illness during staff meetings and morning huddles.
2. Management should document temperatures of foods received on the invoice to ensure the food is received at required temperatures.
3. Management should implement use of cooling logs to document times and temperatures of hot foods to ensure proper cooling is being achieved.
4. Management should ensure all hand sinks are equipped with warm water, soap, paper towels and signs to remind staff to wash their hands.
5. Management should ensure all menus are up to date with the Consumer Advisory. Identify any new food items that can be ordered undercooked (i.e. Texas short rib burger).
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Large, deep containers of hot food like noodles cooled on a speed rack in the walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: Several food thermometers were found out of calibration in the range of use. Observed dial thermometers and digital thermometers not registering 32f in the ice water bath.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO CALIBRATE THEIR FOOD THERMOMETERS AT LEAST ONCE A WEEK.
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10/23/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection.
Please email me a parasite destruction letter for salmon, invoices for the repair of the Traulsen 2/2 refrigerator, True prep refrigerator and dish machine within 10 days.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures - observed 3 employees washing hands without the use of soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3).Salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- 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:Observed sliced ham at 45F, sliced turkey at 47F in the Traulsen 2/2 door refrigerator/freezer, sliced mozzarella at 50F on the 2 door pantry prep top, cooked beets at 45F, cooked butternut squash at 45F in the True prep refrigerator, raw chicken at 43F in the 4 drawer prep refrigerator, cut honeydew at 45F in the 5 door prep 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.ALL PHT/TCS FOOD MOVED TO THE WALK IN TO COOL TO 41F OR BELOW, EXCEPT THE MOZZARELLA WAS DISCARDED,
- Critical: Variance Requirement for Specialized Processing Methods
Observation: The person in charge described a method of packaging the following food using Reduced Oxygen Packaging requiring a variance from the Health Department:Observed butternut squash cooked at the facility and then bagged in a plastic bag and heat sealed at 82F
Correction: A food establishment shall obtain a variance from the Regulatory Authority as specified in 8-103.10 and under 8-103.11 before: 1) smoking food as a method of food preservation rather than as a method for flavor enhancement, 2) curing food, 3) using food additives or adding components such as vinegar, 4) packaging food using a Reduced Oxygen Packaging method, 5) operating a molluscan shellfish life-support system display tank used to store and display shellfish that are offered for human consumption, 6) custom processing animals that are for personal use as food and not for sale or service in a food establishment, 7) preparing food by another method that is determined by the Regulatory Authority to require a variance, or 8) sprouting seeds or beans.
- 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:True prep refrigerator, 2 prep drawer 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: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: plates, utensils
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.3-VAT SINK SET UP TO SANITIZE ALL FOOD CONTACT SURFACES THAT HAVE GONE THRU THE DISHMACHINE
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. BOTTLES OF LIQUID SOAP WERE PURCHASED AND BROUGHT TO THE HANDSINK
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.Observed blue liquid in an unlabeled spray bottle on a prep counter where food was being prepped
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.CFM IDENTIFIED THIS AS GLASS CLEANER AND LABELED BOTTLE
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.Observed Magnesol stored in chemcial closet below santizers and chemicals
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.MOVED TO FOOD STORAGE AREA
- Doc of Proposed Variance & Justification / Rationale
Observation: An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant code sections will be alternatively address by the proposal is missing from the proposal packet.
Correction: Submit documents outlining the analysis of the rationale how the process of bagging and heat sealing cooked vegetables after cooked, but cooled to below 135F, but not to 41F, will alternately address public health hazards.
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06/30/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
The following violation was noted during today's inspection:
4-501.11A
Observation: The 1DR upright Traulsen refrigerator was observed holding at 50F. Unit is not operating properly and is unable to maintain cold food at or below 41°F:
Corrective Action:
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. Sliced tomatoes were still in process of cooling as noted above. Other food items stored in this unit were not potentially hazardous. Use of this unit was discontinued and service request was placed by CFM during inspection. A follow-up will be conducted within 5 days to verify proper working order of unit.
Facility is maintaining logs for temperature checks. Food thermometer was calibrated with CFM during today's visit. Discussed QAC levels with person in charge-- (observed dispensing at 150 PPM). Records for undercooked seafood are maintained on file and are also posted in office.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
No violation noted during this evaluation. | 11/19/2014 | Risk Factor | |
The purpose of this visit was to verify proper working order of the 1DR upright refrigerator which had not been in use in the previous inspection. During today's visit, all temperatures were observed in compliance.If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 09/08/2014 | Other | |
Today's visit was to assess proper working order of the high temp dish machine as well as the 1DR upright refrigerator.
During today's visit, dish machine successfully turned the thermolabel black. Dish machine is approved for continued use.
Repair of the 1DR upright refrigerator is still pending a new compressor. This unit has still not been repaired but was observed empty and not in use. Management will resume use once the unit has been repaired. As per discussion with person in charge, the unit will be repaired by a technician later today. Please e-mail or fax invoice/service report for this unit to my attention within 72 hours. E-mail address and fax number have been provided.
If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 08/18/2014 | Follow-up | |
Today's visit was to conduct a risk factor assessment. In addition to the violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11A
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR UPRIGHT REFRIGERATOR AT 45F
Corrective Action:
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.
Thank you for your time today. If you have any questions, please feel free to call (703) 246-2444.
- 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: Feta cheese on cold table, butter on ice at 47, 45.
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. CONTAINERS OF FETA AND BUTTER WERE PLACED DEEPER INTO ICE.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. DISH MACHINE USE WAS DISCONTINUED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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08/12/2014 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use as follows: in-use knives were observed being stored between refrigerators.
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. KNIVES WERE REMOVED FROM STORAGE BETWEEN REFRIGERATOR.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH PERSON IN CHARGE AND FOOD EMPLOYEES. PROPER STORAGE WAS OBSERVED THEREAFTER.
- 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: half and half creamers on ice at 69F. DISCARDED. Chicken (x2) in 4DR freezer/refrigerator at 49F and 53F. DISCARDED. Sliced tomatoes (x2) at 44F and 45F in cold-holding wells - placed in ice to cool. Fresh mozzarella in cold-holding well at 53F. DISCARDED.
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.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following units are not accurate in °F. Traulsen 1DR upright refrigerator, 2DR refrigerator under CH wells at line.
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 / Components / Gaskets
Observation: The door gaskets of the walk-in refrigerator were observed in disrepair.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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 three compartment sink with a concentration below 150 ppm total quaternary ammonium compound. QAC sanitizer was observed below 150 ppm in three sanitizer buckets as well.
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. DISCUSSED WITH PERSON IN CHARGE. SINK WAS DRAINED AND QAC SANITIZER AT APPROPRIATE CONCENTRATION WAS PROVIDED..
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cups were being observed during the sanitizer phase, in sanitizer below 150ppm..
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CUPS WERE REMOVED FROM SANITIZER AND SANITIZED IN APPROPRIATE SANITIZER PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the bar hand washing sinks.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED.
- Physical Facilities Good Repair
Observation: Observed that the tiling between the walk-in refrigerator and walk-in freezer is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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01/23/2014 | Routine | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
The 4DRW refrigerator was observed with an ambient temperature of 50F. 4-501.11(A) TCS food items were removed from the unit until repair. Please send invoice for repair of unit within 24 hours, as well as signed copies of the employee health policy.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the three compartment sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED WITH PERSON IN CHARGE.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sausage (x2) at 81, 115.
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. REHEATED TO 172F, AND 198F.
- 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: Jack cheese, ham in 4DRW refrigerator at 47F and 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. MOVED TO ANOTHER UNIT TO COLD HOLD AT 41 OR BELOW.
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08/30/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Copies in Spanish of the employee agreement form were provided to the establishment during today's inspection.
Additional Equipment Temperatures:
2DR undercounter refrigerator: 33F
2 glass door refrigerator: 39F
Additional Food Temperatures:
Creamer, butter, in ice - COLD HOLDING - 55F, 49F
Milk,in 5DR refrigerator under bar - COLD HOLDING - 38F
Butter, in 5DR refrigerator under bar - COOLING FOR 1.5 HOURS - 45F
Yogurt, creamer, in 2 glass door refrigerator - COLD HOLDING - 35F, 39F
Sliced tomatoes in 2DR undercounter refrigerator - COOLING 1.0 HOUR - 44F
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith BTH 400 A 100
Dishmachine: EcoLab EC44 (Chemical)
Pest control is being conducted monthly.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed a food employee wash hand without removing gloves.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Utensils for dispensing lemons were observed with their handles in contact with the lemons.
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. UTENSILS WERE REMOVED FROM THE LEMONS.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: under cutting boards for ease of cutting board use.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. TOWELS WERE REMOVED FROM UNDER THE CUTTING BOARD.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Several wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counters throughout the establishment. Spoke to person in charge concerning proper storage and food employees were prompted by the person in charge to retrieve wet wiping cloth buckets for proper storage.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Turkey at 55F, ham at 49F in Traulsen 2/2 refrigerator/freezer - prepped in the morning was moved to freezer for rapid cooling. Creamer 55F, butter 49F, in container in ice - moved to 5 DR refrigerator to cool.
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Traulsen 2/2 refrigerator/freezer (Refrigerator only) was observed at 49F. NOTE: All PHF in the unit was removed.
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.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container was uncovered.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment. PERSON IN CHARGE COVERED THE CONTAINER.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handwashing sink by the cake display.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. HAND SOAP WAS PROVIDED.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the handwashing sink by the cake display case.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. TOWELS WERE PROVIDED.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided in the women's restroom.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. A HAND WASHING SIGN WAS PROVIDED TO THE ESTABLISHMENT.
- Mops in Air-dry Position (corrected on site)
Observation: Observed improper mop storage between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. MOPS WERE STORED IN A MANNER THAT ALLOWED THEM TO AIR DRY.
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03/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Silver Diner, 8101 Fletcher St, Mclean, VA 22102 »