The purpose of this visit was to conduct a routine inspection. Ensure hand sinks are easily accessible and towels are provided at all times and at all hand sinks.
Note: Breakfast bar hours 8-11. Lunch bar hours 11-3.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located by the three-vat sink is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Item blocking hand sink was removed.
- 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. Person in charge provided paper towels.
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02/01/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Within five days, submit service report/invoice for repair of 2DR prep cooler and 2DR flat top cooler. Use of these two units for potentially hazardous foods should be discontinued until they are repaired. Thank you for your time today. If you have any questions please 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: American cheese at 44°F in 2DR prep cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Moved to walk-in cooler to to cool to 41F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration units are not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep cooler at 47°F and 2DR flat top cooler at 47°F.
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.
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07/27/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS asked CFM to review previously provided handouts. Please fax or email a service report for both service line coolers no later than Wednesday, November 26, 2014. Once the coolers are serviced, EHS recommends that the Equipment Monitoring Log be used every day for all coolers to verify that throughout the day the units are holding at 41F or below.
NOTE: Facility offers on breakfast menu board cold smoked salmon lox. Per manager the menu items has not been offered within the last 90 calendar days. Before this menu item can be offered again, please update the menu board with a consumer advisory and provide written documentation that salmon low is farmed raised and pellet fed OR frozen to ensure parasite destruction. Please email or fax a picture of the updated menu board AND written documentation for salmon low prior to offering again.
Additional violation observed during today's risk factor assessment inspection:
Section 45-4-501.11(A)- Equipment / Good Repair / Operation
Observation (REPEAT): The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41F: -------------Delfield 2DR prep cooler left observed at 52F on top and 46-47F inside bottom. Delfield 2DR prep cooler right observed at 44-45F.
- 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:
1) Shredded cheddar cheese observed at 48F at room temperature,
2) Cream Cheese at 43F in Delfield 2DR prep cooler right serving line,
3) American cheese # 1 at 44F in Delfield 2DR prep cooler left serving line,
4) American cheese at 48F in Beverage Air 1DR flat top freezer.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL ITEMS RELOCATED TO FREEZER TO RAPIDLY CHILL.
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shell eggs
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. RELOCATED
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11/21/2014 | Risk Factor | |
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).---------Observed cooked breakfast sausage cooling and recently sliced deli meats and recently sliced tomatoes all cooling in Delfield 2DR prep cooler left with heavy use and holding temperature of unit during slow time 44-46F. Observed cooked rice cooling covered with plastic wrap in Walkin Cooler.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- 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:
1) Milk at 44F in Delfield 2DR prep cooler left,
2) Cream cheese at 46F in Delfield 2DR prep cooler right.
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 WALKIN COOLER HOLDING BELOW 41F
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- 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: --------------observed food employee washing dishes and putting away without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. DISCUSSED WITH MANAGER. MANAGER DISCUSSED WITH EMPLOYEE AND THREE COMPARTMENT SINK WAS PROPERLY SET UP AND DISHES WERE PROPERLY WASHED AND SANITIZED.
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08/25/2014 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on March 21, 2014 to verify that all critical violations observed during the routine inspection remain corrected. The purpose of today's visit was to also verify that the two coolers in the sandwich preparation area were holding at 41F or below. EHS observed two repeat critical violations and observed that both coolers in the sandwich preparation area were holding above 41F. EHS observed service report from third party dated March 28, 2014. Service report notes work was completed. Service report does not state whether or not coolers were holding at 41F or below after repairs.
Please review the time and temperature reminders handout and
hand washing signs and fact sheets in provided at the routine inspection on March 21, 2014. EHS provided manager today with Food for Thought newsletter titled "How Cold Is It" and an equipment monitoring log.
Enforcement action is now warranted for repeat violations and the facility's records will be reviewed by Environmental Health management for further action. Note to Manager: please do not use either cooler in the sandwich preparation area until both are holding at or below 41F. Once coolers have been repaired or adjusted please use the equipment monitoring log to verify that units are holding at or below 41F during all hours of operation.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands--------------Observed one food employee fail to wash hands before putting on new single use gloves after engaging in multiple tasks. Observed another food employee place raw steak on grill with gloved hands, then rinse off gloved hands, discarded gloves and then placed a new pair of single use gloves on without washing hands with soap for required time.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER, MANAGER DISCUSSED WITH BOTH EMPLOYEES, BOTH EMPLOYEES REMOVED GLOVES AND WASHED HANDS.
- 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:
1) American cheese in Delfield 2DR prep cooler left at 46F,
2) Sour cream and garden vegetable cream cheese in Delfield 2DR prep cooler right both observed at 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. MOVED TO WALKIN COOLER TO RAPIDLY CHILL AND REPLACED WITH ITEMS FROM WALKIN COOLER HOLDING BELOW 41F.
- 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: -------------Delfield 2DR prep cooler left observed at 45F and Delfield 2DR prep cooler right observed at 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.
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04/02/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. All critical violations were corrected during inspection. A follow-up inspection will be conducted the week of March 31- April 4, 2014 to verify that all critical violations observed today remain corrected and to verify that both coolers in the sandwich preparation are are holding at 41F or below.
EHS provided manager with and discussed the following handouts: time and temperature reminders, time as a public health control (as future option) in English and Korean, sample menu, sample farm raised/parasite destruction letter, parasite destruction requirements in Korean and Spanish, prevent cross contamination, no bare hand contact in English and Spanish, hand washing signs and fact sheets in English, Korean and Spanish, three compartment sink signs in Korean and Spanish, cooling methods in English and Korean and Employee Health handouts in Spanish and Korean (for future use).
**Focus on CRITICAL and REPEAT violations to avoid any future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
NOTE: Facility offers on breakfast menu board cold smoked salmon lox. Per manager the menu items has not been offered within the last 90 calendar days. Before this menu item can be offered again, please update the menu board with a consumer advisory and provide written documentation that salmon lox is farmed raised and pellet fed OR frozen to ensure parasite destruction. Please email or fax a picture of the updated menu board AND written documentation for salmon lox prior to offering again.
Feel free to contact EHS with any questions.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed two food employees enter kitchen from outside facility without first washing hands before engaging in food preparation. Observed a third employee cut raw chicken and then engage in multiple other food tasks without first washing hands.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER AND EMPLOYEES WASHED HANDS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Three times food employees were observed eating and drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
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 or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. DISCUSSED WITH MANAGER.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Two food employees were was observed handling the following ready-to-eat foods using their bare hands:------tofu for salads (tofu had no additonal cook steps)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label:----------white seasoning appearing to be sugar or salt and flour.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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.
- 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:
1) Items in Delfield 2DR prep cooler left--------american cheese observed at 55F and corned beef hash observed at 64F,
2) Item in Delfield 2DR prep cooler right------salsa observed at 45F,
3) Items in Beverage Air 2DR flat top cooler-----raw liquid egg observed at 45F,
4) Item at room temperature------garlic in oil mixture observed at 64F
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. ITEMS 1 & 4 WERE DISCARDED. ITEMS 2 AND 3 WERE MOVED TO WALKIN COOLER MAINTAINING 41F AND BELOW.
- 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: -------------Delfield 2DR prep cooler left observed at 58F and Delfield 2DR prep cooler right observed at 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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers (previously holding sour cream and feta cheese) were observed reused for the storage of sauces.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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: --------cutting board used for cutting raw chicken was washed and rinsed without a sanitize step and then returned to food preparation area.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. RETURNED TO THREE COMPARTMENT SINK AND PROPERLY WASHED, RINSED AND SANITIZED.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the sandwich preparation area being used to whole a metal food container..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at either of the two handwashing sinks in the kitchen.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- 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.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution in the wiping cloth buckets were measured above 200 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 chlorine solution at 50-200 ppm. Verify concentration using the appropriate test kit. SOLUTION WAS MADE AGAIN MEASURING AT 100 PPM.
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03/21/2014 | Routine | |
Capital foods is only one of their suppliers, primarily for fruit and vegetables. Manager checks temperatures for refrigerated and frozen food before accepting delivery.
No violation noted during this evaluation. | 09/17/2013 | Complaint | |
- 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: Right 2 Door Prep unit
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 discarded
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient:
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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.
- 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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08/16/2013 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Tomatoes and cheese in the Right 2 Door Prep Unit. Note: food 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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
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.
- 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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08/16/2013 | Complaint | |
The purpose of this visit was to investigate a complaint, and conduct a routine inspection. Water Heater: Rheem Rudd ES85-15G. PIC to email invoice for repair of 2 dr undercounter cooler to health department (email to john.yetman@fairfaxcounty.gov or FAX to 703-385-9568). PIC will not use prep cooler for cold storage of PHF until it is returned to fully functional condition. Provided Employee Health Policy tp PIC, and explained policy procedures including having all all employees sign the employee illness reporting agreement.
- 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
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s).
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." PIC did not have signed Employee Illness Reporting Agreements";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); and
2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see "Employee Illness Reporting Agreement" handout); and
3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see "Employee Illness Decision Guide for PIC/CFM" handout).
The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours rice cooling for 4 hours in the walk-in cooler observed at 73°F. NOTE: PIC disposed of the rice.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: PIC advised food had been intially cooled at room temperature, then placed in walk-in cooler. Containers had excessive quantities and were covered.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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:Pasta Salad/ Cut Honey Dew Melon on buffet cold hold table, and several food items in prep coolers at the serving line. Note: PIC reported food had been on/in buffet and prep tables and less than 2 hours. PIC placed food items in walk in cooler.
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: Two door prep-unit on serving line,one on left.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Food utensils stored in visibly dirty container. NOTE: PIC cleaned and sanitized utensils and storage container.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: Non food contact surface of can opener, and floor behind prep table that can opener is mounted..
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.
- Storage of Soiled Linens
Observation: Soiled linens were found stored in a location that may directly or indirectly contaminate food or food-contact surfaces: Soiled apron stored on dry goods shelving.
Correction: Soiled linens shall be kept in clean, nonabsorbent receptacles or clean, washable laundry bags and stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service items.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored in a way that prevents the contamination of food, equipment, utensils, linens, and single-service items: hammer and pliers stored on dry goods shelf.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chorine solution was measured at >200 ppm in the wiping cloth buckets. 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 solution at 50-100 ppm. Verify concentration using the appropriate test kit.
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01/29/2013 | Routine | |
Investigation of bare hand contact and no hairnets. Observed all staff wearing gloves and hair restraints. Complaint not confirmed.
- 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
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01/28/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Sizzling Express, 13861 Sunrise Valley Dr, Herndon, VA 20171 »