- Hair Restraints/Effectiveness (repeated violation)
Observation: A food employee is not wearing hair restraints while preparing or handling food.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The door gaskets of the True reach-in cooling unit are torn.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Refuse/Toilet Room Receptacle, Covered
Observation: The women's bathroom needs a container for the sanitary napkins.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Hand Drying Provision
Observation: The back room hand sink is without paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: Both bathroom vents are dusty.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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08/31/2015 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered employee drink observed stored in the preparation area.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
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09/05/2014 | Routine | |
- Hair Restraints/Effectiveness
Observation: Some of the food employees are not wearing effective hair restraints.
Correction: Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food
- Equipment/Good Repair and Proper Adjustment
Observation: The small cooling unit is broken (no food stored inside). Technician was called.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The inside of the two doors True cooling unit need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
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09/23/2013 | Routine | |
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