- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed knives stored in the space between wall and sink
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.
- Temp Meas Devices for Ambient Air Location (corrected on site)
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: Duke 2dr cooler left (by bread) and Duke 2dr cooler right (by cashier)
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- 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: knives
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee rewashed, rinsed and sanitized knives
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
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02/10/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized.
No violation noted during this evaluation. | 05/27/2014 | Routine | |
- Miscellaneous Sources of Contamination / Other Sources
Observation: The following food items were found subject to contamination after receipt and during storage due to the condition as described: OBSERVED BOXES OF FOOD AND PACKETS OF SHREDDED CHEESE STACKED ON THE TOP SHELF OF THE WALK IN REFRIGERATOR IN CLOSE CONTACT WITH THE CEILING AND VENTS.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2012 No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department. OBSERVED THE PERMIT THAT WAS DISPLAYED HAD EXPIRED DEC 31,2012, CFM WAS NOT ABLE TO PROVIDE CURRENT PERMIT.
Correction: To obtain the 2010 Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain the 2010 Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.CORRECTED: A COPY OF VALID 2013 PERMIT WAS FAXED TO THE ESTABLISHMENT AND IS DISPLAYED TILL ORIGINAL HAD BEEN RECEIVED FROM CORPORATE.
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08/16/2013 | Routine | |
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