Today’s visit was to conduct a Risk Factor Assessment inspection.
Facility is not in use. Observed kitchen to be clean and organized.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation. | 11/12/2015 | Risk Factor | |
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
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.
|
06/29/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
It is recommended more than one person obtain a certified food manager license.
Please refer to the information provided to obtain a certified food manager license.
No violation noted during this evaluation. | 10/07/2014 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
The certified food manager must always be on site during operation. It is recommended that more than one person be a certified food manager on site.
Ensure the 3-compartment sink is setup to wash, rinse, and sanitize with a sanitizing agent. (ex. Bleach)
Dishmachine: n/a
- Duties / Monitor Cook Temperatures of PHF(TCS)
Observation: Employees are not aware of or are not monitoring the cook temperatures of potentially hazardous food.
Correction: OBTAIN A THERMOMETER AND PERIODICALLY CHECK THE COOK TEMPERATURES OF CHICKEN 165F OR BEEF 145F.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. EMPLOYEE IS USING SPRAY BOTTLE WITH PINE SOL TO CLEAN THE DISHWARE.
Correction: DISCONTINUE USE OF PINE SOL TO CLEAN DISHWARE. The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. EHS PROVIDED TRAINING ON ACCURATELY SETTING UP A 3- COMPARTMENT SINK USING CHLORINE AS THE SANITIZING AGENT. SHOWED THE EMPLOYEE HOW TO USE THE SANITIZING TEST STRIPS TO CHECK THE CONCENTRATION OF THE SANITIZER.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: 2 pans of Pork broth dated 6.13.14.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. MANAGER ARRIVED DURING INSPECTION.
- Physical Facilities Good Repair
Observation: Observed that the prep sink at the station containing the chemical vegetable wash is not sealed to the wall.
Correction: Caulk the gap between the wall and the prep sink. Poor repair and maintenance compromises the functionality of the physical facilities.
|
06/25/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
Please contact me if you have any questions. Thank you.
- 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.
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)
|
08/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sweet N' Savory, 14502-I Lee Rd, Chantilly, VA 20151 »