The disposable paper towel dispenser at the wait station was observed not properly functioning. The top surface of the mechanical dishmachine was observed in need of cleaning. The faucet to the 3-compartment sink was observed slightly leaking. Several fruit flies observed in the bar area. High temperature dishmachine in the kitchen checked using a thermolabel. The chlorine dishmachine at the bar was checked for proper concentration (50-100 ppm). Provide proper test strips for monitoring the quaternary and chlorine chemical sanitizer concentrations.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: A flat tray was observed improperly stored on the wait station area handsink basin.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Poisonous or Toxic Materials/Identifying Information, Prominence/Original Containers (corrected on site)
Observation: A spray bottle labeled multi-quat sanitizer was observed being improperly used to store blue glass cleaner.
Correction: Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. The accidental contamination of food or food-contact surfaces can cause serious illness. Prominent and distinct labeling helps ensure that poisonous and toxic materials including personal care items are properly used.
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12/07/2015 | Risk Factor | |
Ice machine air filter observed in need of cleaning. Some of the lights in the back preparation area were observed not working and in need of replacing. High temperature dishmachine checked using a thermolabel. Chlorine sanitizer solution in the bar dishmachine checked using the provided test strips (50-100 ppm).
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Bulk ice machine chute in the wait station area observed in need of cleaning and sanitizing.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Cleaning of Plumbing Fixtures (corrected on site)
Observation: Handsink basin by warewashing machine area observed in need of cleaning.
Correction: Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained and used as specified under section 5-205.11. Handwashing facilities are critical to food protection and must be maintained in operating order at all times so they will be used.
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08/10/2015 | Risk Factor | |
Quaternary ammonium sanitizer wiping cloth buckets checked for proper concentration using the provided test strips. Chlorine sanitizer concentration at the bar dishmachine checked using the provided test strips. High temperature dishmachine checked using a thermolabel.
- Plumbing System/Maintained in Good Repair
Observation: The cook-line handsink faucet near the ovens was observed loose and not tightly secure. The faucet at the 3-compartment sink was observed leaking and in need of repair.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting
Observation: A light in the ceiling above the warewashing area was observed out and in need of replacement.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
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04/13/2015 | Routine | |
Certified Food Manager on duty
No violation noted during this evaluation. | 01/14/2015 | Follow-up | |
A follow up inspection will be conducted on or after January 5, 2015, twenty (20) days from today to ensure that a Certified Food manger is on duty.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Observed employees eating in the kitchen. Corrected by instruction.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Observed open soda can on prep table. Corrected by instruction.
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
- Equipment and Utensils, Air-Drying Required
Observation: Observed food containers stacked wet.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Food Manager Certificate and Responsibility
Observation: The establishment is operating with no Certified Food manager. (No Northern Virginia certified food manager licensed employees).
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/15/2014 | Routine | |
Pre-Opening inspection conducted .
No violations observed
No violation noted during this evaluation. | 11/12/2014 | Pre-Opening | |
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