High temperature dishmachine checked using a thermolabel.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site)
Observation: Interior surfaces of some of the storage cabinets/shelving observed in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Plastic container of coffee beans observed on the counter in front of the service area handsink.
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.
- Plumbing System/Maintained in Good Repair
Observation: The faucet at the mop sink and the spray hose nozzle at the 3-compartment sink were 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.
- Physical Facilities/Repairing
Observation: The HVAC vent in the ceiling near the 3-compartment sink was observed rusted and in need of resurfacing/painting.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Permit to Operate/Responsibilities of Permit Holder
Observation: The 2015 Health License was not observed posted.
Correction: Upon acceptance of the permit issued by the regulatory authority, the permit holder in order to retain the permit shall post the permit in a location in the food establishment that is conspicuous to consumers.
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05/04/2015 | Routine | |
No grilling or frying. The sneeze guard on the end of the counter is currently being cut on-site and due to be installed today. Transfer ServSafe food manager certificate at ORS Interactive - 6066 Leesburg Pike Suite 200-B Falls Church, VA 22041-2234. According to the person in charge, no major renovations were conducted and a new CO number was not needed. The building # observed was B1500189. Post 2015 Health License in the publics view. Recheck in approximately 30 days.
No violation noted during this evaluation. | 04/02/2015 | Other | |
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: The sanitizer in the wiping cloths buckets were less than 200 ppm, the wiping cloths are use to wipe the food contact surfaces of the cutting boards and counter.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Physical Facilities/Repairing
Observation: Some of the storage room edges/corners are in poor repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions
Observation: The storage room floor edges and corners need cleaning.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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06/09/2014 | Routine | |
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The back handwashing sink is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site)
Observation: Back handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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06/19/2013 | Routine | |
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