The purpose of this visit is to conduct a routine inspection. Repair the reach-in freezer in 10 days. No violation noted during this evaluation. | 09/03/2015 | Routine | |
- Designated Areas Provided for Employee Eating, Drinking, Smoking (corrected on site)
Observation: Observed that the area designated for employees' lunches are not located to protect food and milk contamination. Employees' lunches must be kept separate from food and milk that will be served to the students. The lunches were relocated during the inspection.
Correction: Relocate the area designated to accommodate employees' personal needs to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
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03/09/2015 | Routine | |
- 3-Compartment Warewashing Sink Requirements (repeated violation)
Observation: There is no 3-compartment sink located in the establishment. All utensils must be returned to the commissary daily.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
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09/15/2014 | Routine | |
Repeat violations are subject to fines.
- 3-Compartment Warewashing Sink Requirements (repeated violation)
Observation: There is no 3-compartment sink located in the establishment.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
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03/13/2014 | Routine | |
No violation noted during this evaluation. | 09/24/2013 | Risk Factor Assessment | |
This visit was conducted to complete a routine food safety evaluation. 1. You do not have the facilities to effectively wash, rinse and sanitize utensils. Until an alternative solution is found, you must return used utensils to the main kitchen. 2. Ensure that you take a temperature of cold potentially hazardous food on receipt. 3. The kitchen area was clean at the time of the evaluation.
- 3-Compartment Warewashing Sink Requirements
Observation: There is no 3-compartment sink located in the establishment.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination
Observation: There was no means of washing, rinsing and sanitizing utensils on site.
Correction: All utensils need to be returned to the main school kitchen for proper washing, rinsing and sanitizing, alternatively a 3 compartment sink can be installed on site.
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03/22/2013 | Routine | |
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