Please remember that all utensils including yogurt mixers must be washed, rinsed, and sanitized at least once every 4 hours.
Observed facility clean and organized, thank you.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3VAT SINK with a concentration of <50 ppm total chlorine. CHLORINE SOLUTION MADE EALIER THIS MORNING AND HAD NOT BEEN CHANGED.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM REMADE SOLUTION WITH ACCEPTABLE LEVELS OF CL.
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01/21/2016 | Routine | |
Please remember that all utensils and food equipment such as yogurt mixer machine must be washed, rinsed and sanitized in the 3Vat Sink at least once every 4 hours if used throughout day. Do not wash this in Prep Sink.
Please attain test strips for Quat. Ammonia to use for the Sanitizing tablets otherwise use Chlorine Bleach as your sanitizer agent in the 3vat sink as test strips are available.
Observed facility clean and organized.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO TEST KIT AVAILABLE FOR 3VAT SINK AMMONIA TABLET SANITIZER.
Correction: Obtain a AMMONIA test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3vat sink with a concentration of <100 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. CFM ADDED QUAT AMMONIA SANITIZING TABLET INTO 3VAT SINK SOLUTION.
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01/22/2015 | Routine | |
The purpose of this visit is to conduct a routine inspection.
Dishmachine: n/a
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Employee provided soap at the front hand sink.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink in the back kitchen area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Employee placed paper towels at hand sink.
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02/04/2014 | Routine | |
The purpose of this inspection is to conduct a routine inspection.
A certified food manager is not present in the beginning of inspection.
It is recommended that more employees become certified food managers.
Owner will fax information for water heater.
Water Heater: Bradford
Model:
The three compartment sink is used as a means to sanitize dishware.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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)
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
- 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. CFM ARRIVED DURING INSPECTION.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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01/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tutti Frutti, 7881 Heritage Drive, Annandale, VA 22003 »