excellent Operation
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the exhaust fan next to the dishwasher had accumulations of grime.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or may contaminate food contact surfaces.
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03/23/2016 | Routine | |
EXCELLENT OPERATION. VERY WELL MANAGED
- Floors, Walls, and Ceilings, Utility Lines
Observation: Exposed horizontal utility service line installed on floor.
Correction: Elevate 6 inches off the floor.
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07/21/2015 | Routine | |
New site manager : Matt Lesli
- Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized ather two runs. However on the third run after priming the machine it did sanitize the utensils.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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10/16/2014 | Risk Factor | |
One critical deficiency
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the kitchen.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in the kitchen.
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05/14/2014 | Routine | |
Excessive hot water is a safety hazard and a waste of money. Hot water requirements are as follows : Dishwasher - 120 - 140 F
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected for evidence of pests
Correction: Inspect premises on routine basis for the evidence of pests. Date insect glue traps with the date of visit. There were many dead insects in the trap by the door but the trap was not dated. Live insects feed on dead insects.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
Observation: Dead or trapped insects were found in a trap in the kitchen on the premises.
Correction: Remove dead, trapped insects, and other pests from control devices on the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
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10/23/2013 | Routine | |
EXCESSIVE HOT WATER AT THE HAND SINK. . CALL THE HEALTH DEPT. AT 703 771 5805.
- Equipment - Good Repair and Proper Adjustment
Observation: The fan on wall was observed in a state of disrepair .
Correction: Repair the fan hat allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
- Warewashing Equipment, Cleaning Frequency
Observation: The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit.
Correction: Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Chlorine sanitizing solution used was not at an acceptable concentration after three runs, although a full container of hypochlorite was attached to the machine
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 10 or less and the water temperature is 100°F. Prime the dishwasher and check for clogs.
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03/14/2013 | Routine | |
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