Washington Pour Bar, Wna-Pier C, Arlington, VA 20001 - Fast Food Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw shrimp was at 45 F, raw chicken was at 45 F in prep unit. Items removed until unit is properly functioning.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: The ware washing machine was not reachin a temperature that allowed for proper sanitization of utensils. Utensils and dishware was being taken to 3 part sink for cleaning while mechanical ware washing machine was under repair.
Correction: Repair the unit so that achieving a utensil surface temperature of 160°F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
- Equipment and Utensils, Air-Drying Required
Observation: Utensils and dishware were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the line is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
|
12/22/2015 | Routine | |
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