1. Wash hands frequently.
No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
1. Please post 2015 health license.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: Ice cream chest freezer is in need of defrosting and cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
|
04/29/2015 | Routine | |
CFM expressed interest in utilizing time as a public health control. CFM already has a system in place that documents temperatures but no written procedures. Also, CFM will ensure each food it labeled accordingly. Please ensure custodial staff utilizes rest room hand sinks during food prep times to minimize possible contamination of food items, equipment, and other items.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Observed pizza in warmer at 113-122F. Corrected by reheating.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Observed sanitizer in 3 compartment sink at less than 50 PPM.
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.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Observed working containers for toxic chemicals not labeled with common name.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
11/14/2014 | Risk Factor | |
- Equipment/Good Repair and Proper Adjustment
Observation: The Federal display cooler is not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. The front of the unit is damaged allowing food debris to accumulate where open cracks and crevices exist.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the shelving in the dry storage room are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
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.
|
05/02/2014 | Routine | |
| No violation noted during this evaluation. | 11/20/2013 | Risk Factor | |
The 1st basin of the 3 compartment sink near the office has been designated as the handwashing sink.
Seal/ paint the raw wood
"Keep it clean" poster given to the custodian.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surface of the raw wood blocks used as a leg on the True 2 door refrigerator and the raw wood panel on the floor under the 3 compartment sink are not corrosion-resistant, nonabsorbent, or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
|
05/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Williamsburg Middle School, 3600 N Harrison St, Arlington, VA 22207 »