Inspection findings | Inspection date | Type | |
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EHS observed kitchen clean and organized. Employees adhere strictly to food safety regulations. Managers are knowledgeable in food safety, and actively monitor food temperatures, sanitizers, and cleanliness. Excellent active managerial controls of food safety are in place in this facility. Note: Meats are slow-cooked overnight. Cooking temperatures were not observed. Manager indicated food temperatures are taken when foods are plated for service.
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11/17/2015 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Great Active Managerial Control practices observed: -demonstration on handwashing -food temperature being taking -cooling log -hot holding log -line check log It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation. | 06/30/2015 | Risk Factor | |
This visit was to conduct a follow-up pre-opening inspection. Permission is granted for stocking of food and utensils. Approval for Health Department permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you. No equipment replacement, addition, or changes are allowed without approval by the Health Department. No violation noted during this evaluation. | 05/15/2015 | Follow-up |
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