Anita's, 44305 Ice Rink Pl #104, Ashburn, VA 20147 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
dish machine sanitizer concentration adequate at 100 ppm, and wiping cloth sanitizer (bleach) concentration good at 50 ppm
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in the pull out drawer cooler under the grill cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below (PIC initiated correction by adjusting the cooler and relocating the items in the cooler to another refrigeration unit).
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) taquitos in the refrigerator (walk in cooler), the food should have been discarded 1 day ago.
Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. PIC voluntarily discarded the item
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
|
11/12/2015 | Routine | |
Chlorine concentration in dish machine measured at 200 ppm.
Chlorine concentration in 3-vat sink measured at 200 ppm.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed: employee did not use soap.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
|
02/24/2015 | Routine | |
Chlorine concentration in wiping cloth bucket measured at 50 ppm.
Chlorine concentration in dish machine (at 120 degrees F) measured at 50 ppm.
Using Frymaster filter powder in the fryer.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed an employee handling cleaned and sanitized dishes and utensils without properly washing hands (after handling dirty dishes and utensils).
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
|
02/20/2013 | Risk Factor | |
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