Please provide Northern Virginia Certified Food Manager information within 10 days. Call me if any questions. ORS interactive 6066 leesburg pike. Replace unserviceable topping containers ASAP.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Observed dipper well turned off.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protection from contamination. The waffle cones are out in the open without covers and some of the topping covers are broken.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink. Both hand washing sinks did not have soap available.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/08/2016 | Routine | |
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed ice cream scoops stored in standing water only. Dipper well water was observed turned off.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises (corrected on site) (repeated violation)
Observation: The stored waffle cones and topping containers that are missing lids are not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Plumbing System/Maintained in Good Repair
Observation: The bathroom drains are observed leaking water. Standing water surrounding toilet and drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
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01/15/2015 | Routine | |
- Food Storage/Preventing Contamination from the Premises
Observation: Some ice cream topping storage container lids are missing thus making those toppings subject to splash, dust or other contamination.
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Top layer of cookie dough pucks stored in a container above the cold marble are cold holding at the improper temperature of 50 F. The manager was instructed to remove the top layer of pucks from the container.
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 5ºC (41ºF) or less. 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.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, plastic containers are not adequately air-dried or drained (observed plastic containers stacked while still wet).
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Critical: Licenses for Food Establishments
Observation: The food establishment does not have a 2014 license.
Correction: No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable.
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01/09/2014 | Routine | |
- Critical: Hands and Arms/When to Wash (corrected on site)
Observation: A food employee failed to wash his or her hands before donning gloves for working with food.
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 (A) After touching bare human body parts other than clean, exposed portions of arms (B) After using the toilet room (C) After caring for or handling service animals or aquatic animals as specified in 2-403.11(B) (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking (E) After handling soiled equipment or utensils (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks (G) When switching between working with raw food and working with ready-to-eat food (H) Before donning gloves for working with food and (I) After engaging in other activities that contaminate the hands.
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Ice cream scoops are improperly stored in standing water. The dipper well was turned off.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Warewashing/Rinsing Procedures (corrected on site)
Observation: Washed utensils and equipment are not rinsed by use of a distinct, separate water rinse after washing and before sanitizing in a 3-compartment sink or equivalent equipment.
Correction: Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by use of a distinct, separate water rinse after washing and before sanitizing if using: (1) A 3-compartment sink, (2) Alternative manual warewashing equipment equivalent to a 3-compartment sink as specified in paragraph 4-301.12(C), or (3) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment. It is important to rinse off detergents, abrasive, and food debris after the wash step to avoid diluting or inactivating the sanitizer.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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02/04/2013 | Routine | |
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