No violations, great facility, low temp dish machine sanitizer measured at 50ppm No violation noted during this evaluation. | 11/05/2015 | Routine | |
Quat sanitizer concentration in wiping cloth bucket measured at 300 ppm. Chlorine concentration in dish machine measured at 50 ppm (temp was 154°F. Observed proper hand washing, glove use, and hair restraints. No violation noted during this evaluation. | 03/27/2015 | Routine | |
Observed proper hand washing, glove use and hair restraints. Quat sanitizer concentration in 2-vat sink measured at 400 ppm.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Salads in the reach-in Continental cooler and string cheese in a container over ice were at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Dish machine is not properly sanitizing. Chlorine concentration was 0 ppm.
Correction: Adjust the chlorine sanitizing solution to a level of at least 25 parts per million when the pH is at 10 or less and the water temperature is at 120°F. Until the dish machine is properly sanitizing, manually wash, rinse and sanitize dishes and utensils in the 2-compartment sink.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for quaternary ammonium sanitizing solution used in the 2-compartment sink.
Correction: Immerse dishes and utensils in the sanitizing solution for adequate time (at least 30 seconds for this type of sanitizer).
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10/02/2014 | Risk Factor | |
No violation noted during this evaluation. | 04/24/2014 | Risk Factor | |
Quat sanitizer concentration in wiping cloth bucket measured at 150 ppm. Observed proper hand washing, glove use and dish washing procedures. No violation noted during this evaluation. | 10/23/2013 | Risk Factor | |
Dish machine chlorine concentration measured at 50 ppm. Quat sanitizer concentration in 2-vat sink measured at 200 ppm. Kitchen is very clean and well managed.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after washing dirty dishes or after engaging in any activity which may have contaminated his/her hands.
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 tasks.
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04/22/2013 | Risk Factor | |
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