Joe's Place, 13275 Gordon Blvd., Woodbridge, VA 22191 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
Observation: Soiled wet wiping cloths noted not stored in sanitizer solution
Correction: Store the wiping cloths in sanitizer solution.
- Non-Food Contact Surfaces (corrected on site) (repeated violation)
Observation: The nonfood contact surface of the top of dish machine has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Floor in the kitchen under the equipment noted no clean.
Correction: Clean the floors in the kitchen under the equipment.
|
07/21/2015 | Routine | |
This visit was made to conduct inspection on the bar. During this visit, the bar was not ready for .
Manager was told to install hand sink behind the bar.
No violation noted during this evaluation. | 02/26/2015 | Other | |
| No violation noted during this evaluation. | 02/11/2015 | Risk Factor | |
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat in the refrigeration unit is not labeled with a ""consume by"" date.
Correction: Discard the food at this time. Ensure all prepared RTE food is mark with the name and ""consume by"" date on the container at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45°F. 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.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener noted not clean from day before uses.
Correction: Clean the can opener to prevent the cross contamination of food items
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the dish has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
|
10/09/2014 | Routine | |
| No violation noted during this evaluation. | 08/08/2014 | Pre-Opening | |
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