Mimi's Cafe, 21015 Dulles Town Center, Dulles, VA 20166 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Chlorine concentration in dish machine measured at 50 ppm.
- Records - Creation and Retention
Observation: Salmon on the menu has an asterisk next to it and is offered undercooked if the customer wants. No written agreement or statement from the supplier or aquaculturist stipulating that the fish, such as salmon, were raised (open water in net pens
Correction: or land-based operations such as farm and tanks) and fed formulated feed, such as pellets that contain no live parasides infective to the aquacultured fish.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Turkey in hot holding stema bath table was at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
|
09/25/2015 | Routine | |
On Saturday around 1:00 PM closed Mimi’s restaurant due to a broken water main. At 2:30 PM performed an inspection and found that a sprinkler pipe had frozen and broken in an area surrounded by 3 walls in an area containing single serve products. Exposed product discarded and facility allowed to re-open.
No violation noted during this evaluation. | 01/04/2014 | Routine | |
Well maintained facility. Overall clean facility.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations at the dishmachine area and prep areas were being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Lighting, Intensity
Observation: Less than 10 foot candles of light was noted in the rear kitchen area.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
|
04/10/2013 | Routine | |
Quat sanitizer in wiping cloth bucket measured at 200 ppm.
Chlorine concentration in dish machine measured at 50 ppm.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The salmon was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
Correction: Continue to cook the fish to heat all parts to 145°F or above for 15 seconds.
- Records - Creation and Retention (corrected on site)
Observation: No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked salmon and tilapia that are served or sold in ready-to-eat form.
Correction: Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer or that they are farm-raised and pellet fed formulated feed. (PIC faxed Parasite destruction letters for these fish to me on 02/06/2013.)
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Must wash and rinse the thermometer before sanitizing it.
- Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
Observation: Knives observed wiped with sanitized wiping cloth but not cleaned.
Correction: Must wash, rinse and sanitize the knives at least every 4 hours or any time contamination may have occurred.
|
02/08/2013 | Risk Factor | |
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