Hand carried permit to Air France by their request. Refrigerator and dishwasher problems . They need service.
- Cooling, Heating, and Holding Capacities
Observation: Cooling equipment does not keep foods at the right temperature so time is used to control temperature.
Correction: Continue to use time to control temperatures. Provide additional ice necessary to maintain food items at 41 F degrees or less. Improper food temperatures are a major contributing factor to foodborne illness.
- Warewashing Machines, Manufacturers' Operating Instructions
Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications.
Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
- Pests - Controlling Pests*
Observation: Harborage conditions exist for drain flies.
Correction: Eliminate harborage conditions. Thoroughly clean out all drains on a regular basis. Do not allow water to stagnate.
|
07/17/2015 | Routine | |
Post the permit to the public. Retrain employees on food service sanitation. Develop a written policy to use TIME as a control Measure.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: PHF's on the buffet line out of temperature.
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Or develop a written policy to discard PHF' s after four hours out of temperature.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F) located in the RIR was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: One RIR was not working properly. The thermostat was set to low.
Correction: Adjust the thermostat and set the RIR at a temperature of 33-39 F
|
09/22/2014 | Routine | |
Clean the fan guards in the reach in refrigerator. This was corrected at the time of inspection . Defrost one refrigerator w/ excessive ice. Overall a nice operation.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine did not sanitize at 180 F for 10 seconds
Correction: Contact Hobart to adjust the timer.Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
|
04/05/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Air France Lounge A-22, Iad A, Dulles, VA 20166 »