Typed copy will be mailed.
Do not store coffee cups next to the handwashing sink in the bistro.
Clean the 3 compartment sink faucet fixtures and the 4 drawer refrigerator handles.
No violation noted during this evaluation. | 09/02/2015 | Risk Factor | |
*Store the boxes of food in the walk in freezer off the floor.
*Time as a public health control will be used for butter left out of temperature control. A written procedure was given to the CFM.
* Breakfast is from 6:30 AM- 9:30 AM Dinner 5:00 PM- 10:00 PM
- Cooling Methods (corrected on site) (repeated violation)
Observation: Egg whites and cut melon (covered container) were observed cooling in the "Victory" pass thru refrigerator.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: The following foods were observed cold holding at improper temperatures
Correction: 1. Melted butter on the side of the stove. 2. Butter on the counter at 60ºF. 3. Cut melon fruit salad in the bistro display refrigerator at 48ºF (door left open). Time as a public health control will be used for the butter.
- Plumbing System/Maintained in Good Repair
Observation: The 3 compartment sink cold water faucets are not maintained in good repair. The left faucet is leaking and the right faucet does not turn on.
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.
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03/16/2015 | Routine | |
- Cooling Methods (corrected on site)
Observation: Methods used for cooling cut cantaloupe can not be accomplished with the time and temperature criteria (the cantaloupe was observed in a covered container in the pass thru refrigerator). The cantaloupe was placed in the walk in cooler and left uncovered.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Backflow Prevention Device, When Required
Observation: A backflow prevention device is not connected to the mop sink faucet where water is under pressure. Also, the bell top back flow is in poor repair.
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by law, by: (A) Providing an air gap at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch)
- Intensity/Lighting (repeated violation)
Observation: A few light bulbs were observed burnt out over the cookline area where employees work with knives.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests (repeated violation)
Observation: Fruit flies/drain flies were observed in the warewashing area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The person in charge was knowledgeable about food safety.
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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09/23/2014 | Routine | |
- Plumbing System/Maintained in Good Repair
Observation: The mop sink faucet is dripping cold water.
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.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food at The Bistro prep refrigerator cutting board surface.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Missing an old juncture box wall cover behind the stove and there is a damaged floor tile along the cook-line of the kitchen.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Fruit fly harborage conditions exist on the premises.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Drying Mops
Observation: After use, the mops are not placed in a position that allows them to air-dry.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
- Critical: Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material. Unlabelled spray bottle found on the kitchen counter
Correction: was removed.
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09/18/2013 | Routine | |
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