Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved sources. Discussions with staff about these major items will help prevent illness to the public.
2. Management should calibrate the digital food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. And the thermometer should be washed, rinsed and sanitized before and after each use.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Spoon for coffee station stored in a cup with sanitzer, 2. Sugar scoop lying inside the container of sugar.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO STORE ALL UTENSILS WITH THE HANDLE SITTING UP, OUT OF THE FOOD AND NEVER TO STORE UTENSILS IN SANITIZER BETWEEN USES BECAUSE THERE IS NO TIME FOR THE UTENSIL TO AIR DRY BEFORE USE.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. Walk-in refrigerator, 2. Delfield 4DWR refrigerator@sandwich station, 3. 1DR flat top refrigerator@hot chocolate station.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER THERMOMETERS FOR ALL REFRIGERATION UNITS AND TRAIN STAFF TO LOCATE THE THERMOMETERS IN THE FRONT OF THE UNITS CLOSEST TO THE DOOR WHERE THEY ARE VISIBLE AT ALL TIMES.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Fan cover inside the walk-in refrigerator.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN THE FAN COVER REGULARLY TO REMOVE DEBRIS AND DUST.
- Critical: Backflow Prevention, Air Gap / When Required (corrected on site)
Observation: Observed a spray nozzle and hose attached to the mop sink faucet. The water is turned on constantly putting pressure on the atmospheric vacuum breaker.
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 bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. DISCUSSED WITH MANAGER. MANAGER SHALL TRAIN STAFF TO TURN OFF THE WATER AT THE MOP SINK AND DISCONNECT THE SPRAY NOZZLE WHEN NOT IN USE. THE ATMOSPHERIC VACUUM BREAKER CONNECTED TO THE MOP SINK FAUCET DOES NOT FUNCTION TO PREVENT BACK FLOW WHEN UNDER CONSTANT PRESSURE.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO SANITIZE THE MOP AFTER EACH USE AND POSITION IT TO ALLOW AIR DRYING.
|
12/17/2015 | Routine | |
HS Permit Exp. Date is 31-Dec-2015. Permit posted expired 31-Dec-2014. 2015 permit sent to office in NJ per admin. Get 2015 permit from corporate office and post in store. establishment is combined Dunkin' Donuts and Baskin Robbins.
No violation noted during this evaluation. | 02/24/2015 | Routine | |
The purpose of this visit was to conduct an inspection based on a complaint received by the HD. HD received a complaint saying that dogs were observed inside the restaurant. During today's visit, person in charge indicated that there had been two dogs in the establishment within the past week for a to-go order. No dogs were observed today. Management was reminded that dogs are not allowed on the premises and that customers are not allowed on the premises with non-service animals.
No violation noted during this evaluation. | 08/06/2014 | Routine | |
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. HANDWASHING SIGN WAS PROVIDED TO PERSON IN CHARGE.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
03/14/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: STATE CSB52-6SB
Dishmachine: N/A
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Utensils That are In-Use / Between-Use Storage
Observation: Observed ice scoop stored with the handle in contact with the ice, in the ice machine.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. ICE SCOOP WAS PROPERLY STORED.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. THE CERTIFIED FOOD MANAGER ARRIVED DURING THE INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located across the three compartment sink was blocked, by several pieces of equipment, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. ITEMS BLOCKING THE HANDSINK WERE REMOVED.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the three-compartment sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. HANDWASHING SIGNS WERE PROVIDED TO THE PERSON IN CHARGE DURING INSPECTION.
|
02/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Dunkin Donuts, 8119 Watson Street, Mclean, VA 22102 »