Provide a covered receptacle for the rest-room. Provide proper handwash signs at each handsink. Provide paper towel dispensers at each handsink. Provide proper liquid handsoap at each handsink. Facility is currently not open and is planning to re-open around the week of April 1st. A recheck will be conducted in approximately 30 days. Provide the appropriate cutting board for the food preparation unit. Provide at Northern VA food manager during all times of operation. Permit #: B1502475
No violation noted during this evaluation. | 03/24/2016 | Pre-Opening | |
- Equipment/Good Repair and Proper Adjustment
Observation: The condenser drain line in the walk-in refrigerator was observed damaged, leaking and in need of repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The area on the backside of the mechanical slicer blade/guard was observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Ventilation Systems/Cleaning/Nuisance and Discharge Prohibition
Observation: The ceiling HVAC vent shields and filters were observed in need of cleaning.
Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Both intake and exhaust ducts can be a source of contamination and must be cleaned regularly. Filters that collect particulate matter must be cleaned or changed frequently to prevent overloading of the filter.
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06/29/2015 | Routine | |
1. The CFM said that all the eggs, steak and hamburgers are fully cooked to the required temperatures.
2. Hand washing sink by WIC door is not in use because there is no prep in that area anymore.
- Physical Facilities/Repairing
Observation: Baseboard behind the trash can (cash register area) and some cove tiles by walk-in door and in employee bathroom are not sealed to the adjacent walls.
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.
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07/01/2014 | Routine | |
- Equipment and Utensils/Durability and Strength
Observation: The Delonghi toaster oven is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The hand sink in the unisex restroom observed with deteriorating caulking.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Drying Mops (corrected on site) (repeated violation)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
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.
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07/15/2013 | Routine | |
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